AN OLD WORLD PORK LOIN


4 lb. pork loin, smoked and cured
20 whole cloves
½ cup brown sugar
½ cup melted butter
½ cup flour


1. Place meat in medium size roaster pan with drip tray. Add ½-inch water to bottom of pan. Insert cloves every square inch. Evenly sprinkle top of meat with brown sugar.

2. Roast covered, in 350-degree oven for 20 minutes per pound or until inserted thermometer reaches 165 degrees.

3. Uncover meat the last 30 minutes of cooking time. When meat is done, remove from pan and set aside in a warm place. Remove drip tray.

4. Combine butter with flour; mix until smooth. Gradually add to drippings, and cook stirring regularly, over medium heat until thickened, about 3 minutes. Gravy should be medium to thin consistency

5. Serve meat with gravy and potato dumplings.

Can be made the same way with smoked pork chops.

Yield: 8 servings.

HEAVENLY BEEF STEW RECIPE


You can make this basic stew on your stovetop or crock-pot – whatever you prefer.


4 Tbsp. oil
1 clove garlic
½ onion, sliced thin
1/3 cup flour
1-1/2 tsp. salt (or to taste)
½ tsp. thyme
¼ tsp. pepper
3 lbs. beef roast cut into 1-inch cubes
3 cups beef broth
4 carrots, sliced
10 to 15 mushrooms, halved


Heat oil, and sauté’ garlic and onions. Remove. Mix together flour, salt and pepper. Dredge meat in flour mixture and brown well in the oil (add more if necessary). Return onion and garlic to pot. Add carrots, beef broth, and thyme plus wine if you are using. Simmer, covered for 1-1/2 hours or till tender. Sauté mushrooms in 1 Tbsp. butter for 5 minutes. Add to meat and mix gently. Simmer for 10 more minutes on very LOW heat. Serve with fresh French bread, and a salad. You can also serve over biscuits, noodles or rice.

Yield: 8 servings.

Note: This recipe can be put in the crock-pot also, and cooked on high for about 6 hours, adding the mushrooms at the last 15 minutes or so.

MASON JAR SELF BUTTERING BISCUITS


2-1/2 cups flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. kosher salt


Preheat oven to 450 degrees. In a large bowl whisk together flour. sugar, and salt. When your oven is up to temperature, place one Tbsp. of butter in each of 8 half-pint wide mouth mason jars. Place them on a tray and heat in the oven until the butter is melted. Remove from oven, and using a potholder, pick up jar and swirl butter around the center of each jar. Quickly stir milk into flour mixture until smooth, and using a large ice-cream scoop, scoop a heaping spoonful of dough into each jar. Poke a butterknife in the center of each biscuit and move around to loosen the biscuit from the bottom of the jar. Bake for 10-12 minutes until golden brown on top and biscuits are cooked through. Remove from oven, gently run a knife around each and using a potholder, turn each biscuit out on a platter.

Yield: 8 servings.

CROCK POT TORTILLA SOUP


2 pounds low fat ground beef
2 cups water
1 large onion, peeled, chopped
1 Serrano chili pepper
1 (15-oz,) can chili beans
1 (15-oz.) can kidney beans
1 (15 ¼-oz.) can yellow corn
2 (15-oz.) cans tomato sauce
1 (15-oz.) can diced tomatoes
2 packets taco seasoning
4 large flour tortilla
½ cup vegetable oil


Brown ground beef in skillet over medium heat; drain - set aside. Peel and chop onion; set aside. Slice pepper, reserving seeds; set aside.

Add all ingredients, less tortillas, to 6-quart crock pot and cook on low for 8 hours.

Using a pizza cutter, or sharp knife, slice tortillas into small strips; fry in vegetable oil over medium – heat until golden brown. Drain on paper towel and serve with soup.

SLOW COOKER SMOTHERD BRISKET


1 (3-4-lbs.) brisket trimmed of fat
1 tsp. garlic powder
1 Tbsp. cracked pepper
1 green bell pepper, seeded and sliced into rings                                                                         1 onion, sliced into rings
1 (16-oz.) bottle Jack Daniel barbecue sauce


Place brisket in crockpot and season with garlic powder and black pepper. Top with green bell peppers and onion slices. Pour half the barbecue sauce over the brisket and cook on LOW for 8-10 hours. Remove brisket from crock-pot and slice or shred. Pour remaining half of barbecue sauce over all and let sit for 10-15 minutes before serving.

Yield: 8 servings.

WONDROUS SLOW COOKER VEGETABLE SOUP


1-1-lb. boneless round steak cut into ½-inch pieces
1 (14-5-oz,) can diced tomatoes, undrained
3 cups water
2 medium potatoes peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
1-1/2 cups frozen mixed vegetables


In slow cooker, combine the first 12 ingredients. Cover and cook on HIGH for 6 hours. Add vegetables cover and cook on HIGH for 2 hours longer or until meat and vegetables are tender.

HOMEMADE CANNED SPAGHETTI SAUCE


25 lbs. tomatoes
4 large green peppers, seeded
4 large onions cut into wedges
4 cans (6-oz. each) tomato paste
1 cup canola oil
2/3 cup sugar
¼ cup salt
8 garlic cloves, minced
4 tsp. dried oregano
2 tsp. dried parsley flakes                                                                                                          2 tsp. dried basil                                                                                                                                                                  2 tsp. crushed red pepper flakes
2 tsp. Worcestershire sauce
2 bay leaves
1 can plus 2 Tbsp. bottled lemon juice


1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.

2.In a food processor cover and process green peppers and onions in batches until finely chopped.

3. In a stockpot, combine the tomatoes, green pepper mixture, Tomato sauce, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 hours, stirring occasionally. Discard bay leaves.

4. A lemon juice to 9 quart jars, 2 tablespoons in each, leaving ½-inch head space, remove air bubbles; Wipe rim and adjust lids. Process for 40 minutes in boiling water cannier.

Yield: 9 quarts.

BETTER THAN EVER LO MEIN




1/2 lbs. vermicelli or spaghetti
3 Tbsp. peanut oil
2 Tbsp. sesame oil
3 tbsp. Soy sauce
1 tsp. sugar
1 tsp. cornstarch
½ tsp. ground ginger
3 garlic cloves, minced
4 scallions, chopped, about ½ cup
½ cup diced red bell pepper


1. Cook pasta according to package directions.

2. Meanwhile, in a small bowl, combine 2 Tbsp. peanut oil, sesame seed, soy sauce, sugar, cornstarch, ginger, and garlic.

3. In a large skillet or wok, heat remaining peanut oil over medium-high heat and add scallions and red peeper; sauté 1 to 2 minutes, the add pasta to the skillet and stir fry.

4. Pour sauce mixture into skillet; toss well and cook until heated through and sauce has thickened slightly. Serve immediately.

Yield: 4 servings.

EASY SLOW COOKER MEXICAN CHILI


2 cans red kidney beans, drained
28-oz. can tomatoes cut up
1 cup chopped celery
1 cup chopped onion
6-oz. tomato paste
½ cup green pepper, chopped
4-oz. green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
½ tsp. garlic powder
1 tsp. salt
1 tsp. dried marjoram, crushed
1 dash pepper
1 lb. ground beef


1. In skillet brown ground beef and drain.

2. In slow cooker combine all the ingredients. Cover; cook on low heat for 8-10 hours.

3. Remove bay leaf and stir before serving.

Yield: 10 servings.

ITALIAN AMERICAN SPAGHETTI SAUCE

2 large cans diced tomatoes
1 large can whole tomatoes
2 large cans tomato sauce
1 large crushed tomatoes
1 can tomato paste
4-5 fresh tomatoes
2 heads garlic peeled and chopped
2-3 large onions
2-3 green peppers
1 large celery bunch
4 lbs. lean hamburger
Fresh mushrooms
Virgin olive oil
¼ tsp. of basil, oregano
Pinch each of red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage turmeric
Mrs. Dash (optional)

Diced tomatoes may be substituted for whole tomatoes if desired
If you prefer used 4-5 diced fresh tomatoes

Cut up into small pieces onion, pepper, celery including the inner heart, break apart garlic and press each with a spoon then peel. Combine all including spices (by smell) in large skillet, add olive oil. Simmer until all are tender. Strain if necessary. Place into large saucepot on low heat. Add diced, crushed, sauce, and whole tomatoes. Brown some hamburger, make some meatballs, if you like and brown as well. Drain meat and add to sauce pot. Turn up heat and simmer just below boiling one hour.  Turn heat down to low. Let heat several hours, house will smell great! If you made meatballs wait until one half hour before serving to add to mixture, also add mushrooms at this time.

Editor’s Note: Add desired seasonings, as little or as much as you like. If this is the first time you’re making spaghetti sauce, go lightly on the seasonings, since less can be better when you haven’t yet developed a taste for herbs. One trick is to add a small amount of seasoning at the start, and another few pinches near the end of cooking in order to develop several “ layers” of flavor. This sauce can be improved if you substitute fresh basil and oregano leaves when they can be found in season. Taste sauces and add small amounts of red wine, wine vinegar, or balsamic vinegar if to tart and the sauce needs a bit of sweetening.

Yield: 6 servings.

Submitted by: Gene A. Bigham

NEW VEGETABLE SOUP


1 cup soybeans
4 cups chicken stock
2 cups broccoli (thawed)
3 red potatoes, cleaned
½ head green cabbage, sliced
Salt and pepper


Cook the soybeans as directed on package in the chicken stock. Once beans are cooked, add all other ingredients and cook 20 minutes or until potatoes are cooked through. Once soup has cooled to room temperature, puree the mixture in a blender.

Yield: 2-4 servings.

LAMB GYROS


2-lbs. lean ground lamb
2 slices white bread, toasted and well crushed
1 tsp. whole allspice, well crushed
1 tsp. whole coriander, well crushed
1 clove garlic, crushed
1 onion, grated or minced
1 tsp. chopped fresh savory
Salt and freshly ground pepper
3 slices bacon
6 pita breads
2 thinly sliced tomatoes
Vinegar and oil to season
1-cup fresh chopped parsley
1 cup plain yogurt


In a large bowl, combine ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead well. The mixture should hold it'’ shape. Break into 5 sections, each about the size of an orange, then divide each section into 6 balls. Knead and flatten each to a thickness about ¾ inch. Cot the bacon slices into squares and threads them on 6 wooden skewer alternately with the meat balls. Smooth the edges with your hand so they will cook evenly. Cover and refrigerate overnight. When ready to cook, broil or grill with moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked through within 25 minutes. To serve, heat and split the gyros with the bread, tomatoes seasoned with the vinegar and oil, parsley, yogurt in a separate dish

Yield: 6 servings,

FRUITED PORK CHOPS


6 pork chops                                                                                                                             1-1/2 tsp. oregano leaves
¼ tsp. pepper
2 Tbsp. Flour
1-1/2 tsp. salt
¼ tsp. garlic powder


Combine above ingredients and rub into chops. Brown in vegetable oil.

1 can pineapple chunks, drain and add water to juice to make 1 cup.                                        Add to this liquid 2 Tbsp. tomato paste, minced onion.

Pour mixture into pressure cooker. Place rack at bottom of cooker.
Arrange chops on rack and sprinkle with ¼ cup raisins.

Pressure cook for 12 minutes. Remove from heat. Let pressure drop of its own accord for 5 minutes.

Remove meat and add pineapple chunks to juice. Heat through.

Serve on rice. Spoon fruit mixture over meat.

BARBECUED BEEF

Chuck roast is slow-cooked for 8 to 10 hours with barbecue sauce ingredients, including liquid smoke. Shredded for sandwiches.


1-1/2 cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tbsp. prepared Dijon-style mustard
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke flavoring
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. garlic powder
1 (4 lb.) boneless chuck roast


In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper and garlic powder.

Place chuck roast in low cooker. Pour ketchup mixture over chuck roast. Cover, and cook on LOW for 8 to 10 hours.

Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Yield: 12 servings

MOM G’S PORK CHOPS AND SAUERKRAUT
Pressure Cooker


8-center pork chops
1 (16-oz.) can or package sauerkraut
1 large onion, thinly sliced
8 medium potatoes, peeled
Salt and pepper to taste


In an 8-quart or larger pressure cooker, brown chops in small amount of oil.
Layer sauerkraut, onion and potato on top of chops. Add 2/3-cup water. Salt and pepper to taste. Assemble lid of cooker according to manufacture instruction. Bring to the correct pressure and cook for 20 minutes. Cool under cold water. Remove lid. After removing items gently, make gravy with remaining liquid.

PRESSURE COOKER BAKED BEANS


1 lb. navy beans
1/3 lb. bacon cut in pieces
3 Tbsp. brown sugar
3 Tbsp. catsup
3 Tbsp. molasses
½ cup chopped onion
1-1/2 tsp. salt
½ tsp. mustard
2 cups water


Wash beans; Soak overnight in water to cover. Rinse and drain. Sauté’ bacon in a 4-quart pressure cooker. Add remaining ingredients. Close cover securely.

Cook beans at 15-lb. pressure for 50 minutes. Let pressure drop of own accord.

Yield: 6 servings.

PRESSURE COOKER CHICKEN


4 lb. chicken
2 cups water or chicken stock
Salt and pepper to taste
1 bay leaf
1 (8-oz.) noodles
2 cans cream of mushroom soup


Cook cut-up chicken at medium heat for 20 minutes. Regulator should jingle at a steady slow pace. When done, let it cool down on its own. Cook noodles Cook noodles as per direction and mix in to soup. Put chicken into soup and mix noodles as per directions. Mix 1 can soup with 1 can milk or 1 can chicken stroke. Drain noodles and mix in to soup. Put chicken into soup and mix, if 2 cans of soup are used, add 1 can of milk and 1 can stock.

VEGETABLE SOUP


1 lb. lean ground beef
1 pkg. Lipton’s onion soup mix
1 qt. canned tomatoes
Container of leftover vegetables (corn, beans, cabbage, onions, peas, okra, etc.)


Save leftover vegetables, and add them to a container in the freezer. When you have enough make vegetable soup.

Put ground beef, water and onion soup mix in a pressure cooker and cook about 3 minutes. Add tomatoes and vegetables and simmer about 30 minutes. This soup can be frozen for future use. If pressure cooker is to small, use a large pot for slow cooking.

PRESSURE COOKER POTATO SOUP





Place celery, carrots, onion and potatoes in pressure cooker with chicken broth. Bring to pressure and cook with regulator slowly rocking for 4 minutes. Cool cooker and open. Allow soup to cool slightly.
Remove half of the vegetables and, using an immersion blender, puree the rest in the pot. Return vegetables to pot and add milk, bouillon, parsley, and pepper. Adjust seasonings to taste.

Yield: 8 servings.

COMPANY PORK ROAST


2 lb. boneless pork roast
6 – 8 pitted prunes
1 apple, diced
1 Tbsp. oil
¼ cup white wine
¼ cup water
Salt & pepper, to taste                                                                                                         Gravy (optional)
1 cup milk or cream
1 Tbsp. raspberry


Cut a small, lengthwise opening through the roast and stuff it with the chopped prunes and apple. Tie roast together and season with salt and pepper. Heat oil in the cooker and brown roast on all sides. Remove roast and pour in the wine and water. Insert pressure cooker rack and lay pot roast on top. Secure lid and cook for 45 to 60 minutes, Starting when the cooker reaches 15 lbs. of pressure .Let pressure drop on its own. Place roast on serving platter, optional gravy; Remove rack and stir cream and jelly into pan juices. Heat until thickened

SPARERIBS WITH BARBEQUE SAUCE


3 lbs. spareribs
Salt and pepper
Paprika
1 Tbsp. shortening
1 large onion, sliced
¼ cup ketchup
2 Tbsp. vinegar
1 tsp. Worcestershire sauce
1/8 tsp. chili powder
¼ tsp. celery seed
¼ cup water

Cut ribs into serving pieces. Season with salt, pepper and paprika. Heat in cooker and add shortening. Brown ribs on both sides. Add onion. Combine vinegar, ketchup, Worcestershire sauce, chili powder, celery seed and water. Pour over meat in pressure cooker. Cook 15 minutes at 15-lb. pressure. Let pressure drop on its own accord. Recipe can also be used for pork chops.

YIELD: 5-6 servings

MY FAVORITE TOMATO SALAD


½ cup olive oil
¼ cup red wine vinegar
1 Tbsp. sugar
1 tsp. garlic powder
1 tsp. salt
½ tsp. black pepper
4 large beefsteak tomatoes, chunked
1 large green bell pepper
2-3 scallions, sliced


1. In a large bowl, combine olive oil, vinegar, sugar, garlic powder, salt, and black pepper; mix well with a whisk.

2. Stir in remaining ingredients and gently toss until evenly coated. Serve immediately, or cover and refrigerate until ready to serve.

I prefer to use balsamic vinegar.

Yield: 6 servings.