All in One Steak Dinner
Everyone likes there steak cooked differently. This recipe will have your steak well done around the edges and medium rare in the middle. If you wish your steak to be cooked a little more in the middle bake it for 35 minutes for medium and 40 minutes for well done.
- 1 (16 oz.) pkg. frozen hash browns
- 1/2 t of salt
- 3 C of frozen pearl onions
- 1 1/2 lbs. boneless steak
- 4 T of steak sauce
- 2 C of mushrooms, sliced
- 2 C whole baby carrots
- 3 C of frozen cut green beans
- 2 fresh rosemary sprigs
Allow the oven to preheat to 450 degrees a spray a Dutch oven pan well with cooking spray.
Distribute the hash browns evenly into the pan and sprinkle them with the salt.
Spread the onions over the top of the potatoes.
Lay the piece of steak over the onions.
Smooth the steak sauce over the top of the piece of steak.
Scatter the mushrooms over the top of the prepared steak.
Place the carrots over the top of the mushrooms and cover the carrots with the beans.
Place the rosemary sprigs into the pan.
Cover and bake 30 minutes or until the steak is cooked the way you like.
Homemade Taco Salad Bowls
What make this salad so budget friendly? Making the taco salad shells yourself. These shells can be rather expensive if you can even find them in your local grocery store. Homemade is easy to prepare as well as being good for the budget. Use leftover ground beef to make them even more budget friendly.
6 (10 in) flour tortillas
1 lb. lean ground beef
1 1/2 teaspoons of garlic, minced
1 (15 oz.) can kidney beans
1 (8 oz.) jar taco sauce
3/4 cup frozen corn, thawed
6 cups leaf lettuce, shredded
1 cup green bell pepper, chopped
1 tomato, chopped
3/4 cup sharp cheddar cheese, shredded
For the shell
Allow the oven to preheat to 350 degrees.
Spray one side of the tortillas with a non stick cooking spray.
Spray 6 oven proof bowls with the cooking spray.
Press the tortillas, coated side up, into the prepared bowls.
Bake the tortilla shells for 18 minutes or until browned and as crispy as you like.
Remove and set aside.
For the Meat
Brown the beef and garlic together in a skillet over medium heat for 10 minutes.
Drain well and return to the pan.
Stir in the beans, taco sauce and corn.
Bring the mixture to a boil.
Reduce the heat to low and cover the skillet.
Simmer 10 minutes.
Toss together the lettuce, bell pepper and tomato until well combined.
Divide between the 6 baked taco shells.
Add the meat mixture to each shell.
Sprinkle the cheese evenly over the top of each salad.
Ham and Broccoli Casserole
I am pretty sure if you are like me you have leftover ham swirling around your house today. Instead of making another night of leftovers, transform them into a delicious new dish — like this Ham and Broccoli Casserole recipe.
- 4 ounces egg noodles
- 1 package (10 ounces) frozen broccoli spears
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon prepared brown mustard
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup grated mild Cheddar cheese
- 2 cups cooked diced ham
Preheat oven to 350 degrees.
Cook the egg noodles following package directions; drain.
Cook broccoli just until tender.
In a saucepan over low heat, melt the butter; blend in flour, salt, prepared mustard, and pepper. Stir until smooth and bubbly. This will make a roux.
Gradually add milk, stirring until thickened; remove from heat and stir in the cheese until melted.
Dice broccoli stalks; leave flowerets intact.
In an 8-inch square baking dish, arrange noodles, broccoli stems, and ham; pour cheese sauce over all.
Arrange the flowerets over the top, pressing down a bit. Bake ham casserole for about 20 minutes, or until hot and bubbly.
For more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.
You will go from the oven to the table with a mouth watering meal for you family in no time! Hearty homemade meals, easy clean up, saving time, saving money… what’s not to love about casseroles!
Just click on Casseroles Made Simple to order your copy today!
http://www.hillbillyhousewife.com/ebooks/casserole.htm
Eat All Week Off Of One Ham
You can eat all week off of one ham.
Purchase one good sized ham, then:
1. Slice off the good portions to be used for ham sandwiches. The ham sandwiches are one meal.
2. Hunk up the rest of the meat that is on the bone. Place the ham chunks and bone in a large pot, cover meat with water till just covered. Boil till meat is cooked adding chopped up cabbage, chopped onion and carrots and homemade dumplings. This is another meal.
3. Use the same kettle and fixings that you made the last meal in and make either bean soup or split pea soup. That’s another meal.
(editor’s note: I’ve tried this and with leftovers, we ate all week. Good tip, Kristy.)
Stuffed Cabbage Rolls
Growing up with my family being big gardeners, my mom was always looking for ways to use up the many heads of cabbage she always planted. One of those recipes was cabbage rolls. I’ve been making these for well over 20 years! This is also a great recipe to fix in slow cooker as well.
- 2/3 cup water
- 1/3 cup uncooked white rice
- 8 cabbage leaves
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 1 egg, slightly beaten
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10.75 ounce) can condensed tomato soup
In a medium saucepan, bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, soup pot of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
If you enjoyed this recipe, I think you’ll find a lot more to enjoy in this ebook, Memory Lane Meals – A Collection Of Recipes Celebrating Cozy Meals From Days Gone By.
This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.
You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!
Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.
Pork Chops and Apples
One of my favorite dishes during the early onset of fall is pork chops and apples. I have an apple tree right out in my backyard, which helps make this meal affordable and delicious. I love serving it with a side of crusty bread and a big bowl of salad–just like my mother did when I was little.
- 6 pork chops
- 3 or 4 apples, unpeeled, cored, and sliced
- 1/4 cup of brown sugar
- 1/2 teaspoon of cinnamon
- 2 tablespoons of margarine (for the pork chops)
- 2 tablespoons of margarine (for the apples)
Preheat the oven to 350 degrees. Brown the pork chops on both sides in the margarine.Don’t worry about them being all the way done. You are just browning each side. You will finish cooking them in the final step.
Place the apple slices in a greased baking dish. Sprinkle with the brown sugar and cinnamon, then top with pats of the margarine.
Place the browned pork chops on top of the apples. Cover and bake for 1 and 1/2 hours.
If you enjoyed this recipe, I think you’ll find a lot more to enjoy in this ebook, Memory Lane Meals – A Collection Of Recipes Celebrating Cozy Meals From Days Gone By.
This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.
You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!
Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.
Use-It-Up Beef and Potato Hash
- 1 1/2 cup cooked beef, shredded and chopped
- 1 cup cooked chopped or mashed potatoes
- 1/2 cup finely chopped onion
- 1/4 cup chopped parsley
- 1 tsp salt
- 1/8 tsp black pepper
- 2 tsp. Worcestershire sauce
- 2/3 cup evaporated milk
- 1/3 cup bread crumbs mixed with 1 Tbsp melted butter
In large bowl, gently toss together the first ingredients together. Spoon this mixture into a greased casserole dish. Bake covered in a 350 degree oven for 20 minutes, then uncover and top with the mixture of bread crumbs and butter and bake 20 more minutes or until nice and hot.
This recipe appears in MemoryLaneMeals – and is shared here with my friends at HBHW in hopes you’ll find the recipe both fun and memorable.
p.s. If you enjoyed this recipe, I think you’ll find a lot more to enjoy in this ebook, Memory Lane Meals – A Collection Of Recipes Celebrating Cozy Meals From Days Gone By.
This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.
You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!
Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.
Easy Stuffed Bell Peppers
- 1 pkg ready-to-make stuffing mix
- 1/2 lb. ground beef, pork, or sausage
- 10 oz frozen whole kernel corn (or use canned)
- 2 cups Cheddar cheese, shredded (divided)
- 4 medium green bell peppers (or other colors are fine)
Preheat oven to 400 degrees.
Cut tops off peppers and wash inside and out, removing any seeds. Place in tall baking dish so the peppers can stand upright. Pour about 1/8 inch water into the dish. (Save the tops for another meal.)
Prepare stuffing mix according to package directions.
Brown meat and drain off fat.
Put browned meat, corn, and 1 cup of cheese in stuffing and mix together. Spoon this mixture into peppers in dish, and bake in a 400 degree oven for 30 minutes. Top with the remaining cup of cheese, and put back in oven to bake 10 more minutes or until the cheese is nice and melted.
You may prefer to use just regular bags of bread cubes instead of a prepackaged stuffing mix. If so, just add dried sage, thyme, marjoram, and salt to your mixture to get the same flavor. A sprinkle of chicken bouillon may also be desired.
This recipe appears in MemoryLaneMeals – and is shared here with my friends at HBHW in hopes you’ll find the recipe both fun and memorable.
p.s. If you enjoyed this recipe, I think you’ll find a lot more to enjoy in this ebook, Memory Lane Meals – A Collection Of Recipes Celebrating Cozy Meals From Days Gone By.
This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.
You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!
Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.
Ranch Style Bean And Beef Goulash
1 lb. Lean ground Beef
1 Med. onion, chopped
1 Can Whole Kernel corn, undrained
16 oz Tomato sauce
2 Cups water
2 T Garlic salt
1 Can Ranch Style beans
1/3 Cup Chili Powder
1 ~14oz Can diced tomatoes
2 Cups Lg elbow macaroni
Brown beef, and onion.
Add in Corn, tomato sauce, tomatoes,Chili powder,Garlic salt, Beans,and water.
Let all cook together for about 30 minutes, then bring to a boil. Add in macaroni.Cook until soft.
Serve with Garlic Bread.
Arm Roast in Crock Pot
2 lb peeled and cut carrots(cut into thirds)
1 onion cut into chunks
1 arm roast
1pkg dry Brown gravy mix
1pkg dry Italian dressing mix
1pkg dry Ranch mix
Put carrots and onion on bottom of crock pot with the roast sitting on top. Mix the dry mixes together and pat on the top of roast. Add 1/2 cup water to bottom of crock pot. Cook 6-8 hours.
(Editor’s note: Here is a link I found which will help explain cuts of beef just in case you are not familiar with the term Arm Roast. TexasBeef.org )
Meatloaf Cupcakes
FOR THE MEATLOAF CUPCAKES:
1 ½ lbs Ground beef
1 Egg, beaten
1 clove Garlic, chopped
½ cup Bread crumbs
2 T Worcestershire sauce
¾ cup Chili sauce (you can use ketchup too)
½ cup Onions, finely chopped
½ cup Carrots, finely chopped
½ cup Mushrooms, finely chopped
½ cup Red pepper, finely chopped
½ cup Canned fried onion strips
FOR THE MASHED POTATO FROSTING
1 lb Russet potatoes peeled and cubed
½ cup Milk
3 T. Sour cream
2 T Butter
Cooking Instructions
Preheat your oven to 375 degrees. Place your peeled cubed potatoes in large pot of cold water over high heat.
Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).
In a large bowl combine ground beef, egg, bread crumbs, garlic, Worcestershire sauce, chili sauce, onions, carrots, mushrooms, red pepper, fried onions and S&P. Mix together with your hands until combined. Spray a muffin pan with cooking spray. Mold your meatloaf mixture into cupcake sized balls and place in muffin pan. You’ll get about 8-10 cupcakes. Place in oven and cook at 375 for about 25-30 minutes.
Drain your potatoes and return to pan. Pour in your milk, sour cream and butter, and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit. Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner. Spoon your mashed potatoes into the bag then pipe out the potato on top of the meatloaves to look like frosting on a cupcake. Serve ‘em up hot, who doesn’t love cupcakes? Especially for dinner!
Meaty Morsel: Decorate the tops of your cupcakes with BBQ sauce, ketchup, mustard, cheese, shredded lettuce, chopped tomato, anything you or your kids can think of. Let them have fun with this, they’ll have more fun eating it!
Apple Glazed Pork Roast
- 4 pounds pork rolled loin roast, trimmed
- 1/4 cup unsweetened apple juice
- Salt & pepper to taste
- 3 tablespoons brown sugar
- 6 apples, quartered
- 1 teaspoon ginger, ground
This recipe makes 8 servings.
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well.
Place apple quarters in bottom of crockpot. Place roast on top of Apples.
Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low setting for 10-12 hours or until done.
Beef and Noodles Skillet Recipe
- 2 small Cube Steaks
- 1 pkg. Extra-wide egg noodles
- 2 cubes Beef Bouillon
- 2 C. Water
- flour
- season salt
- pepper
- veg oil
- salt
Cut cube steak into small bites and coat with flour, season salt, and pepper.
Brown cube steak in small amount of veg oil in med frying pan.(does not need to cook all the way)
Stir bouillon cubes in boiling water until disolved.
Add to frying pan and cover.
Simmer 30 -40 min. Stir occasionally.
Mix with cooked egg noodles and salt to taste.
My family loves this recipe and I often alternate it with rice and it’s just as good!
Mock Shepards Pie
This is not exactly homemade but this is super simple and cheap to make. I make it for when I do not want to cook cause it does not take long at all to make.
- 1 can of beef stew
- 1/4 to 1/2 cup of water
- 1/2 box of mashed potatoes or left over mashed potatoes(even cheaper!)
- 1/2 can peas ( optional)
- salt, pepper, and butter to taste
Take the can of beef stew and water and add to pan and heat through with the optional peas.
Make the potatoes according to directions (remember it is half a box worth so read the directions) or heat the homemade potatoes and mix with salt, pepper, and butter.
Put in a casserole dish or a 9×9 pan.
Pour the heated soup on top and you are done!
You can EASILY double up this recipe and it will still be cheap.
This recipe makes 4-6 servings and it is hearty and good on a cold day.
Chicken Noodles and Mixed Veggies Skillet
- Bag of pasta noodles (any kind)
- Can of Mushroom soup
- Frozen veggies (any kind – I use mixed veggies)
- 1 pound of ground chicken or beef
- onion
- 1/2 cup milk
- salt and pepper to taste
In a frying pan cook onion until tender, add ground chicken or beef and cook through. Meanwhile, cook pasta to package directions. Drain. Add pasta to meat and onion. In a separate small pot put mushroom soup and milk and whisk together until warm, add salt and pepper. Add to meat and pasta mixture, heat until warm. Serve.
Double Up Pork Chops
Ingredients:
1 pkg pork chops
2 lb. frozen crinkle cut potatoes
2 cans whole green beans
2 cans cream soup (chicken, mushroom, etc)
2 cups sour cream
Line a 13 x 9 pan with aluminum foil. Turn oven to 400 degrees. Place in pan in the following order, potatoes, drained green beans, soups and sour cream mixed together, pork chops. Salt and pepper the tops of chops. Cover tightly with foil. Bake for 2 hours.
This makes a very full casserole, enough for 6 people.
Pork Roasted with Spiced Apples
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 boneless pork loin roast (4-5 pounds)
SPICED APPLES:
- 1/4 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 medium apples, peeled, cored and sliced
Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing. In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast, potatoes or crusty bread
Both the pork roast and apples will freeze well (separately). Store individual portions in airtight containers.
Aloha Pork Chops
* 4 boneless pork chops approx. 3/4″ thick
* 1 tablespoon lemon pepper seasoning
* 1 teaspoon olive oil
* 2 tablespoons olive oil
* 1 cup sweet and sour sauce
* 1 20-ounce can pineapple chunks drained
* 1/2 medium green pepper julienned
* 1/2 cup red onions chopped
* 6 cups cold cooked rice
* 1/2 cup stir fry sauce
This recipe makes 4 servings.
1. Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 t. oil over medium-high heat; remove and set aside.
2. Drain skillet; add sweet and sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until juices run clear.
3. Meanwhile, in another skillet, sauté the green pepper and onion in 2 T. oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork mixture and serve.
Simple BBQ Beef Brisket
Ingredients:
1 trimmed beef brisket (about 5 pounds)
Ground black pepper
1 tablespoon garlic powder
2 cups picante sauce
1/2 cup packed brown sugar
1/2 cup Worcester sauce
10 white sandwich buns
Directions:
Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcester in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
Bake, covered, at 300°F. for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.
Junk Recipe
My husband taught me this one and my kids LOVE it!!! My husband named it “Junk”.
1 lb. hamburger meat
16 slices of american cheese (or whatever you have on hand, feel free to mix it up with the cheese).
6 med. potatoes
Oil for frying
Garlic Salt
Pepper
Directions:
1. Peel & wash potatoes. Cut up into french fries.
2. Turn on oil for frying. Once oil is hot add potatoes, cook till done and drain on paper towel (or brown paper bag, do not add salt).
3. Place 1 lb hamburger meat in pan and season with garlic salt and pepper. Cook till done and drain.
4. In casserole pan cover bottom of pan with hamburger meat. Lay a layer of cheese on top of the meat. Place all cooked fries on top. Cover with remaining cheese. Bake on 350 for about 10 – 15 min. just till the cheese is melted. Enjoy!
Frank’s Italian Meatloaf with Mustard glaze
Pre-heat oven to 350 degress F
1 lb. ground beef 80% lean
8 ounces of Italian sausage (mild or hot)
1/2 tsp. salt
1/4 tsp pepper
1/2 cup onion finely chopped
1/4 cup green peppers finely chopped
1-1/2 cups oatmeal (quick cooked)
3/4 cup sour cream
2 eggs beaten
1/2 tsp dried sage
1/2 tsp dried thyme (opt.)
combine all the ingredients in a large mixing bowl and mix throughly (10 minutes)
Cover a baking pan with foil,spray with cooking spray and shape the mixture into a loaf (about 4″ wide and 3″ tall)
make a well down the center and cover with the glaze
bake about 1-1/2 hours or until the internal temp is 160 degrees F
Mustard Glaze
1 TBS brown sugar
1/4 tsp cider vinegar
1/2 cup yellow mustard
mix glaze ingredients together set a side
Garlicky Pork with Basil
Makes 4 servings
- 3/4 pound lean pork tenderloin
- 1 teaspoon vegetable oil
- 1/4 cup chicken broth
- 1/4 cup chopped fresh or 1 tablespoon plus 1 teaspoon dried basil leaves
- 1/8 teaspoon ground red pepper (cayenne)
- 4 cloves garlic, crushed
Trim fat from pork if necessary. Cut pork crosswise into 8 pieces. Flatten each piece to 1/4-inch thickness between waxed paper or plastic wrap.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 3 minutes, turning once, until brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until pork is no longer pink in center.
Country Beef Rib Casserole
Makes 4 servings
- 3 pounds beef short ribs cut in serving-size pieces
- 2 tablespoons vegetable oil
- 1 onion medium chopped
- 1 1/2 cups water
- 1/4 cup brown sugar
- 1 tablespoon flour
- Few drops of hot pepper sauce
- 1 teaspoon dry mustard
- 2 tablespoons cider vinegar
- 1 teaspoon lemon juice fresh
- 1 bay leaf
- Salt and freshly ground pepper to taste
- 1 10 1/2-ounce package frozen lima beans cooked and drained
Heat oven to 325° F. Trim excess fat from ribs; brown in oil. Place ribs in a deep 2 1/2 – to 3-quart casserole. Drain off fat in skillet, reserving about 2 tablespoons. Sauté onion in meat drippings; add water and bring to boil. Pour over ribs; cover and bake for 2 hours, or until almost tender. Pour off juice into saucepan and combine with sugar, flour, hot pepper sauce, mustard, vinegar, lemon juice, and bay leaf. Bring to boil, stirring constantly, and cook until well-blended and slightly thickened. Season with salt and pepper; pour over ribs and bake, uncovered, for 1 hour or until meat is tender. Add lima beans; cover and bake 30 minutes.
Pork Casserole
Makes 14 servings
- 2 pounds pork steaks cubed
- 1 onion medium, minced
- 2 cups celery diced
- 1 green bell pepper minced
- 1/4 pound mushrooms fresh, sliced
- Vegetable oil (optional)
- Salt and freshly ground pepper to taste
- 1 2-ounce can pimiento drained and minced
- 1 10 1/2-ounce can cream of mushroom soup
- 1 10 1/2-ounce can cream of chicken soup
- 1/4 cup water
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1 8-ounce package pasta shells cooked and drained
- Chow mein noodles
Brown meat; add onion, celery, green pepper, and mushrooms. Sauté in meat juices until vegetables are limp, adding vegetable oil if needed. Add salt and pepper to taste. Mix in pimiento, soups, water, soy sauce, and sugar. Add macaroni to meat-vegetable mixture.
Pour into a 9 x 13-inch greased casserole or 2 8-inch square casseroles and top with chow mein noodles. Cover with foil and bake in a preheated 350° F oven for 1 hour. Remove foil and bake 15 minutes to crisp noodles.
Chili Beef with Sour Cream
Makes 4 servings
- 2 tablespoons chili powder
- 3 teaspoons dried oregano leaves
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 pound beef sirloin steaks
- 1/4 cup sour cream
1. Heat grill. In small bowl, combine all ingredients except beef and sour cream; mix well. Brush both sides of beef with water. Sprinkle seasoning mixture over both sides; with fingers, rub into beef.
2. When ready to grill, place beef on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Cook 9 to 12 minutes or until beef is of desired doneness, turning once. Let stand 5 minutes before serving.
3. To serve, cut beef diagonally into thin slices. Top each serving with 1 tablespoon sour cream.
Pork Chops over Rice
Makes 8 servings
- 8 boneless pork chops 3/4″ thick
- 1 tablespoon vegetable oil
- 1 cup uncooked long grain rice
- 1 14 1/2-ounce can chicken broth
- 1/2 cup water
- 1 small onion chopped
- 1 10-ounce package frozen green peas
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
1. In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to the skillet. Place pork chops over the rice mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Teriyaki Pork Roast
Makes 8 servings
- 3/4 cup unsweetened apple juice
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon ginger
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 boneless pork loin roast (approx 3 pounds) – halved
1. Combine the first seven ingredients in a greased slow cooker.
2. Add roast and turn to coat.
3. Cover and cook on low for 7-8 hours or until a thermometer inserted into the roast reads 160 degrees.
Stir Fried Pork Tenderloin
Makes 6 servings
- 1 tablespoon vegetable oil
- 1 pound pork tenderloin, cut into thin, strips
- 1 tablespoon oysters sauce (found in the Chinese food section of the grocery store)
- 1 tablespoon cornstarch
- 1/2 cup low-sodium chicken broth
- 1 tablespoon lite soy sauce
- 1 cup fresh snow peas, trimmed
- 1/2 cup sliced water chestnuts, drained
- 1/2 cup minced red bell peppers
- 1/4 cup sliced scallion
1. In a large skillet or wok, heat oil. Stir-fry pork until strips are no longer pink.
2. Combine oyster sauce, cornstarch, chicken broth, and soy sauce in a measuring cup. Add to the pork and cook until sauce thickens.
3. Add vegetables, cover, and steam for 2 to 3 minutes. Serve.
Herbed Pot Roast
Makes 8 servings
- 1 tablespoon olive oil
- 2 pounds lean boneless roast beef
- Fresh ground pepper
- 1/2 cup water
- 1/3 cup dry sherry
- 1/4 cup ketchup
- 1 clove garlic, minced
- 1/4 teaspoon dry mustard
- 1/4 teaspoon marjoram
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 medium onions, sliced
- 1/ bay leaf
- 1 (16-ounce) can sliced mushrooms, undrained
1. Add olive oil to a large Dutch oven over medium heat. Sprinkle roast with pepper, and brown roast on all sides.
2. Combine water, sherry, ketchup, garlic, mustard, marjoram, rosemary, and thyme in a small bowl, and pour over roast. Add onions and bay leaf, cover, and simmer for 2 to 3 hours, until roast is tender.
3. Add mushrooms and continue simmering until heated. Remove bay leaf. Transfer roast to a platter, slice, and serve.
Apple Cinnamon Pork Chops
Makes 2 servings
- 1 tablespoon canola oil
- 1 large apple, sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 pork chops (4 oz each), trimmed of fat
1. In a medium nonstick skillet, heat the canola oil. Add apple slices and sauté until just tender. Sprinkle with cinnamon and nutmeg, remove from heat, and keep warm.
2. Place pork chops in skillet, and cook thoroughly. Remove pork chops from skillet, arrange on a serving platter, spoon apple slices on top, and serve.
Beef Stroganoff
Makes 8 servings
- 4 tablespoons olive oil
- 2 tablespoons minced onions
- 2 pounds lean beef sirloin steaks, pounded and cut into 1-inch cubes
- 1/2 pound fresh mushrooms, sliced
- Fresh ground pepper
- 1 teaspoon (dash) nutmeg
- 1 cup low-fat sour cream
- 9 ounces uncooked noodles
1. In a large skillet over medium heat, heat the oil, add the onion and beef, and sauté for 5 minutes. Add the mushrooms, pepper, and nutmeg.
2. Reduce the heat to low and add the sour cream, stirring constantly until well blended.
3. Cook noodles in boiling water for 9 to 10 minutes. Drain. Place noodles on a serving dish and place beef mixture on top. Serve.
Pineapple Pork Chops
Makes 4 servings
- 4 pork chops 1/2 -inch thick
- 1/4 teaspoon salt
- Dash black pepper
- 2 to 3 tablespoons chili sauce
- 4 onions 1/8 -inch thick
- 1 tablespoon vegetable oil
- 1 8-ounce can pineapple slices in own juice
- Vegetable oil Additional
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.
Slash fat on chops at 1-inch intervals to prevent curling. Brush both sides of chops with 1 tablespoon oil.
Broil for 8 minutes. Turn over. Sprinkle with salt and pepper. Brush with part of the chili sauce. Top each with an onion slice. Brush onion lightly with additional oil.
Drain pineapple, reserving juice. Place pineapple slices on broiler rack around chops. Broil chops and pineapple for 6 to 8 minutes or until pork is no longer pink along bone and is a light grey.
Place one pineapple slice on each onion slice. Baste with a small amount of reserved pineapple juice. Brush with chili sauce and serve.
Serve with seasoned rice or canned sweet potatoes and broccoli spears.
Beef Stew
- 2 pounds boneless beef chuck or stew meat cut in 1″ cubes
- 1/4 cup flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon paprika
- 4 carrots sliced
- 3 potatoes diced
- 2 onions chopped
- 1 celery stalk, sliced
- 2 teaspoons kitchen bouquet (optional)
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW (200 degrees) for 10 to 12 hours, or HIGH (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.
Twenty Minute Cassoulet
Makes 8 servings
- 1 pound smoked kielbasa sausages or turkey sausage, cut in half lengthwise, sliced
- 1 cup sliced celery
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves, crushed
- 2 (15 1/2-ounce) cans great northern beans, drained, rinsed
- 1 (15-ounce) can light red kidney beans, drained, rinsed
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1 teaspoon brown sugar
- 1/4 cup sliced green onions
1. In nonstick Dutch oven or large saucepan, brown sausage over medium heat, stirring frequently. With slotted spoon, remove sausage; set aside.
2. Reserve 1/2 teaspoon drippings in Dutch oven. Add celery, onion, garlic, thyme and rosemary; cook and stir 5 minutes or until vegetables are crisp-tender.
3. Add cooked sausage and remaining ingredients except green onions. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated. Top each serving with sliced green onions.
Shredded Pork Tacos
Makes 12 servings
- SHREDDED PORK
- 1 1/2 pounds boneless pork roast
- 1 cup chopped onions
- 1 (16-ounce) can whole tomatoes, undrained, cut up
- 2 to 3 jalapeno chiles, seeded, chopped
- 1 ancho chili, cut into pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Water
- TACOS
- 12 crisp corn taco shells
- 1 cup shredded lettuce
- 4 ounces (1 cup) shredded cheddar cheese
- 1/2 cup chopped seeded tomatoes
- 1/2 cup sour cream
- 1 avocado, peeled, chopped
1. In large saucepan, combine all shredded pork ingredients with enough water to cover pork. Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
Breaded Pork Chops
Makes 4 servings
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 1 egg, slightly beaten
- 1 to 2 teaspoons Worcestershire sauce
- 1/2 cup unseasoned dry bread crumbs
- 4 boneless pork loin chops
- 2 tablespoons vegetable oil
1. In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and Worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
2. In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5 to 7 minutes or until pork is no longer pink in center.
Honey Ribs and Rice
Makes 4 servings
- 2 pounds pork baby back ribs, extra lean
- 1 can condensed beef consommé
- 1/2 cup water
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons barbecue sauce
- 1/2 teaspoon dry mustard
- 1 1/2 cups quick cooking brown rice
If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings. Combine remaining ingredients, except rice in crockpot; stir to mix. Add ribs. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. Remove ribs and keep warm. Turn crockpot to HIGH setting; add 1-1/2 cups quick cooking rice and cook until done.
Serve rice on warm platter surrounded by ribs.
Farmhouse Pork and Apple Pie
Makes 10 servings
- 1 pound sliced bacon, cut into 2-inch pieces
- 3 medium onions, chopped
- 3 pounds boneless pork , cubed
- 3/4 cup all-purpose flour
- Vegetable oil, optional
- 3 tart apples, peeled and chopped
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apple cider
- 1/2 cup water
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 5 tablespoons butter or margarine, divided
- Additional salt and pepper
- Snipped fresh parsley, optional
Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, sauté onions until tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.
Roast of Beef
Makes 4 servings
- 3 pounds beef chuck pot roast, brisket rump or pot roast
- 3 potatoes, pared and thinly sliced
- 3 carrots, pared and thinly sliced
- 2 onions, peeled and sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
Brown meat in a skillet. Meanwhile, put vegetables in bottom of the crock pot. Salt & pepper the meat after browning and then put on top of veggies in pot. Add liquid. Cover and cook on LOW for 10 – 12 hours, HIGH 5 – 6 hours. Remove meat and veggies with slotted spoon or spatula and thicken juices for gravy. Prepare a smooth paste of 1/2 c. flour and 1/2 c. water. Pour it into the juices in the pot, stirring well. Turn pot on HIGH; when it comes to a boil, stir well and it is ready. May take about 15 mins. for juice to come to a boil. This is just enough time for your roast to ‘rest’ before slicing.
TO MAKE THE ROAST WITHOUT THE VEGGIES, Lightly flour and season the meat with salt and pepper. Brown in a heavy skillet. Place in crock pot with a packet of onion soup mix or beefy mushroom soup mix, adding 1/2 c. water when soup mix is used, or add 1 can Campbell’s French Onion Soup or Beefy Mushroom Soup or Golden Mushroom Soup or Creamy Onion Soup, adding just 1/4 c. water with the canned soups. Cover roast and cook on LOW for 10 hours, or on HIGH for 5 – 6 hours. Make gravy as directed for W/veggies. For 1 ½ pound roast, reduce cooking time by half.
A Gluten Free Valentines Day Dinner
Valentines Day is this weekend and going out to dinner can be a real hassle when you have celiac disease. That’s why this week I have a very nice gluten free dinner for you that is delicious, elegant, thrifty, and won’t keep you in the kitchen all evening instead of with your valentine.
Let me know how you like it, and I hope you enjoy it.
Lemon Crusted Pork with Chive Potatoes
For the pork chops:
- 1 Tablespoon white wine
- 1 Tablespoon French’s Worcestershire Sauce (it’s gluten free)
- 1 teaspoon Lemon Juice
- 1 teaspoon Heinz Dijon Mustard (also gluten free)
- 4 boneless pork chops 3/4 to 1 inch thick*
- 1 teaspoon Mrs Dash Lemon-Pepper Seasoning
- 2 Tablespoons Butter or gluten free margarine
- Fresh Chives
Stir together the wine, Worcestershire sauce, lemon juice and dijon mustard. Set aside. Trim any fat from the pork chops. Sprinkle lemon pepper seasoning on both sides of all 4 pork chops. Melt butter or margarine in a 12 inch skillet over medium heat. Cook pork chops in hot margarine for 3 to 5 minutes per side, turning once, until slightly pink in the center and juices run clear.
Remove pork from skillet but keep it warm. Remove skillet from heat.
Add wine sauce to skillet and stir until well blended. Pour over meat and sprinkle with snipped chives.
*Money saving tip: You can use a nice pork loin roast and slice it into chops. That is what I do for this recipe.
For the Chive Potatoes:
- 8 to 10 new potatoes or about 2 pounds of all purpose cut into small chunks
- 2 Tablespoons Water
- 4 Tablespoons Butter or Margarine, melted
- 1/4 Cup Fresh Chives, snipped
Place potatoes and water in a microwave safe bowl, covered. Cook on 100% power (high) about 8 to 10 minutes or until tender. Drain, drizzle melted butter over potatoes and gently stir in the snipped chives.
Serve with a nice tossed salad and a green vegetable.
Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com. She invites you to visit her site for more gluten free living tips and recipes. While you’re there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
Rigatoni Florentine
Makes 4 servings
- 1 10-ounce package spinach chopped
- 8 ounces rigatoni or other large macaroni
- 1/2 cup onions chopped
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup ham finely chopped cooked
- 1 1/2 teaspoons chicken bouillon
- 1/4 teaspoon black pepper
- Grated Romano cheese
Remove spinach from package. Place in a sieve under hot running water until thawed. Press spinach against sides of sieve with a rubber scraper to remove excess moisture; set aside.
Cook rigatoni according to package directions; drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 2-quart saucepan over medium heat, sauté onion in butter or margarine for 5 to 7 minutes or until beginning to brown. Stir in flour. Add milk. Stirring, bring to a boil.
Add spinach, ham, bouillon granules and pepper. Stirring, bring to a boil and boil for 3 to 5 minutes to blend flavors.
Place drained rigatoni or macaroni in a large serving dish. Pour sauce over; toss if desired. Sprinkle with Romano cheese and pass additional cheese.
Baked Ham
- 1 ham (see notes below)
1. Allow 1/3 to 1/2 lb. per serving for bone-in ham and 1/4 to 1/3 lb. per serving for boneless ham. Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.
2. Bake at 325°F. until meat thermometer registers 140°F., using “Timetable for Roasting Smoked Pork.”
3. To glaze baked ham, pour drippings from pan; discard drippings. If necessary, trim fat, leaving only a thin layer on ham. Score ham by cutting diamond shapes about 1/4 inch deep through fat. If desired, insert 1 whole clove in each diamond. Spoon desired glaze (Brown Sugar Glaze for Ham or Creamy Mustard Sauce, for example) over ham. Return to oven; bake an additional 15 to 20 minutes.
Pork Roast and Vegetables with Brown Gravy
Makes 8 servings
- 1 (2-pound) boneless pork loin roast
- 1 small onion, thinly sliced
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 (14 1/2-ounce) can ready-to-serve beef broth
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 pound fresh baby carrots
- 8 small red potatoes, unpeeled, quartered
- 1 tablespoon water
- 4 teaspoons cornstarch
1. Heat oven to 325°F. With sharp knife, make 6 horizontal cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.
2. In small bowl, combine parsley, marjoram, rosemary and crushed red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour broth around roast.
3. Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.
4. Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.
5. Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.
6. In small bowl, combine water and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.
Savory Beef Stew
Makes 6 servings
- 1 cup sun-dried tomatoes (not in oil)
- 1 1/2 pounds beef stew meat
- 1 medium onion, cut into 8 wedges
- 1 1/2 teaspoons seasoned salt
- 1 dried bay leaf
- 2 cups water
- 2 tablespoons all-purpose flour
- 12 small new potatoes (1 1/2 pounds), cut in half
- 1 (8-ounce) bag baby carrots (about 30)
1. Heat oven to 325°. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain and coarsely chop.
2. Mix tomatoes, beef, onion, seasoned salt and bay leaf in ovenproof 4-quart Dutch oven. Mix water and flour; stir into beef mixture. Cover and bake 2 hours, stirring once.
3. Stir in potatoes and carrots. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender. Remove bay leaf.
Wine Marinated Country Style Ribs
Makes 6 servings
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed
- 1 clove garlic, finely chopped
- 1/2 cup dry red wine or grape juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds pork loin country-style ribs, cut into serving pieces
1. Heat oil in 1 1/2-quart saucepan over medium heat. Cook rosemary and garlic in oil, stirring frequently, until garlic is golden; remove from heat. Stir in wine, sugar, salt and pepper.
2. Place pork in glass dish. Pour wine mixture over pork; turn to coat. Cover and refrigerate 4 hours, turning pork occasionally.
3. Prepare grill, arranging charcoal around edge of firebox. Place drip pan under grilling area.
4. Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan and 4 to 5 inches from medium coals 1 hour 10 minutes, turning occasionally and brushing with marinade, until pork is tender and no longer pink in center. Discard remaining marinade.
Steak Bake
Makes 6 servings
- 1 pound beef sirloin steaks, about 1/2 inch thick
- 1/4 cup Original Bisquick®
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 (16-ounce) bag frozen green beans, potatoes, onions and red peppers (or other combination), thawed
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1/4 cup water
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons molasses
- 1 cup Original Bisquick®
- 1/3 cup milk
- 1/4 teaspoon ground mustard
- 1 egg
- 1 tablespoon sesame seeds, if desired
1. Heat oven to 400°. Cut beef into 1-inch pieces. Mix beef, 1/4 cup Bisquick and the pepper until beef is coated. Heat oil in 10-inch nonstick skillet over medium heat. Cook beef in oil, stirring occasionally, until brown.
2. Mix beef, vegetables, tomatoes, water, soy sauce and molasses in ungreased rectangular baking dish, 13 x 9 x 2 inches. Bake uncovered 15 minutes; stir.
3. Stir 1 cup Bisquick, the milk, mustard and egg until blended. Drop dough by 6 spoonfuls onto beef mixture. Sprinkle sesame seed over dough. Bake uncovered 20 to 25 minutes or until biscuits are golden brown.
Stuffed Pork Chops
Makes 4 servings
- 1/3 cup chopped celery (with leaves)
- 3 tablespoons finely chopped onions
- 1/4 cup (1/2 stick) margarine or butter
- 2 1/4 cups soft bread cubes (about 4 slices bread)
- 1/2 teaspoon salt
- 1/4 teaspoon rubbed sage
- 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 4 pork loin chops, about 1 inch thick (with pockets cut into chops)
- 2 tablespoons vegetable oil
- 1/4 cup apple cider or juice
1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender; remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.
2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.
3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes; drain. Add apple cider; reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.
Lemon Pepper Steak
Makes 4 servings
- 4 T-bone or New York strip beef steaks (1 inch thick)
- Lemon pepper seasoning to taste
Sprinkle steaks with lemon pepper.
Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes per side or until the steaks reach desired doneness.
Pork Chow Mein
Makes 6 servings
- 1 pound boneless pork loin
- 2 cloves garlic, minced
- 4 tablespoons soy sauce, divided
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1/2 to 1 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup chopped onions
- 1 cup coarsely chopped cabbage
- 1 cup coarsely chopped fresh spinach
- Hot cooked rice, optional
Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours.
Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside.
Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry 3-4 minutes. Add onion, cabbage and spinach; stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes.
Serve immediately over rice if desired.
Pork Stuffed with Corn Bread Dressing
Makes 8 servings
- 1/4 cup boiling water
- 1/4 cup raisins
- 2 slices bacon, cut up
- 1/2 cup diced celery
- 2 tablespoons diced onions
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/2 cups corn bread crumbs
- 6 center cut pork chops (1-1/4 inches thick) or 1 pork blade roast (3 to 4 pounds), boned for stuffing
Pour water over raisins; set aside.
In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat.
In a medium bowl, combine egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs; toss lightly.
If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan.
Bake at 375° for 40-50 minutes or until the meat is no longer pink.
If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving.
Marvelous Meat Loaf
Makes 8 servings
- 1/2 pound ground veal
- 1/2 pound ground pork
- 3/4 cup bread crumbs (to further reduce sodium, see recipe, for homemade version)
- 1 cup skim milk
- 1 egg substitute equivalent
- 1 medium onion, chopped (for variety, add 1/4 cup shredded carrot, 2 Tbsp chopped green pepper, and/or 1/4 cup sliced celery)
- 1 (14 1/2-ounce) can stewed tomatoes
1. In a large bowl, combine all ingredients except tomatoes. Place into loaf pan, and pour tomatoes over the top.
2. Bake at 350 degrees for 1 hour. Remove from oven, drain fat, slice, and serve.
Crockpot – Memphis Brewed Pulled Pork
- 1 can beer
- 1/4 cup Worcestershire sauce
- 1 Tblsp. ground mustard
- 1 Tblsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/4 cup brown sugar
- a few sprinkles of red pepper flakes
- 3 lbs pork shoulder roast
- 1 medium size yellow onion, diced
- dash of salt and pepper
*Cole slaw
In a large glass bowl, put the first 7 ingredients and whisk together well. Add the pork roast, onion, and salt and pepper to the bowl. Make sure the pork is covered well. Let this sit for about 10 minutes, turning once or twice.
Put this entire mixture into the crockpot and cook on LOW for about 8 to 9 hours, or a little longer until the meat is absolutely fork tender. When the pork is totally done, remove it from the pot and set it on a platter or cutting board. Cut the roast in half, then take two forks and start shredding the pork. Be sure to pick out any bones or gristle you find.
Put the pulled pork back into the crock pot and let it cook again in the sauce on LOW for an additional 30 minutes to 1 hour.
Serve on good rolls or buns with an assortment of toppings, like yellow mustard, extra barbecue sauce, and hot pepper sauce.
*The “Memphis” part of this recipe means you’ll top your pulled pork sandwich with cole slaw!
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Crockpot Sweet Pulled Pork Sandwiches
- 4 lbs pork butt or shoulder roast
- 2 large onions
- 1 can 7-up or Sprite
- 1 small bottle Sweet Bay Ray’s barbecue sauce
Cut the onions into small chunks and put one of the onions in the crockpot. Put the roast in and cover with the other onion. Pour the 7-up or Sprite over the top. Put the cover on and cook on low heat for 10 to 12 hours. Don’t be lifting the cover to peek… it will cook fine without you looking at it. Lifting the cover off causes a lot of heat loss and slows down the cooking.
After the pork is totally cooked, turn your crockpot off, and remove the pork from the crockpot, setting it in a large pan or on a cutting board. Remove the onions from the slowcooker using a slotted spoon and set them aside. You can leave the liquid in the crockpot if there isn’t more than a cup. Strain it to make sure there are no bones or gristle left behind.
Now, start pulling the pork apart. I like to cut the roast in half, then start shredding it with two forks. Pick out any pieces of gristle or bone you run across. Be sure you don’t have any really long strings of meat. When the pork is all pulled apart, put it back in the slow cooker along with the cooked onions.
You can add your barbecue sauce now and stir it all together. Even though the ingredients say to use a small bottle, buy a bigger bottle in case you want to add a little more sauce to the pot, and you’ll want a little on the side to serve.
Put the cover back on your crockpot, and turn it back on to low and cook for about 3 hours, but you can let it cook as long as 5 hours if necessary for the timing of your meal.
When you’re ready to eat, have good buns or hard rolls ready. You’ll also want to have a little warmed barbecue sauce on the side, as well as hot pepper sauce, and yellow mustard. Of course if you’re serving your pulled pork sandwiches in true Southern style, be sure to have the ultimate garnish for your sandwich… cole slaw! Enjoy!
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Rigatoni Pizza Stew
Makes 4 servings
- 1 pound Italian sausage links, cut into 1/4-inch slices
- 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
- 1 (14 1/2-ounce) can beef broth
- 1 cup water
- 1/4 cup Italian-style tomato paste
- 1 medium onion, coarsely chopped (1/2 cup)
- 2 medium carrots, cut into 1/2-inch slices (1 cup)
- 1 1/2 cups uncooked rigatoni pasta (4 1/2)
- 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
- 1/2 cup shredded mozzarella cheese (2 ounces)
1. Spray 4-quart Dutch oven with cooking spray. Cook sausage in Dutch oven over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.
2. Stir tomatoes, broth, water, tomato paste, onion and carrots into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until carrots are tender.
3. Stir in pasta and zucchini. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese.
Hawaiian Beans and Franks
Makes 7 servings
- 6 slices bacon
- 1/2 cup onions chopped
- 2 16-ounce cans pork and beans
- 1 pound hot dogs diagonally cut in 1-inch pieces
- 1 15-ounce can pineapple tidbits drained and juice reserved
- 1/2 cup brown sugar packed
- 1/2 cup chili sauce
- 3 tablespoons bourbon whiskey or reserved pineapple juice
- 1 tablespoon instant coffee
Preheat oven to 400°.
In a 10-inch skillet over medium-high heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble; set aside. Discard all but 2 tablespoons of the drippings.
Add onion and sauté until tender. With a slotted spoon, remove onion from skillet and place in a 2-quart baking dish.
To baking dish, add pork and beans, frankfurters, pineapple, brown sugar, chili sauce, bourbon or pineapple juice, and coffee granules. Gently stir to thoroughly mix ingredients. Sprinkle with bacon.
Bake for 50 minutes or until beans are bubbly and juice has thickened.
Pineapple Pork Chops
Makes 4 servings
- 4 pork chops 1/2 -inch thick
- 1/4 teaspoon salt
- Dash black pepper
- 2 to 3 tablespoons chili sauce
- 4 onions 1/8 -inch thick
- 1 tablespoon vegetable oil
- 1 8-ounce can pineapple slices in own juice
- Vegetable oil Additional
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.
Slash fat on chops at 1-inch intervals to prevent curling. Brush both sides of chops with 1 tablespoon oil.
Broil for 8 minutes. Turn over. Sprinkle with salt and pepper. Brush with part of the chili sauce. Top each with an onion slice. Brush onion lightly with additional oil.
Drain pineapple, reserving juice. Place pineapple slices on broiler rack around chops. Broil chops and pineapple for 6 to 8 minutes or until pork is no longer pink along bone and is a light grey.
Place one pineapple slice on each onion slice. Baste with a small amount of reserved pineapple juice. Brush with chili sauce and serve.
Serve with seasoned rice or canned sweet potatoes and broccoli spears.
Pork and Rice Casserole
Makes 4 servings
- 1 cup onions finely chopped
- 2 cloves garlic minced
- 1/2 cup green bell peppers minced
- 3 tablespoons olive oil
- 1 cup white rice uncooked
- 1 1/2 cups mushrooms sliced fresh (about 4 ounces)
- 2 cups turkey broth or chicken broth
- 1 1/2 cups pork steaks cubed cooked
- 1/2 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon coriander ground
- 1/4 teaspoon cumin ground
- 1/4 teaspoon turmeric ground
- Freshly ground pepper to taste
- 1 10-ounce package peas thawed
Heat oven to 350° F.
In large skillet, sauté onion, garlic, and green pepper in olive oil for 5 minutes. Add rice and cook, stirring, for 5 minutes or until rice becomes milky and opaque. Add mushrooms and cook 5 minutes. Stir in broth, pork, tomato sauce, salt, coriander, cumin, turmeric, and pepper to taste. Bring to a boil and spoon into a well-greased shallow 1 1/2 to 2-quart casserole; cover and bake for 30 minutes. Remove from oven and stir in peas. Cover, return to oven, and bake for 10 to 15 minutes longer until peas are cooked and moisture is absorbed.
Orange Pork Chops
Makes 6 servings
- 6 pork chops cut 1 inch thick
- 1 tablespoon butter or margarine
- 1 11-ounce can mandarin orange segments
- 1/4 cup brown sugar packed
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 1 teaspoon mustard prepared
- 1/2 teaspoon cinnamon ground
- 3 cloves whole
In a large skillet over medium heat, brown chops in butter or margarine.
Drain oranges, reserving syrup; set fruit aside.
In a small bowl, combine syrup with brown sugar, catsup, vinegar, salt, mustard, cinnamon and cloves and pour over chops.
Cover and simmer over low heat for 45 minutes or until pork is tender.
Add orange segments during last 5 minutes of cooking. Remove cloves before serving.
Chutney Pork Chops
Makes 4 servings
- 1 onion medium chopped
- 1/2 cup mango chutney
- 1/2 cup apple juice or cider
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pork chops (about 1-inch thick)
- 1 1/2 cups water
- Parsley sprigs (optional)
In a shallow glass dish, mix onion, chutney, apple juice or cider, salt and pepper. Arrange chops in dish, covering well with marinade. Cover and refrigerate overnight.
About 1 1/4 hours before serving, place chops in a medium skillet. Stir water into marinade and pour over chops. Over medium-high heat, bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes. Uncover and simmer 30 to 45 minutes longer or until chops are tender and sauce is thick and golden.
Place chops on a serving platter; cover with sauce. Garnish with parsley if desired.
Ribeye Steaks
Makes 4 servings
- 4 8 ounce ribeye steaks
- 3 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 1/8 tsp pepper
- 1/2 cup butter
- 1 pound fresh, sliced mushrooms
- 2 tbsp white wine
Season steaks in soy sauce, garlic, cumin and pepper. Set aside.
Sauté mushrooms in 1/4 cup butter. Add wine and sprinkle with seasonings. Sauté seasoned steaks in 1/4 cup butter (or grill) to desired doneness.
Top with mushroom sauce!
Crockpot Goulash Recipe
When I was a little girl, goulash and noodles was one of my favorite meals. I remember my mom simmering this dish on the stove all afternoon. I don’t always have the time to stand by the stove for hours to stir the pot. I modified my mom’s recipe a bit and cook it in the crockpot instead. Our whole family loves this and it makes a great weekday meal. Just add a vegetable, a salad or some cut up fruit and sit down and enjoy a big plate of goulash and noodles.
- 1 to 1 1/2 pounds beef stew meat
- 1 cup chopped onion
- 2 small cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1/4 cup all-purpose flour
- 1/2 cup water
- 1/4 cup sour cream
- cooked noodles
Add the meat, onion and garlic to your crockpot.Sprinkle with salt and pepper. In a small bowl, stir together the water, tomato paste and paprika and pour it over the meat mixture. Cook on low for 8 to 9 hours.
Get out a small bowl and whisk together the flour, water and sour cream. Stir it into your cooked beef mixture and cook it uncovered on high for 15 to 20 minutes. You’ll notice that the sauce will start to thicken. Serve the goulash over the noodles.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Frugal Pork “Fried” Rice
This recipe came from having a bare cupboard. I threw it together and it tastes amazing and makes a lot of food for 7 people.
4 pork chops diced into 1/4″ pieces $1.79
2 cans french -style green beans $.98
3 cups rice (yields about 6 cups)$1.00
3-6 eggs scrambled $.59
Soy sauce to taste $.25
Cook rice as directed while browning pork with a few tablespoons of Soy sauce. Add green beans to pork to heat through. Combine rice, pork, green beans and scrambled eggs, adding more soy sauce to taste as needed. Total cost $4.61 to feed my family of 7!
Ham and Potato Bake
1 package of frozen fries (can use any type of frozen potatoes, tater tots, hashbrowns)
1 10 oz. package thawed and drained frozen broccoli but any vegetable will work
1 1/2 cups diced fully cooked ham
1 can condensed cream of broccoli soup (any cream soup works)
3/4 cup milk
1/2 cup mayonnaise
1 cup shredded cheddar cheese (any cheese will do)
In 3 qt. baking dish layer the first 3 ingredients in the same order. Combine the soup, milk and mayonnaise until smooth. Pour over ham. Cover and bake at 350* for 20 min. Uncover and sprinkle with cheese and cook 20-25 min longer.
Ham and Cheese Souffle
Makes 8 servings
- 16 slices white bread crumbs (crusts removed), cubed
- 16 slices (about 1 pound) ham, cut into bite-size pieces
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups (8 ounces) shredded Swiss cheese
- 5 eggs, beaten
- 3 cups milk
- 1 teaspoon dry mustard
- 1/2 teaspoon onion salt
- 2-1/2 cups crushed cornflakes
- 1/3 cup butter or margarine, melted
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat. Combine eggs, milk, mustard and onion salt; pour over layered mixture. Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until hot and bubbly.
Ham and Scalloped Potatoes
Makes 6 servings
- 6-8 slices ham
- 8-10 medium potatoes thinly sliced
- 1 onion thinly sliced (optional)
- Salt to taste
- Pepper to taste
- 1 cup shredded cheddar cheese (or American Cheese)
- 1 10 3/4-ounce can cream of celery soup
- Paprika
Put half of ham, potatoes, and onions in slow cooker. Sprinkle with salt, pepper, and cheese. Repeat Layers
Spoon soup over top. Sprinkle with Paprika
Cover. Cook on low 8-10 hours, or high 4 hours.
Chuckwagon Supper Pie
Makes 6 servings
- 3/4 pound pork sausages bulk
- 1/2 pound ground beef
- 1 cup bread crumbs soft
- 1/4 cup water
- 1 egg lightly beaten
- 1 teaspoon sage ground
- 1/2 teaspoon thyme ground
- 1/8 teaspoon black pepper
- 1 16-ounce can pork and beans
- 1 8 1/2-ounce can lima beans drained
- 2 teaspoons dried minced onion
- 2 teaspoons Worcestershire sauce
- 3 cups potatoes hot seasoned mashed
- 1 egg lightly beaten
Preheat oven to 375°. In a large bowl, mix together sausage, ground beef, bread crumbs, water, egg, sage, thyme and pepper. Press evenly into a 9-inch pie plate, forming a 3/4 – to 1-inch layer on bottom and sides of plate. Bake for 20 minutes; drain off excess fat.
In a medium bowl, stir together beans, onion and Worcestershire sauce. Spoon mixture into meat shell. Bake for 15 minutes or until bean mixture is bubbly; remove from oven. Turn oven to broil.
In a medium bowl, mix potatoes and egg until well blended. Carefully spread potato-egg mixture over bean mixture, sealing to edge of pie plate. Broil 4 inches from heat source until top is lightly browned. Cut into wedges to serve.
Ham Steak with Spiced Apple Jelly Sauce
Makes 4 servings
- 1 ham steak 1 1/2 -inch thick center cut
- * Part two.
- 1/4 cup butter or margarine
- 1 tablespoon flour
- 1/4 cup orange juice concentrate
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon ground
- 1/4 teaspoon nutmeg ground
- 1/8 teaspoon cloves ground
- 1/2 cup apple jelly
Heat oven to 350° F. Slash fat around edges of ham steak; place in greased shallow oven dish and cover with foil. Bake for 40 minutes.
Spiced Apple Jelly Sauce
*Melt butter or margarine in small saucepan; add flour and stir for 3 to 4 minutes. Add remaining ingredients and cook, stirring constantly until it comes to a full rolling boil. Serve ham with sauce spooned over the top.
Cheesy Chili Strata
Makes 8 servings
- 5 to 6 slices bread (crusts removed), buttered and cut into cubes
- 3/4 pound longhorn cheese grated
- 1/2 pound pork sausages bulk pork sausage
- 4 eggs beaten
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 to 4 green chilies or to taste
In a greased 8-inch square baking dish, place layers of bread, cheese, sausage, and bread, respectively. Add eggs to milk, salt, and mustard; blend well. Pour over bread; top with green chilies. Cover and refrigerate overnight. Bake for 1 hour in a preheated 325° F oven; cover the last 5 minutes. Serve immediately.
Note: This recipe works best with day-old bread.
Pork Chop and Potato Skillet
Makes 6 servings
- 6 pork loin rib chops, 1/2 inch thick (about 1 1/2 pounds)
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1 (4-ounce) can mushrooms pieces and stems, undrained
- 1/4 cup water
- 2 tablespoons dry white wine or apple juice
- 3/4 teaspoon chopped fresh or 1/4 tsp dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 6 medium new potatoes (about 1 1/2 pounds), cut into fourths
- 1 tablespoon diced pimiento
- 1 (16-ounce) bag frozen green peas, rinsed and drained
1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
2. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce; pour over pork. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.
3. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until peas are tender and pork is slightly pink when cut near bone.
Chili-Orange Country Style Ribs
Makes 4 servings
- 3 to 4 pounds boneless pork loin country-style ribs
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon pepper
- 1 cup chili sauce
- 1/4 cup orange marmalade
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground mustard
- 2 tablespoons chopped fresh chives, if desired
1. Heat oven to 350°.
2. Place ribs in rectangular pan, 13 X 9 X 2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.
Sweet And Sour Ham
This recipe came from one of those Church fund raising cook books. My husband wont eat Spam,but he eats this and loves it.
2-12 oz cans Spam
2-Tbl vegetable oil
3/4 c. onion,sliced
3/4 c. green pepper,slivered
1- 1 lb.4 oz can pineapple chunks
1/4 c. cider vinegar
1/3 c. brown sugar,packed
2- Tbl.cornstarch
1- Tbl.soy sauce
1/2 tsp.ginger
4 c.hot cooked rice
In skillet,brown Spam in oil; remove.Saute’ onion and pepper in oil remaining in skillet until almost tender.Return meat to skillet.Drain syrup from pineapple,add enough water to make 1 1/2 cups liquid.Add pineapple to skillet.Combine pineapple liquid,vinegar,sugar,cornstarch,soy sauce and ginger; add to skillet.Simmer until sauce thickens,stirring constantly. Simmer 3 min.Serve over rice
For best results use Spam, not Treat or Lunchen meat, and brown well. Browning changes the taste.
For enough to feed my husband(big appetite) and myself I use 1 can of meat and 1/2 the pineapple chunks,but use the same measurments for the sauce.
My husband prefers it served over egg noodles insted of rice.
I have also subsituted pre-cooked chicken for Spam.
Fajita Beef Dinner
Makes 8 servings
- 2 1/2 pounds boneless beef top round steaks, trimmed of fat
- 1 large onion, cut in half and sliced
- 1 (14 1/2-ounce) can stewed tomatoes, undrained
- 1 envelope (1.12 ounces) fajita seasoning mix
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 4 cups uncooked instant rice
- 4 1/4 cups water
- 1/4 cup all-purpose flour
Cut beef into 2-inch pieces. Mix beef and onion in 3 1/2- to 4-quart slow cooker. Mix tomatoes and fajita seasoning mix in small bowl; pour over beef mixture. Top with bell peppers.
Cover and cook on low heat setting 7 to 9 hours.
Cook rice in 4 cups of the water as directed on package. Meanwhile, mix remaining 1/4 cup water and the flour; gradually stir into beef mixture in cooker. Increase heat setting to high. Cover and cook about 15 minutes, stirring occasionally, until thickened. Serve over rice.
Lemon Pepper Steak
Makes 4 servings
- 4 T-bone or New York strip beef steaks (1 inch thick)
- Lemon pepper seasoning to taste
Sprinkle steaks with lemon pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes per side or until the steaks reach desired doneness.
Pork Chop Dinner with Bacon and Cider Gravy
Makes 4 servings
- 4 ounces (2 1/2 cups) uncooked extra-wide egg noodles
- 2 cups frozen cut green beans
- 3 slices bacon, cut into small pieces
- 4 (4-ounce) boneless pork loin chops
- 1/4 cup chopped onions
- 1 cup apple cider or juice
- 1 teaspoon honey mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 1 tablespoon water
- 1 tablespoon cornstarch
1. Cook noodles to desired doneness as directed on package, adding green beans during last 4 minutes of cooking time. Drain; cover to keep warm.
2. Meanwhile, in large skillet, cook bacon over medium heat until brown and crisp. With slotted spoon, remove bacon from skillet; drain on paper towels. Drain and discard all drippings from skillet.
3. Place pork chops in skillet near center. Sprinkle onion around pork chops. Cook 3 to 5 minutes or until pork chops are golden brown, turning once. In small bowl, combine cider, mustard, salt, thyme and pepper; mix well. Pour over chops. Reduce heat to low; cover and cook 10 to 15 minutes or until pork is no longer pink in center.
4. Arrange noodles and green beans on serving platter. Place pork chops on top of noodle mixture; cover to keep warm.
5. In small bowl, combine water and cornstarch; blend until smooth. Add to juices in skillet; mix well. Cook and stir over medium-low heat until bubbly and thickened; boil 1 minute. (If desired, gravy can be strained.)
6. To serve, pour gravy over pork chops and noodles. Sprinkle with bacon.
Ham and Cheese Crescent Squares
Ham and Cheese Crescent Squares
2 cans crescent rolls sheets (Pillsbury makes them)
Honey
1 cup chopped cooked ham
1 cup shredded cheddar cheese
—————————————————————
Preheat oven to 375 degrees. Place one crescent roll sheet on greased baking sheet. Drizzle with honey. Sprinkle ham and cheese on top. Place second sheet on top and seal edges. Bake for 11 to 13 minutes or until golden brown. Cut into squares. Serve with a green salad for nice simple supper.
You can also cut these into little triangles for appetizers or finger foods.
Pork Chops and Rice
Makes 4 servings
- 4 to 8 pork chops
- 1 (1 1/2-ounce) package onion soup mix
- 2 cups water
- 2 green peppers, sliced and divided
- 1 cup long-cooking rice, uncooked
Sauté pork chops in a 12″ skillet until browned on both sides; remove to a platter. Add soup mix and 2 cups water to same skillet; stir and heat until mix dissolves.
Layer half the green peppers in an ungreased 13″ x 9″ baking pan; sprinkle with rice. Arrange pork chops on top; pour soup mixture over the pork chops. Top with remaining peppers; cover and bake at 325 degrees for 45 minutes to one hour.
Pork Chop Skillet
Makes 4 servings
- 4 pork chops, well-trimmed
- 1 10-ounce can chicken broth
- 3/4 cup water
- 1 1-pound can tomatoes chopped
- 2 1/2 cups noodles fine, broken in pieces
- Salt
- Black pepper
In skillet brown pork chops using shortening if necessary; drain off fat. Add chicken broth and water. Cover pan; simmer 15 minutes. Add tomatoes and noodles; season to taste with salt and pepper. Cover; cook 15 minutes longer or until noodles are tender, stirring often.
Oven Pork Chops
Makes 8 servings
- 8 pork chops, 1-inch thick, loin pork chops may also be used
- 2 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup dried minced onion
- 2 tablespoons beef bouillon granules
- 1/2 teaspoon onion powder
- 1 1/4 cups water boiling
- 1 cup sour cream dairy
Preheat oven to 325 degrees F.
Brown chops in oil in hot skillet. Remove chops to baking pan. Pour fat from skillet, leaving about 1 tablespoon in pan. Add flour, dried onion, beef bouillon, and onion powder (if desired, commercial onion soup mix may be substituted for dried onion, bouillon, and onion powder). Blend in water. Pour over chops.
Cover with foil; bake in preheated oven for 1 to 1 1/2 hours or until tender. Remove from oven.
Place chops on serving plate. Garnish with celery leaves or parsley.
To make gravy, blend sour cream into pan liquid; heat.
Texas Style Smoky Flank Steak
Makes 4 servings
- 1 beef flank steak (1 1/2 lb.)
- 3 tablespoons butter or margarine
- 1 onion large, cut in 1/4 -inch thick rings (about 4)
- 1 cup barbecue sauce hickory smoke
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.
Slash fat on steak at 1-inch intervals to prevent curling. Place on broiler pan rack; set aside.
In a medium saucepan over medium-low heat, melt butter. Stir in onion until coated. Cover and cook for 5 minutes or until limp. Uncover and cook 7 minutes longer or until golden brown, stirring frequently.
Brush steak with 1 tablespoon of the barbecue sauce and broil for 6 to 7 minutes. Turn over steak; brush with 1 tablespoon of the sauce and broil 6 to 7 minutes longer for medium rare or until desired doneness. Let stand for 2 to 3 minutes before slicing.
Stir remaining barbecue sauce into onion. Diagonally slice meat very thinly across the grain. Place meat with juices on a warm platter and top with onion sauce.
Ham and Broccoli Dinner
Makes 6 servings
- 1 10-ounce package frozen broccoli spears cooked crisp-tender and drained
- 3 eggs hard-cooked, cut in wedges
- 1 10 1/2-ounce can cream of mushroom soup condensed
- 1/2 cup milk
- 3 tablespoons mayonnaise
- 1 cup ham diced cooked
- 4 ounces American cheese diced
- 1/4 cup celery chopped
- 1/4 cup onions chopped
- 1/2 cup bread crumbs plain dry
- 2 tablespoons butter or margarine, melted
At least 1 1/4 hours or up to 24 hours before serving:
Grease a 1 1/2 -quart shallow baking dish. Cut broccoli into bite-size pieces and place in baking dish. Arrange egg wedges over top.
In a large bowl, stir soup, milk and mayonnaise until blended. Stir in ham, cheese, celery and onion. Spoon over broccoli and eggs. If making ahead, cover and refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking.
In a small bowl, mix crumbs and butter or margarine until blended. Spoon over ham mixture. Cover tightly and bake in a preheated 350° oven for 15 minutes. Uncover and bake 25 to 30 minutes longer or until center is very hot and crumbs are browned. If not serving immediately, cover loosely with foil to retain heat. Garnish with a Tomato Rose if desired.
Mexican Stew & Rice
1 lb. package stew meat, roll in flour, salt/pepper and brown. Turn down to simmer, add two cans of Mexican stewed tomatoes. Simmer for 1 hour. Serve over rice with parmesan cheese. Serves 4
Good Beef Stew
I work in a grocery store and an older gentelman gave me this very easy crock-pot recipe:
- 2# beef stew meat
- 1 can Cream of mushroom soup
- 1 can cream of tomato soup
- 1 can french onion soup
- 1 bag(16oz) frozen mixed vegetables
- 1 bag(16oz) baby carrots
- 4-6 potatoes,cubed
- 2-3 turnips, cubed
Place all items into crock-pot and mix.
Heat on low for 8-9 hrs
Green Beans, Smoke Sausage, and Taters
It is all according to your family size, as mine is large I will do this according to my family size.
6 cans or green beans, fresh is better
1 Package smoked sausage any brand will do
About 8 potatoes peeled and cut into small pieces.
You can add onion if you prefer, my house it is onion powder so the kids can’t see the onions.
Place on stove and cook over med heat until potatoes are fully cooked. Or stick it in the crockpot and cook until done.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Grilled Honey Mustard Pork Chops
Makes 4 servings
- 1/4 cup honey
- 2 tablespoons Dijon style mustard
- 1 tablespoon orange juice
- 1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
- 1 teaspoon cider vinegar
- 1/2 teaspoon white wine or regular Worcestershire sauce
- Dash of onion powder
- 4 boneless pork loin chops, 1/2 inch thick (about 1 pound)
1. Mix all ingredients except pork.
2. Cover and grill pork 4 to 5 inches from medium coals 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is tender and slightly pink when centers of thickest pieces are cut. Discard any remaining honey mixture.
Pork Casserole
Makes 14 servings
- 2 pounds pork steaks cubed
- 1 onion medium, minced
- 2 cups celery diced
- 1 green bell pepper minced
- 1/4 pound mushrooms fresh, sliced
- Vegetable oil (optional)
- Salt and freshly ground pepper to taste
- 1 2-ounce can pimiento drained and minced
- 1 10 1/2-ounce can cream of mushroom soup
- 1 10 1/2-ounce can cream of chicken soup
- 1/4 cup water
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1 8-ounce package pasta shells cooked and drained
- Chow mein noodles
Brown meat; add onion, celery, green pepper, and mushrooms. Sauté in meat juices until vegetables are limp, adding vegetable oil if needed. Add salt and pepper to taste. Mix in pimiento, soups, water, soy sauce, and sugar. Add macaroni to meat-vegetable mixture. Pour into a 9 x 13-inch greased casserole or 2 8-inch square casseroles and top with chow mein noodles. Cover with foil and bake in a preheated 350° F oven for 1 hour. Remove foil and bake 15 minutes to crisp noodles.
Ham and Broccoli Dinner
Makes 12 servings
- 2 10 1/2-ounce packages frozen broccoli spears cooked
- 6 eggs hard-cooked, sliced
- 2 cups ham cooked diced
- 1/2 pound American cheese grated
- 1/3 cup tapioca quick-cooking
- 1/3 cup green bell peppers diced
- 1/3 cup onions diced
- 1/3 cup celery diced
- 2 tablespoons parsley chopped fresh
- 1/3 cup mayonnaise real
- 1 cup evaporated milk
- 2 10 1/2-ounce cans cream of mushroom soup
- 1 cup bread crumbs dry
- 1/4 cup margarine melted
Heat oven to 350° F. Grease a 9 x 13-inch baking dish. Cut broccoli spears into bite-size pieces and spread in baking dish; cover with sliced eggs. Combine ham, cheese, tapioca, green pepper, onion, celery, parsley, mayonnaise, milk, and soup. Pour over contents of baking dish. Cover with a mixture of bread crumbs and melted margarine. Cover and bake for 15 minutes; uncover and bake for another 15 minutes.
Note: Make ahead and remove from refrigerator 1 hour before baking.
Kung Pao Beef
Makes 4 servings
- 1/2 cup roasted peanuts
- 1 pound beef flank steaks or boneless sirloin steak
- 1 tablespoon vegetable oil
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- Dash white peppers
- 2 hot green chilies
- 2 green onions (with tops)
- 1 medium red bell pepper
- 2 tablespoons vegetable oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped ginger root
- 2 tablespoons brown bean sauce
- 1/2 cup diced canned bamboo shoots
- 1 teaspoon sugar
Prepare Roasted Peanuts (see Fish & Shell Fish: Roasted Peanuts). Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.
Remove seeds and membranes from chilies. Cut chilies into very thin slices. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 3/4-inch squares.
Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from wok.
Heat wok until very hot. Add 2 tablespoons vegetable oil, tilt wok to coat side. Add chilies, garlic, gingerroot, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell peppers and sugar; stir-fry 1minute. Stir in green onions. Sprinkle with peanuts.
Smothered Pork Chops
Makes 6 servings
- 2 tablespoons cornstarch
- 1 (14 1/2-ounce) can beef broth
- 1/8 teaspoon pepper
- Vegetable cooking spray
- 6 pork chops 1/2 inch thick (about 1 1/2 lb)
- 1 medium onion sliced (about 1/2 cup)
- 6 cups hot cooked medium egg noodles (about 6 cups dry), cooked w/o salt
1. In bowl mix cornstarch broth, and pepper until smooth. Set aside.
2. Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chops in 2 batches and cook 10 minutes or until browned. Set chops aside.
3. Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add onion and cook until tender-crisp.
4. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chops to pan. Reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink. Serve with noodles.
Skewered Pork
Makes 4 servings
- 1 pound pork tenderloin
- 1 cup water
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 2 tablespoons sugar
- 1 teaspoon garlic minced
- 1/4 teaspoon red pepper flakes crushed
- 8 bamboo skewers (6 inches long)
- 1 7-ounce package Chinese noodles or other noodles
- 2 teaspoons cornstarch
- Tomato wedges
- Green pepper strips
- Additional red pepper flakes
Trim fat and tendons from pork. Slice across the grain very thinly and on a slight angle; set aside.
In a small saucepan, whisk water, peanut butter, soy sauce, lemon juice, sugar, garlic and pepper flakes. Add pork and stir until well coated. Let stand for 5 minutes.
Thread meat onto bamboo skewers, reserving excess sauce. Place on rack of broiler pan (or grill).
Preheat broiler (or grill). Cook noodles according to package directions. Meanwhile, broil (grill) meat 5 to 6 inches from heat source for 15 minutes or until no longer pink in the center, turning once during broiling (grill).
Meanwhile, whisk cornstarch into remaining peanut butter mixture in saucepan until well blended. Stirring over medium-high heat, bring to a boil and boil for 1 minute.
Place drained noodles on a serving plate. Arrange skewers on top. Pour sauce over and garnish with tomatoes and green pepper. Serve with additional red pepper flakes if desired.
Ribs and Limas
Makes 6 servings
- 4 pounds pork ribs country-style
- 2 tablespoons vegetable shortening solid
- 2 1/2 cups onions chopped
- 2 tablespoons flour
- 2 teaspoons dry mustard
- 4 cups water
- 1 cup brown sugar packed
- 2 tablespoons lemon peels grated
- 1/4 cup lemon juice
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lima beans dried baby
- 6 cups water
In an 8-quart Dutch oven over medium-high heat, brown ribs in hot shortening. Remove ribs and set aside. Pour off all but 1 to 2 tablespoons of the drippings. Add onions and sauté until lightly browned. Stir in flour and mustard. Add 4 cups water, brown sugar, lemon rind and juice, vinegar, salt and pepper; bring to a boil. Add ribs; reduce heat to low, cover and simmer for 1 1/2 to 2 hours or until ribs are tender.
Meanwhile, in a 4-quart saucepot over low heat, simmer lima beans, covered, in 6 cups water for 1 1/2 hours or until tender. Drain. Add beans to ribs and sauce. Bring to a boil over medium-high heat; reduce heat to low, cover and simmer for 30 minutes, stirring once or twice.
Fish Stick Supper
Makes 6 servings
- 1 12-ounce package frozen shredded hash brown potatoes thawed
- 4 eggs
- 2 cups milk
- 1 tablespoon dried minced onion
- 1 tablespoon fresh dill (or 1 t. dried dill weed)
- 1 1/4 teaspoons seasoned salt
- 1/8 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 12-ounce package frozen breaded fish sticks (approx. 18)
1. Break apart hash browns with a fork; set aside.
2. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese.
3. Transfer to a greased 11×7 inch baking dish. Arrange fish sticks over the top. Bake, uncovered, at 350 degrees for 50 minutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.
Leftover Roast Sandwiches
1 lb leftover roast, sliced thin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 Tbsp flour
1 1/4 c. beef broth
2 Tbsp bbq sauce
2 tsp brown sugar
1/2 tsp thyme
1 green pepper, cut into thin strips
1 medium onion, cut into thin rings
Olive oil
Buns
Put a little olive oil in a skillet. Add in the meat, salt/pepper/garlic powder, and flour. Cook, tossing to coat the meat. Add broth, bbq sauce, brown sugar, and thyme. Stir and bring to a boil. Cover and simmer for 15 mins. Add in peppers and onion. Cover and simmer another 10 minutes.
Serve on buns, though my husband prefers it by itself. Serves 4.
Beef Tips Over Rice
I got this recipe from a friend I think and it quickly became a family favorite. Of course I changed it up as I do every recipe so this is based on a recipe that I got from someone else but I changed it up.
1-2 lbs. stew meat (normally you can get this for 99 cents a pound here, so very cheap)
3 pkgs. brown gravy mix (3 for $1)
1 onion, chopped (roughly 30 cents for one onion)
1 green bell pepper, chopped (about 50 cents)
Hot cooked rice
Brown meat, onion, and pepper in a little oil until brown all over and vegetables are tender; drain. Whisk together the brown gravy mix and 3 cups water in a large pot. Add the stew meat, onion, and pepper mixture. Simmer on low for 2-3 hours, stirring occasionally. Cook until meat is tender. Serve over cooked rice.
A favorite recipe thats loved in my house
Sausage Casserole
1lb sausage
1can Cheddar cheese soup/1can of brocolli cheese soup
1 can cream of mushroom soup
1 small can of pet milk
1 12 oz. package of egg noodles
med onion chopped
brown sausage and onion pluss boil and drain noodles mix everything togeather bake at 350 for 35 min and a simple meal thats great.
Pot Roast
Makes 4 servings
- 3 pounds beef rump roast
- 1 package onion soup mix, beefy
- 2 teaspoons kitchen bouquet (brown sauce)
- 2 stalks celery, chunked
- 1 baby carrots, small bag
- 6 red potatoes, halved
- 1 onion, sliced
- Black pepper, freshly ground to taste
Sauté the onion, celery and carrots in a little oil in a large skillet until everything is a slightly brown. Remove the veggies; set aside. Using the same skillet, brown the roast on all sides. Remove the roast and place it into a large crock pot, along with the sautéed veggies. Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue. Pour the juices into the crockpot and cover the roast with water (about 1 inch higher than the roast). Cook the roast on LOW for 8 to 10 hours. Once the meat and veggies are done, remove them from the crockpot to your serving platter. Skim the fat from the juices or use a fat-skimming cup to remove it. Only use as much of the broth as you need to make gravy for that meal. Thicken it with arrowroot and water. Divide the rest of the cooking juices and place it into containers (unthickened) and freeze it so you can make gravy anytime you want (meatloaf, etc).
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Chicken Fried Pork Chops
Makes 4 servings
- 4 boneless pork loin chops (4 ounces each)
- 1/4 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 2 to 3 tablespoons milk
- 1/2 cup Italian-style dry bread crumbs
- 2 tablespoons vegetable oil
1. To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
2. Mix flour, seasoned salt and garlic powder in shallow bowl. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop into flour mixture, then dip into milk. Coat well with bread crumbs.
3. Heat oil in 12-inch skillet over medium heat. Cook pork chops in oil 6 to 8 minutes, turning once, until pork is browned on outside and slightly pink in center.
Beef and Nacho Bake
Makes 10 servings
- 1 1/2 pounds ground beef
- 1/2 pound pork sausages bulk
- 1 1/4 cups onions chopped
- 2 cloves garlic minced
- 1 cup sour cream
- 1 8-ounce can tomato sauce
- 1 7-ounce can green chilies chopped
- 1 6-ounce can tomato paste
- 1 3 1/2-ounce can olives medium pitted, drained and sliced, reserving
- 1 8-ounce package tortilla chips
- 12 ounces Monterey jack cheese shredded (about 3 cups)
- Paprika (optional)
- 1/4 cup green onions thinly sliced
At least 45 minutes or up to 2 3/4 hours before serving:
Grease a 3-quart oblong baking dish. In a large skillet over medium-high heat, sauté beef and sausage until no longer pink. Add onions and garlic and sauté until onions are almost tender and meat is browned. Pour off drippings. Reduce heat to medium.
Stir in sour cream, tomato sauce, green chilies, tomato paste and olives until blended. Heat through, do not boil. Remove from heat.
Layer in baking dish two-thirds of the chips, all the meat mixture, remaining chips, cheese and sprinkle with paprika. If making ahead, cover and let stand at room temperature up to 2 hours.
Bake, uncovered, in a preheated 375° oven for 20 to 30 minutes or until heated through.
Garnish with green onions and reserved olives.
Savory Pork Chops and Rice
Makes 6 servings
- 1 1/2 teaspoons garlic salt
- 1/4 teaspoon black pepper
- 6 pork chops (about 3/4 inch thick), trimmed
- 2 tablespoons vegetable oil
- 1 1/2 cups onions chopped
- 1 1/4 cups quick cooking brown rice raw
- 1 cup celery sliced
- 2 teaspoons poultry seasoning
- 1 1/4 cups water
- 1/2 cup white wine (or chicken broth)
- 2 teaspoons chicken bouillon
Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side.
Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed.
Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender.
Peppered Pork Pitas with Garlic Sauce
Makes 8 servings
- GARLIC SAUCE
- 1/3 cup mayonnaise or salad dressing
- 2 tablespoons milk
- 2 garlic cloves, minced
- PORK PITAS
- 1 pound boneless pork loin chops, cut into thin strips
- 1 tablespoon olive or vegetable oil
- 1 teaspoon coarse ground black pepper
- 1 (7-ounce) jar roasted red bell peppers, drained, sliced
- 4 (6-inch) pita bread, halved
1. In small bowl, combine mayonnaise, milk and garlic; mix well. Set aside.
2. In medium bowl, combine pork, oil and pepper; mix well. Heat large skillet over medium-high heat until hot. Add pork mixture; cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers; heat until warm.
3. Lightly brush insides of pita bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.
Sloppy Joes
Makes 6 servings
- 1 pound lean ground beef
- 1/2 cup chopped green bell peppers or celery
- 1/2 cup chopped onions
- 1 tablespoon brown sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup ketchup
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- 1 (8-ounce) can tomato sauce
- 6 sandwich buns , split
1. In large skillet, combine ground beef, bell pepper and onion; cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain well.
2. Add all remaining ingredients except buns; mix well. Cover; simmer 15 to 20 minutes, stirring occasionally. Serve in buns.
Shredded Pork Tacos
Makes 12 servings
- SHREDDED PORK
- 1 1/2 pounds boneless pork roast
- 1 cup chopped onions
- 1 (16-ounce) can whole tomatoes, undrained, cut up
- 2 to 3 jalapeno chilies, seeded, chopped
- 1 ancho chili, cut into pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Water
- TACOS
- 12 crisp corn taco shells
- 1 cup shredded lettuce
- 4 ounces (1 cup) shredded cheddar cheese
- 1/2 cup chopped seeded tomatoes
- 1/2 cup sour cream
- 1 avocado, peeled, chopped
1. In large saucepan, combine all shredded pork ingredients with enough water to cover pork. Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
TIP:*At this point, pork can be refrigerated for up to 24 hours or wrapped and frozen for up to 1 month.
Lime Marinated Pork with Citrus Salsa
Makes 6 servings
- SALSA
- 1/2 cup chopped fresh oranges sections
- 1/2 cup chopped green bell peppers
- 1/4 cup sliced onions
- 1 medium tomato, seeded, chopped
- 1/2 red jalapeno chiles, finely chopped
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lime rinds
- PORK
- 2 tablespoons lime juice
- 2 teaspoons olive or vegetable oil
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 (3/4-pound) pork tenderloin
1. GRILL DIRECTIONS: In medium bowl, combine all salsa ingredients; mix well. Let stand at room temperature for 1 hour to blend flavors.
2. Meanwhile, heat grill. In small bowl, combine lime juice, oil, garlic, salt and pepper; mix well. Brush oil mixture over pork tenderloins, coating all sides.
3. When ready to grill, place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 30 minutes or until pork is no longer pink in center, turning occasionally. Serve with salsa.
TIP:*To broil pork tenderloins, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning occasionally.
Lemon Pepper Steak
Makes 4 servings
- 4 T-bone or New York strip beef steaks (1 inch thick)
- Lemon pepper seasoning to taste
Sprinkle steaks with lemon pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes per side or until the steaks reach desired doneness.
Pork Roast and Vegetables with Brown Gravy
Makes 8 servings
- 1 (2-pound) boneless pork loin roast
- 1 small onion, thinly sliced
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 (14 1/2-ounce) can ready-to-serve beef broth
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 pound fresh baby carrots
- 8 small red potatoes, unpeeled, quartered
- 1 tablespoon water
- 4 teaspoons cornstarch
1. Heat oven to 325°F. With sharp knife, make 6 horizontal cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.
2. In small bowl, combine parsley, marjoram, rosemary and crushed red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour broth around roast.
3. Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.
4. Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.
5. Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.
6. In small bowl, combine water and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.
Shepherd’s Pie
- 2 lb potatoes, peeled and cubed
- 1/3 cup buttermilk
- 1 lb ground beef or lamb
- 3 cups frozen vegetables (like onions, carrots and cauliflower)
- dash of garlic powder
- 1 can (8oz) chopped tomatoes
- 1 cup frozen peas
- 2 tsp Worcestershire sauce
- salt and pepper to taste
- 1tsp cornstarch
- 1/4 cup apple juice
Boil the potatoes in a large pot until they are tender (about 15 minutes). Drain them well and mash them in a large bowl using a potato masher or an electric mixer. Add your buttermilk and mix until you have fluffy mashed potatoes. Depending on the potatoes you may need a little more or a little less of the buttermilk. I usually add most of it, but not all of it at first and see how the potatoes look and feel when the buttermilk is incorporated.
Get out a large skillet, add a little oil or nonstick cooking spray and brown the ground beef or lamb. Add the frozen vegetables and sprinkle a little garlic powder on them. Cook for a few minutes to get the veggies thawing.
Add the can of tomatoes (including the jucie) as well as the frozen peas, Worcestershire sauce, salt and pepper. Bring everything to a rolling boil, then turn down the heat a bit.
Get out a small cup and add the corn starch and the apple juice to it. Stir it with a fork until it is smooth, then add it to the vegetable and meat mixture. Allow it to cook until the mixture begins to thicken. This usually takes just a few minutes.
Spoon the mixture into a casserole dish. Spread the mashed potatoes on top and bake for 40 minutes.
This is pure comfort food!
Ham with Pineapple Sauce
- 4 slices fully cooked ham (1/2 inch thick)
- 2 tablespoons butter or margarine
- 1 (8-ounce) can crushed pineapple, undrained
- 1/2 cup raisins
- 1/4 cup packed brown sugar
- 2 tablespoons prepared mustard
- Dash ground cloves
In a skillet, sauté ham slices in butter until warmed. Meanwhile, in a saucepan, combine all of the remaining ingredients; simmer for 3 minutes. Serve over ham.
Ham and Cheese Calzones
Makes 8 servings
- 2 (10-ounce) packages refrigerated pizza crust
- 1 cup ricotta cheese
- 4 to 6 ounces sliced pepperoni
- 2 cups diced fully cooked ham
- 2 cups (8 ounces) shredded mozzarella cheese
- Shredded Parmesan cheese, optional
- Dried basil, optional
- Meatless spaghetti sauce, warmed
1. Unroll one pizza crust, stretching gently to make a 14-in. x 11-in. rectangle.
2. Spread half of the ricotta on half of the dough lengthwise, to within 1 in. of the edges.
3. Sprinkle with half of the pepperoni, ham and mozzarella.
4. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet.
5. Repeat with remaining crust and filling ingredients. Bake at 400° for 20-25 minutes or until golden brown.
6. Sprinkle with Parmesan and basil if desired. Slice into serving-size pieces. Serve with spaghetti sauce.
Pork Chops and Apples
Makes 6 servings
- 6 pork chops
- 4 apples peeled, cored and sliced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
1. Heat oven to 350 degrees. Brown Pork Chops on the Stove Top
2. Place apple slices in a greased 9×13 pan. Sprinkle with brown sugar and cinnamon and dot with butter.
3. Top with Pork Chops. Cover and bake 1 hour. (if you have think pork chops they will be done sooner and if you have really thick chops you might have to cook slightly longer)
Texas Chili Con Carne
Makes 6 servings
- 2 pounds beef chuck pot roast trimmed of fat and cut in 1/2 -inch cubes
- 1/2 to 1 pound ground pork
- 2 onions large, coarsely chopped
- 1 green bell pepper large, coarsely chopped
- 4 garlic large, minced
- 2 tablespoons vegetable oil
- 2 16-ounce cans tomatoes whole
- 1 cup water
- 1/3 cup chili sauce
- 1 4-ounce can mild green chilies chopped
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper freshly ground
- 1 16-ounce can kidney beans or pinto beans
In a Dutch oven or large skillet over high heat sauté beef, pork, onions, green pepper and garlic in oil for 10 minutes or until vegetables and meats are browned. Drain off fat. Add remaining ingredients except beans. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. Add beans and simmer, uncovered, 15 minutes longer. Serve in warm bowls with shredded lettuce, grated cheese, a cruet of vinegar and saltine crackers, if desired.
Beef and Broccoli with Garlic Sauce
Makes 4 servings
- 1/2 pound boneless beef sirloin steaks or round steak
- 1/4 teaspoon salt
- Dash of white pepper
- 1 pound broccoli, cut into flowerets and 1 1/2 inch pieces (4 cups)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup fat-free reduced-sodium chicken broth
- 1 teaspoon vegetable oil
- 1 tablespoon finely chopped garlic (6 cloves)
- 1 teaspoon finely chopped ginger root
- 2 tablespoons brown beans paste
- 1 (8-ounce) jar sliced bamboo shoots, drained
- 2 cups hot cooked rice
Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.
Roast Pork with Apple Topping
Makes 8 servings
- 2 tablespoons all-purpose flour
- 1-3/4 teaspoons salt, divided
- 1 teaspoon ground mustard
- 1 teaspoon caraway seed
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon rubbed sage
- 1 pork loin roast (4 to 5 pounds)
- 1-1/2 cups applesauce
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground mace
In a small bowl, combine flour, 1-1/2 teaspoons salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, mace and remaining salt; mix well. Spread over roast. Roast 1 hour longer or until a meat thermometer reads 160°-170°. Let stand 15 minutes before slicing.
Marinated Pork Kabobs
- 2 cups plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 8 small white onions, halved
- 8 cherry tomatoes
- 1 medium sweet red pepper, cut into 1 1/2-inch pieces
- 1 medium green pepper, cut into 1 1/2-inch pieces
In a medium glass bowl, combine yogurt, lemon juice, garlic, cumin and coriander; mix well. Add pork; cover and refrigerate for 6 hours or overnight.
Alternate pork, onions, tomatoes and peppers on eight skewers.
Grill over medium heat for about 30-35 minutes or until meat reaches desired doneness
Stuffed Pork Chops
Makes 4 servings
- 1/3 cup chopped celery (with leaves)
- 3 tablespoons finely chopped onions
- 1/4 cup (1/2 stick) margarine or butter
- 2 1/4 cups soft bread cubes (about 4 slices bread)
- 1/2 teaspoon salt
- 1/4 teaspoon rubbed sage
- 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 4 pork loin chops, about 1 inch thick (with pockets cut into chops)
- 2 tablespoons vegetable oil
- 1 /4 cup apple cider or juice
1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender; remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.
2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.
3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes; drain. Add apple cider; reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.
Corn Bread Beef Bake
Makes 6 servings
- 1 pound ground beef
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 1/2 cup frozen whole kernel corn
- 2 teaspoons chili powder
- 1 (11 1/2-ounce) can refrigerated corn bread twists
1. Heat oven to 350°.
2. Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling.
3. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.
4. Bake uncovered 35 to 40 minutes or until corn bread is golden brown.
Skillet Pork Stew
Makes 4 servings
- 1 pound boneless pork loin, cut into 1/2-inch pieces
- 1 (12-ounce) jar pork gravy
- 2 tablespoons ketchup
- 8 unpeeled small red potatoes, cut into fourths
- 1 cup fresh or frozen cut green beans
1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 to 5 minutes, stirring frequently, until light brown.
2. Stir in gravy, ketchup and potatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 10 minutes.
3. Stir in green beans. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender.
Smothered Chopped Beef Steak
Makes 4 servings
- 1 tablespoon olive oil or vegetable oil
- 5 8 ounce chopped beef steaks
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon butter
- 2 larges shallots minced
- 1 8-ounce package sliced fresh mushrooms (about 3 cups)
- 1/4 cup beef broth
1. Heat oil in large skillet over medium-high heat until hot. Add steaks; sprinkle with salt and pepper. Cook steaks until of desired doneness, turning once. Remove steaks from skillet; cover to keep warm.
2. Add butter and shallots to skillet; cook and stir until shallots are tender. Add mushrooms and wine; cook 3 to 5 minutes, stirring occasionally. Add broth; cook until thoroughly heated. Serve over steaks.
Apricot Glazed Pork
Makes 4 servings
- 1 tablespoon chili oil
- 1 pound pork tenderloin, cut into 2x2x1/4-inch slices
- 1 (16-ounce) bag frozen broccoli cauliflower and carrots
- 3 tablespoons apricot preserves
- 1 tablespoon black beans sauce
Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through.
Snappy Meat and Potato Skillet
Makes 4 servings
- 1 pound boneless beef sirloin steaks
- 1 tablespoon vegetable oil
- 1 teaspoon garlic pepper
- 1 (16-ounce) bag frozen green beans, potatoes, onions and red peppers
- 1 (12-ounce) jar beef gravy
Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown. Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.
Crispy Pork with Sweet and Sour Vegetables
Makes 4 servings
- 1/2 pound pork tenderloin
- 1 egg white, lightly beaten
- 1 teaspoon water
- 34 crisp rice crackers, crushed (1/2 cup)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground dry mustard
- 1 teaspoon sesame oil or vegetable oil
- 1 pound package frozen mixed vegetables, stir fry, with sweet-and sour sauce and pineapple
Trim fat from pork. Cut pork crosswise into 1/4-inch slices; stack slices and cut lengthwise into 1/2-inch strips. Mix egg white and water in medium bowl. Stir in pork until well coated. Mix crushed crackers, garlic powder and mustard in plastic bag or glass bowl. Add a few pork strips at a time; toss to coat evenly. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add sesame oil; rotate skillet to coat bottom. Reduce heat to medium. Place pork strips flat in skillet; cook 2 to 3 minutes or until brown on bottom. Turn pork. Cook 2 to 3 minutes more or until no longer pink in center. Remove pork from skillet. Wipe skillet clean. Add frozen vegetables and sauce. Cover and cook 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender and sauce is hot. Gently stir in pork strips just until well coated with sauce. Serve immediately.
Honey Mustard Pork Chops
Makes 4 servings
- 1/4 cup honey
- 2 tablespoons Dijon style mustard
- 1 tablespoon orange juice
- 1 teaspoon chopped fresh or 1/4 tsp. dried tarragon leaves
- 1 teaspoon cider vinegar
- 1/2 teaspoon white wine
- Worcestershire sauce
- Dash of onion powder
- 4 pork loin chops, boneless, 1 inch thick (about 1 pound)
Heat coals or gas grill. Mix all ingredients except pork. Cover and grill pork 4 to 6 inches from medium heat 14 to 16 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink when centers of thickest pieces are cut. Discard any remaining honey mixture.
Curly Noodle Pork Supper
Makes 4 servings
- 1 pound pork tenderloin cut into 1/4″ strips
- 1 medium sweet red pepper cut into 1″ pieces
- 1 cup broccoli florets
- 2 green onions chopped
- 1 tablespoon vegetable oil
- 1 1/2 cups water
- 2 packages pork ramen noodles
- 1 tablespoon fresh parsley minced
- 1 tablespoon soy sauce
1. In a large skillet, cook pork, red pepper, broccoli and onions in oil until meat is no longer pink.
2. Add the water, noodles with contents of the seasoning packets, parsley and soy sauce.
3. Bring to a boil, reduce heat, cook for 3-4 minutes or until noodles are tender.
Crockpot Country Steak
- 12 – pieces of cubed steak
- 2 – cans of beef broth
- 2 – cans of golden mushroom soup
- 1 – package of Lipton onion soup mix
- Flour
- Vegetable Oil
- Salt, Pepper, and Garlic Powder to taste
Season steak and dredge meat in flour and brown in small amount of oil. Add 1 can of beef broth in the bottom of the crock-pot, then add ½ of the steak, next sprinkle ½ package of Lipton soup mix on the steak and add 1 can of mushroom soup on top. Place the remaining steak pieces on top and add the remaining ingredients in the mix as done in the first layer. Cook on low for 6-8 hours. Serve over noodles, rice or with mashed potatoes. This makes very thick gravy that is delicious over rice.
My late Aunt gave us this recipe and we don’t know if it came out of a cookbook or if someone gave it to her. This recipe has been very popular at our family reunions and we rarely bring any back home. Thanks for giving me the opportunity to share it.
Debbie D.
Ready for some more crockpot recipes from HBHW readers (and me of course)? Here’s another one you might like – chicken cassoulet.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Beef Stroganoff
- 3 Pounds beef round steak, 1/2″ thick
- 1/2 Cup flour
- 2 Teaspoons salt
- 1/8 Teaspoon freshly-ground black pepper
- 2 Medium onions, thinly sliced, and separated into rings
- 2 Cans sliced mushrooms – (4 oz ea), drained
- (or 1/2 lb fresh mushrooms, sliced)
- 1 Can condensed beef broth – (10 1/2 oz)
- 1-1/2 Cups sour cream
- 1/4 Cup flour
- Hot, cooked rice or noodles, for serving
Trim all excess fat from steak and cut meat into 3-inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth; stir well. Cover and cook on LOW setting for 8 to 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles
Submitted by HBHW reader Granny Annie.
If you’re ready for another crockpot recipe by Granny Annie, take a look at this crockpot chili recipe.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Lazy Day Roast Beef
- 1 4-5 lb. Rump roast
- 2 cans Campbells Golden Mushroom Soup
- 1 can Campbells French onion soup or 1 pkg of onion soup mix
- 2 soup cans of water
- 2 cloves garlic chopper
- 4-5 potatoes peeled and chunked up
- Salt and Pepper to taste for both potatoes and roast
Place the potatoes in the crockpot. Lay the roast on top to the potatoes, and poor the soups and water over all. Turn crockpot on high and cook 9-10 hours or until the roast is fork tender.
Pat Russell D. OK
Here’s another crockpot recipe that goes perfectly with this roast beef, especially if you are lucky enough to own two cookers – Crockpot Scalloped Potatoes.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Beef Burgundy
- 2lb Stewing beef
- 1 can French Onion soup
- 1 can Cream of Mushroom soup
- 1 can Cream of Celery soup
- 1/2 cup of Burgundy (or any red wine…I like to use Merlot)
Place everything into Crockpot and mix. Cook on high for 4 hours (or use 4 hour setting if you have one). This can also be made in a casserole dish in the oven (bake for 3 hours at 350). Tastes great over egg noodles and paired with green beans!
Total cost of the meal is around $10 (cheaper if you can get the meat on sale!) and will serve up to 6 people. This recipe is one of my favorites and has been since I was a little kid and my mom made it for us!
Rachel K.
Looking for more slowcooker recipes? We’ve got them. Another favorite of mine is this lazy day pot roast.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Slowcooker Honey Glazed Ham
- 4 pounds boneless ham, fully cooked
- 12 oz lemon lime soda
- ¼ cup honey
- ½ t. mustard
- ½ t. ground cloves
- ¼ t. cinnamon
Place ham and soda in crockpot. If your pot has a rack, you can use it. Cover and cook on low 6-8 hours. Thirty minutes before serving, combine remaining ingredients, including 3 Tablespoons drippings from bottom of crockpot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
Submitted by HBHW reader Susan S.
Here’s another great crockpot recipe from Susan’s collection. This crockpot party chicken is perfect for company as well as for a hardy meal any day of the week.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Beefy Onion Crockpot Dinner
- 2 pounds beef stew meat
- 2 cans cream of mushroom soup (fat free works well too)
- 1 8 oz can mushrooms (or ½ lb fresh)
- 1 pkg. dry onion soup mix
- ½ cup water or beef broth
Combine all ingredients in a slow cooker. Cook 8 hours on low. Serve over rice.
Submitted by HBHW reader Susan S.
Here’s another easy crockpot recipe submitted by Susan. It’s called Calico Crockpot Beans and is a mix of beans with beef and sauce. Yummy one pot meal.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Pot Roast
- Beef roast (I wait until they are on sale and can usually get them for a good price–then put them in the freezer for those cold fall/winter days).
- 6-8 potatoes–peeled and cut in half
- 2 medium onions–cut in quarters
- carrots–(I use the baby carrots but you can use whole ones and just cut them down.)
- I packet of French onion soup mix
- 1 can of cream of mushroom soup
I salt and pepper the roast and put it in the frying pan just to brown all the sides. I put the roast, potatoes and onions in the crock pot. Mix the French onion soup mix, mushroom soup and about 1/2 cup of water together and pour it over the mixture. Cook on high for about 4-5 hours or on low for about 3-4 hours. I add the carrots usually the last hour so they don’t become mushy.
The smell in the house is wonderful. I usually make bread in the bread maker to go along with it. My neighborhood is usually drooling from the smells that are coming from my house. My family likes to add horseradish to their serving of pot roast on their plate and the gravy/juice in the crock pot we put on our potatoes. There is always leftovers–either for pot roast sandwiches or just warmed up in the microwave or fried on the stove.
My sister use to make this when I was younger. When I smell it cooking in my own house–it gives me the “home sweet home” feeling.
Submitted by HBHW reader Barb in Vermont
Ready for some more crockpot recipes? Why don’t you try this inexpensive chicken taco soup next?
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Pulled Pork Sandwiches
- 2 lbs of pork (any kind works, but the leaner the better. If fatty, cut off all visible fat first. Pork steaks (minus bone) work great and often are on good sales)
Mix in a bowl:
- 1 c ketchup
- 1 c mustard
- 1/2 – 1 c brown sugar (can add to your taste)
Add mix to pork. If really thick, add 1/4 c water.
Cook on high for 4 hours or low for 6-10 hours.
When done cooking, use a spoon to spoon out any visible fat that has come off. Take two forks and shred the pork. Serve on a bun.
Submitted by HBHW reader Carrie Anne H
You can find plenty more crockpot recipes here. Another reader favorite is this one for a crockpot pot roast.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Creamy Crockpot Pork Chops
Here’s another great crockpot recipe that’s simple as can be:
- 4-6 FROZEN pork chops
- 1 can condensed cream of mushroom soup
Place frozen pork into crockpot and cover with soup. Cook on LOW for 8 hours.
Submitted by HBHW reader Karen H.
Here are some more great recipes for your crockpot. You may particularly like this crockpot split pea soup recipe.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Swiss Steak
- 2-3 pounds cube steak
- 1 jar beef gravy(such as Hines)
Combine in crock pot; cook on low, 8-10 hours. If desired, onions and/or mushrooms may be added.
This is yummy over rice or noodles and a green veggie or a side salad.
Submitted by HBHW reader Linda.
Here’s another simple crockpot recipe for you to try: Crockpot Barbecue Chicken
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Cranberry Pork
- 1 boneless pork roast (about 3 lb)
- 1 can of cranberry sauce
- 2 hands full of dried cranberries
Combine everything in your crockpot and cook on low for 8 hours or high for 4 – 5 hours.
Easy, fast and tastes great.
Submitted by HBHW reader Joni.
Of course we have plenty of other crockpot recipes, including this one for stroking chicken.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Spare Ribs
- 1 pound beef short ribs
- 1/2 tablespoon vegetable oil
- 1 teaspoon chili powder
- 8 ounces can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 medium onion
- 1 15-ounce can kidney beans
- 3 cloves chopped garlic
This recipe makes 4 servings.
Put ribs in pot of boiling water, reduce heat and simmer for 10 minutes. Remove ribs from water and drain well to remove as much fat as possible. (This can easily be done the evening before to save time in the morning)
Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil. Add chili powder, tomato sauce, bring to simmer. (You can do all of this the evening before to save more time.) Sprinkle ribs with salt and pepper put in crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on LOW.
Remove bones from pot, skim off any visible fat. Add kidney beans, cover and cook on HIGH one hour.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.