BBQ PORK

BBQ PORK

From Sonya Troyer

Pork Loin (or Chicken Breast*)

Put meat in crockpot.

Pour 1 can of Coke over the loin.

Cover and cook 8 hours on high.

Drain excess juice off.

Shred, then add your favorite BBQ sauce!

*If using chicken breasts, put chicken in crockpot. 

Cook 6-8 hours until it shreds easily.

Add your favorite BBQ sauce.

We make sandwiches using hamburger buns!

JEREMY'S GLAZED PORK CHOPS

JEREMY'S GLAZED PORK CHOPS

From Jeremy Troyer

1/4 cup brown sugar
1/2 t. cayenne powder
1/2 t. garlic powder
1/2 t. paprika
1/2 t. salt
1/4 t. black pepper
2 T. olive oil
4 thick-cut boneless pork chops

Preheat the oven to 350 degrees.

In a small bowl, combine all seasonings (except oil).

Rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.

Heat the olive oil in a large, oven-safe skillet over medium heat. When the oil begins to shimmer, add the seasoned pork chops.

Cook the pork chops for about 5 minutes on each side, until nicely browned.

If your chops are greater than one inch thick, transfer the skillet to the preheated oven for another 5-10 minutes to finish cooking.

Test them with a meat thermometer to make sure the internal temp has reached 145 degrees. Cook longer, if needed.

Dredge the chops through the thick sauce in the bottom of the pan just before serving. 

PORK CHOPS AND TOMATO SOUP

PORK CHOPS AND TOMATO SOUP

From Jill Northener

8 pork chops
1 large onion
1 can tomato soup
1 soup can water
Salt, Pepper to taste

Layer pork chops and onions in 2 quart baking dish. 

Add tomato soup.

Bake until pork chops are done.

Use tomato soup gravy over baked or mashed potatoes.

PORK CHOPS & STUFFING

Photo: Lyn (my sister) and Mom

PORK CHOPS & STUFFING

From Lyn Sewell

4 pork chops (about 1 pound)

3 cups soft bread cubes

2 T. chopped onion

1/4 cup melted butter

1/4 cup water

1/4 t. poultry seasoning

1 can mushroom soup

1/3 cup water

Brown chops on both sides; place in shallow baking dish. 

Lightly mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing mix on each chop. 

Blend soup and 1/3 cup water; pour over chops and stuffing.

Bake in a 350 oven one hour or until tender.

BAKED PORK CHOPS

Photo: Family Photo of the Wilbur Reid family in the 60s. Back row: Roy and Suzy Reid, Wilbur, Jr. and Linda Reid, Larry and Ada Johnson; Seated: Wilbur and Mabel Reid

  Wilbur and Mabel  (70s)

Photo: Reid family (80s) Wilbur and Mabel (top, center)

Reid reunion (90s) Seated: Mabel, Lucille, Billie;
Top Row: Duane, Wilbur, Francis, Marie

Today's recipe for Baked Pork Chops was given to me by Aunt Mabel many years ago.

BAKED PORK CHOPS

From Mabel Reid

6 pork chops

10 1/2 oz. tomato juice

10 1/2 oz. water

1/2 cup chopped celery

1 small green pepper, chopped

1 small onion, chopped

Salt to taste

Roll pork chops in flour and brown in hot oil. 

Put chops in baking dish. 

Add tomato juice and water, celery, green pepper, onion, and salt.

Cover and bake at 350 for one hour.  Remove cover for the last 15 minutes of baking.

DUTCH PORK CHOPS

Photo: Brother and Sisters: Mom (Billie), Damon, Barbara

DUTCH PORK CHOPS

From Barbara Thompson

4 pork chops

4 large potatoes, peeled and quartered

1 can sauerkraut

1/4 cup water

(Skillet for this recipe should have a handle that can go in the oven)

Flour and season pork chops. Brown in skillet in small amount of fat. Remove from skillet.

Lay potatoes over bottom of skillet. Add 1/4 cup water. 

Return browned pork chops to skillet over the potatoes. Arrange sauerkraut around the outside edges of skillet or over the chops.

Cover. Bake one hour in 350 degree oven.

ELDONA'S SOUP

Photo: Kristin, Jeremy, me, Mom, Dad.  This photo was taken during Christmas week of 2011 and was  Kristin's first visit with Dad and Mom.

ELDONA'S  SOUP

From Judi Troyer

This is another recipe from my friend Eldona (see Apple Butter under Breads, Fruits, Toppings). Our kids always loved this for dinner and it was an easy and quick recipe to make.

1 lb. ground beef or sausage

2 Tablespoons flour

1 large can diced tomatoes

1 can tomato juice

1 box frozen peas

1 box frozen corn

salt

pepper

onion

parsley

Brown meat with onion (I made it without onion), and drain.  Add 2 T. flour to meat and stir. Add tomatoes, juice, peas and corn.  Salt and pepper to taste. Simmer about 20-30 minutes. Top with parsley.

CORN AND POTATO CHOWDER

Today's recipe, Corn and Potato Chowder, is an original recipe from Lisa Best. This is one of my favorite facebook photos of Lisa and Tricia--cooking in the kitchen. Lisa and John are cousins. Lisa's Mom, Margaret, was John's Dad's sister.

CORN AND POTATO CHOWDER
From Lisa Best


6-7 medium potatoes, peeled and diced
1 medium onion, chopped  (I prefer sweet or yellow onions)

Boil potatoes and onions until potatoes are soft, but not too mushy.
Drain the water from the potatoes and onions.
Defrost and warm 1 quart of frozen corn.

Mix:
Potatoes and onion and corn
4 tablespoons of butter
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
Six - eight pieces of bacon, crumbled
1/2 pound of veleveeta cut up into small pieces.
Add about 1/2 cup of milk or more until desired thickness  (I prefer a thick consistency.)
Salt and pepper to taste

 FYI: This soup is not as good in a crock pot.   It has a tendency to get too runny.

PORK TENDERLOIN WITH CRANBERRY SAUCE

Photo: Ada and Larry Johnson, Roy and Suzy Reid, Linda and Wilbur Reid, Jr. (Ada is Roy and Wilbur's sister; they are my Uncle Wilbur's family; Uncle Wilbur was Dad's oldest brother)

Linda Reid

PORK TENDERLOIN WITH CRANBERRY SAUCE

From Linda Reid

1 16-oz. can of whole cranberry sauce
1 tsp. grated orange rind
2/3 cup fresh orange juice
2 tsp. balsamic vinegar
1/2 tsp. pepper
1/4 tsp. ground allspice
1/8 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1 1/2 lb. pork tenderloin, trimmed
1 1/2 Tbsp. olive oil
Garnishes: halved orange slices, fresh thyme sprigs

1. Bring first 9 ingredients to a boil over medium heat. 

Reduce heat and simmer, stirring occasionally, 20 minutes. 

Remove half of mixture and set aside.

2. Brown pork in hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden brown. (I don't always do this.) 

Place pork in a lightly greased shallow roasting pan.

3. Bake at 425 degrees for 25 minutes or until a meat thermometer inserted into the thickest portion registers 155 degrees, basting occasionally with half of the cranberry mixture. 

Remove from oven; cover pork with aluminum foil, and let stand five minutes or until thermometer registers 160 degrees. Slice pork and serve with reserved cranberry mixture.

LASAGNA

LASAGNA

From Sonya Troyer

1 lb. mild sausage 

1 lb. hot sausage

1 large jar of Prego Spaghetti Sauce...traditional style

1 box lasagna noodles (any brand)

4-6 cups of cheddar and mozzarella cheese (I like it cheesy!)

Brown sausages together.

Boil noodles.

First put small amount of sauce in bottom of casserole dish.

Then layer noodles, meat, sauce and both cheeses.  I like to put enough cheese so you can't see the meat underneath.  Continue until pan is full.

Bake at 375 degrees for about 1 hour.

GROUND PORK PARMESAN

Today's recipe, Ground Pork Parmesan is from John's cousin, Kim, pictured above.  Yumm--delicious winter comfort food!!

GROUND PORK PARMESAN

From Kim Dowell

1 can Italian peeled tomatoes- chopped

1 t. oregano

1/2 t. pepper

1 lb. ground veal (I use pork)

2 eggs beaten

3/4 c. Italian bread crumbs

2 T. oil

6 thin slices mozzarella

6 thin slices ham

grated Parmesan

In saucepan, warm tomatoes and oregano. Simmer till it thickens some.

Form meat into patties, dip in egg and roll in bread crumbs.

Brown in oil in skillet till browned on each side. 

Place patties in flat casserole dish. Spoon tomatoes over meat then add the ham and mozzarella.

Top with more sauce. Sprinkle with Parmesan. Bake at 350 or until bubbly and juicy.