Category Archives: Pork

Cocktail Sausage Meatballs

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Cocktail Sausage Meatballs

This is good for just about any kind of social function.  Entertaining at home or for a potluck.  I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.

  • 1 egg, slightly beaten
  • 1 pound bulk sausage (I used mild)
  • 1/4 pound lean ground beef (I used 1/3 lb.)
  • 1/2 cup finely crushed soda crackers
  • 1/3 cup milk
  • 1/2 teaspoon dried sage
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup barbecue sauce

Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed.  Shape into meatballs and brown in a small amount of oil in a large pot.  (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.)  Drain the meatballs and place in a baking dish.  Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl.  Stir until well blended.  Pour sauce over meatballs and bake 30 minutes at 325 degrees.

Serves 8 to 12.

“Beneath all our longings is a deep desire for God.”

 

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Scalloped Potatoes and Ham

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scallopedpotatoesandham

Scalloped Potatoes and Ham

Here I go again with potatoes.  I just love potatoes about any way you fix them.  This recipe is outstanding!

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
  • 3 cups whole milk
  • 3 cups cooked, chopped ham (about 1 pound)
  • 1 onion, chopped or 1 tablespoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 5 – 6 cups potatoes, pared and sliced

Heat oven to 350 degrees.

Melt butter in a large sauce pan over low heat;  blend in flour and salt.  Cook, stirring constantly, for about 1 minute.  Remove from heat and gradually stir in milk.  Return to heat;  cook until thickened and bubbly.

Fold in ham, onion and cheese.  Pour over potatoes in a large bowl.  Stir gently and then pour into a buttered 9 x 13 inch baking dish.  Cover with foil.  Bake for 30 minutes.  Uncover and continue to bake for 1 hour.

Let stand for 10 minutes before serving.

8 servings.

“We need each other to get where God wants us to go.”

Oven-Fried Bacon

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Oven-Fried Bacon

I think this is the best way to fix bacon.  You do not have a mess on your stove and you can fix a quantity of bacon at the same time.  Not only that, it stays flat and doesn’t curl and it comes out perfect every time.

  • 12 slices bacon, thin or thick cut

Adjust an oven rack to the middle position and heat to 400 degrees.  Arrange the bacon slices in a large, rimmed baking sheet.  Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back.  Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.

Serves 4 to 6.

“Jesus prepares a place for us to live forever.”

Slow Cooker Green Beans, Ham and Potatoes

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Slow Cooker Green Beans, Ham and Potatoes

I love to make things like this.  Just put everything in the pot and let it cook.  It is so simple and just delicious.  I had a ham bone leftover with quite a bit of ham on it, so I used it instead of ham hocks.  This cooks for 4 to 4 1/2 hrs.

  • 2 lbs. fresh green beans, rinsed and trimmed
  • 1 large onion, chopped
  • 3 ham hocks
  • 1 1/2 lbs. new potatoes, quartered
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoning salt
  • 1 tablespoon chicken bouillon granules

Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks.  Cover and cook on high until simmering.  Reduce heat to low, and cook for 2 to 3 hours, or until beans are crisp but not done.

Add potatoes, and cook for another 45 minutes.  While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones.  Chop or shred meat, and return to slow cooker.  Season with garlic powder, onion powder, seasoning salt, and bouillon.  Cook until potatoes are done, then adjust seasoning to taste.

To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

“When we put our cares into His hands, He puts His peace into our hearts.”

Easiest-Ever Pulled Pork

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Easiest-Ever Pulled Pork

  • Boneless pork loin
  • 1 bottle barbecue sauce (We like Bull’s Eye Original.)

Put your boneless pork loin in the slow cooker.  Pour your sauce over it.  Cook on low for 8 hours.  Shred with two forks in the slow cooker and serve on buns.

Invite friends over and have a party.

“Christ at the center brings life into focus.”

Scalloped Potatoes and Ham In A Hurry

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Scalloped Potatoes and Ham In A Hurry

These are so good!  You may leave the ham out if you want.  And you can use other flavors of Boursin if you like.

  • 1 (24 oz.) package frozen sliced potatoes (I used sliced potatoes from the refrigerated section.)
  • 1 cup ham, cubed
  • 1 (5.2 oz.) package Boursin Garlic and Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 oz. Cheddar cheese (or anything you desire)

Heat oven to 450 degrees.  Microwave potatoes in covered bowl until just tender, about 5 minutes.  Drain potatoes in colander; set aside.

Wipe bowl dry, add Boursin, broth, and cream and microwave until cheese is melted, about 1 minute.  Whisk until Boursin mixture is smooth, then add drained potatoes and ham and toss to coat.

Transfer potato mixture to 8-inch square baking dish and sprinkle with Cheddar cheese.  Cover dish with aluminum foil and bake for 15 minutes.  Remove foil and continue to bake until bubbling and golden brown, about 10 minutes longer.

Serves 4 to 6.

“To stand up to any challenge, spend time on your knees.”

Pork Chops in Mushroom Gravy

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porkchopsinmushroomgravyPork Chops in Mushroom Gravy

This is definitely a “keeper”!!  The mushroom gravy is outstanding!  This recipe is for 2 servings but you should be able to double it quite easy.

  • 2 (1-inch thick) loin pork chops
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 1/2 green pepper, minced
  • 6-8 mushrooms, chopped
  • 1 cup milk
  • Juice of 1/2 lemon

Remove excess fat from edge of chops.  Combine flour, paprika, salt and pepper; dredge chops in mixture.  Set aside remaining flour mixture.  Brown chops in 1 tablespoon oil and remove to shallow casserole.  Add remaining 1 tablespoon oil and onion, green pepper, and mushrooms to skillet; saute until soft.  Add reserved flour mixture; cook, stirring, 3 minutes.  Blend in milk and cook until thickened, stirring constantly.  Stir in lemon juice.  Pour sauce over chops; cover and bake at 350 degrees for 1 hour.  Remove cover and bake 10 more minutes.  (I didn’t do this.)

Yield:  2 servings

“The beauty of creation gives us reasons to sing God’s Praise.”