Pork Stroganoff

Pork Stroganoff

1 1/2 lbs. boneless pork, cubed*
1 Tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. water
1 can (3 oz) mushrooms, drained
1 Tbsp. instant beef bouillon
1 tsp. dried dillweed
1/2 tsp. pepper
1/2 c. sour cream
1/4 c. wine
3 Tbsp. flour
Cooked noodles

Brown pork cubes; drain.
Add onion and garlic.  Cook until tender - not brown.  Transfer to crock.
Combine water, mushrooms, bouillon, dillweed and pepper; pour over meat. Cover and cook on LOW for 8 to 10 hours.  Turn to HIGH.  Heat to bubbly (15 to 20 minutes).
Blend together sour cream, wine and flour.  Stir into pork; heat thoroughly - about 15 minutes.
Serve over noodles.

*I used leftover pork from a roast. You would put it in the crock and only cook for about 4 hours.

Pork Roast

Pork Roast

4 to 5 lb. pork roast
1 clove garlic, sliced
2 medium onions, sliced
1 bay leaf
1 c. hot water
2 Tbsp. soy sauce

Put the garlic and onion on the bottom of the crock. Set pork roast on top. Season with salt and pepper. Mix together hot water and soy sauce. Pour over roast. Add bay leaf.  Cook on LOW for 6 to 8 hours.

Peking Pork Pasta Salad

Peking Pork Pasta Salad

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     3/4         pound  Armour boneless pork -- cut into 1/4-inch cubes

  1           teaspoon  vegetable oil

                        Oriental Dressing (recipe below)

  6             ounces  corkscrew or other small-shaped pasta -- cooked and drained

  1              pound  fresh spinach leaves -- washed and drained

                        

                        ORIENTAL DRESSING

  4        tablespoons  soy sauce

  4        tablespoons  sherry

  1         tablespoon  sesame oil

In large skillet over high heat, stir-fry pork in oil just until lightly browned. Toss pork strips with Oriental Dressing. Toss pasta with spinach, top with pork strips. Garnish with chopped green onion and almond slices, if desired. 

++++++++++++++++++++

ORIENTAL DRESSING: Mix and set aside.

Oriental Pork Stir Fry

Oriental Pork Stir-Fry

Recipe By     :

Serving Size  : 6     Preparation Time :0:20

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/2         pounds  pork tenderloin

  2          teaspoons  vegetable oil

  1           teaspoon  grated ginger root

  1              clove  garlic -- minced

  2             medium  green peppers -- cut into thin strips

  1        8-ounce can  sliced water chestnuts -- drained

  3        tablespoons  soy sauce

  1         tablespoon  cornstarch

  1 1/2           cups  cherry tomato halves

Partially freeze pork; cut pork into 3 × 1/2 × 1/8-inch strips. Preheat nonstick fry pan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet. Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet. 

Stir-fry remaining pork 5 minutes or until browned; remove from skillet. Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through. Add tomato halves, stirring to combine. Serve immediately.

Japanese Pork Sate

Japanese Pork Sate

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  boneless pork loin

  2        tablespoons  peanut butter

     1/2           cup  minced onion

  1              clove  garlic -- minced

  2        tablespoons  lemon juice

  2        tablespoons  soy sauce

  1         tablespoon  brown sugar

  1         tablespoon  vegetable oil

                  Dash  hot pepper sauce

Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a blender does this well). Marinate pork in mixture for 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill or broil for 6-8 minutes, turning occasionally, until done.

Natchitoches Pork Pies

Natchitoches Pork Pies

1 1/2 lbs. ground pork shoulder

1/2 cup chopped onion

1 garlic clove, minced

salt & pepper, to taste

1 tsp. Cajun seasoning

dash of cayenne

1/2 cup flour

Pastry

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

3 Tbsp. vegetable shortening (I used butter)

1 large egg, beaten

1/3 cup milk

oil for frying

1.  Make Filling:  In skillet over medium heat, saute onion, garlic and pork until cooked through.  Add salt, pepper and flour; cook until almost dry.

2.  Transfer to bowl; chill.

3.  Make Pastry:  Sift together four, baking powder and salt.  Cut in shortening (butter) until it looks like coarse cornmeal. Add egg and milk; stir until it forms a ball.  On lightly floured surface, roll to 1/8 inch thickness.  Cut out rounds with a 4 inch cookie cutter or the top of a clean, empty coffee can.

4.  Heap a tablespoon of filling on each round. Dampen edges with water. Fold over to make a half moon. Seal with a fork dipped in water.  Prick top once with fork.

5.  Heat oil in fryer to 350 degrees.  Fry a couple at a time until golden - about 2 minutes on each side.  Drain on paper towels.

Spaghetti with Pork & Vegetables

Spaghetti with Pork & Vegetables

1 lb. pork, trimmed and cubed*

3 cloves garlic, minced

1 Tbsp. olive oil

3 onion, chopped

2 green peppers, chopped

2 tomatoes, chopped,

2 yellow squash, cubed

6 asparagus spears, cut in 1-inch lengths

2 Tbsp. dry red wine

2 c. water

3 Tbsp. chicken bouillon

2/3 lb. spaghetti, cooked al dente

1.  In Dutch oven, brown pork and garlic over medium heat for 5 minutes, stirring often.

2.  Push pork mixture to the side of the pot. Add oil and onions. Reduce heat to low and cook 10 minutes, stirring occasionally.

3.  Add peppers, tomatoes, squash, asparagus, wine and water. Cover and simmer 20 minutes.

4.  Stir in bouillon. Cover and simmer 10 minutes more.

5.  Transfer vegetable mixture to bowl. Add spaghetti.  Toss to blend.

Serves 8

*I used leftover shredded pork and it worked fine.

Apple Butter Pork Loin

Apple Butter Pork Loin

2 (2 lb. each) boneless pork loin roasts

salt to taste

2 c. apple juice

1/2 c. apple butter

1/4 c. brown sugar

2 Tbsp. water

1/4 tsp. cinnamon

1/4 tsp. cloves

Preheat oven to 350 degrees.

Season loins with salt and place in baking pan.

Pour juice over pork. Cover with foil.

Bake for 1/2 hour.

Mix together apple butter, brown sugar, water, cinnamon and cloves.

Spread over roasts.

Cover and cook for 1 to 2 hours or until a meat thermometer reads 165 degrees.

Let set 15 minutes before slicing.

Shepherd's Pie

Shepherd's Pie

2 1/2 lb. shredded pork
1 12-oz bottle of beer
few splashes of barbecue sauce
handful of brown sugar

4 or 5 cloves garlic, minced
1 large onion, minced
vegetable oil
2 c. corn
2 c. peas
3 large potatoes
salt & pepper, to taste
grated cheddar cheese

Cook the pork or use leftover from a roast.  Cool, set aside and shred.

Boil potatoes; mash.
Saute onions and garlic; add peas and corn.

Place pork in a large greased pan.
Add veggies. Spread potatoes over top.  Sprinkle with cheese.

Bake at 350 for 30 to 40 minutes.

Pork Roast

Pork Roast

4 to 5 lb. pork roast
1 clove garlic, sliced
2 medium onions, sliced
1 bay leaf
1 c. hot water
2 Tbsp. soy sauce

Put the garlic and onion on the bottom of the crock. Set pork roast on top. Season with salt and pepper. Mix together hot water and soy sauce. Pour over roast. Add bay leaf.  Cook on LOW for 6 to 8 hours.

Atlanta Pork Chops and Rice

Atlanta Pork Chops and Rice

4 good-sized boneless pork chops
2 Tbsp. oil
1/4 c. celery, sliced thin
2 (8 oz) cans tomato sauce
1 medium chopped onion
1 1/2 c. water
2 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. basil
1 cup raw rice

In skillet, brown chops in oil.
Remove chops and add celery and onion.  Cook lightly.
Drain fat.
Stir in remaining ingredients and chops.
Bring to a boil.
Simmer, uncovered, for 30 minutes.

Serves 4.

Pork Stroganoff

Pork Stroganoff

1 1/2 lbs. boneless pork, cubed*
1 Tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. water
1 can (3 oz) mushrooms, drained
1 Tbsp. instant beef bouillon
1 tsp. dried dillweed
1/2 tsp. pepper
1/2 c. sour cream
1/4 c. wine
3 Tbsp. flour
Cooked noodles

Brown pork cubes; drain.
Add onion and garlic.  Cook until tender - not brown.  Transfer to crock.
Combine water, mushrooms, bouillon, dillweed and pepper; pour over meat. Cover and cook on LOW for 8 to 10 hours.  Turn to HIGH.  Heat to bubbly (15 to 20 minutes).
Blend together sour cream, wine and flour.  Stir into pork; heat thoroughly - about 15 minutes.
Serve over noodles.

*I used leftover pork from a roast. You would put it in the crock and only cook for about 4 hours.

San Francisco Pork Chops

San Francisco Pork Chops

2 Tbsp. oil
4 thick cut pork chops - the thicker the better, but at least 1-inch thick
salt and pepper, to taste
2 cloves garlic, minced
1/4 c. soy sauce
1/4 c. chicken broth
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper flakes*
1 Tbsp. cornstarch
1 Tbsp. cold water

Heat oil in skillet; season chops; brown for 1 to 2 minutes on each side.  Put in crock.  Add garlic to drippings.  Saute.  Stir in soy sauce, broth, brown sugar and pepper flakes; cook until sugar dissolves.  Pour over chops.

Cook on LOW for 7 to 8 hours.  Remove chops.  Mix cornstarch and cold water.  Whisk into sauce in crock.  Put chops back in.  Turn on HIGH for 30 minutes to 1 hour.  Serve over potatoes or rice.

*Don't leave these out. Cut back if you need to, but you need this for a bit of a zing.

Disney's 50's Cafe Meatloaf

Disney's 50's Cafe Meatloaf

1 pound ground beef
1 pound ground pork
1/2 c. chopped onion
1/2 c. Italian bread crumbs
2 eggs
1/2 c. ketchup, divided
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. brown sugar

Preheat oven to 350 degrees.  Grease a 9 x 5-inch loaf pan.

Combine beef, pork, onion, bread crumbs, eggs, 1/4 c. ketchup, Worcestershire sauce, salt and pepper.  Press into loaf pan.

Combine 1/4 c. ketchup and brown sugar.  Brush over meat loaf.

Bake for 1 to 1 1/4 hours.  Allow to sit for 5 minutes before serving.