For the pork: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine and cover with plastic wrap. Refrigerate for 2 hours.
While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and the cayenne in another small bowl and set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture completely over surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well-browned, tender, and the internal temp registers 200 degrees on instant-read thermometer, about 1-1/2 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
Shred pork into bite-size pieces, using two forks. Toss with 1 cup of sauce and season with salt and pepper. Pass remaining sauce separately. Serves 6 to 8.
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid (from cooking the pork) and whisk to combine. Makes about 2-1/2 cups.
In saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil uncovered for 5 minutes. Add the cranberries; cook 5 minutes longer or until the berries pop. Skim off foam, if necessary. Stir in BBQ sauce and remaining water. Mix well and set aside.
Season chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil and drain. Pour cranberry sauce over chops. Cover and simmer for 45 minutes or until meat juices run clear. Remove chops and keep warm.
Combine cornstatch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chops. Makes 8 servings.
Note: A 16-oz can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1-1/2 cups water. Combine cranberry sauce with the BBQ sauce and 1/4 cup water and use as directed in recipe.
This is enough marinade for a 2-pound flank steak.
Combine soy sauce, sesame oil, brown sugar, garlic, mustard, Worcestershire sauce, black pepper and beer in medium bowl. Submerge steaks in mixture and cover with plastic wrap. Chill for a full day, turning steaks occasionally. Grill as desired; slice on the diagonal.
This recipe is from a sample copy of Cuisine at Home that I received. I like to serve them with a twice-baked potato and some gingered carrots. With a slice of apple pie for dessert.
Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape each into 3/4 to1-inch thick oval patties. Place 2 tablespoons flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute or until paste begins to brown. Sprinkle onions with reserved flour, cook 1 minute. Stir in broth and wine, then add the salt and thyme.
Return meat to the pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan. Makes four servings.
Preheat oven to 400 degrees. Place bread on baking sheet. Combine butter, garlic, and paprika, and spread on one side of each bread slice. Combine cheeses and evenly sprinkle over the butter mixture. Bake until bread is crisp and cheese is bubbly, about 10-15 minutes.
What I do: Since I simply cannot make good meat patties (they fall apart on me everytime), Rick makes the patties about 3 hours prior to dinner and puts them in the refrigerator. I start browning the onions about 20 minutes before browning the patties. (I like my onions to be nice and brown and caramelized.) I use one tablespoon of butter in addition to the olive oil. I use 1/8 cup of red wine and 1/8 cup of white wine, instead of all red wine.
A Betty Crocker favorite from years ago.
Mix half the flour and all the ginger. Coat pork thoroughly with mixture. Heat oil in large, heavy Dutch oven. Brown pork on all sides, removing pieces as they brown.
Add water to the reserved pineapple syrup to measure 1-3/4 cups liquid; gradually stir into the remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce, and Worcestershire sauce into the grease in Dutch oven. Heat to boiling, stirring constantly; boil and stir one minutes. Stir in sugar, salt, pepper, and pork. Reduce heat, cover and simmer one hour or until meat is tender, stirring occasionally. Add pineapple and green peppers; cook uncovered 10 minutes. Stir in water chestnuts and chili sauce. Cook 5 minutes longer. Serve over hot rice.
Rub steak with garlic; season with salt and the pepper. Cut meat crosswise into 4-6 serving pieces. Place one slice bacon on each piece of meat. Roll up and secure with wooden picks or tie with string. Coat rolls with flour. Brown rolls in reserved bacon drippings.
Stir together tomato sauce, marjoram, parsley, and onion. Pour over meat in skillet. Cover tightly; simmer 45 to 60 minutes or until tender. Place rolls on warm platter; remove wooden picks or string. Heat sauce to boiling, stirring constantly. Pour sauce over rolls.
An old, old favorite from Betty Crocker. This recipe was published in Gold Medal's Century of Success book in 1979 (my gosh, that's over 30 years ago!). It's become a family favorite. And I've also made it for friends. Depending on how big you make your pasties, you can serve one for two people.
Even with all the new cookbooks that are being published, I still find myself going back to my old Betty Crocker books. There are some very good recipes to be found in them.
Preheat oven to 350 degrees. Prepare pastry. Divide into four equal pieces. Roll each part into 12-inch circle on lightly floured surface. Place circle on ungreased baking sheet.
Layer 1/4 each of the potatoes, beef, carrots, onions, and mushrooms on half the circle. Sprinkle with 1/2 teaspoon Seasoning and dot with 1 tablespoon butter or margarine. Sprinkle 1 tablespoon water over filling. Fold pastry over filling; turn edge of lower pastry over edge of top pastry. Seal and flute. Prick top with fork, then brush with milk. Repeat with remaining circles. (Use one baking sheet for two pasties.) Bake 55 to 60 minutes, or until golden brown. Serve with Wine Sauce.
Cut shortening into flour and salt until mixture resembles small peas. Sprinkle in water, one tablespoon at a time, tossing with fork until all flour in moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Proceed as above.
Seasoning: Mix 1/2 teaspoon salt, 1/2 teaspoon dried dill weed, 1/2 teaspoon dried basil, and 1/2 teaspoon pepper.
Wine Sauce: Heat 1/4 cup butter or margarine over low heat until golden brown. Stir in 1/4 cup flour. Cook over low heat and stirring constantly, until deep brown. Remove from heat; stir in 1-1/2 cups beef broth and 1/2 cup red wine. Heat to boiling, stirring constantly. Boil and stir one minutes. Stir in ½ teaspoon parsley. Pass with Cornish Pasties.
Note: If you don't want to mess with making your own dough, the Pillsbury Dough Boy makes a good pie dough. And I won't tell. Just use one circle of dough for each pasty.
In hot oil in Dutch oven, brown beef well, turning to brown all sides. Add a good beef broth or stock just to cover beef; bring to boiling. Reduce heat and summer, covered, about 1-1/2 hours.
To make Pot Pie Squares, sift dry ingredients together. Cut in butter to resemble small peas. Stir in egg and water. Dough will be stiff, but should clean side of bow. On lightly floured surface, roll dough 1/8-inch thick into one 12 x 6-inch rectangle. Cut dough into 1-1/2 inch squares. Let stand, uncovered, while preparing vegetables.
Add onion, potatoes, 2 tablespoons parsley, and paprika to beef in Dutch oven. Cook 15 minutes. Drop half the Pot Pie Squares into the simmering liquid. As they drop to the bottom of the kettle, add remaining squares. Stir gently. Simmer, covered, 25 minutes or until squares are light and cooked through. Sprinkle top with remaining parsley and a dash of pepper. Makes 6 to 8 servings.
NOTE: If you ask my son, what his favorite comfort food is, this is the dish he would tell you. When he and my DIL came for Christmas Eve this past year, he specifically asked me to make this for him. I think I tripled the recipe and we had just a tiny amount left over...which he promptly took out to his car so he wouldn't forget to take it home. This was the first time my DIL ever had Pot Pie Squares....she loved them. I think it's an old PA Dutch recipe; my grandmother would make this for us every time she came to visit.
This is not a dumpling, but more of a thicker noodle. When you first drop the squares into the simmering broth, they will drop to the bottom of the kettle. As they cook, they'll come to the surface. Even though the recipe says to cook the dumplings with a lid, I take the lid off during the last 5 or 10 minutes....we like the very top to be just a wee bit dry.
I like to make this dish one day ahead of when I plan to serve it. Chill it well, then separate the meat from the sauce and refrigerate. Early in the morning, on serving day, remove the meat and sauce from the refrigerator. Remove the layer of fat from the sauce and discard. Put meat and sauce together in crock pot. Heat on Low until serving time.
In Dutch oven, in 1 tablespoon oil, brown roast well on all sides. In sauce pan, saute onions in remaining oil until tender. Add remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Pour over roast.
I'm a person who usually opens up the fridge and cabinets to see what is on hand and then throws something together. This is a recipe that I actually follow to the letter. It's from an old cookbook from my mom - the cover is long gone, but it looks like a cookbook compiled by a church group. You know it's old when it suggests that you use bacon fat to saute in. It's mouth watering yummy!
Sauté onions in bacon drippings until yellow; remove from pan; set aside. Add meat cubes to pan, sprinkle lightly with flour and brown meat thoroughly. When meat is well browned, add ¾ cup beef bouillon, 1 cup red wine and the herbs and seasonings. Cover pan tightly and simmer over low heat about 2 hours, gradually adding remaining bouillon and wine. Add onions and mushrooms and cook 20 to 30 minutes longer, or until meat is tender. Serve over hot rolls.
Soak beans overnight. Brown sausage (preferably a good smoked). Sauté vegetables in butter. Put all ingredients in large pan and add enough water to barely cover. I generally use enough Tony Chachere's creole seasoning to cover the entire dish lightly (e.g. very liberally). Cover and simmer for 1-1/2 hours until tender. Serve over hot cooked rice. Serves 6-8.
I got this from a friend of mine who grew up in the back woods of Louisiana.
Several years ago, I found a recipe from Taste of Home for a ham with cornbread stuffing. You make a "tunnel" throughout the entire ham and fill the tunnel with cornbread stuffing (made with mustard, honey, orange juice, pecans, etc). It's baked and glazed with honey and orange glaze and then served with a raisin sauce. I followed the recipe the first year and it was an instant hit. Since then, though, I've been playing around with glazes, fillings, etc. and every year people rave about the ham. One year, I glazed it with a cranberry glaze, which is quite good. This is our Easter dinner now.
Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-inch circle about 6 inch deep; remove cutout. Cut a 1-1/2-inch slice from the end of removed piece; set aside. Continue cutting a 2-1/2-inch tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham.
In a skillet, saute onion in butter until tender. In a large bowl, combine stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan.
Add cumin or other spices to personal taste.
Brown ground beef, onion, garlic, and green pepper in dutch oven. Salt and pepper to taste while browning. Drain. Combine Ground beef mixture, all the beans and tomatoes(Do not drain any cans), 3 tablespoons of chili powder in Dutch Oven. Bring back to fast simmer. Add hot sauce to taste. Reduce to simmer. Simmer 30min.
Slice the beef into very thin strips about 2" long. In a saute pan, add 3 tablespoons of evoo, the 3 whole garlic cloves, and the sage. Saute the garlic and add the beef. Saute the beef for about 3-4 minutes while constantly stirring it.
Rub chicken with one tablespoon Cajun seasoning. Coat grill rack with cooking spray before starting the grill. Grill chicken, cover, over medium heat 4-7 minutes on each side or until a meat thermometer reads 170°. Keep warm.
In a large saucepan, cook pasta according to package directions. In a Dutch oven coated with cooking spray, sauté onion in oil until crisp-tender. Add garlic and the remaining one tablespoon of Cajun seasoning. Cook one minute. Stir in tomatoes and the pepper.
Drain pasta, add to the onion mixture. Stir in cream and heat through, but do not boil.
Put the pasta servings on individual plates and nestle the chicken breasts on top. Makes 6 servings.
Note: I used one chicken breast, about 7 ounces, and then divided everything to serve two people.
Found this on allrecipes.com. Delicious!
Note: I used 1/4 cup of brown sugar. I divided the sauce and slathered half of it on the roast at the beginning of the roasting time. 30 minutes later, I slathered the rest of the sauce mixture on the pork. Then I added 1/2 cup of dried cranberries to the vegetables and continued roasting for another 30 minutes or so. While the pork roast was standing (tented in foil), I used a slotted spoon to remove the vegetables from the Dutch oven. Then I reduced the sauce mixture down a bit to make it a little thicker. Spooned the sauce over the vegetables and served that way.
This is an old Betty Crocker recipe from the 1970s. Rick really likes it. It goes well with salad or coleslaw.
Preheat oven to 425 degrees F. Cook and stir ground beef in skillet until brown; drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, the parsley flakes, ½ teaspoon salt, and the pepper. Heat to boiling, stirring constantly. Boil and stir one minute. Pour onto ungreased 13 x 9-inch baking pan. Sprinkle cheese on top.
Beat eggs, milk, oil, one cup flour, and ½ teaspoon salt with hand beater until smooth; pour over cheese. Sprinkle with green onions. Bake until golden brown, 25-30 minutes. Serve immediately.
in the freezer. It was so tasty and filling. The only thing I would do differently is use fresh mushrooms.
