Archive for the ‘PORK’ Category
Sausage & Peppers
July 1, 2021 Lee
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Sausage & Peppers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 89.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Italian sausage links, cut into 2 inch pieces, (1 lb), Shortcut
  • 2 tablespoons water
  • 2 large green bell peppers, cut into 1 inch wide strips
  • 1 medium onion, sliced and separated into rings
  • 2 cloves garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • ½ teaspoon Herb Option, crushed
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato soup, Shortcut

Herb - Use 1 Item

  • dried oregano
  • dried basil
  • dried marjoram

Side Dish - Use 1 Item

  • Italian bread
  • polenta, Shortcut
  • hot cooked spaghetti

Instructions
 

  • Heat a large non stick pan on medium heat, add the sausage and the 2 tablespoons of water, cover and cook for 5 minutes. Uncover and continue cooking to brown all the sausage.
  • Add the bell pepper, onion, and garlic. Cook until the vegetables are tender, stirring often.
  • Stir in the Soup and Herb Options, and the ½ cup of water. Turn heat to low, cover, and simmer 10 minutes.
  • Serve with Side Dish Option, enjoy.

Notes

Low cost per serving if making the sausage and tomato soup yourself.
Shortcuts: Italian Sausage, Condensed Tomato Soup, Perfect Polenta.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Savory Meatballs
June 30, 2021 Lee
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Savory Meatballs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 88.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made this on 6 Jun 2023 using the cream of mushroom soup option, excellent meatballs and excellent sauce. Highly recommended. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • Crumbs Option
  • ¼ cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • 2 tablespoons fresh parsley, chopped

OPTIONS

Crumbs - Use 1 Item

  • ¼ cup dry bread crumbs, Shortcut
  • ¼ cup saltines, finely crushed
  • ½ cup soft bread crumbs
  • ¼ cup corn flakes, finely crushed

Vegetable - Use 1 Item

  • onion, finely diced
  • carrot, shredded
  • green bell pepper, finely diced
  • celery, finely diced

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil
  • dried dill weed

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed golden mushroom soup

Instructions
 

  • To a mixing bowl, add the ground beef, Crumbs, Vegetable, and Herb Options, and egg. Mix together but don't over mix or that may result in tough meatballs.
  • Shape into 16-20 meatballs.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the meatballs and cook to brown on all sides.
  • While the meatballs are browning, mix together the Soup Option, water, and parsley in a small bowl.
  • Meatballs almost all browned.
  • When the meatballs have browned, pour off excess fat, then stir in the soup mixture, reduce heat to low, cover, and simmer 20 minutes.
  • Serve with mashed potatoes or pasta, enjoy.

Notes

Low cost per serving using pork, fair cost per serving using beef.
Shortcuts: Breadcrumbs, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,MEATBALLS,PORK
Pork & Onion Kabobs
June 28, 2021 Lee
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Pork & Onion Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 3 hours
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 1 kilo pork shoulder, boneless, (2 lb)
  • ¼ cup light soy sauce
  • 2 tablespoons Sriracha Chili Garlic sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 tablespoon spring onion, minced
  • 1 teaspoon curry powder
  • 3 medium onions, cut into chunks
  • 12 skewers, 12 inch (will verify qty when I prepare this)

Instructions
 

  • Prep the pork by trimming off visible fat, then cut into 1 inch cubes.
  • In a medium mixing bowl, mix together the soy sauce, chili sauce, honey, oil, spring onion, and curry powder,
  • Add the pork cubes and mix together. Cover and place in the fridge for 3 hours.
  • Remove pork from marinade. Arrange pork and onions on skewers alternating between each.
  • Broil for 20 minutes or until the pork is just cooked through and tender.
  • Serve with a salad, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Hawaiian Kabobs
June 28, 2021 Lee
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Hawaiian Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. This is a make as many as you like, no serving size or quantities given.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 0

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • cooked ham, cut into 1 inch cubes
  • pineapple, chunks, fresh or canned
  • sweet potato, partially cooked, cut into chunks
  • sweet pickle, this slices or chunks
  • skewers, 12 inch
  • butter, melted
  • pinch yellow curry powder

Instructions
 

  • Place any of the ham, pineapple, sweet potato, and pickle on skewers, alternating between each item added.
  • Melt butter in a small bowl and stir in a pinch of yellow curry powder.
  • Brush kabobs with the butter and broil for about 20 minutes, turning as needed to lightly brown all sides, and brushing occasionally with butter as desired.
  • Serve and enjoy.

Notes

Fair cost per serving, I need to price some thicker slices of ham.
* Fair Value $1.01 to $1.50 per Serving,PORK
Brown Rice Supper
June 26, 2021 Lee
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Brown Rice Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 77.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • Meat Option
  • ½ cup Vegetable Option
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup dry brown rice
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
  • ½ cup water
  • 1 teaspoon Herb Option

OPTIONS

Meat - Use 1 Item

  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 4 pork chops, ½ inch thick
  • 4 smoked pork chops, ½ inch thick
  • 500 grams shrimp, peeled, deveined, tails removed

Vegetable - Use 1 Item

  • green bell pepper, diced
  • mushrooms, sliced
  • celery, diced
  • zucchini, sliced

Soup - Use 1 Item

  • condensed chicken broth
  • condensed beef broth
  • condensed chicken gumbo
  • condensed chicken with rice soup

Herb - Use 1 Item

  • dried basil
  • dried thyme
  • dried marjoram
  • dried tarragon

Instructions
 

  • Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
  • To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
  • Add the rice, stirring constantly and cook for 1 minute.
  • Stir in the Soup and Herb Options, tomatoes with their juice, and water.
  • Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
  • When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp. 
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Ribs & Lentils
June 26, 2021 Lee
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Ribs & Lentils

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 76.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Servings 8 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 kilo Meat Option, (2 lb)
  • 1 can condensed French onion soup, (10½ oz / 298 g)
  • 1 cup celery, sliced, plus leaves
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon Herb Option, crushed
  • 500 grams dry lentils, brown or green, (1 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup carrot, sliced
  • 4 cups water
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • lamb breast, cut into 2 rib pieces
  • beef short ribs, cut into 1 rib pieces
  • pork spareribs, cut into 2 rib pieces

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato rice soup

Garnish - Use 1 Item

  • spring onion, sliced
  • fresh parsley, chopped
  • tomatoes, diced

Instructions
 

  • Heat the oil in a large pot (6 quart size) on medium high heat, when hot, brown the Meat Option on all sides, then pour off the fat.
  • Add the French onion soup, celery, garlic, black pepper, and Herb Option. Bring to a boil then reduce heat to low. Cover and simmer 1 hour.
  • Add the lentils, Soup Option, carrot, and water. Cover and simmer another 1 hour or until meat and lentils are tender.
  • Ladle into serving bowls, sprinkle each with Garnish Option as desired, serve and enjoy.

Notes

Low cost per serving if using pork, high cost per serving if using beef or lamb
* High Cost $1.51+ per Serving,BEEF,LAMB,PORK
Meat & Vegetable Packets
June 16, 2021 Lee
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Meat & Vegetable Packets

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 67.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Aluminum Foil
  • Baking Sheet

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 4 medium carrots, thinly sliced
  • 4 medium potatoes, thinly sliced
  • 1 medium onion, sliced
  • ¼ teaspoon black pepper
  • Meat Option

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • peas, fresh or frozen
  • mushrooms, sliced
  • cut green beans, fresh or frozen
  • zucchini, sliced

Herb - Use 1 Item

  • dried thyme
  • dried rosemary
  • dried dill weed
  • dried marjoram

Meat - Use 1 Item

  • 4 pork chops, ½ inch thick
  • 1 kilo chicken pieces, (2 lb)
  • 4 patties ground beef, (about ¼ lb / 113 g each)
  • 4 veal chops, ½ inch thick

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Tear of 4 sheets of foil, each 12 inches long. Heavy duty foil would be preferred.
  • In a large mixing bowl, add the Soup, Vegetable, and Herb Options, carrots, potatoes, onion, and black pepper. Mix together.
  • Divide mixture equally among the foil sheets.
  • Place Meat Option on top of each foil sheet, divided equally.
  • Fold up the sides of the foil to cover the contents of the foil to make a tight 'packet'. Place packets on a baking sheet.
  • Bake the packets for 1¼ hours or until the meat and vegetables are tender.
  • Serve and enjoy.

Notes

Low cost per serving if using chicken, beef, or pork. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Variant: 1. Cook on a gas or charcoal grill instead of the oven.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER,PORK,VEAL
Fruited Chops
June 15, 2021 Lee
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Fruited Chops

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 64.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 750 grams Chops Option, ½ inch thick, (1½ lb)
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 2 tablespoons light soy sauce
  • 1 tablespoon vinegar
  • Fruit Option
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 teaspoon Spice Option
  • hot cooked rice, for serving
  • Garnish Option

OPTIONS

Chops - Use 1 Item

  • pork chops
  • lamb chops
  • smoked pork chops
  • veal chops

Fruit - Use 1 Item

  • 1 large apple, cubed, plus ½ cup apple juice
  • 4 orange slices, cut in half, plus ½ cup orange juice
  • 1 can pineapple slices, cut into chunks, (8 oz / 226 g)
  • 1 can apricot halves, cut into chunks, (8 oz / 226 g)

Spice - Use 1 Item

  • ground ginger
  • ground nutmeg
  • ground mace
  • ground cinnamon

Garnish - Use 1 Item

  • spring onion, sliced
  • orange peel, slivered
  • fresh parsley, chopped
  • water chestnuts, sliced

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, cook Chops Option on each side until browned .
  • Stir in the chicken broth, soy sauce, and vinegar. Heat to boiling then reduce to low. Cover and simmer about 20 minutes or until chops are tender.
  • While the chops are simmering, if using canned fruit, drain and reserve liquid, adding water if needed to make ½ cup liquid, set the fruit aside. In a small bowl, add the fruit liquid, brown sugar, cornstarch, and Spice Option. Stir until smooth.
  • Remove the chops from the pan when tender, cover to keep warm. Stir together the cornstarch mixture into the pan on medium heat. Bring to a boil. Reduce to a simmer.
  • Stir the fruit into the sauce and let heat through.
  • Arrange chops on rice, spoon sauce over chops, sprinkle with Garnish Option. Serve and enjoy.

Notes

Low cost if using pork chops, the other options I have not seen in stores but may be in larger cities.
* Best Value $1 or Less per Serving,LAMB,PORK,VEAL
Turkey Kielbasa with Cabbage
December 17, 2020 Lee
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Turkey Kielbasa with Cabbage

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 bottle ale, or dark beer, (12 oz / 330 ml)
  • 2 tablespoons Dijon mustard
  • ½ teaspoon caraway seeds
  • 6 cups cabbage, coarsely shredded
  • 500 grams turkey kielbasa, or turkey smoked sausage, fully cooked, cut into 2 inch pieces
  • 1 Granny Smith apple, cored and cut into ¼ inch wedges
  • 1 can sweet potatoes, cut into 1½ inch cubes, (15 oz / 425 g)

Instructions
 

  • In a large deep non stick pan, add the beer, mustard, and caraway seeds. Stir to mix and bring to a boil on medium high heat.
  • Add the cabbage and reduce heat to medium low. Cover and cook 5-8 minutes or until the cabbage is crisp-tender.
  • To the pan, add the sausage, apple, and sweet potatoes, stir to mix. Increase the heat to medium. Bring mixture to a boil then reduce heat to medium low. Cover and cook until the apple is crisp-tender and everything is heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use fresh sweet potatoes, just cook first then cube and use as the recipe states. 2. For a bit of fun, use fresh, cooked, purple sweet potatoes instead of orange or red.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Puerco Sabrosas (Savory Pork)
December 16, 2020 Lee
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Puerco Sabrosas (Savory Pork)

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Dutch Oven
  • Oven

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1250 grams pork shoulder, cut into ½" strips, (1½ lb)
  • salt and pepper, as desired
  • 1 green bell pepper, finely diced
  • 1 medium onion, finely diced
  • 2 green chili peppers, seeded and minced
  • 1 clove garlic, minced
  • 1 can whole tomatoes, crushed, (14 oz / 411 g)
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon ground cumin
  • beer, as needed
  • hot cooked rice, for serving

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Heat the oil in a Dutch oven, or heavy oven safe pot, on medium high heat. Add the pork slices and stir for 5-6 minutes or until browned on both sides. Season with salt and black pepper as desired.
  • Then add the bell pepper, onion, garlic, and chili pepper. Cook for a few minutes to soften the onion and bell pepper.
  • Then add the tomatoes, cilantro, oregano, and cumin. Stir to mix together. Cover and place in the oven to bake for 30 minutes.
  • After 30 minutes, remove cover, stir, and stir in beer to keep the mixture moistened. Cover and bake for another 1½ hours or until pork is tender.
  • Serve over rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK