| Category | Title | Author | Ingredients | Directions | Notes |
| PORK | Baked Pork Chops | Maleah Rowe | Pork Chops (any kind you like)
1 can green beans carrots and onions( as much as desired) Lowery's Salt/Pepper Flour | Season chops both sides; dip in flour. Saute' on high heat in olive oil till brown on both sides. Put aside. Saute' veggies minus the green beans until the last 2-3:00 of cooking making sure you add seasoning to the vegtables as well. Put vegatables on bottom of 9X13 and chops on top. Cover and bake 350 degrees for 40:00.
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| Balsamic Pork Chops | Brenda Neundorf | Long Grain wild rice
3 T. flour 1 t. rosemary 1/2 t. salt 1/2 t. pepper 6 (3/4" thick) boneless pork chops 2 T. olive oil 2 garlic cloves, pressed 14 1/2 oz. can chicken broth 1/3 c. balsamic vinegar | Cook rice and keep warm.
Combine in a gallon baggy, rosemary, salt and pepper, and flour. Dredge pork chops in mixture. Melt butter with olive oil in skillet over med high heat; add garlic and saute one minute. Add pork chops; cook 4 minutes on each side or until golden. Remove pork chops. Add broth and vinegar; stirring to loosen particles from skillet. Cook 6 minutes or until liquid is reduced by 1/2. Add pork chops; cook 5 minutes. Serve over rice. | ||
| Bbq Pork Chops | Charlotte Apel | ½ c. water
1/4 c. vinegar 2 T. sugar 1 T. mustard 1 ½ t. salt ½ t. pepper 1/4 t. cayenne pepper 2 lemon slices, thick sliced 1 med. onion, sliced ½ c. ketchup 2 ½ T. Worcestershire sauce 8 pork chops, boneless and 1 ½ inch thick | Combine top ingredients together; add lemon and onion and let simmer in saucepan for 20 minutes. Add ½ c. ketchup and 2 ½ T. worcestershire sauce; bring to boil. Pour over pork chops; bake at 300 degrees for 2 hours. Cover for first hour and uncover for second hour.
| I received this recipe from a student teacher at Sooner while I was teaching out there. It is yummy! I serve it with rice, because the sauce is great on the rice. | |
| Breaded Pork Chops | Karie Apel | 6 Pork Chops, cut 1" thick
1 1/4 c. dry bread crumbs 3-4 T. fresh lemon juice 1/2 c. olive oil salt and pepper 1 egg, lightly beaten 1 T. water 1/3 c. fresh Parmesan cheese, grated 2 T. parsley 2 T. butter | Combine lemon juice, 1/3 c. olive oil, the salt and pepper. Marinate the chops in this mixture for two hours. Drain the chops and pat them dry on paper towels. Mix the egg and water. Dip the chops in this mixture. Combine the bread crumbs, cheese, and parsley. Coat both sides of the chops with the crumb mixture. In an ovenproof skillet, brown the chops in the remaining olive oil mixed with the butter. Cover, and bake the chops in a preheated 350 degree oven for 45 minutes to one hour. | These are yummy! Serve with a potatoe dish and baked beans. These are great to make ahead up to the baking part, so they are perfect for when you have company. | |
| Breakfast Casserole | Tiffany Johnston | 12 oz pork sausage
4 cups frozen hash browns-diced, thawed 3 eggs, beaten ¼ tsp black pepper ½ cup onions, finely chopped 1 ½ cup Colby/Monterey jack shredded 1 cup milk Salsa | Preheat to 350 F. cook the sausage and onions in skillet. Spread potatoes in baking dish, top with sausage, onion, cheese. Mix eggs, milk & pepper and pour on top. Then top with more cheese if desired. Bake for 30 -40 min or until knife comes out clean.
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| Cavatini | Maleah Rowe | 16oz bag Rigatoni, cooked
1 lb. Sausage, cooked 1 onion, chopped 1 green pepper, chopped 2 cans drained Mushrooms 8 oz. mozzeralla cheese 1 tsp. Italian Seasoning 2 cans Tomato Sauce | Combine ingredients. Put in a 9/13 baking dish. Cook at 375 degrees for 30:00.
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| Chalupes | Charlotte Apel |
3 lb. pork roast 1 lb. pinto beans 12 oz. tomato sauce 2 t. garlic salt 1 t. cumin 1 t. oregano 7 oz. green chilies, chopped 1 t. salt | Place roast and beans in crock pot. Add remaining ingredients and cover roast with water. (About an inch above the roast) Cook on low for 8 - 10 hours. Remove the meat and shred with a fork. Return the meat to the crock pot and cook an additional 30 minutes. Stir well. Serve on doritos or fritos with lettuce, tomatoes, cheese, black olives, green onions, and picante sauce.
| Another awesome crock pot recipe...can even be frozen! | |
| Easy And Yummy Pork Tenderloin | Tiffany Holden | 1 lg. can pineapple juice
Teriyaki sauce chicken seasoning | Pour 1 large can pineapple juice all over. Season with teriyaki sauce and chicken seasoning. Cook according to directions.
| *I swear that is all and it is so good.
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| Eggchiladas | Kristi Herd | mushrooms
1 T. butter 1 can Cream of Mushroom soup 1 c. sour cream 1/2 c. milk 1 lb. bacon, cooked and cut up 1 bunch green onions, chopped 2 T. butter 12 eggs 1/2 c. water 12 (8") flour tortillas salt pepper | Grease 9x13 pan. Saute mushrooms in 1 T. butter til tender. Add soup, sour cream, milk and seasonings to taste and stir until smooth. Add bacon and mix well. Spoon one cup sauce into baking dish. Set remaining sauce aside. In large skillet, saute green onions in 2 T. butter until crisp tender. Beat eggs and water; pour into skillet and cook over medium heat until eggs are firm, but moist. Salt and pepper to taste. Place about 1/3 c. eggs on each tortilla, roll up, and place seam side down in dish. Spoon remaining sauce over tortillas.**Bake at 350 degrees for 20-30 minutes, or until heated. Serve with fresh salsa. | **To make ahead, prepare, cover and refrigerate; reserving remaining sauce to spoon over until ready to bake. | |
| Family Pork Chops | Charlotte Apel | 4 - 6 boneless pork chops
3 - 4 potatoes, peeled and quartered 3 - 4 carrots, peeled and cut in 3" pieces 1 med. onion, sliced 2 cans tomato soup 2 cans water 3 T. Worcestershire sauce | Brown pork chops in large dutch oven. Add vegetables to pot. Combine soup, water and Worcestershire sauce; pour over chops. Simmer for 45 minutes. Best if you mash potatoes on your plate and serve with the sauce on top. Yummy!!
| This is a comfort food from Chris's childhood. When he is having a tough day...this is what he likes to come home to. This is a favorite of he and his siblings. | |
| Fancy Egg Casserole | Charlotte Apel | 2 T. margarine
2 T. flour ½ t. salt 1/8 t. pepper 2 c. milk 1 c. American cheese, grated 1 c. diced ham 2 ½ c. bread crumbs 1/4 c. green onions, chopped 3 T. margarine 14 eggs 4 t. margarine, melted 1/8 t. paprika | In saucepan, melt 2 T. margarine. Blend in flour, salt, and pepper. Add milk, cook and stir until bubbly. Stir in cheese til melted. Set aside. In large skillet, cook ham and onion in 3 T. margarine til onion is tender. In a bowl, scramble eggs and pour into ham and onion mixture and cook (scramble) eggs just until set. Fold egg mixture into cheese sauce. Pour into 9 x 13 casserole dish. Combine melted margarine, bread crumbs and paprika. Cover. Chill until 30 minutes before serving. Bake uncovered for 30 minutes at 350 degrees.
| This is one of my mom's special recipes. She has fixed this for Christmas morning as long as I can remember and now I fix it on Christmas morning. | |
| Ham & Potato Bake | Charlotte Apel | 2 c. potatoes, cubed
½ c. onion, chopped 1/4 c. green and red pepper ½ T. oil 2 ½ T. flour 1/4 t. pepper 1/4 t. thyme 1 1/8 c. milk 1 c. cheddar cheese, shredded 1 T. Dijon mustard 3/4 lb. ham, cubed 10 oz. frozen carrots, cook & drain (I use fresh carrots and micro them til tender) 1 T. parsley 1 c. cheddar cheese, shredded 1 c. cornflakes, crushed | Cook potatoes in water til tender; drain. Saute onion and peppers in oil til tender. Stir in flour, pepper and thyme til blended. Gradually add milk; bring to boil, cook 2 minutes til thickened. Remove from heat; add one cup cheese and mustard. Fold in potatoes, ham, carrots, and parsley. Transfer to greased 9 X 9 dish. Mix other cheese and cornflakes; sprinkle on top of casserole. Bake at 400 degrees for 20 - 25 minutes or til bubbly.
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| Ham And Broccoli Bake | Tiffany Holden | 2 10-oz pkg frozen broccoli, thawed
2 cups chopped ham 1 ½ cups cubed velvetta 1 cup Bisquick 1 ½ cups milk 4 eggs | Layer ham, broccoli and cheese in a 2 quart dish. Combine remaining ingredients and pour over top. Bake for 50 minutes at 350.
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| Ham And Broccoli Quiche | Unknown | Crust: 1 Pillsbury refigrerated piecrust
Filling: 1 1/2 c. cubed cooked ham 1 1/2 c. shredded Swiss cheese 1 c. frozen broccoli florets/thawed and drained 4 eggs 1 c. milk 1/2 t. salt/pepper and dry mustard | Heat oven to 375degrees and prepare piecrust in pam. Layer, ham, cheese, and broccolie in crust lined pan In bowl combine remaining ingredients and pour over broccoli
Bake 35-45:00. Let stand 10:00. | ||
| Hot Ham & Cheese Snack Sandwiches | Kim Riley | 1 pkg. small rolls (12)
swiss or pepperjack cheese (sliced) 1lb. shaved ham Combine: 1/2 cup melted margarine 1 1/2 T mustard 1 1/2t worchestire 1 t onion flakes | Assemble sandwiches
Pour sauce over sandwiches and bake covered @ 350 for 20 minutes | ||
| Italian Lasagna | Michelle Montgomery | 1/2 of a (1 lb.) pkg. lasagne, uncooked
1 lb. bulk Italian sausage 1/2 lb. ground beef 1 c. onion, chopped 2 cloves garlic, minced 28 oz. can tomatoes, cut up, undrained 2 - 6 oz. cans tomato paste 2 t. sugar 2 t. salt 1 1/2 t. basil leaves 1/2 t. fennel seed 1/4 t. pepper 15 oz. ricotta cheese 1 egg, beaten 1 T. parsley flakes 1/4 t. salt 1 c. sliced pitted ripe olives 4 c. (1 lb.) shredded Mozzarella cheese 3/4 c. grated Parmesan cheese | Prepare lasagna according to package directions; drain. In large skillet, combine Italian sausage, ground beef, onion and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 ½ cups meat sauce into 13x9-inch baking dish. Layer one third each lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella cheese and Parmesan cheese. Repeat layers. Cover. Bake in a 375 degree oven for 25 minutes. Uncover; bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting. Refrigerate leftovers. 8 to 10 servings. | ||
| Jambalaya | Jennie Robinson | 2 teas. olive oil
1 medium onion, chopped 3 cloves garlic minced 1 lb. sausage cut into slices 1/2 bell pepper chopped | Heat olive oil over medium heat. Add onion, garlic, bell pepper and sausge. Cook for about 10 minutes(stirring often)
Stir in: 1 cup rice, 1 can chicken broth, 1 T. tabasco, 1 can rote, drained and cajun seasoning to taste. Bring to a boil, cover and simmer for about 25 minutes. | you made need more liquid so add water
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| Orange Glazed Pork Chops | Maleah Rowe | 1 pkg Stove Top
1 cup ( 11 oz) Manadrin Oranges (drained) 1/3 cup Orange Marmalade 1 tbs. Dijon Mustard 6-8 boneless Pork Chops | Stir stuffing crums and seasoning packet in 1 1/2 cups of hot water with 1/4 margarine, mix and add oranges. Spoon into 9X13 and top with chops. Mix marmalade and mustard spread over chops. Bake at 375 degrees for 40:00.
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| Penne Pasta With Vegetables | Barbara Holden | 2 T olive oil
1/2 med onion, finely chopped 1 small clove garlic, minced 4 cups fresh broccoli florets 1 1/2 cups penne pasta 1 1/2 cups mixed finely chopped red, orange and yellow bell peppers 8 oz white mushrooms, sliced 1/2 cup marsala wine 1/2 cup grated parmesand cheese | Warm oil in skillet; when hot add peppers, onion, and garlic and cook until crisp-tender. Add mushrooms and cook about 2 minutes. Add broccoli and stir to combine; add wine, then partially cover and cook about 10 minutes or until broccoli is bright green and tender. In large pot, cook penne per package directions; then drain and place in large bowl. Add broccoli mixture and toss gently to combine. Sprinkle with cheese; Season with salt and pepper to taste and serve. | ||
| Pepperoni Hopple Popple | Charlotte Apel | 2 ½ c. shredded hash browns
1/3 c. onion, diced 3 T. margarine 7 eggs ½ c. milk 1 t. Italian seasoning ½ t. salt and pepper 20 slices pepperoni 1 c. Mexican cheese blend, grated | In large skillet(10 inch), cook potatoes and onion in margarine until lightly browned. Beat eggs, milk, and seasonings. Pour over potatoes. Top with pepperoni. Cover and cook on medium low heat for 10 -12 minutes(on top of stove) until eggs are set. Remove from heat and sprinkle cheese on top. Cover and let set for about 3 minutes.
****I have changed this recipe to the likings of my family...they prefer ground pork sausage, no Italian seasonings, and cheddar cheese the best. It is very good as is, but we like it best with sausage. | ||
| Pork Chops With Apples And Glazed Onions | Barbara Holden | 4 center cut pork chops
1 large apple, cored and sliced lemon pepper seasoning 1/2 c apple juice 1 med onion, sliced in wedges | Coat pork chops with seasoning and cook inskillet until brown on both sides; remove from pan. Place apple juice, apples and onions in skillet, cover and cook on low heat until most of the moisture is absorbed and apples are tender. Drizzle liquid over the meat. | ||
| Quick & Easy Breakfast Casserole | Kerry Robinson | 4 slices of bread
1 lb. sausage, ham, or bacon 1 c. shredded cheese 6 eggs 2 c. milk 1 t. dry mustard, salt, pepper | Preheat oven to 350. Tear 4 slices of bread into pieces and place in greased 9x13 pan. Brown and drain 1 pound of sausage (links or loose) or ham, or bacon. Drain fat and put meat over bread. Sprinkle with 1 cup grated sharp cheddar cheese. Beat together 6 eggs, 2 c milk, 1 t dry mustard, 1 t salt and dash of pepper. Pour mixture over ingredients in baking dish. Bake 35 to 40 minutes. Cheese will rise to the top. This can be prepared the night before, covered and refrigerated until time to bake. Remove cover before baking.
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| Roast Ground Hog | Suzi Rosenhamer | 1 ground hog
milk poultry seasoning 1 bay leaf, crushed allspice water butter cream sweet potatoes, baked | Soak ground hog overnight; rinse well and sprinkle cavity with poultry seasoning, bay leaf and a dash of allspice. Place in pan with two cups boiling water. Cover with butter and sear for 20 minutes in a very hot oven. Reduce heat to 300 degrees and cover the pan. Bake 3-4 hours until tender. Remove lid; brush with heavy cream and bake until brown. Serve with baked sweet potatoes.
| For those cooks who are VERY adventurous!
***This recipe was given to me by John’s Grandma Grace when we were first married–it was a favorite of her’s when she was a girl growing up. | |
| Sausage Stew | Charlotte Apel | 1 pkg. smoked sausage or polish sausage, sliced
3-4 potatoes, cubed 3-4 carrots, sliced 1 can tomato paste 2 cans French onion soup 1 can water 1 t. salt ½ t. pepper 3 T. Worcestershire sauce | Brown sausage; add potatoes and carrots. Combine tomato paste, soup, water, salt, pepper, and Worcestershire sauce; pour over the veggies. Simmer til veggies are tender. Serve with garlic bread, corn bread, etc.
| This is one of Chris's favorite childhood recipes. We enjoy this when it is cold. | |
| Side By Side Calzones | Charlotte Apel | ½ c. onion, chopped
1 lb. hot Italian sausage (4-5 links) ½ c. bell pepper, diced ½ c. ripe black olives, sliced, (optional) ½ c. mushrooms, sliced (optional) 8-10 oz. pizza quick sauce 1 garlic clove, pressed 15-20 slices pepperoni 2 pkg. Pillsbury pizza crust 2-3 c. Mozzarella cheese, grated 1/4 c. fresh Parmesan cheese, shredded | Brown sausage;drain. Add onion, bell pepper, olives, mushrooms, garlic, and pizza sauce. Mix well. On a jelly roll pan (10 x 15) lightly greased and floured, lay one of the pizza crusts stretching to fit pan. Sprinkle the mozzarella cheese over dough to form two lengthwise rows, leaving a 2 inch separation between rows down the center and a one inch border around the outside edges. Using a large scoop, scoop the meat mixture over both rows of cheese. Place pepperoni slices on top of meat mixture. Unroll the second package of pizza crust and carefully place over the first crust. Match edges of dough around the edges; press to seal around edges and down center. Cut down the center of dough to form two strips. Grate Parmesan cheese over top of the dough. Cut two inch slits in top of each calzone to vent. Bake 25 minutes at 400 degrees or until deep golden brown. | **Can also substitute ground beef or pork sausage for the Italian sausage, but Italian sausage is the best.
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| Spicy Pork Chops | Michelle Montgomery | 5-6 center-cut loin pork chops
3 Tbsp. oil 1 onion, sliced 1 green pepper, cut into strips 15 oz. can tomato sauce 3-4 Tbsp. brown sugar 1 Tbsp. vinegar 1 ½ tsp. salt 1-2 tsp. Worcestershire sauce | Brown chops in oil in skillet. Transfer to slow cooker
Add remaining ingredients to cooker. Cover. Cook on low 6-8 hours. Serve over rice or mashed potatoes. | ||
| Sweet And Sour Pork | Kerry Robinson | 1 lb. lean pork shoulder
1/4 c. vinegar 1 #2 can pineapple chunks 1/4 c. brown sugar 2 T. cornstarch 2 T. soy sauce 1/2 t. salt 1 green pepper, chopped 1/4 c. onion, chopped | Bown pork and add 1/2 c water. Cover and cook for 1 hour. Drain pineapple and reserve syrup. Combine brown sugar and corn starch. Add syrup, vinegar, soy and salt. Add to pork and stir til thickened. Add pineappe, pepper and onion and cook to desired tenderness. Served over rice.
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| Wild Rice Dressing | Maleah Rowe | 1/2 box uncle ben's long grain wild rice(prepare according to directions)
1/2 lb. sausage 1/2 c. chopped onion 1/2 c. chopped celery 1/4 c. chopped green pepper 1 can mushrooms almonds garlic salt pepper | Brown and drain sausage, saute onions, celery and pepper. Add remaining ingredients. Season lightly with salt, pepper, and garlic. Fold rice mixture. Can be prepared ahead and warmed.
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