Archive for the ‘PORK’ Category
Company Ham in Sour Cream
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 20 Dec 2023, quick and easy, and I served this over my homemade Rice A Roni, simply delicious! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cups cooked ham, cut into cubes or short strips
- ¼ cup onion, diced
- 2 tablespoons butter
- 2 teaspoons all-purpose flour
- 1 cup sour cream, Shortcut
- 1⅓ cups mushrooms, sliced, canned drained or fresh sautéed
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion and ham. Cook until the onion is tender.
- Sprinkle in the flour and mix together. Stir in the sour cream.
- Stir in the mushrooms. Stir and cook until mixture just thickens.
- Serve over hot cooked rice, enjoy.
Notes
Fair cost per serving, depending on where the ham is sourced.
Shortcut: Sour Cream.
Creole Rabbit
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 slices bacon, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 can diced tomatoes, (16 oz / 454 g)
- 1 teaspoon salt
- dash black pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ⅔ cup milk
- ⅔ cup sharp Cheddar cheese, shredded
- 4-6 slices toast, for serving
Instructions
- Cook the bacon in a large non stick pan until crisp.
- Add the onion and bell pepper, cook until tender but not browned.
- Add the tomatoes, salt, pepper, and Worcestershire sauce. Simmer uncovered for 15 minutes.
- While that is simmering, melt the butter in medium saucepan, whisk in the flour. Slowly stir in the milk, stirring constantly until thickened.
- Add the cheese and stir until it is melted in. Remove from heat.
- Slow stir the hot tomato sauce into the cheese sauce.
- Serve over toast, enjoy.
Notes
Low cost per serving.
Hawaiian Sweet & Sour Ham
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon butter
- 2 cups cooked ham, cut into julienne strips
- 1 cup pineapple tidbits, drained - liquid reserved
- 2 tablespoons brown sugar, packed
- 1½ tablespoons cornstarch
- 1 teaspoon MSG
- 3-4 teaspoons vinegar
- 2 teaspoons prepared yellow mustard
- ¾ cup water
- 1 green bell pepper, cut into strips
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add ham strips and brown.
- In a mixing bowl, add the brown sugar, cornstarch, MSG, vinegar, mustard. Stir together. Then stir in the pineapple liquid and the water.
- Pour mixture into the pan with the ham, cook and stir until mixture thickens. Cover and simmer 10 minutes.
- Stir in the pineapple tidbits and bell pepper, simmer uncovered 5-8 minutes. Taste and season with salt as needed.
- Serve over hot cooked rice, enjoy.
Notes
Fair cost per serving depending on where you get the ham from.
Sausage Creole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 226 grams pork sausage links, brown and serve or homemade, (8 oz), Shortcut
- 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
- ½ cup water
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 tablespoon brown sugar, packed
- 1 teaspoon Worcestershire sauce
- salt, to taste
- hot cooked rice, for serving
Instructions
- Brown sausage in a large non stick pan according to package instructions for brown and serve, and for homemade, cook sausages through. Remove sausage from pan and pour out fat.
- Same pan, add the tomato sauce, water, onion, bell pepper, brown sugar, and Worcestershire sauce, stir together. Simmer for 20 minutes or until thickened. Taste and season with salt as desired.
- Add the sausage to the pan, simmer to heat through.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving if using homemade sausage, not sure about the price of brown and serve or if it is even available.
Shortcut: Pork Sausage.
Sausage with Parsley Noodles
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams bulk pork sausage, (1 lb), Shortcut
- ⅔ cup onion, diced
- 2 cans condensed tomato soup, (10½ oz / 298 g), Shortcut
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- dash black pepper
- 170 grams dry wide egg noodles, (6 oz)
- 1 tablespoon fresh parsley, chopped
Instructions
- Brown sausage in a large non stick pan just until no pink is visible, drain excess fat.
- Add remaining ingredients except the noodles and parsley, stir together. Simmer for 30 minutes.
- Cook the noodles in a pot of boiling salted water until tender. Drain, butter, and sprinkle with parsley, toss to mix.
- Serve sausage sauce beside buttered noodles, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Tomato Soup, Bulk Pork Sausage.
Lazy-lady's Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ¼ cup onion, diced
- 1 tablespoon butter
- 2 cans pork and beans, (16 oz / 454 g)
- ¼ cup ketchup
- 1 tablespoon prepared yellow mustard
- 1 can luncheon meat
- 3 slices pineapple, cut in half
- 1 tablespoon pineapple juice
- ¼ cup brown sugar
- 1 tablespoon prepared yellow mustard
Instructions
- Preheat your oven to 190° C (375° F), get out a 7x11 baking pan.
- In a large non stick pan, melt the butter, when hot, add the onion and cook until tender but not browned.
- Add the pork and beans, ketchup, and the 1 tablespoon of mustard. Bring to a boil.
- Pour into the baking pan.
- Cut the luncheon meat into 6 slices, cut slices in half lengthwise to give you 12 strips. Arrange the strips on top of the beans.
- Arrange the pineapple slices down the center of the pan.
- In a bowl, mix together the brown sugar, 1 tablespoon of mustard, and the pineapple juice. Spread over the meat and pineapple.
- Bake for 15-20 minutes or until heated through.
- Serve and enjoy.
Notes
High cost per serving due to the luncheon meat.
Variant: 1. Place 6 biscuits on each end of the pan and they will cook while the casserole is heating.
Busy-day Barbecue
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¾ cup onion, diced
- 2 tablespoons butter
- 1 cup ketchup
- ¼ cup sugar
- ¼ cup Worcestershire sauce
- 1 tablespoon vinegar
- ½ teaspoon salt
- dash black pepper
- 1 can luncheon meat, cut into strips, (12 oz / 340 g)
- hot cooked rice, for serving
Instructions
- Cook onion in hot butter in a large non stick pan, cook until tender but not browned.
- Stir in the ketchup, sugar, Worcestershire sauce, vinegar, salt, and pepper as desired.
- Stir in the luncheon meat. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes to heat through.
- Serve with hot cooked rice, enjoy.
Notes
High cost per serving based on the luncheon meat.
Squaw Corn
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. For the name of this, I have no idea where it originated, and a quick search of recipes on the internet has about as many different ways to prepare this as stars in the sky. I made this on 12 Aug 2021 and it is good! Common ingredients, quick and easy. Perfect for a lunch or quick light dinner.
Ingredients
- 1 can luncheon meat, cut into cubes, Shortcut
- 1 tablespoon butter
- 3 eggs
- 1 can creamed corn, (16 oz / 454 g)
- ¼ teaspoon salt
- dash black pepper
Instructions
- Cube the luncheon meat. Add the eggs to a mixing bowl and lightly beat, then stir in the corn, season with salt and pepper as desired.
- Brown the luncheon meat in hot butter in a large non stick pan.
- Drain the excess fat from the pan, then pour corn mixture into the pan with the meat. Cook on low heat, stirring occasionally until eggs are just set.
- Serve and enjoy.
Notes
Fair to High cost per serving due to the luncheon meat, there is several brands that can be found on Lazada. A low cost alternative is to make homemade Spam.
Shortcut: Spam, Spam, Spam.
Garden Skillet Meal
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can luncheon meat, (12 oz / 340 g)
- 3 tablespoons butter
- 1½ cups fresh cut corn
- 2-3 onions, cut into thick slices
- 2 green bell peppers, cut into strips
- 2-3 tomatoes, quartered
- dash dried basil, as desired
- salt and pepper, as desired
Instructions
- Cut the luncheon meat into strips or cubes. Brown in hot butter in a large non stick pan.
- Once browned, push meat to one side, add the corn and onions. Season with salt and pepper as desired. Cover and cook vegetables until almost tender, about 8-10 minutes, stir a few times.
- Stir in the bell pepper, cover and cook 3 minutes.
- Add the tomato wedges on top, sprinkle with basil, cover and cook 2-3 minutes.
- Serve and enjoy.
Notes
High cost per serving based on the luncheon meat.
Dandy Dixie Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups applesauce, Shortcut
- ¼ teaspoon ginger
- 1 can luncheon meat, (12 oz / 340 g)
- whole cloves, as needed
- 3 cups yams, canned, drained
- ½ cup apricot jam
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 1 tablespoon water
Instructions
- Preheat your oven to 200° C (400° F), get out a 7x11 inch baking pan.
- Mix together the applesauce and ginger, spread on the bottom of baking pan.
- Cut the luncheon meat into 8 slices, lightly score each slice, and stud with cloves as desired.
- Arrange the yams and meat slices on top of the applesauce.
- Mix together the jam, mustard, salt, and water. Spread over meat and potatoes.
- Bake for 25 minutes or until heated through.
- Serve and enjoy.
Notes
High cost based on the luncheon meat, still researching that as well as a shortcut for the yams.
Shortcut: Applesauce (Slow Cooker).
