Southwestern Pulled Pork
2 cans (4 oz. each) chopped green chilies
1 can (8 oz) tomato sauce
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 tsp ground cumin
1 tsp dried oregano
1 boneless pork loin roast (2 - 2 1/2 lbs.)
Flour tortillas
Toppings: sour cream, shredded lettuce and chopped tomatoes, optional
In a 3qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin, and oregano. Add pork. Cover and cook on low for 8 - 9 hours or until meat is tender,.
Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through serve on tortillas; top with sour cream, lettuce and tomatoes Yield: 6-8 servings.
Sausage Brunch Casserole
1 lb. bulk pork sausage, cooked and drained
1/2 cup chopped green onions
1 can (4 oz.) mushroom, stems and pieces, drained
2 medium tomatoes, chopped
2 cups (8 oz.) shredded mozzarella cheese
1 cup pancake mix
12 eggs
1 cup milk
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
In a greased 3 qt. baking dish, layer the sausage, on ions, mushrooms, tomatoes and cheese. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese.
Bake, uncovered, at 350 degrees for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Pork with Pineapple Salsa
1 can (20 oz) unsweetened pineapple tidbits
1 pork tenderloin (1 1/4 lbs)
3 TBSP brown sugar, divided
2 TBSP Dijon mustard
1 tsp paprika
1/2 tsp ground ginger
1/3 cup finely chopped sweet red or green pepper
1/4 cup chopped green onions
1/8 tsp crushed red pepper flakes, optional
Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 TBSP brown sugar, mustard, paprika and ginger. Spread half over the pork. Bake uncovered, at 450 degrees for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees.
Meanwhile, for salsa, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar and reserved pineapple and juice in a bowl. Let pork stand for 5 minutes before slicing. Serve with salsa. Yield: 4 servings.
Chili Barbeque Chops
1/2 cup Italian salad dressing
1/2 cup barbecue sauce
2 tsp chili powder
4 bone-in pork chops
In a bowl, combine the salad dressing, barbecue sauce and chili powder; mix well. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
Drain and discard marinade from pork. In a large skillet coated with nonstick cooking spray, brown chops on both sides over medium heat; drain. Add reserved marinade. Bring to boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 160 degrees. Yield: 4 servings.
Barbecue Sausage Bites
1 package (1 pound) smoked sausage links
3/4 pound fully cooked bratwurst links, cut into 1/2 inch slices
3/4 pound fully cooked kielbasa or Polish sausage, cut into 1/2 inch slices
1 bottle (18 oz) barbecue sauce
2/3 cup orange marmalade
1/2 tsp. ground mustard
1/8 tsp. ground allspice
1 can (20 oz) pineapple chunks, drained
In a 3-qt. slow cooker, combine the sausages. In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture; stir to coat. Cover and cook on high for 2 1/2 to 3 hours or until heated through. Stir in pineapple. Serve with toothpicks.
Yield: 12-14 servings.
Grilled Ham Steaks
1 1/2 cups orange juice
1/2 cup cider vinegar
1/4 cup packed brown sugar
1 to 2 TBSP ground cloves
1 TBSP molasses
2 to 3 tsp ground mustard
2 to 3 tsp ground ginger
3 bone-in fully cooked ham steaks (1 pound each and 3/8 inch thick)
In a small bowl, combine the first seven ingredients. Pour 1 1/2 cups into a large resealable plastic bag; add ham steaks. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill ham steaks; covered over medium heat for 10-15 minutes or until heated through, basting frequently with reserved marinade.
Yield: 12 servings.
Saucy Spareribs
2 pounds bone-in pork spareribs
2 cans (12 oz. each) cola
1 cup ketchup
2 TBSP cornstarch
2 TBSP cold water
In a large nonstick skillet, brown the ribs; drain. Add the cola and ketchup; cover and simmer for 1 hour or until the meat is tender.
Remove ribs and keep warm. Transfer 2 cups of sauce to a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and cold water; stir into sauce. Bring to a boil; cook for 1-2 minutes or until thickened. Served over the ribs. Yield: 2 servings.
Tangy Ham Steak
1/2 cup ketchup
1/3 cup sweet pickle relish
1 TBSP cider vinegar
1 tsp brown sugar
1/8 tsp cayenne pepper
1 fully cooked ham steak (about 1 pound)
In a bowl, combine the ketchup, relish, vinegar, brown sugar and cayenne; set aside 1/2 cup for serving. Grill the ham steak, uncovered over medium heat for 3 minutes on each side, basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 3-4 servings.
Pork Chops with Pears
1 can (15 oz.) pear halves
6 bone-in pork chops (3/4 In. thick)
3 Tbsp butter or margarine
1/3 cup packed brown sugar
1 tsp prepared mustard
Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13-in. X 9 -in. X 2-in. baking dish.
In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake, uncovered at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees. Yield: 6 servings.
Hound Dogs
1/2 lb ground beef
2 Tbsp chopped onion
3/4 cup ketchup
1/4 cup water
1-1/2 tsp Worcestershire sauce
3/4 tsp chili powder 1/4 tsp pepper
1/8 tsp cayenne pepper
8 Winner's hot dogs, cooked
8 hot dog buns
In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink, drain. Stir in the ketchup, water, Worcestershire sauce, chili powder, pepper and cayenne. Bring to a boil. Reduce heat, simmer, uncovered, for 5 minutes or until mixture reaches desired thickness. Place hot dogs in buns; top each with about 2 Tbsp beef mixture. Yield: 8 servings.
Super Sausage Dip
1 lb bulk pork sausage
1 small onion, chopped
1/2 cup chopped green pepper
3 medium tomatoes, chopped
1 can (4 oz) chopped green chilies
1 package (8 oz) cream cheese, cubed
2 cups (16 oz) sour cream
Tortilla Chips
In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink, drain.
Add tomatoes and chilies, mix well. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes, stirring occasionally.
Add cream cheese, stir until melted. Stir in sour cream. Transfer to fondue pot and keep warm. Serve with tortilla chips. Yield: 5 cups
Marinated Pork Chops
Place Winner's Marinated Pork Chops on hot grill.
Sear on both sides for about 3-5 minutes each.
Turn heat to low and cook another 20 minutes.
Glazed Apples and Sausage
2 lbs. uncooked pork sausage links
2 large tart apples, peeled and sliced
1 large onion, chopped
13 cup water
1/4 cup packed brown sugar
Cook th sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water, and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through. Yield: 8 servings.
Cider Pork Roast
1 boneless pork loin roast (2 pounds)
3/4 tsp salt
1/4 tsp pepper
2 cups apple cider or unsweetened apple juice, divided
3 sprigs fresh rosemary
1/2 cup dried cherries
5 tsp cornstarch
Sprinkle pork with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3 qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
Remove meat; keep warm. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes, or until thickened. Serve with meat. Yield: 6 servings.
Potato Pork Skillet
1 pound pork tenderloin, cut into 1/4 inch slices
2 Tbsp butter or stick margarine
1 can (14 1/2 oz) chicken broth, divided
8 small red potatoes, quartered
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
2 Tbsp all purpose flour
In a large skillet over medium-high heat, brown pork in butter on both sides. Remove and keep warm. Set aside 1/4 cup of broth. Add the potatoes, mustard, Worcestershire sauce, salt, pepper and remaining broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until the potatoes are tender.
Stir in mushrooms, onions and pork. Cover and simmer 5 minutes longer or until meat is no longer pink. In a small bowl, combine the flour and reserved broth until smooth. Stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Sausage Vermicelli
1 lb. bulk pork sausage
1 medium onion, chopped
1 cup sliced celery
4 1/2 cups water
1 cup uncooked long grain rice
2 packages (2.1 oz., each) chicken noodle soup mix
In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Remove meat and vegetables with a slotted spoon and set aside
In the same skillet, combine the water, rice and soup mixes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender.. Stir in sausage mixture; heat through. Yield: 5 servings.
Apricot Pineapple Ham
1/2 fully cooked bone-in ham (5-7 lbs)
1 can (6 oz) pineapple juice
1 jar (10 oz) pineapple preserves
1 jar (10 oz) apricot preserves
2 cans (8 oz, each) sliced pineapple, drained
1 jar (6 oz) maraschino cherries, with stems
Place the ham on a rack in a roasting pan. Score the surface, making diamond shapes, 1/2 in deep. Pour pineapple juice over ham. Cover the ham and bake at 350 degrees for 1-1/4 hours.
Uncover; brush ham with preserves. Arrange pineapple slices and cherries on ham, securing with wooden toothpicks. Bake, uncovered, 25-30 minutes longer or until a meat thermometer reads 140 degrees. Discard toothpicks. Yield: 10-14 servings.
Ham 'N Broccoli Hash
4 cups frozen O'Brien hash brown potatoes
2 cups cubed fully cooked ham
1/2 tsp salt
3 TBSP vegetable oil
2 cups fresh broccoli florets
In a bowl, combine potatoes, ham and salt. In a large nonstick skillet, heat oil over medium-high heat. Add potato mixture and flatten with a spatula. Cover and cook for 2 minutes. Sprinkle with broccoli. Cover and cook 6-8 minutes longer or until potatoes are tender and lightly browned, stirring occasionally. Serve immediately. Yield: 3-4 servings.
Crispy Pork Chops
2 pkgs. Shake 'n Bake Original pork seasoned coating mix
2 TBSP sesame seeds
1 tsp ground ginger
8 boneless pork loin chops (4 oz each)
Preheat oven to 400 degrees. Combine coating mix, sesame seed and ginger. Coat chops with coating mixture, place in baking dish. Bake 20 to 25 min. or until cooked through.
Yield: 4 servings.
Creole Sausage and Vegetables
1 pound fully cooked sausage, cut into 1/2 inch slices
1 large onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tsp canola oil
4 cups chopped fresh tomatoes
1 TBSP Worcestershire sauce
1/2 tsp sugar
1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp pepper
1/4 tsp seafood seasoning
4 cups frozen cut okra
Hot cooked rice, optional
In a large skillet, cook the sausage, onion, sweet peppers, and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershirer sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered. for15 minutes.
Add okra, return to a boil. Reduce heat, simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired. Yield: 5 servings.
New Orleans Style Jambalaya
1/4 cup vegetable oil
8 links smoked sausage, cut into 1/4 inch rounds
2 lbs. boneless white and dark meat chicken, cut into 1 inch cubes
1/2 tsp cayenne pepper
2 TBSP Emeril's Original Essence
3 cups chopped onion
1 cup chopped green bell peppers
2 TSBP garlic
3 cups long-grain white rice
5 cups low-sodium chicken stock
1 bay leaf
1 cup chopped green onions
Heat oil in large saucepan over medium heat. Cook sausage 5 minutes and remove from pan. Add chicken, cayenne pepper an 1 TBSP Essence to pan and cook 5 minutes. Remove from pan. Add onions, bell peppers, remaining Essence and garlic to pan and cook 8-10 minutes until vegetables are softened. Add rice and cook, stirring 3-5 minutes. Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes, removefrom heat. Let stand, covered 10 minutes. Remove bay leaf and stir in green onions to serve. Yield 10-12 servings.
Smoked Sausage Scramble
1 medium potato, cubed
1 TBSP chopped onion
1 TBSP vegetable oil
1 cup torn fresh spinach
1 cup cubed fully cooked smoked sausage
4 eggs
1 TBSP water
2 slices American cheese
In a larfe skillet, cook the potato and onion in oil until potato is tender. Add spinach and sausage. In a bowl, whisk the eggs and water. Pour over sausage mixture. Cook over medium heat, stirring occasionally, until eggs are completely set. Top with cheese. Serve immediately. Yield: 2 servings.
Pork Chop Potato Dinner
6 bone-in pork chops (1/2 inch thick)
1 TBSP vegetable oil
1 package (30 oz) frozen shredded hash brown potatoes, thawed
1 1/2 cups (6 oz) shredded cheddar cheese, divided
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 tsp seasoned salt
1/8 tsp pepper
1 can (2.8 oz) french-fried onions, divided
In a large skillet, brown chops in oil on both sides; set aside and keep warm. n a bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir ikn half of the onions.
Transfer to a greased 5 qt. slow cooker; top with pok chops. Cover and cook on high for 2 1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes longer or until cheese is melted. Yield: 6 servings.
Pulled Pork Sandwiches
3 lbs. pork roast
1 1/2 cups water
BBQ Sauce
1 can of Coke or Pepsi
Hamburger Buns
Place roast in crock pot then add water and cover. Cook on low for 8-10 hours. Once roast is cooked, the meat will crumble as it is so tender. Cut up into pork pieces. In the meantime, clean crock pot and add pork pieces, the desired amount of BBQ sauce and a 1/2 can of Coke or Pepsi. Cook for about 1 hour on high then serve. Yield: 12 servings
Maui Pork Tenderloin
1 1/2 lb. Pork Tenderloin
2 Tbsp Olive Oil
1 large sweet Maui Onion
1 red sweet pepper
2 to 3 sweet potatoes, peeled
1 can pineapple chunks, undrained
2 Tbsp rice vinegar
4 Tbsp soy sauce
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 small can spicy vegetable juice
1/4 cup cold water
2 Tbsp cornstarch
steamed rice
Cut tenderloin into large chunks and brown in skillet with 2 Tbsp olive oil, then add to large slow cooker. Cut onion, pepper, and sweet potato in large chunks and add to slow cooker; add pineapple, vinegar, soy sauce, garlic, ginger, and vegetable juice to cooker. Cover and cook on low-heat setting 4-5 hours. Turn cooker to high and add water and cornstarch to finish thickening sauce. Serve over steamed rice. Yield: 4-6 servings.
Pigs in a Blanket
3 cups all-purpose flour
1 TBSP sugar
2 tsp baking powder
1/2 cup shortening
1/2 cup cold butter
1 cup milk
10 crushed Zweiback or Holland rusks (1-1/4 cups)
1/4 tsp salt
1/4 tsp pepper
1 3/4 pounds ground beef
1 3/4 pounds buld pork sausage
Dijon mustard, optional
In a large bowl, combine the flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled.
Meanwhile, for filling, in a large bowl, combine the Zweiback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfulls of meat mixture into 3 in. logs.
On a floured surface, knead one portion of dough 8-10 times. Roll dough in 1/8 in. thickness, cut with a floured cutter. Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat.
Place on greased racks in shallow baking pans. Bake at 350 degrees for 35 to 40 minutes or until meat is no longer pink. Serve with mustard if desired. Yield: about 4 1/2 dozen.
Ham with Pineapple Sauce
1 can (8 oz.) crushed pineapple, drained
2 TBSP orange marmalade
1 TBSP minced fresh cilantro
2 tsp lime juice
2 tsp chopped jalapeno pepper
1/4 tsp salt
1 bone-in fully cooked ham steak (1 1/2 pounds)
For salsa, combine the first six ingredients in a small bowl; set aside. Place the ham steak on an ungreased rack in a broiler pan. Broil 4-6 in. from heat for 8-10 minutes or until a meat thermometer reads 140 degrees, turning once. Cut into serving -size pieces; serve with salsa. Yield: 4 servings.
Mango Pork Stir-Fry
2 TBSP cornstarch
1/2 cup chicken broth
3 TBSP soy sauce
1 small head bok choy
1 pound pork tenderloin, cut into thin strips
2 TBSP vegetable oil, divided
1 garlic clove, minced
1 tsp minced fresh gingerroot
1/4 cup water
1/4 tsp crushed red pepper flakes, optional
4 green onions, thinly sliced
1 medium mango, peeled and cubed
1 tsp sesame oil
Hot cooked rice
In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
Cut off and discard root end of bok choy, leaving stalks with leaves. Cut enough leaves into 2 in. slices to measure 2 cups. Cut enough stalks into 1/2 in. pieced to measure 2 cups. Save remaining bok choy for another use.
In a large skillet or wok, stir - fry pork in 1 TBSP oil for 3-4 minutes or until no longer pink. Remove and keep warm.
Stir-fry bok choy stalks in remaining oil for 2 minutes. Add garlic, ginger, and bok choy leaves; stir-fry 2 minutes. Add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green onions, mango and reserved pork; heat through. Stir in sesame oil. Serve with rice. Yield: 4 servings.
Lemon- Pecan Pork Chops
4 boneless pork loin chops
1 tsp lemon-pepper seasoning
\1/2 tsp garlic salt
1 TBSP buter
1 cup chopped pecans
1/ cup lemon juice
Sprinkle pork chops with lemon-pepper and garlic salt. In a large skillet over medium heat, cook chops in butter for 8-10 minutes on each side or until juices run clear. Remove and keep warm.
Add the pecans and lemon juice to the skillet; cook and stir for 1 minute or until heated through. Spoon over pork chops. Yield: 4 servings.
Pesto Rice- Stuffed Pork Chops
1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 TBSP grated Parmesan cheese
2 TBSP cream chees, softened
1 TBSP olive oil
1 tsp chili sauce
4 bone-in pork loin chops ( 8 oz. each)
1/2 tsp lemon-pepper seasoning
1 TBSP butter
In a food processor, combine the basil, parsley, pecans and sgarlic; cover and process until blended. Transfer to a small bowl' add the rice, cheeses, oil and chili sauce. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13 in. x 9 in. x 2 in. baking dish coated with cooking spray.
Bake, uncovered, at 350 degrees for 28-32 minutes or until a meat thermometer reads 160 degrees. Discard toothpicks. Yield: 4 servings.
Pretty Penne Ham Skillet
1 Pound uncooked penne or medium tube pasta
3 cups cubed, fully cooked ham
1 large sweet, red pepper, diced
1 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 1/2 tsps minced fresh basil or 1/2 tsp dried basil
1 1/2 tsps minced freshed oregano or 1/2 tsp dried oregano
1/4 cup olive oil
3 TBSP butter
1 can (14-1/2 oz.) chicken broth
1 TBSP lemon juice 1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.
Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Drain pasta; stir into ham mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.
Savory Ham Cheesecake
3 cups oyster crackers, crushed
1 cup grated Parmesan cheese
1/3 cup butter, melted
Filling:
4 packages (8 oz. each) cream cheese, softened
4 eggs, lightly beaten
2 cups finely chopped, fully cooked ham
2 cups (8 oz.) shredded Swiss chees
1/3 cup snipped chives
1/4 cjp minced fresh basil
1/4 tsp salt
1/4 tsp white pepper
assorted crackers
in a bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9 in. sprig-form pan. Cover and refrigerate for at least 30 minutes.
In a large mixing bowl, beat cream cheese until smooh. Add eggs; beat on low speed just until combined ( mixture will be hick). Add the ham, Swiss cheese, chives, basil, salt and pepper; beat just until combined. Pour into crust. Sprinkle with reserved crumb mixture.
Place pan on a baking sheet. bake at 325` for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve chilled or at room temperature with crackers. Yield: 24-30 servings.
Cheddar Ham Strata
10 slices day-old bread, crusts removed and cubed
1 medium onion, finely chopped
4 medium fresh mushrooms, finely chopped
1/4 cup butter, cubed
4 cups (16 oz.) shredded cheddar cheese
2 cups cubed fully cooked ham
2 TBSP all-purpose flour
8 eggs
3 cups milk
2 TBSP prepared mustard
1 tsp garlic powder
1/2 tsp salt
Place the bread cubes in a greased 13 in. x 9-in. x 2-in. baking dish. In a small skillet, saute onion and mushrooms in butter; spoon over bread. Sprinkle with cheese, ham and flour. Ina a large bowl, whisk the eggs, milk, mustard, garlic powder and salt.. Pour over ham and cheese. Cover and refrigerate overnight.
Remove from he refrigerator 30 minutes before baking. Bake, uncovered, at 350` for 60-70 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.
Ham and Bean Soup
1 pound dried navy beans
2 medium onions, chopped
2 tsp vegeable oil
2 celery ribs, chopped
10 cups of water
4 cups cuvbed fully cooked ham
1 cup mashed potatoes ( without added milk and butter)
1/2 cup shredded carrot
2 TBSP Worcestershire sauce
1 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
1/4 cup minced fresh parsley
Place beans in a Dutch oven or soup kettle; add water to cover by 2- in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until beans are tender.
Remove the ham bone; when cool enough to handle, remove ham from bone and cut into cubes. Return to soup. Discard bone and bay leaves. Garnish soup with parsley. Yield: 10 servings.
