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1992-03-15
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QUICK INDEX OF "Pork" RECIPES
Press " S " for SEARCH routine and when prompted for what you
want done, type the recipe number exactly as listed to the left
of title and hit " Enter " key twice.
1* CREOLE JAMBALAYA
2* FRESH PORK HAM
3* HAM LOAF NO. 1
4* HAM LOAF NO. 2
5* HAM STUFFED BELL PEPPERS
6* HAM AND TOMATO SAUCE
7* RED BEANS AND SMOKED SAUSAGE
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1*
CREOLE JAMBALAYA
1 lb. lean pork 1 tsp. chili powder
2 Tbsp. butter 1 tsp. ground cloves
3 onions 1/8 tsp. cayenne
1 green pepper salt and pepper to taste
2 garlic cloves 6 pork sausages
1 1/2 to 2 qt. beef stock few sprigs parsley, chopped
1 cup chopped ham 1 1/2 cup rice
In a heavy saucepan in 2 Tbsp. heated butter, saute 1 lb.
lean pork, cut into very small cubes, with 3 chopped onions,
1 green pepper, trimmed and chopped, 2 garlic cloves,
crushed, and the sprigs of parsley, chopped, until the
mixture is lightly browned. Stir in 1 cup chopped ham, the
ground cloves and chili powder, the cayenne, and salt and
pepper to taste. Cut 6 pork sausage into 1-inch pieces, add to
the pan, and cook mixture over moderate heat for 10 minutes.
Add beef stock (or half stock and half water) and bring the
Jambalaya to a boil. Stir in the rice and cook the Jambalaya
until rice is tender. Serve very hot. Generously serves 6-8.
********************************
2*
FRESH PORK HAM
1 (5-8 lb.) fresh pork ham Salt, red and black pepper
3 garlic cloves, slivered 1 small onion
1 bell pepper parsley
Cut excess fat from ham and remove thick skin. With sharp
knife, cut 5 or 6 deep slits in meat and fill each with salt,
pepper and a sliver each of garlic, onion and bell pepper.
Season entire outside. Place in shallow pan, fat side up, and
roast in 325 degree oven for 30 to 35 minutes per pound.
When done, remove roast but do not carve for at least 15
minutes. Pour off some of the drippings, and over low heat stir
in a little flour and add some water to make gravy. Season
gravy to taste. Cut up some parsley in the gravy. Delicious
served with rice and a spinach casserole.
***********************************
3*
HAM LOAF NO. 1
Loaf:
2 lb. ground smoked ham, cured 4 well beaten eggs
2 lb. ground lean fresh pork 1 1/4 tsp. salt
1 1/2 cup fresh rolled cracker 1/8 tsp, cayenne
crumbs ( not cracker meal ) 2 cups milk
1/4 cup chopped onions 2 Tbsp. parsley
Glaze:
1/2 lb. brown sugar 1 1/2 Tbsp. dry mustard
1/2 cup cider vinegar
Sauce:
1/2 cup mayonnaise 1 Tbsp. chopped chives
1/2 cup sour cream 2 Tbsp. prepared horseradish
1/4 cup prepared mustard salt and little lemon juice
Mix loaf ingredients well and shape into 2 bread pans, 9x5x3
inches. Bake at 350 degrees for 30 minutes. While loaves are
baking, make glaze. Mix glaze ingredients and boil 1 minute.
Spread glaze on top of loaves and bake i hour longer. Remove
from oven, slice loaves and spoon sauce over each slice.
**********************************
4*
HAM LOAF NO. 2
Loaf:
3/4 lb. ground ham 1 pint milk
1/2 lb. ground beef 18 saltines or 3-4 slices
1 lb. ground pork bread
2 eggs, slightly beaten 1/8 tsp. each black pepper
1 tsp. dry mustard and cayenne pepper
Mix all ingredients well and shape into loaf. Place in pan
large enough to have at least 2 inch margins around loaf.
Bake at 350 degrees for 1 hour, basting occasionally with
Meat Glaze:
Meat Glaze:
1 1/2 cup brown sugar 1 Tbsp. prepared mustard
1/4 tsp. powdered cloves 1 large can crushed or chunk
1/2 cup vinegar pineapple
Heat all except pineapple to quick boil. Simmer 10 minutes,
then add pineapple. Spoon what is leftover from the basting
to the cooked loaf. Glaze is also good as a sauce for little
meat balls served as an appetizer.
************************************
5*
HAM STUFFED BELL PEPPERS
3 ham steaks, ground salt, red and black pepper
12 med. sized bell peppers 2 chopped onions
1 stick butter or margarine 6 fresh tomatoes, chopped
5 bell peppers, chopped fine 6 or 7 slices toasted
2 cloves garlic bread, well crumbled
1/2 cup cream onion tops and parsley,
chopped fine
Scoop out the 12 peppers and chop all insides and tops along
with the other 5 bell peppers. Parboil the 12 peppers. Drain
and put into a square baking dish to which a little cooking
oil has been added to prevent sticking. Meanwhile, saute ham
in a little butter until brown. Add all chopped seasonings
and chopped bell pepper to ham mixture, then add chopped
tomatoes. Simmer on low heat about 1 hour. Add the bread
crumbs, enough to make it stiff enough to stuff. Add melted
butter, cream, parsley, onion tops and red and black pepper to
taste. If more liquid is needed, add more cream; toss all well
and fill the peppers. Cover the tops with crumbs and bake in a
350 degree oven for 30 minutes.
***********************************
6*
HAM AND TOMATO SAUCE
3 or 4 (1/2 inch thick) 1 Tbsp. flour
center cut ham slices 1 (8 oz.) can tomato paste
or 1 1/2 lb. cubed ham 1 (8 oz.) can tomato sauce
3 med. onions, chopped 2 small hot peppers
1/2 green pepper, chopped 1 Tbsp. Worcestershire sauce
1 stalk celery, chopped 1 Tbsp. sugar
1 garlic clove, chopped 1/2 cup olive oil
Saute onion, pepper, celery, and garlic in olive oil. Add
flour and brown slightly. Add tomato sauce , paste, and
Worcestershire sauce and 2 cans water. Add sugar. Squeeze
peppers and drop into sauce. Simmer on low for 1/2 hour, then
add ham and simmer for 1 hour longer. Serve over rice. Serves
four generously.
************************************
7*
RED BEANS AND SMOKED SAUSAGE
1 1/2 lbs smoked sausage 1 Tbsp. cooking oil
(regular or Polish-type) 1 large onion, chopped coarse
1 lb. dry red kidney beans salt and pepper to taste
8 cups water
Saute onions in oil for 1 minute in large stewing kettle. Add
the 8 cups water and the washed beans and cook over low heat
for about an hour or until the beans begin to get soft. Remove
2 or 3 tablespoons beans and mash, then return them to pot and
stir. Continue cooking until bean gravy becomes milky and
thickened. Cut sausage into 1 1/2 inch pieces and add to beans
and continue to cook, covered, for 15 minutes, then add 1 level
tsp. salt and however much pepper you can stand---remember
there is usually some pepper in the sausage. Never fry or boil
the sausage before adding to beans. Serve over rice. Serves 4,
but to increase to 6, just add more sausage. Never freeze!
Leftover ham, or ham hocks may be substituted, but must be
cooked along with the beans.
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