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| | From:  Genie· (Original Message) | Sent: 10/22/2007 6:30 PM |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:39 AM |
| From: chadsangel (Original Message) | Sent: 9/4/2008 12:21 AM | Harvest Stuffed Pork 5 to 6 Lb. Fresh Pork Shoulder, boned 2 Eggs 4 Cups Coarse Bread Crumbs, 8 slices 1 16 Oz. Can Whole-Kernel Corn, drained 1 Small Onion, chopped 2 tsp. Salt ½ tsp. Pepper ½ tsp. Ground Sage ½ Cup Water 1 15 Oz. Jan Spiced Apple Rings Buy a whole pork shoulder and ask your meatman to bone it for you. (Use bones to make your soup stock.) At home, trim skin and any extra fat from roast. Beat eggs in a medium size bowl; stir in bread crumbs, corn, onion, salt, pepper and sage. Stuff pocket in meat with mixture, packing in well to fill and give meat a rounded shape. Tie with sting at 1 inch intervals. Brown meat, fat side down, in heavy kettle or Dutch oven; remove from heat. If using a meat thermometer, insert in roast so bulb reaches meaty center. Pour water over; cover tightly. Bake in a 325 degree oven 3 ½ hours or just until meat is tender. Remove pork from kettle; strain liquid into a 4 cup measuring cup to save for making Rich Pork Gravy, recipe follows. Return meat to kettle; bake, uncovered, 30 minutes longer or until richly browned. Thermometer should register 185 degrees. Remove pork to heated platter; pour off any additional fat; keep pork hot while making gravy. Garnish pork platter with spiced apple rings; slice pork and serve with gravy to spoon over. Makes enough for 2 meals, six servings each. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:43 AM |
Crown Roast of Pork 1 Tbsp. Dried Parsley Flakes 1 Tbsp. Oil 1 tsp. Salt ½ tsp. Pepper 1 Pork Crown Roast (14 ribs and about 8 Lbs.) Foil or Paper Frills for Rib Ends In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350 degrees for 3 to 3 ½ hours or until a meat thermometer reads 16 degrees. Transfer roast to a serving platter. Let stand for 10 to 15 minutes. Remove foil. Garnish rib ends with frills. Cut between ribs to serve. Yield: 14 servings. | |
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:07 AM |
| Sauerkraut with Pork
2 lb. sauerkraut, rinsed and drained
1 to 2 lb. thick cut streaky or back bacon and/or assorted salted cuts of
pork
4 or 5 bratwurst*
3-4 medium sized potatoes peeled and quartered
1 onion sliced
3 cloves garlic, chopped
3/4 cup white wine (preferably Riesling)
3/4 cup chicken stock or broth
Small handful of fresh thyme tips OR 1-1/2 tsp. dried thyme
3 small bay leaves
1 or 2 whole cloves, optional
8 juniper 8 juniper berries, optional
Ground black pepper, to taste
Generously grease a casserole dish with lard, goose fat, or plain old
vegetable oil and lay half of
the sauerkraut in the bottom. In the next layer add the onion, potatoes and
the pork (do not add
the sausages yet).
Season with black pepper and herbs, add cloves and juniper berries if liked.
Be careful, little or
no additional salt should be required when you take into account the salted
pork, chicken stock
and the sometimes salty sauerkraut.
Place the remaining sauerkraut on top and moisten with the wine and stock.
Cover and cook in
a low oven, 325º F., for 3 hours.
Place the sausages on top and continue to cook uncovered for another 45-60
minutes or until the
sausages have browned and are cooked through. Make sure that the liquid in
the dish does not
cook off. You want about an inch of liquid left at the end so add a splash of
wine if it starts to dry out.
*Cervelas, Frankfurt, Strasbourg, or Montbéliard sausages could also be used
but may be harder to find.
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Reply
| | | From: Genie· | Sent: 9/14/2008 11:05 PM |
| Sausage Mozzarella Supper
Ingredients
20 pounds link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cup sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 tbsp Italian seasoning
2 tbsp salt
1 tbsp pepper
12 pounds corkscrew noodles, cooked and drained
5 pounds mozzarella cheese, sliced
8 pounds mozzarella cheese, shredded
Instructions
Brown sausage, drain fat. Mix with the spaghetti sauce, mushrooms,
tomato juice, onions, Italian seasoning, salt and pepper. Grease 8 6-
quart baking pans. Layer half of the noodles, sliced cheese and meat
sauce in pans. Repeat layers. Sprinkle shredded cheese equally over
each pan. Cover and bake at 350 degrees F. for 1 hour. Uncover and
bake 15 minutes longer or until cheese is melted.
Yield: 150 servings
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Reply
| | | From: Genie· | Sent: 9/17/2008 2:53 AM |
| Stacked Sausage Torte
1 cup fully-cooked ham, cubed
1 cup salami, cubed
1 (8-ounce) package brown-and-serve sausage links
1 pound fresh spinach or 1 (10-ounce) package frozen spinach
5 large eggs
1 teaspoon water
2 tablespoons butter
1 red bell pepper, cut into strips
1 (8-ounce) package Mozzarella or Swiss cheese
1 (17-ounce) package frozen puff pastry, defrosted
Steam or cook spinach, drain in strainer, pressing to remove excess
moisture. Beat 4 eggs and 1 egg white together. Beat remaining egg
yolk with water; set aside. Heat 1 tablespoon butter in an 8-inch
omelet pan. When hot, pour in half the beaten eggs and cook until
set, turning if needed to cook top. Remove from pan but do not fold.
Repeat with remaining butter and eggs.
Open pastry sheets carefully, pinching to close any holes. Roll one
sheet into a 12-inch square. Carefully lift and fit into an 8-inch
springform pan. Trim second pastry into an 8-inch circle. Make pastry
cutouts from scraps.
To assemble: place one omelet on pastry in bottom of springform pan.
Spoon drained spinach over this. Layer half the Mozzarella cheese
over spinach. Top with ham and red peppers. Add second omelet and
arrange sausage links over this. Sprinkle over salami. Top with
remaining cheese. Adjust circle over all, cut pastry as needed and
pinch edge. Brush pastry with beaten egg yolk and water. Arrange
pastry cut-outs atop.
Bake in a 375*F oven for 70 to 75 minutes. Cool for 10 minutes before
cutting. May be served warm or cold.
Makes 12 servings.
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:10 AM |
Kofte
1 pound ground pork
1 large yellow onion, coarsely grated
2 medium potatoes, peeled and finely grated
2 tablespoons fresh lemon juice
3 ounces hallourni cheese or packaged mozzarella, grated (3/4 cups)
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 cup unseasoned bread crumbs
1 teaspoon black pepper
1 1/2 teaspoons baking soda
1/3 cup brandy
1 small bunch parsley, coarsely chopped (1/2 cup)
2 large eggs
1 tablespoon salt
4 to 6 cups vegetable oil for fiying.
Using your hands, gently combine the pork and onion. Add additional
ingredients, mixing completely and gently. The idea is to preserve
the texture of the meat. When the mixture is fully combined, it
will be slightly gooey. Refrigerate for 30 minutes.
Pour enough oil into a medium-size heavy pot so it is at least 2
inches deep. Heat to 350 degrees or the point when the oil begins
to shimmer, about 7 minutes.
While the oil is heating, shape the mixture, a tablespoonful at a
time into oval shapes.
Working in batches so as not to overcrowd the pan, slip the kofte
into the oil. Fry, turning constantly until golden on all sides,
about 2 minutes. Be sure to adjust the flame to keep the oil at
a constant temperature and do not let it smoke. Remove the kofte
with a slotted spoon and drain on paper towel.
Yield: Fifteen servings. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:12 AM |
Italian Meat Loaves 2 eggs, beaten 3/4 cup cracker or bread crumbs 1/2 cup milk 1/2 cup plus 2 tblsp Parmesan cheese, divided 1/4 cup finely chopped onion 1 tsp Worcertershire sauce 1 tsp garlic salt 1 tsp Italian seasoning, divided 2 pounds ground pork 1/4 cup ketchup In a large bowl, combine eggs, crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 tsp Italian seasoning. Add pork and mix well. Shape into 10 individual loaves; place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and Italian seasoning. Bake at 350 degrees for 45-55 minutes or until no pink remains. Makes 10 servings. | |
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:22 PM |
Honey BBQ Shredded Pork
1-1/4 cups catsup
1 cup chopped celery
1 cup chopped onion
1/2 cup water
1/2 cup honey
1/4 cup lemon juice
3 Tbsp white vinegar
3 Tbsp Worcestershire sauce
2 Tbsp dry mustard
1 tsp salt
1/2 tsp pepper
One 3- to 4-lb. boneless pork shoulder roast
Crusty rolls or flour tortillas
In a medium bowl stir together the catsup, celery, onion, water, honey, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper.
Remove string or netting from pork, if present. Trim any fat from pork. Place pork in a 13x9x2-inch baking pan. Pour sauce mixture over pork. Cover pan with foil. Bake in a 300-degree oven for 3-1/2 to 4 hours or until pork is very tender.
Remove pork to a cutting board, reserving sauce. Using two forks, shred pork; place in a medium bowl.
Skim fat from sauce. Add enough of the reserved sauce to moisten pork (about 1 cup)
Serve pork in rolls or tortillas.
Makes 10 servings. | |
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Reply
| | | From: Genie· | Sent: 10/27/2008 2:17 AM |
| Three Bean Casserole With Ham | | | 1 (10 oz.) pkg. frozen lima beans
3 (1 lb. 3 oz.) cans or 6 c. baked beans
5 c. kidney beans
1 lb. pork link sausages
1/2 lb. cooked ham, cut into 1/2 inch cubes
1 med. onion, chopped (1/2 c.)
1 (8 oz.) can tomato sauce
1/2 c. catsup
1/4 c. brown sugar, packed
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
| | | Instructions | | Heat oven to 400 degrees. Cook lima beans as directed on package, drain. Turn into ungreased 4 1/2 quart bean pot or casserole. Add baked beans and kidney beans. In covered skillet, simmer sausages in small amount of water 5 minutes. Drain liquid from skillet and fry sausages until brown on all sides. Cut each sausage into 2-3 pieces. Add sausage pieces and ham to beans. Stir together remaining ingredients; pour over beans and gently mix. Bake uncovered 1 hour. 10-12 servings. | | |
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Reply
| | | From: Genie· | Sent: 10/27/2008 9:51 PM |
Easy Elegant Ham 2 cans sliced pineapple (20 ounce)
1 6 pound fully cooked boneless ham halved
1 jar maraschino cherries well drained (6 ounce)
1 jar orange marmalade (12 ounce)
Drain pineapple, reserving juice; set juice aside. Place half of the pineapple in an ungreased 5-qt. slow cooker. Top with the ham. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through. Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham. Yield: 18-20 servings.
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