Mix all ingredients, except pork, in large baggie or glass bowl.
Add pork and marinate over night.
Place large piece of aluminum foil in broiler pan. Place pork and marinade on the foil - wrap loosely around pork.
Bake at 350 degrees 45-55 min. Uncover and bake approx. 20 minutes longer.
(I baked mine at 275 degrees for 2 hours or until meat would fork off.)
Wait 5 minutes and cut pork in medallions.
Grilled Baby Back Ribs
Ingredients
Sauce
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon liquid smoke hickory flavoring
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
4 racks (Pork) baby back ribs
Directions
1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
2. When you're ready to make the ribs, preheat the oven to 300 degrees.
3. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch. When the ribs are just about done, preheat your barbecue grill to medium heat.
4. Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.
5. Serve the ribs with extra sauce on the side and lots of napkins.
Makes 4 servings.
Canadian Bacon Fettuccine
Ingredients
8 oz. fettuccini
1/2 lb. Canadian bacon
2 tbs. butter
1 clove garlic, pressed
3 green onions, chopped
1 sm. can mushrooms
8 oz. whipping cream
2 egg yolks, beaten
Salt and pepper to taste
Directions
Cook fettuccini according to directions on package.
Fry Canadian bacon in butter over medium heat until cooked. Remove from heat and keep warm.
Fry garlic clove for 30 seconds. Add remaining vegetables and fry until crisp and tender. Remove from heat and keep warm.
Add cream to pan and blend in egg yolks. Cook over low heat, stirring constantly until sauce begins to thicken. Remove from heat immediately and stir in seasoning. Toss vegetables, bacon and fettuccini together with sauce. Sprinkle with Parmesan cheese. Serve immediately.
Hawaiian Ribs
Ingredients
3 lbs. country style pork ribs
1/2 cup chopped onion
1/4 cup green bell peppers
2 (8 oz.) cans tomato sauce
1 tbs. Worcestershire sauce
1/2 tsp. dry mustard
1/3 cup vinegar
1 (20 oz.) can pineapple tidbits with juice
1/4 cup dark brown sugar
Directions
Place ribs in roasting pan. Bake at 450 degrees F for 30 minutes. Drain off grease.
In a mixing bowl combine 1 can tomato sauce, Worcestershire sauce, onions, green pepper, pineapple juice, vinegar, sugar and mustard.
Pour over ribs and bake 350 degrees for 1 hour, basting frequently.
Remove from oven. Sprinkle with pineapple tidbits and remaining can of tomato sauce.
Put back in oven and bake 30 more minutes.
Serves 4 to 5.
Honey Glazed Baked Ham
Delicious!
Note: To get the coating just right
you must use a kitchen blowtorch.
Ingredients
1 fully baked and smoked
Shank Half Ham, with bone
Although it is pre-cooked, I bake my ham for at least 1 hour or more, depending on its size.
Combine in a small bowl:
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice
Directions
On a large piece of parchment paper, pour out the sugar mixture. Spread around evenly. Coat the HAM. Do not coat the flat end of the HAM.
Turn the HAM onto its flat end on a heavy platter. With a medium-size flame, use a blowtorch to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the platter so that you can torch the entire surface of the HAM.
Repeat the coating and caramelizing process until the HAM has been well-glazed.
Serve the ham cold or reheated.
Pork Chop Bake
Ingredients
4 loin or rib pork chops
2 tbs. shortening
4 med. potatoes, uncooked, peeled, sliced
1 med. onion, sliced
1 env. beef flavor mushroom mix
1 1/2 cup. water
Directions
Preheat oven to 350 degrees. In large skillet saute' chops in shortening until browned on both sides. Drain on paper towel. In buttered 2-quart oblong baking dish arrange potatoes, onion and browned pork chops.
In small bowl combine Lipton beef flavor mushroom mix and water; pour over vegetable and meat. Cover with aluminum foil and meat. Cover with aluminum foil and bake 1 hour or until potatoes are tender. Makes 4 servings.
Sweet and Sour Pork Chops
3 lbs boneless pork chops
Butter and oil
4 onions, diced
1 can pineapple chunks
1/2 cup vinegar
1/2 cup brown sugar
4 tablespoons soy sauce
1/2 teaspoon freshly grated ginger
1/4 cup cornstarch
1 1/2 cups water
1 can water chestnuts
1 green bell pepper
salt and pepper, to taste
In a dutch oven or large skillet, melt just enough butter and oil to cover bottom of skillet. Brown the pork chops on both sides.
Add onions, juice from the pineapple, vinegar, soy sauce, sugar, ginger, salt and pepper.
Cover pan and simmer for 1 hour or until pork chops are tender.
Remove pork chops and set aside.
Combine cornstarch and water, then stir into pan of broth; add water chestnuts, bell pepper, and chunks of pineapple. Bring to a boil and cook until sauce has thickened to desired consistency. Add pork chops and cook until heated through.
Serve over white rice, pasta, or noodles.
"Teeter"
"Piglet"
A knock did sound on Heaven's door one bright and sunny day;
The gate keeper looked around, Who knocked in that soft way?
A tiny voice there was heard; the keeper did look down.
His eyes beheld a small piglet wearing a sad frown.
What are you doing here? the keeper asked.
Don't you have a home?
Not any more the piglet replied,
I now am all alone.
You see I wasn't perfect, so I was thrown away.
I had no where else to go and I decided to come this way.
Well come on in the keeper said. I'll show you around.
I have something special for your head. It's call a golden crown.
Once in the gate he looked around, so many thing to see.
Everything's so perfect, that is, except for me.
The keeper took his hoof in hand and ushered him right through,
The biggest set of golden doors, so bright and shinny too.
They walked into a great big room, all made of shinning gold--
Where a man sat quietly. It was awesome to behold.
Piglet looked up, his eyes so wide, right into his face.
A hand reached down and scooped him up, he felt all very warm and safe.
Hello there piglet, I am God; I created you.
In my eyes you are perfect and I know what you've been through.
Look down there. What do you see? God pointed to a spot,
where people were all upset and tears did flow a lot.
Those are people weeping for you. You were very loved.
Many people prayed for me to protect you from above.
Now you will stay with me for I have chose your fate.
You will greet the piggies as they pass through heavens gates.
Sharon Jean Updike
"...No! Not my ribs?"
BREAKFAST SAUSAGE CASSEROLE
Ingredients
2 pounds bulk sausage
12 slices bread (crusts removed)
butter, at room temperature
2-3 cups grated cheddar cheese
8 eggs
1 quart half and half
2 teaspoons salt
2 teaspoons dry mustard
Directions
Brown sausage, break into small pieces and drain on paper towels. Set aside. Butter a 9x13 ovenproof baking pan. Spread butter evenly on 6 slices of bread and layer in pan with the buttered side facing down. Add a layer of sausage, spreading evenly, then add a layer of cheese. Cover the sausage and cheese layer using 6 buttered slices of bread with the buttered side facing up. Mix together dry mustard and salt. Combine milk, eggs, mustard and salt. Pour milk mixture over top of bread and allow to stand overnight in the refrigerator. The following day, bake at 350°F for 1 hour. Remove from oven and allow 20 to 30 minutes before cutting into serving sized pieces.
Upside Down Ham Loaf
Prep Time: 10 Minutes Cook Time: 50 Minutes
Ready In: 1 Hour
Ingredients
1 tablespoon butter
1 tablespoon brown sugar
1 (8 ounce) can crushed pineapple, drained with juice reserved
3 cups ground cooked ham
1/2 cup grated onion
3/4 cup bread crumbs
2 eggs, beaten
2 teaspoons mustard powder
1/2 teaspoon cayenne pepper
Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Melt butter in the bottom of an 8x4 inch loaf pan. Sprinkle brown sugar over the butter. Spread drained crushed pineapples over the sugar.
2 In a large bowl, mix together the ham, onion, bread crumbs, eggs, and 1/4 cup of juice from the pineapple. Blend in the mustard powder and cayenne pepper. Pack the mixture into the pan on top of the pineapples. . Cover with aluminum foil.
3 Bake for 45 to 50 minutes in the preheated oven. Uncover, and bake for another 10 minutes. Let cool in the pan for 5 minutes, then turn upside down onto a serving plate. Slice as you would a meatloaf, and serve.
Makes 6 servings
JOY'S SPECIAL LASAGNA
with Pork and Beef
"This IS a time consuming recipe to make,
but it is well worth the time. It is a
big hit with my family and close friends."
Melt butter and oil in a roasting pan. Add a small pork loin and brown on all sides. Remove roast from pan.
In the pan brown 1 large chopped onion and 1-3 garlic cloves. Drain well. Put pork loin back in pan and add water half way up sides. Bake until tender; about 1 1/2 to 2 hours and should be easy to pull apart with a fork. Cool. Chop the lean, tender meat in fine pieces.
While pork is baking, brown 1 pound ground chuck beef in a large skillet. Chop into fine pieces. Drain. Cool. Set aside.
Boil 8 ozs.Lasagna noodles, rinse and drain. Butter noodles so they won't stick to bottom of pan. Set aside.
Prepare the following Sauce:
Ingredients
2 can Rotel tomatoes 1 c. chopped onions 2 - 6 oz. cans tomato paste
sea salt, black pepper, brown sugar to taste 1 cup water
In a sauce pan combine all of the above ingredients, cover and simmer for 30 minutes.
Need: 1 lb. ricotta cheese
2 - 6oz. pkgs. Mozzarella Cheese
1/2 cup (2 ozs.)Grated fresh Parmesan Cheese
In a large baking dish (15 X 10), Layer with a little sauce on bottom and then layer with the following in this order: It's better if you use a special Lasagna Pan, 4 inches deep.
1. Noodles
2. Pork and Sauce
3. Ricotta Cheese
4. Noodles
5. Beef and Sauce
6. Mozzarella Cheese
7. Noodles
8. Sauce
9. Fresh Parmesan Cheese
Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before serving.
Freezes well. Thaw before baking. Serves 6 to 8 people.
To
TeeterKat's
Kitchen
To
TeeterKat's
Kitchen
Ham Croquettes
Yield: 2 dozen
Ingredients
4 tablespoons butter
1/2 cup finely minced onions
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
Salt and black peppers
1/4 teaspoon nutmeg
1 tablespoon finely chopped parsley
1 tablespoon dry sherry
12 ounces ground smoked ham
2 eggs, mixed with 1 tablespoon water
1 cup bread crumbs
Vegetable oil for frying
Directions
Preheat the fryer.
In a large sauté’ pan, melt the butter. When the butter is melted, add the onions and sauté for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is thick and creamy. Season with salt,
pepper, nutmeg, parsley and sherry. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8 by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper.
Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap.
Refrigerate the logs for 2 to 3 hours. Fry the croquettes in the hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper.
Serve the croquettes with fresh lemon juice and garnish with parsley.
Barbeque Pork Sandwiches
Ingredients
2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
2 cups ketchup
1/4 cup Worcestershire sauce
Directions
Trim all fat off boneless pork shoulder.
Cut meat crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat falls apart.
Serve on a bun and top with slaw.
Click here for my Cold Slaw Recipe.
"This recipe is scrumptious."
Joy's Herbed Pork Roast
Ingredients
Pork Tenderloin
Mix together in a small bowl
1 teaspoon each:
Dried Sage
Dried Thyme
Dried Rosemary
Dried Marjoram
Salt and Pepper to taste
Directions
Preheat oven to 200 - 250 degrees F.
Wash pork tenderloin, dry with paper towel. On a piece of waxed paper spread the above mixture. Rub all over four sides of roast.
Combine 1 tablespoon of butter with 1 tablespoon of oil in shallow roasting pan. Place roast in the roasting pan. Brown well on all four sides. Add quartered onions and garlic to taste. Pour beef broth around roast half way up and bake for 2 hours, or until the roast is tender enough to pull apart with a fork.
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