Hostesses With The Mostest > The Cookbook Project

Pork, ham

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This is a wonderful recipe for company. It tastes great, is quick and easy to prepare.

1 boneless pork loin (2 1/2 to 3 lbs)
1 can (16 ounces) jellied cranberry sauce
cup sugar
cup cranberry juice
1 tsp. dry mustard
tsp. ground cloves
2 Tbsp cornstarch
2 Tbsp cold water

Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Yield: 4-6 servings.

                                 Pork Chili Verde

1 1/2 lb lean pork stew meat sprinkled with salt, pepper and garlic powder 
1/2 cup onion, diced (optional)
1 T. peanut oil (or whatever vegetable oil you use).
1 can (2 cups) chicken broth
1 28 ounce can tomatillos, drained and whizzed in food processor or blender to make into puree.
1 cup cilantro leaves (to sprinkle over each serving)
1/2 jar Herdez Salsa Verde ( will add salt)

Heat oil in large pot. 
Add pork and fry until browned. 
Add the onion and continue cooking for a few minutes.
Add the broth and tomatillo Puree (and salsa verde if you are using it). 
Cook until the pork is done and tender.
Serve over rice with cilantro or in tortillas with cheese, onions and cilantro.

Wild Rice And Sausage Casserole (CHATTMOMMA)

1 box Uncle Ben's Fast Cook Wild Rice
1 lb Ground sage sausage
1 bell pepper, diced
1 onion, diced
2 celery ribs, diced
1 can cream of mushroom soup.

Cook rice according to package instructions and set aside. Brown sausage and vegetables until sausage is done. Combine sausage, rice and cream of mushroom soup in a bowl and stir until well mixed. Spoon into an 8x8 glass pan and bake for 30 minutes until bubbly around the edges. Can be served alone or used as a delicious stuffing for Cornish game hens.

A dish I had growing up in a Cuban household...a staple! (OMGHEATHER)

A pound of pork cubes, out of the darker sirloin cut is best.
Salt and Pepper to taste
1-2 Cups of Mojo, bottled or see recipe below.
Water to cover pork cubes.
Chopped white onion

Juice of one lime
Olive Oil for sauteing.

In a pressure cooker, crockpot or pot, place pork cubes sprinkled with salt and pepper and chopped onion. Pour mojo over it then use the water to cover the pork and onions. Set the lid on it and cook as follows:

Pressure cooker on medium for 25 minutes cooking time and 10 minutes cooling times.

Crockpot on low for the day, high for 3-4 hours.

Pot, bring it to a boil. Cover and cook till tender. 45 mins.

After cooking, drain well. Pat dry. Salt and Pepper to taste. In a large fry pan, coat bottom with olive oil and place it on medium high. When drops of water hit the oil sizzling, it is ready. Add cubes to hot oil and brown on all sides. About 10-15 minutes total cooking time.

Remove from oil and drain on paper towel or rack. Squeeze lime juice over them and serve with fluffy white rice and a tomato/avocado salad.

Mojo Recipe

Juice of one lime
Juice of two oranges
Equal water to the lime/orange mixture
A tsp of Cumin
1 minced garlic clove
1/4 cup of minced onion
Salt and pepper to taste

Mix the above and use as mojo. I used water in this recipe for pork because pure mojo will make the pork too tart. This way will flavor the pork without overpowering it. Normally water is omitted and mojo is used sparingly.

This is an excellent recipe to make a day or three in advance, then keep in the crock pot on low and let people eat as they come and go. A great recipe for not a very nice cut of ham.

Harvey Ham (amiboo)

1 (8 pound) bone-in ham-uncooked butt or shank cut (Cooks brand)
1 (8 ounce) jar yellow mustard (can use spicy or brown as well)
1 pound brown sugar
24 dinner rolls, split

Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours (overnight). Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.

Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls.

We like it plain but it could be topped with pickles and/or onion and served with coleslaw and baked beans. You may wish to decrease the sugar but I encourage you to try it as written first, then cut back if you feel it's to sweet. Good even if you don't like mustard.


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