Main Dishes

Brunch or Lunch

Summary

Yield
8 Servings
SourceConnie Steinhaus (1972)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

16 sli
bread (crusts removed)
8 sli
ham (1/4 inch thick, "hostess" size)
8 sli
Kraft Old English cheese
7
eggs (beaten)
1 1⁄2 t
dry mustard
1 t
salt
3 c
milk

Instructions

Place 8 pieces of bread in buttered broiler-size pan. Layer ham and cheese and place remaining 8 pieces of bread on top. Combine eggs, mustard, salt, and milk. Pour over sandwich mixture. Let stand overnight, covered and refrigerated. Before baking, top with crushed cornflakes and 1 stick melted butter or margarine. Bake at 350° for 1 hour. Let stand for 10 minutes before removing from pan.

Ham or Chicken Strata

Summary

Yield
12 Servings
SourceDottie Aumiller (1976)
Prep time
30 minutes
Cooking time
55 minutes
Total time
1 hour, 25 minutes

Ingredients

12 sli
white bread
3⁄4 lb
cheddar cheese (sliced)
1 pk
frozen chopped broccoli (10-oz, cooked and drained)
2 c
ham (finely diced, or chicken)
6
eggs (slightly beaten)
3 1⁄2 c
milk
2 T
instant minced onion
1⁄2 t
salt
1⁄2 t
dry mustard

Instructions

Cut 12 circles from bread (use round cookie cutter); set aside. Fit scraps of leftover bread in bottom of a 9 x 13-inch baking dish (remove top crusts). Place slices of cheese in a layer over the bread (save a little cheese to shred). Add a layer of broccoli. Add a layer of ham or chicken. Arrange 12 bread circles on top. Combine remaining ingredients and pour over bread, soaking it thoroughly. Cover and refrig- erate at least 6 hours or overnight. Bake, uncovered, in 325° oven for 55 minutes. Add shredded cheese on top about 5 minutes before end of baking time. Let stand 10 minutes before cutting in squares.

Easy Ham & Cheese Pie

Summary

Yield
4 Servings
SourceHeather Phalen (1979)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1 1⁄4 c
ham (minced, cooked)
1 c
Swiss cheese (shredded)
2 T
chives (minced, optional)
1
9-inch pie shell (unbaked)
3
eggs
1 c
milk
1⁄4 t
salt
1⁄8 t
pepper

Instructions

Combine ham, cheese and chives and place in pie shell. Beat eggs, milk, salt and pepper until frothy and pour over ham mixture. Bake in preheated 375° oven for 45 minutes, or until set and golden brown. Let stand 10 minutes prior to serving.

Ham Steak with Mustard Currant Sauce

Summary

Yield
2 Servings
SourceHeather Phalen (1994)
Prep time
15 minutes
Cooking time
8 minutes
Total time
23 minutes

Ingredients

1 lb
ham steak (1/2 inch thick, score edge to prevent curling)
2 T
currant jelly
2 T
Dijon mustard

Instructions

Rinse ham, pat dry, set on broiler pan rack. Over moderate heat, melt jelly and stir in mustard in saucepan. Brush one side of ham with sauce and place under preheated broiler about 4 inches from heat source for 4 minutes. Turn ham, brush on remaining sauce and broil for 4 minutes. Ham should be heated through and lightly brown on top.

Easy Oven Barbecued Spareribs

Summary

Yield
4 Servings
SourceMillie Swain (1993)
Prep time
20 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 50 minutes

Ingredients

3 lb
country-style ribs
1⁄2 c
onion (chopped)
1 c
catsup
1 c
water
2 t
salt
2 T
Worcestershire sauce
1⁄4 c
vinegar
1⁄2 c
brown sugar
1 t
dry mustard
1⁄2 t
paprika

Instructions

Cut ribs into serving pieces and bake in covered shallow pan for 1 hour at 350 degrees. Pour off grease. Combine remaining ingredients to make sauce and pour over ribs. Bake again for 1 1/4 hours at 350 degrees. Spoon sauce over ribs 2 or 3 times during baking. Uncover and bake for 15 more minutes. Serve with cornbread.

Dan's Delicious Pork Fried Rice

Summary

Yield
4 Servings
SourceSandi Snider (1983)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

4 c
long-grain white rice (cooked, may be made a day ahead and refrigerated)
4
scallions (chopped, including green parts)
2 c
pork (cooked, diced)
2
eggs
1⁄8 t
ground pepper
1⁄4 c
vegetable oil
1⁄2 lb
bean sprouts (fresh)
1 t
ginger (minced, fresh)
1 clv
garlic (minced)
1⁄4 c
Chinese mushrooms (or regular mushrooms)
1⁄4 c
soy sauce
1 T
molasses

Instructions

Mix eggs, pepper, soy sauce and molasses in a small bowl. Do not mix to the point where egg whites are completely stirred in. Heat wok or large skillet over medium-high heat; add oil. When oil is heated, add ginger, clove and mushrooms and stir until they begin to brown. Add rice and allow to cook for 2 to 3 minutes. Add scallions and beans sprouts and mix in. Add pork and bowl of eggs, pepper,soy sauce and molasses. Cook and stir about 2 minutes, until you can see that egg parts are cooking. At this point, you may sprinkle some rice wine or cooking sherry over the top. Stir once more. Cover, turn off heat and let sit for a minute. Serve hot. Chicken or small shrimp may be substituted for the pork. If shrimp is used, substitute oyster sauce for the soy sauce.

Red-Cooked Pork

Summary

Yield
6 Servings
SourceJohn Brooks-Barr (1990)
Prep time
20 minutes
Cooking time
2 hours, 20 minutes
Total time
2 hours, 40 minutes

Ingredients

4 lb
shoulder or fresh picnic of pork* (up to 5 lb)
1 clv
garlic (fresh)
2 c
cold water
1⁄2 c
dry sherry
1 c
soy sauce
2
fresh ginger (dime-sized slices, up to 3)
1 T
sugar

Instructions

Wash the pork thoroughly. Pat dry, then rub with garlic. Score the meat with a sharp knife. Place in a heavy pot or Dutch oven, flesh side down. Add water and quickly bring to a boil over high heat. Add sherry, soy sauce and ginger. Cover and reduce heat to a slow simmer. Cook for 1 hour, then turn meat. Simmer another hour, then turn meat again. Stir in sugar and cook one more hour with the lid cracked. At the end of this time, the meat should be literally falling off the bone. With the exception of New Year’s Day, I serve this with rice, sautéed mushrooms and steamed broccoli. It’s also great cold.

*I’ve substituted various pork cuts, from tenderloin to rolled roast. All turn out beautifully, just remember to adjust cooking time for size of cut and presence or lack of bone.

Twice Cooked Pork

Summary

Yield
4 Servings
SourceSusan Lense (2002)
Prep time
1 hour
Cooking time
2 hours, 15 minutes
Total time
3 hours, 15 minutes

Ingredients

1
picnic or shoulder roast (any inexpensive cut will do)
1 T
gingerroot (up to 2 T, freshcut)
1⁄3 c
honey
1⁄3 c
soy sauce (up to 1/2 c depending on size of roast)

Instructions

Place the roast in a large stewing pot. Add enough water to slightly cover the surface of the roast. Add soy sauce. Put in fresh ginger slices. Mix in the honey. Bring the water mixture near the boiling point. Turn down heat so the meat is at a steady simmer. Allow to slowly cook in this fashion for 2 to 3 hours, as you would a stew or homemade soup. Time will vary depending on the size of your roast. Test for thoroughly cooking. The meat will be tender and come easily off any bones. Cool. After refrigeration, fat will gather on the surface of the reserve liquid. Skim off fat. The remaining liquid will have reduced to a nice gelatin which can be added to your future dishes. Use this as a base for any combination of stir-fry dishes. Several meals can be made from one roast. Use any fresh vegetables in season. Additional soy sauce to taste, sesame oil, garlic and additional ginger make good companions to the vegetables you choose.

Sweet & Sour Pork

Summary

Yield
4 Servings
SourceJennifer Tipple (1998)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

 
pork chops (or pork steak)
1⁄2 c
brown sugar
3 T
soy sauce
1⁄2 c
vinegar (white or cider)

Instructions

Flour pork chops or pork steak and brown in oil. Drain grease. Cover with water and simmer until tender and water has decreased. Remove meat from pan. Remove from heat. Add brown sugar, soy sauce and vinegar. Stir well and replace meat in sauce and cook until thickened. Serve over rice with green beans and salad.

Pork Tenderloin Diane

Summary

Yield
4 Servings
SourceTheresa Anderson (2000)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

1
pork tenderloin (about 1 lb)
1 T
lemon pepper
2 T
butter (or margarine)
2 T
lemon juice
1 T
Worcestershire sauce
1 t
Dijon mustard
1 T
parsley

Instructions

Cut tenderloin into 8 pieces; place each piece between two pieces of waxed paper and flatten. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through. Pour over pork and sprinkle with parsley. Serve immediately.

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