Press enter after choosing selection

Swedish Meat Balls

Swedish Meat Balls image
Parent ID

1 1/2 lb. ground beef
1/2 tsp. pepper
1 tsp. instant onion
1 tsp. dry mustard
1 tsp. nutmeg
3 beaten eggs
1 tsp. dried mixed herbs

Mix well and form into small balls, brown in butter or oil. Blend together 4 tsp flour, 1 tsp. tomato paste, 2 cups bouillon. Stir into skillet and stir over low heat until sauce is thickened. Just before serving add 1 cup sour cream and blend well.

Ham Loaf

Ham Loaf image
Parent ID

3 eggs (beaten)
1 c. milk
1 1/2 lb. ground fresh lean pork
1/2 c. vinegar
1/2 c. brown sugar
1 1/2 lb. ground ham
6 T. currant jelly
1 1/2 c. bread crumbs

Mix well beaten eggs, pork and ham. Soften bread crumbs in milk. Add to meat and mix well. Form into 2 loaves. Make basting sauce by stirring vinegar, brown sugar and jelly over low heat until jelly melts; add water for desired consistency. Bake ham loaves in 350 degree oven for 2 hours, basting frequently.

Ham Loaf

Ham Loaf image
Parent ID

1 1/2 1b. ham (ground together with 1 1/2 lb. fresh pork)
1 c. bread crumbs
1 c. cracker crumbs
1 onion (chopped)
2 eggs
Pepper
1 (l lb.) can tomatoes (whole tomatoes)
Worcestershire sauce or Kitchen Bouquet to taste

Rub bowl with garlic. Mix all ingredients together and fill 2 (6x9) inch greased loaf pans. Spread with the following topping:

1 c. brown sugar
Red pepper to taste
1 tsp. mustard

Mix together.
Bake in medium oven (375 degrees) 1 1/2 to 2 hours. Serves 10 to 12.

Cold Ham Loaf

Cold Ham Loaf image
Parent ID

(Serves 8)

This is a good dish to serve for a Sunday evening supper, especially on a hot summer evening.

1 (3 oz.) pkg. lemon Jello
2 T. mayonnaise
1 3/4 c. boiling water
1 T. horseradish (drained)
2 tsp. Worcestershire sauce
2 c. cooked ham (ground)
2 tsp. vinegar
Dash of cayenne
1/2 tsp. prepared mustard
Dash of cloves
1/2 tsp. onion pulp
Dash of nutmeg
1 pimiento (cut fine)

Dissolve Jello in boiling water. Add the vinegar, Worcestershire sauce and mustard. Chill. When partially set, add the remaining ingredients. Chill until firm. Sliced hard cooked eggs placed in the bottom of the mold make this an attractive dish for a buffet table. Garnish with parsley.

Ham a la Plumer

Ham a la Plumer image
Parent ID

3 c. ham (cut up)
1/2 c. onion (chopped)
1/2 c. green peppers (chopped)
1 c. Spanish peanuts
1/2 c. celery (chopped)
1 1/2 c. raw rice Oil

Great way to use left over ham! Cook rice separately. Sautee peppers, celery and onions in oil till soft. Dice ham. Combine ham and peanuts with vegetables and cook slowly until hot. Mix thoroughly with rice. Serve with soy sauce.

Pork with Snow Peas

Pork with Snow Peas image
Parent ID

2 lb. pork (cut in 2 inch pieces)
1/2 tsp. garlic powder
1/2 tsp. ginger
1/4 c. flour
1/2 tsp. pepper
1/3 c. vegetable oil
1 small onion (chopped)
1/2 c. dry sherry
1/4 c. water
2 T. soy sauce
1/4 tsp. ginger
1/4 tsp. garlic powder
2 pkg. frozen snow peas, water chestnuts and bamboo shoots
1/4 c. sherry
2 T. water

Mix flour with garlic powder, ginger and pepper. Dredge pork pieces in seasoned flour. Cook in 375 degree electric skillet, in oil, until brown. Drain meat. Brown onion in 2 T. of the oil.Mix sherry, water, soy sauce, remaining ginger and garlic powder in skillet. Add drained pork. Cook at 210 degrees 30 minutes, or until pork is tender. Add vegetables, sherry and water to skillet. Cook at 250 degrees 5 minutes. Serve with rice. 4 to 5 servings.

Fruited Sweet and Sour Pork

Fruited Sweet and Sour Pork image
Parent ID

1 1/2 lb. pork (sliced in thin strips)
2 T. butter
1 (13 1/2 oz.) can pineapple tidbits with syrup
1/2 c. bottled Russian dressing
3/4 c. water
2 T. corn starch
1 1/2 T. soy sauce
1 tsp. vinegar
1/4 tsp. Salt
1 medium green pepper (thinly sliced)
1/2 c. onion (thinly sliced)

Sauté pork in butter 2 to 3 minutes, until meat is browned. Drain pineapple, reserving 3/4 c. syrup. Combine syrup, Russian dressing, water, corn starch, soy sauce, vinegar and salt. Pour over meat and stir until thickened. Cover and simmer over low heat 30 minutes, or until meat is tender. Add green pepper, onion and pineapple tidbits. Cover and heat 5 minutes.

Serve over rice.

Barbecued Spareribs

Barbecued Spareribs image
Parent ID

3 lb. fresh spareribs (hack apart from top to bottom, but don't sever)
1 T. honey
1 T. sugar
2 T. hoisin sauce
1 T. dark soy sauce
2 cloves garlic (crushed)
4 T. light soy sauce
2 tsp. salt

1. Combine all ingredients for sauce. Marinate pork for at least 1 hour (may be prepared one day in advance and marinated in refrigerator overnight).
2. Cook spareribs on rack in oven (350 degrees) for about 40 minutes, turning once. Place under broiler for a few minutes for crisper skin, or broil for 6 minutes over charcoal. Cut apart and serve.

Pork with Bean Sprouts

Pork with Bean Sprouts image
Parent ID

1/2 lb. fresh pork (finely shredded)
1 tsp. sherry
2 cloves garlic (crushed)
1/2 lb. bean sprouts (rinsed and cleaned)
2 T. salad oil (peanut, corn or vegetable oil; not olive oil or butter)
1/3 c. chicken broth
Pinch salt
1 tsp. corn starch (dissolved in 1 T. cold water)
Pinch sugar
Pinch MSG
1 scallion (chopped)
1 tsp. dark soy sauce

Combine 1 tsp. oil, salt, sugar, MSG, soy sauce, sherry and 1 clove garlic. Marinate pork in this mixture about 15 minutes. Heat remaining oil with second clove of garlic in skillet. Remove garlic; stir fry (i.e., stir rapidly in very hot oil) bean sprouts about 2 minutes. Remove to bowl. Stir-fry pork for 2 to 3 minutes. DO NOT BROWN. Add broth, bring to boil, then thicken with corn starch mixture. Return sprouts to skillet, heat thoroughly, pour into serving dish and garnish with scallion.

Veal Chops Baked in Cream (or Milk)

Veal Chops Baked in Cream (or Milk) image
Parent ID

Veal chops (rib or loin) (medium thick)
Cream or milk

Trim chops; season. Place in baking dish and cover with cream or milk. Cover baking dish with lid or Reynolds Wrap. Cook in 325 degree oven about 1 hour (depending on thickness; test with fork).