Ham Cheddar Soup

 

 

 2 c. diced potatoes

2 c. water

1/2 c. sliced carrots

1/4 c. diced onion

Cook vegetables in water until tender.  Do not drain

 

1/4 c. butter

2 c. milk

salt and pepper to taste

In another pan, melt butter and stir in flour until smooth.  Gradually stir in milk, salt and pepper.  Bring to a boil then cook until thickened.

2 c. cheddar cheese

1-2 c. diced ham

1 c. frozen peas

 Stir cheese into milk mixture until melted then stir into vegetable mix.  Add ham and peas and heat through before serving.

 

 

Applesauce Pork Chops

by Jana

2 c. Applesauce

1/3 c sugar

2 T soy sauce

1 minced garlic clove

1/4 t. Ginger

6 boneless pork chops

Combine applesauce, sugar, soy sauce, garlic, and ginger.  Place in 9x13. Brown pork chops and lay on top.  Bake at 350 until done. 

Korean Short Ribs

by Jana

1/2 c. low sodium soy sauce

1/2 c. packed light brown sugar

2 T. sesame oil

2 T. rice vinegar

2 T. minced fresh ginger

 4 garlic cloves, crushed

1/2 t. red pepper flakes

5 lbs. beef short ribs or 5 lbs. pork ribs  (also works with chuck roast)

3 T. cornstarch

1 1/2 c. shredded carrots

3 scallions, trimmed and thinly sliced

1 T. sesame seeds

3 c. cooked white rice

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.  Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.  Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.  Serve over cooked rice.

Bean and Bacon Soup

by Bethany

2 cups pinto or navy beans - soaked overnight
1 lb bacon (or bacon sausage), cooked and crumbled
1/2 bag frozen mirapoix mix
1 8-0z. can tomato sauce
2 T. liquid smoke
2 T. chicken bouillon
1 cup dried potato flakes
8 cups water

Combine everything in 6-qt. crockpot and cook on high all day.

Kalua Pork

by Bethany

4-6 lb. Pork Shoulder Roast
3 T. kosher salt or 2 T. Sea Salt
2-3 T. liquid smoke

Put the roast in the crockpot and put the other ingredients on top. Cook on low all day. Shred pork. Serve with rice.

If you happen to have some Hawaiian Sea Salt, that is even better on it! There really is a taste difference.

Serve over rice.

Taters and Crust

by Roma

pie crust

sliced potatoes

sliced onions 

water

ham slices

Line sides of 9 x 13 pan with pie crust.  Slice potatoes and onions and put in bottom of pan with enough water to cover.  Place slices of ham on top of the potatoes and onions.  Put some strips of pie crust across the top  Bake at 350ºF. for 40-45 minutes.

Variation:  by Verlin Clark Stephens

Use biscuit dough in place of pie crust.

Schwarzsauer

by Friederike Feldmann Lemke

3 lbs. pork ribs and pork belly cut in pieces

3 c. water

3 c. vinegar

onions

salt

peppercorns

1 to 1 1/2 c. blood

Cook together until meat is cooked.  Then take it out and cut it into bite-sized pieces.  Season the broth and then with a wire whip, beat in 1 to 1 1/2 c. blood, depending on the consistency you want.  More blood equals thicker soup.   Put meat back in.  Let cook briefly and serve.

With Schwarzsauer, serve dumplings:

2 c. milk

1 1/4 flour

2 eggs

salt

nutmeg

Heat milk, add flour and stir into dough.  Add eggs, salt and nutmeg.  Drop with a teaspoon in boiling salt water and cook slowly 5-10 minutes.

Keep leftover Schwarzsauer cool.  It keeps well.  You can add dried fruit to make a compote.  If you like it sweeter, add sugar.

Sausage Rice Casserole

by Kristin

1 lb. sausage

2 c. coarsely chopped celery

1/2 onion, chopped

1 envelope chicken noodle soup mix

3/4 c. rice

4 c. water

Brown sausage with onion and celery.  Combine all but water.  Put in a 9 x 13 casserole dish.  Pour water over.  Bake at 350ºF. for 1 hour.

Potato Pie

by Hyrum Grant Stephens

Pork chops, sliced ham or lamb chops ( 1 per person)

Potatoes (one medium potato per person served)

1 large onion

salt and pepper to taste

sage to taste

bacon grease or cooking oil

butter or margarine

baking powder biscuit mix or large can of biscuits

Heat frying pan until grease spatters.  Cook chops or ham slices until brown. Set meat aside.  Slice potatoes and onion in about 1/8 inch slices and brown in the frying pan.  When potatoes and onions are brown, add about 1 cup of water to frying pan.  Add salt, pepper and sage.  Simmer until potatoes are done but not soft.  Remove from heat.  Place meat set aside earlier on top of potatoes and roll out biscuit mix and place on top of meat.  Place in hot oven (425ºF) and bake until biscuits are brown on top and not doughy on the bottom.  (about 20 minutes)  Remove from oven and lightly butter the top of the biscuits.

~Jack says, "Sometimes when we went to the canyon, Dad (Grant) would prepare Potato Pie.  Dad's Potato Pie came from the time he was a youth running around the country trying to survive, so the actual meat sometimes varied depending on what he had available.  The old black iron frying pan or the aluminum pan was used as the cooking utensil.  

Country-Style Spareribs

by Nancy

3 lbs. country-style spareribs

1 sliced onion

1/2 c. brown sugar

1 t. paprika

1 t. dry mustard

1/4 t. chili powder

1/8 t. cayenne pepper

2 T. Worcestershire sauce

1/4 c. vinegar

2 c. tomato juice

1/4 c. catsup

Brown spareribs and onions 15 minutes at 450ºF.  Drain off grease.  Combine remaining ingredients and pour over spareribs.  Bake 1 1/2-2 hours at 350ºF.  Baste often.  This can also be made in a crockpot cooked on Low for 6-8 hours.  Serve over rice or noodles.