1 c Soy Sauce 1 tsp Garlic Salt
1/2 c Brown sugar 1 tsp Molassas
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork chopw for a marinade. Pour over chops and
marinate overnight in refrigrator. Place chops about 6"-8" above
fire. Turn frequently and baiste with marinade while cooking.
Done in 35 to 45 min.
Pork Chops & Garden Vegetables
6 (1" thick) pork chops 3 tbs butter, melted
3 carrots, cut 1/2" slices 1-1/2 c fresh green beans,cut
3 sm potatoes,peeled, 1/2" cubes 1 tsp basil
6 (1/4 oz) instant onion soup mix 2 c water
Brown chops on both sides in butter in bottom of oven, drain.
Place vegetables in bottom of oven and replace chops on top.
Combine dry soup mix and water, mixing well. Pour over chops and
bring to a boil. Cover and reduce heat, simmer 45 min or until
chops are tender
1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2"
1/4 c vegetable oil 1/4 c all-purpose flour
1 c chopped onion 1 c chopped celery
1 bunch green onions, chopped 4 cloves garlic, minced
1 tbs chopped parsley 1 (8oz) can tomato sauce
1 tsp garlic salt 1/2 tsp pepper
1/2 tsp Hungarian paprika 1/2 tsp dried thyme
1/4 tsp red pepper 6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook
rice according to package and set aside. Heat oil in dutch oven,
add oil and cook over medium-high heat stirring constantly, until
rue turns dark brown. Stir in onion, celery, 1/2 of green onion,
garlic and parsley. Cook over medium heat 10 min stirring
frequently. Add tomato sauce and seasonings. Reduce heat and
simmer 5 min, stirring occasionally. Stir in meat and remaining
green onions. Cook until thoroughly heated. Add cooked rice and
mix well. Simmer 5 min covered.
2 lb lean pork 2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped 1/2 c Ortega Green Chilis
6 cloves garlic, minced 3 tbs jalapino pepper sauce
Brown pork in a dab of oil. Add remaining ingredients and mix
well. Add 1-2 cups water. Cover and simmer 45min to 1 hour. If it
is too thin, remove cover and continue to simmer until thickened.
Texas Pork Roast
1 small leg of pork 2 tbs lemon juice
1 tsp salt dash of tobasco sauce
pepper to taste 1 c melted cinnamon-flavored
1/8 tsp allspice or plain apple jelly
1 tsp chili powder 1 tbs worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture of salt, pepper,
allspice and chili powder. Combine remaining ingredients, and
spread evenly on pork. Roast at 350 for 30 min per pound. Baste
frequently with well seasoned drippings in the pan. Serves 14-16.
Ham & Chicken la King
1-1/2 c baked ham, 1/2" cubes 3 tbs flour
1/2 c cooked chicken, 1/2" cubes 1 c hot chicken stock
1 c sliced mushrooms or liquid from mushrooms
1 c light sour cream salt
1 lg green pepper, chopped ground pepper
3 tbs butter 1 lg pimiento cut in small
Saut mushrooms and green pepper in butter; remove to a hot
platter. Add flour to the oven and blend well. Gradually stir in
hot stock, cream, salt and pepper. Place over low heat and simmer
for about 10 min. Keep hot. Combine chicken, ham, mushroom
mixture and pipiento, and add to the sauce. Heat thoroughly.
Serves 8 to 10.
Red-Hots with Kidney Beans
1 lb frankurters 1 tbs lemon juice
2 slices bacon, chopped 1 tbs worcestershire sauce
1/4 c chopped onion 1 tbs brown sugar
1 (8oz) can tomato sauce 1 tsp salt
1 can kidney beans 1/2 tsp shili powder
1/4 c catsup 1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and
reserve bits. Saut onions in bacon fat until light brown. Add
tomato sauce into which flour has been blended. Cook until
slightly thickened, stirring constantly. Add kidney beans and
bean liquid. Blend together liquid and dry seasonings seperately;
then combine them and stir thoroughly into bean mixture. Cover
and simmer 15 min. Cut frankfurters into 1" pieces. Add to beans,
cover and cook for 8 min longer. Sprinkle with bacon bits.