Pork
1 LB lean ground pork
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
1/8 tsp. ground mace
2 tsp. cornstarch
1 C water
pastry for 2 crust 8 inch pie
Brown the pork with the seasonings. Mix the cornstarch with water and add it to the meat. Simmer on very low heat stirring frequently. Let cool slightly. Pack meat mixture into bottom crust. Cover with top crust. Cut slits in crust, make decorations with leftovers if desired. Bake in 425 degree oven 10 minutes then reduce the heat to 350 and bake an additional 35 minutes. Serves 6-8.
Roast Pork Loin with Apples
1 1/2 LB boneless pork loin
3 cloves finely minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 Tbs. olive oil
3 Granny Smith apples, sliced
1 yellow onion, sliced
1/2 C cider
Mash the garlic with the salt, add the pepper and the oil. Rub seasoning over the surface of the pork, set aside. Toss the apple and onion together in the bottom of a lightly greased baking dish to make a bed for the roast. Add the cider. Brown the roast on all sides. Place on top of the apples. Bake in a 325 degree oven 1 1/2 hours or until meat is done. Add a little water to the pan as needed to keep the apples and onions from burning. Remove meat from the pan and slice. Serve with the apple and onion mixture on the side. Serves 4-6.
Roast Pork with Herbs
1 LB pork tenderloin cut into 4 inch lengths
3 cloves finely minced garlic
1 tsp. rosemary either finely chopped or ground in a mortar and pestle
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. finely chopped parsley
2 Tbs. olive oil
Make a paste with the spices and olive oil. Rub over the surface of the meat. Let stand in the refrigerator 30 minutes. Brown the meat and place in a 350 oven 35 minutes or until done. Serves 4.
Pork Cubano
2-3 LB boneless pork roast
Juice of 2 oranges
juice of 1/2 lemon
juice of 1/2 lime
1/4 C brown sugar
3 cloves garlic, chopped
1 medium onion, finely chopped
1 tsp. dry oregano
Mix all the ingredients except the pork and puree in a blender until smooth. Place the meat in a gallon zip lock bag, add the marinade, press out the air, seal and let marinate in the refrigerator overnight. Remove meat from the marinade and dry with paper towels. Reserve the marinade. Place meat in a lightly greased roasting pan. Cook 1 hour at 450 degrees. Turn 3 or 4 times to ensure that meat browns well on all sides. Add reserved marinade. Cover pan tightly, lower oven heat to 325 and continue cooking 2 more hours. Serve with rice. Serves 4-6.
Sophia's Chili Verde
3 LB boneless pork roast, trimmed of most fat, cut into 2 inch cubes
1 large onion, diced
4 C chicken broth
4 cloves garlic, minced
small amount oil
1-2 cans Herdez green salsa
Fry pork in small batches. Return all the meat to the pot. Add onion, broth and garlic. Simmer gently until meat is very tender about 2 1/2 to 3 hours. Cook stirring frequently on medium heat until most of the liquid is absorbed. Add the salsa. Continue cooking, stirring frequently, until the salsa is absorbed also and the meat has fallen apart. Serve on flour tortillas with shredded cheese. Serves 8 -10
Baked Ham with Mustard Glaze
1 shank or butt cut ham
2 C water
cloves
Place the ham and water in a roasting pan and cover tightly with foil. Bake in 325 degree oven 2 hours. Remove from the oven. (Remove the liquid from the pan and keep in a covered jar in the refrigerator up to 5 days for beans.) Slash the fat in a diagonal pattern, center a clove in each diamond.
Glaze
1/2 C mustard
1/2 C orange marmalade
1/2 tsp. ground ginger
Return ham to oven and roast an additional 1/2 hour basting frequently with glaze.
Scrapple
3 bone in country style spare ribs
1-2 carrots
1-2 ribs celery
2 cloves garlic
1 small onion
water
1/2 tsp. salt
1/4 tsp. pepper
Cook meat and vegetables in water to cover until meat is very tender. Remove meat from broth and set aside to cool. Strain broth into a 5 quart pot, discard vegetables. Measure broth. Add liquid to make 3 cups. Season with salt and pepper. Tear meat into small pieces, discard meat and bones, return meat to broth.
1/2 C onion, finely diced
Mix together:
1 C cold water
1 1/2 C cornmeal
Bring the broth, meat, and onion to a boil and simmer until onion is tender. Add the cornmeal and water mixture, stir constantly. Once all the cornmeal has been added reduce heat to low and cook until stiff stirring frequently to prevent burning. (this mixture has a tendency to explode like a volcano if the heat is too high) Pour into a buttered loaf pan, cover with a piece of waxed paper to keep the top from drying out and place in the refrigerator overnight.
To fry:
Remove the scrapple from the loaf pan and cut a few 1/4 to 1/2 inch slices with a very sharp knife. Dip in flour. Fry slowly in butter or oil until deep golden and crispy. Store the remaining scrapple wrapped in foil in the fridge.
Lynn's Mexican Sausage (Chorizo)
2 lb. lean ground pork
1 Tbs. garlic powder
1 Tbs. salt
3 Tbs. vinegar
3 Tbs. tequila
3 Tbs. chili powder
3 Tbs. paprika
1/2 tsp. ground red pepper
Mix together thoroughly. Wrap well and refrigerate overnight for flavors to blend. Divide into 4 equal portions, wrap and freeze.
