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Pork
Recipes |
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PORK ROAST
3 to 4 lb. Pork Loin Roast
pepper to taste
1 large onion (sliced in half)
2 Pork boullion cubes
2 cups water
Place pork roast in lightly oiled roasting pan & pepper the top.
Dissolve the boullion cubes in the water and add the bouillion to
the roasting pan.
Place the onion halves on top of the roast, Cover with tin foil.
Bake in a preheated 350 degree F. oven for about 2 & 1/2 hours
or until tender & thoroughly cooked. Baste with the juices
about every1/2 hour.
Let roast set for about 10 minutes before slicing.
Serve with Mashed potatoes & gravy made with the pork drippings.
PORK CHOP CASSEROLE
6 pork chops
1 tbsp veg oil
1 ½ cups cooked minute rice
1 can tomatoes (chopped)
1 can tomato soup (undiluted)
2 medium onions sliced
1/2 cup green pepper, chopped
1 tsp garlic powder
salt & pepper to taste
Brown the pork chops in the veg oil.
Remove chops from the fry pan & set aside.
Put the following in the fry pan, chopped
tomatoes, tomato soup, onions, green pepper & seasonings.
Stir & simmer this tomato mixture for about 10 minutes to blend flavours.
In a greased casserole dish layer as follows:
1) Rice on the bottom of casserole dish.
2) ½ of the tomato mixture.
3) pork chops
4) Remaining tomato mixture on top of pork chops
Cover the casserole dish with tin foil &
bake in 350 degree oven for about 2 hours, or until pork chops are
very tender & break apart. (Delicious)
Serves 6 Recipe
by Gwen (Goodies Galore by Gwen)
PORK CHOP
CASSEROLE - 2
6 Pork chops
3/4 c Rice (raw)
1/3 c Chopped green pepper
1/2 c Chopped onion
Salt and pepper to taste
2 cups Tomato juice
3/4 cup Water
1/4 tsp Chili powder
Brown pork chops in a little oil in a skillet. Sprinkle rice in the
bottom of a greased 9" x 13" casserole dish. Scatter
green pepper and
onion over the rice. Top with pork chops. Sprinkle with salt and pepper.
Pour tomato juice and water into drippings in skillet. Add chili powder.
Bring to a boil, then pour over pork chops.
Cover the casserole dish with tin foil &
bake in 350 degree F. oven for about 2 hours, or until pork chops are
very tender & break apart. (Delicious) Let stand for
5 - 10 minutes before removing cover & serving.
Serves 6
PORK CHOPS &
MUSHROOM SAUCE
1 - 2 tbsp veg oil
4 pork chops, med size (not too thick)
½ cup flour
1/8 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 med onion chopped
1 (10 oz) can mushrooms, stems & pieces (reserve 1 tbsp of the liquid)
1(10 oz) can cream mushroom soup
1/8 tsp salt
1/8 tsp pepper
Heat skillet (on medium high)
Mix flour, salt, pepper & garlic salt together. Coat the pork
chops with the flour mixture.
Brown the pork chops, turning at least once, Remove pork chops
& place in a baking pan large enough for pork chops to lay flat.
Saute the onions for about 4 minutes in the same pan (add a bit
more oil if necessary).
Add the drained canned mushrooms to the onions and stir, continue
to saute for 1 to 2 more minutes.
Add the mushroom soup & 1 tbsp of the mushroom liquid, stir to
make the mushroom soup creamy. Pour sauce over the pork chops.
Cover the baking pan.
Bake in a Preheated 350 degree F. oven for about 1 & 1/2 hours
or until pork chops are very tender.
Serves 2 - 4
Serve with steamed rice.
SAUSAGE BAKE
1 lb link sausage
1 med onion sliced
1/4 cup green pepper, chopped
1 can tomato soup (undiluted)
pepper to taste
1/2 tsp garlic powder
Brown the sausages in a skillet. Remove
the sausages, drain off excess fat (except 1 tsp), set sausages aside.
Add the onions & green peppers to the
skillet & saute' in the 1 tsp sausage fat for 2 minutes.
Add the tomato soup & spices to the skillet mixture. Stir
well. Put sausages in a baking pan & cover with the tomato
mixture. Cover & bake in a 350 degree F. oven for about 1
hour. Serve with rice.
Recipe by Gwen (Goodies Galore by Gwen)
GWEN'S OVEN BARBEQUE
RIBS (See
Photo)
3 - 4 lbs Pork side ribs
1 onion, sliced
salt
pepper
1/4 cup water
Put Pork ribs in a large baking pan, single row
Slice onion on top
Sprinkle with salt & pepper
add water
Cover the baking pan with tin foil & bake for 2 hours in a 350
degree F. oven.
Remove ribs from pan & drain off excess grease.
Place ribs back in pan.
BARBEQUE SAUCE
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup soya sauce
2 cups Barbeque Sauce (regular)
Place sauce ingredients in a saucepan and heat
until the sugar is dissolved.
Pour over the pork ribs and bake in a 350
degree oven for about 1 hour.
Serve with steamed rice as a main meal.
CONNIES
GREEK RIBS
seasoning salt
garlic salt
tarragon or oregano
lemon juice
pork spareribs
Place ribs on broiling pan. Broil on both
side. Pour off fat.
Sprinkle generously with the first three
ingredients. Pour the lemon juice over this. Bake at 350 degrees for
30 to 40 minutes.
Recipe submitted by Connie Rice of Calgary, Ab.
HONEY GARLIC RIBS
3 to 4 lb pork ribs
1/2 cup honey
1 cup ketchup
1/4 cup soya sauce
4 cloves garlic, minced
Place ribs in a baking pan & bake in a 350
degree oven for about 1 & 1/2 hours, or until tender, drain off
excess fat & juices.
Blend the sauce ingredients well, pour over
the ribs and bake covered for 1 hour.
MARG'S CHRISTMAS HAM BALLS
BALLS:
3/4 lb. ham, ground
1 & 1/2 lbs lean pork, ground
3/4 cup soda crackers, ground very fine
3/4 cup RITZ cracker, ground very fine
2 eggs, beaten
3/4 cup evaporated milk
1/2 tsp salt
1/2 tsp black pepper
SAUCE:
1 & 1/4 tsp dry mustard
3/8 cup water
3/8 cup white sugar
Combine the first 8 ingredients. Form into
balls and place in a baking pan, not more than 2 deep. Partially cook
the balls for about 20 to 25 minutes. Pour off any excess grease or liquid.
Mix the sauce ingredients together in a
saucepan & heat until bubbly. Pour over the ham balls. Cover &
bake for about 3/4 hour. Baste the balls every 15 minutes. Makes
about 60 to 80 balls. ( these balls are better after being frozen for
a few weeks & then reheated for
3/4 to 1 hour)
Recipe submitted by Marg Chabot - Calgary, Ab.
HAM BALLS
Balls:
2 cups minced cooked ham
1 cup bread crumbs
1/8 tsp Pepper
2 large Eggs
1/2 cup Milk
Sauce:
1 1/2 c Brown sugar
1 tsp Dry mustard
1/2 cup White vinegar
1/2 cup Water
Mix ham bread crumbs, eggs, pepper and milk thoroughly. Form
into balls.
Place in 9 x 13 pan.
In saucepan, mix brown sugar, dry mustard, white vinegar, and
water. Heat together slowly until sugar is melted. Boil
on medium heat for 2 minutes Pour over balls. Bake at 350
degree F. for 1& 1/2 hours, uncovered.
Makes 4 servings
DEVILED
HAM BALL
1 (4.25 ) oz can Underwood Devilled Ham Spread
1 (3) oz pkg cream cheese, softened
1 cup shredded Cheddar cheese
3 tbsp Green chiles, chopped
2 tbsp green onions, finely chopped
1/3 cup chopped walnuts
In small bowl, combine ham spread, cream
cheese, Cheddar cheese, chiles and onions; mix well. Shape mixture
into ball. Roll in walnuts. Wrap in plastic wrap; refrigerate 2
hours. Let ball stand at room temperature for 30 minutes to soften
slightly before serving. Serve with crackers. Makes 2 cups.
SWEET & SOUR
PORK BALLS
Ingredients:
1 & 1/2 pounds ground ham
2/3 cup graham cracker crumbs
1 cup milk
1 & 1/2 pounds ground pork
3 eggs
1 cup brown sugar
1/2 cup water
1 Tablespoon prepared mustard
1/2 cup vinegar
Mix ham, graham cracker crumbs, milk, pork, and eggs together and
form into balls. Place balls in greased 9 x 13 inch casserole dish.
Blend together brown sugar, water, mustard, and vinegar. Pour mixture
in bottom of pan, enough to cover bottom. Bake for 30 minutes. Repeat
until all balls are baked.
Makes: 30 to 40 small balls
PORK BALLS
1 lb. medium-ground pork meat
1 cup white bread crumbs, without the crusts
2 eggs
3 tablespoons parsley flakes
3 large cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon powdered cinnamon
oil for frying
Mix all ingredients, except oil, in a bowl and shape into balls.
Saute in oil until golden and serve warm.
EASY PORK BALLS
1 lb lean ground pork
1 large egg
1/4 cup fine dry bread crumbs
1/2 tsp salt
2 tbs vegetable oil
1 cup chopped onion
1 large green bell pepper, cut into chunks
2 tbs paprika
1 (16 oz) can stewed tomatoes & juice
1/2 tsp salt
1 (8 oz) pkg wide egg noodles
1/4 cup sour cream
Combine pork, egg, bread crumbs and 1/2 tsp salt in a large bowl.
Mix well. Shape into med size balls. . Heat oil, add meatballs.
Gently brown on all sides. Remove meatballs with a slotted
spoon. Put onion, green pepper and paprika in skillet and cook
about 5 minutes, or until veggies are tender crisp, stir frequently.
Add meatballs, tomatoes & juice and 1/2 tsp salt to skillet,
Increase heat to high, bring to boil. Reduce heat to low,
simmer covered for 10 minutes, stirring occasionally until meatballs
are cooked throughout. Stir sour cream into meatball mixture; remove
from heat. Spoon meatballs into serving platter.
Prepare noodles according to package directions. Drain noodles
& arrange on plate. Top with the meatballs & sauce.
Makes about 3 to 4 servings
BEEF & PORK BALLS
1 lb Lean Ground Beef
1/4 lb Sausage meat
1 Onion
1 tsp Parsley
1 cup Dry bread soaked in the milk
1 Egg
1/4 cup Milk
Combine meats, onions and parsley. Add bread, egg, salt &
pepper. Form into small balls and roll in flour. Brown on all sides
in fry pan.
SAUCE:
2 tblsp. butter
2 tblsp. flour
2 cups consomme
Parsley
Tyme
Bay leaf
Melt butter, stir in flour and then add consomme and
seasonings. Stir till thickens and add meatballs, simmer for 20 min.
Makes 4 servings.
HAM ROLLS
1 (8 oz) package cream cheese, softened
4 sour pickles, finely chopped
2 tbsp prepared mustard
chopped chives
5 slices deli ham, not too thin
In a small bowl, mix together the cream cheese, pickles, mustard,
and chives. Spoon 1/5 of the mixture onto each ham slice, then roll
ham slices up carefully. Wrap each roll in aluminum foil, and
refrigerate for 2 hours minimum.
When they are thoroughly chilled & ready to serve, unwrap the
ham rolls, and slice. Serve chilled. Makes 5 servings
HINT: Pork
- To bake a Moist
Ham, pour a can of Coke into the baking
pan, cover with aluminium foil and bake. Remove the foil 30
minutes before the end of cooking time. The dripping
combined with Coke provides a delicious brown base for gravy.
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