Ham & Swiss Stromboli

Originally posted 4/22/2008


1 11oz. refrigerated french bread loaf
6 oz. thinly sliced deli ham
4-8 oz. swiss cheese (sliced or grated)
6 green onions, sliced (optional)

Unroll dough on greased baking sheet. Place ham over dough, then top with cheese and green onions. Roll up jelly-roll style starting with the long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several ¼" deep slits in top of loaf. Bake @ 350˚ for 25-30min or until golden brown.

Pork Gravy over Mashed Potatoes

1 lb. diced pork
salt & pepper
1/3 C. flour
2 C. milk

Cut any fat off pork. Brown pork in skillet. Sprinkle flour over pork and stir until pork is coated. Add milk and bring to a boil, stirring constantly. Let simmer until thickened. Add salt & pepper to taste. Serve over mashed potatoes.

Crock Pot Ranch Pork Chops w/ Parmesan Potatoes

This recipe is one I found at Picky-Palate. It looked too good not to try. It was easy and really yummy!

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic
1- 1 1/2 Cups warm milk
Sea Salt & Coarse ground black pepper to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Maple Apple Pork Chops

I got this recipe from Joe's Mom. She uses pork tenderloin. I remembered the recipe, but had pork chops out for that night. So I modified it a little and it turned out delicious! Really, really yummy!

1 1/2 lb Pork Chops with or without bones
1/3 C. McCormick's French Onion, Pepper & Herb Crusting Blend (can use seasoned bread crumbs)
2 Tbl. Olive Oil
2-3 medium tart apples, peeled and sliced
1/2 C. apple Jelly (can substitute with 2 C. apple juice- then omit the water)
3/4 C. water
1/4 tsp. maple flavoring + 1/4 C. water (original recipe calls for 1/4 C. pure maple syrup- use whichever you have)
1 Tbl. prepared mustard

Coat pork chips with Crusting Blend. In a large skillet, cook pork in oil over medium-high heat for 2 minutes on each side. Add the apples, jelly and water; cover and cook for 10 minutes or until apples are tender. Combine the maple flavor, mustard, salt and pepper; pour over pork mixture. Cook, uncovered, for 2 minutes or until heated through.

Serve with salad or over rice.

Sesame Pork

This recipe is one that I saw demonstrated at the Taste of Home Cooking School. It is delicious! I forgot to add in the Hoisin sauce and I loved the flavor anyway.

2 Tbs. Hoisin sauce (optional)
2 Tbs. teriyaki sauce
2 tsp. cornstarch
2 garlic cloves, crushed
2 tsp grated fresh gingerroot
1-1/4 lb. pork tenderloin, thinly sliced
2 Tbs. canola oil, divided
2 tsp. sesame oil
2 carrots, julienned
3 C. Frozen green beans (peas may be substituted)
8 green onions, sliced diagonally- using most of green part
2 Tbs. sesame seeds toasted

In a small bowl, combine the first six ingredients. In a skillet or Wok, cook pork in 1 Tbs hot canola oil and 2 tsp. sesame oil until no longer pink. Remove pork and keep warm.
In the same pan, add remaining 1 Tbs canola oil. Stir-fry carrots and green beans until crisp-tender, about 4 minutes. Return pork and the teriyaki sauce mixture to the pan. Add green onions and sesame seeda. Stir-fry 1-2 minutes or until heated through.
Serve with rice.

Canadian Bacon Strata

This recipe was on Everyday Food. I love breakfast casseroles- and this uses toasted English muffins. Can be modified using less milk and throwing in hash browns as one of the layers. Softened butter for pan 4 English muffins, split, toasted, and cut in half ½ pound sliced Canadian bacon, about 10 slices, halved 1 ¼ cups (5 ounces) shredded sharp cheddar cheese 1/3 cup finely shredded Parmesan cheese 8 large eggs 3 cups milk 1 ½ tablespoons Dijon mustard Coarse salt and ground pepper ¼ teaspoon hot sauce, such as Tabasco

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
1. In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
2. Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

Bacon Spinach Avacado Wraps

I made these for dinner on a very hot day. It was nice to have something cool for a change. The leftovers are perfect for lunches.

Tortillas (whole wheat if available)
cooked turkey bacon
fresh spinach
slice avacado
Cream Cheese (softened)
green onions chopped

mix 4 oz. cream cheese with green onions and spread on tortilla. Layer spinach, bacon & avacado. Roll up and hold together with a toothpick. Serve with a green salad and watermelon.

Sweet and Sour Pork

This is one of Grandma Prince's recipes. Love it!
1 1/2- 2 lbs. lean pork shoulder, cut in strips
Brown and add 2 C. water, simmer 1 hour
Add: 6-8 carrots, cut in 2" sticks
Simmer for 15 minutes more
Add: 2 onions, sliced
1 green bell pepper, cut in strips
1 #2 Can Pineapple Chunks

Sauce:
4 Tbl. cornstarch
1 tsp. salt
1/2 C. brown sugar
2/3 C. vinegar
1/4 C. tomato or v-8 juice (I use ketchup if I am out of these)
2 C. pineapple juice
2 Tbl. soy sauce

Mix sauce and add to the hot meat and vegetables. Heat until thickened. Serve over rice. Serves 8-10 people.

Pork Chops in Mushroom Sauce

4 Boneless Skinless Pork Chops
1/2 lemon (optional)
4 fresh mushrooms sliced (optional)
2 Cans Cream of Mushroom Soup
Salt & Pepper to taste
Brown pork chops in skillet in small amount of oil and juice from 1/2 lemon. Add mushrooms and cream of mushroom soup to skillet, cover and let simmer on low for 20-30 minutes. Serve over rice (I use half brown rice and half white). This recipe also works well cooked in the crock pot. Brown the pork chops and then leave everything in the crock pot on low for several hours.

BBQ Ribs

1 ½ lbs Country Style Ribs
BBQ Sauce
Put ribs in crock-pot. Pour BBQ sauce over top and cook on low for 6 hours. Serve with potatoes.

Cream Potatoes and Peas
4-5 medium red potatoes diced.
1 ½ C. peas
1 Tbl. Butter
¼ C red onion
1 ½ Tbl flour
1 C. milk
Boil Potatoes- add peas for last few minutes of cooking. Drain. In saucepan saute onion in butter- add flour and then milk. Bring to a boil- stirring constantly. Add potatoes and peas and coat in white sauce. Salt and Pepper to taste.