*SAUSAGE, PASTA AND CHEESE SKILLET*

This is a quick and easy recipe to make for your family anytime. Just add some cornbread and you have a meal. This recipe is very versatile, too, as you can use different meats and vegetables.

-1 small onion, chopped
-1 pound package smoked sausage, sliced
-2 Tbsp. butter or margarine
-1/2 tsp. minced garlic
-1 (14 ounce) can chicken broth
-1/2 cup water
-2 cups elbow macaroni, uncooked
-8 ounces velveeta cheese, cubed
-1 (14 ounce) bag frozen garden blend vegetables (I used the broccoli, sugar snap peas, green beans, mushrooms, carrots, celery, onions and red peppers)
-1/4 tsp. black pepper
-1/2 tsp. salt

Melt butter in large skillet.
Brown onion and sausage.
Pour in chicken broth and and water and bring to a boil.
Stir in macaroni and simmer about 10 minutes until pasta is tender.
Add vegetables and stir.
Sprinkle cheese over vegetables and cook about 10 to 12 minutes longer until cheese is melted and vegetables are tender stirring often.
Makes 8 to 10 servings. Enjoy!

(Note: You can use chicken, ham or polish sausage and any kind of pasta in this dish. Different vegetables, too)

*PORK TENDERLOIN IN A WILD MUSHROOM SAUCE*

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2 pork tenderloins (approx.12 oz. ea.)
1 Tbls. butter
1 Tbls. olive oil
8 oz. shitake , cremini or button mushrooms (I use a mix of what ever looks nice)
1/4 cup water
1 tsp. dried thyme (more if using fresh)
1/4 tsp. each salt and pepper
1 1/2 cup real whipping cream
2 tsp. red pepper jelly

Cut pork into 1/2 in. thick slices.
In a large frying pan , heat butter and oil over med high heat. Cook pork in batches for about 6 min. or until browned and just a hint of pink remaining inside.
Transfer to plate
Reduce heat to medium. add mushrooms, water, thyme, salt and pepper to same fry pan, cook for about 5 more min or until softened.
Add whipping cream and jelly. bring to boil. reduce heat to med. low, simmer for 3-6 min. or until thick enough to coat back of spoon.
Arrange pork on serving platter, or on individual plates,,, spoon sauce over. Enjoy!

*MAPLE GLAZED HAM STEAK*

Seriously easy and wickedly good! I doubled recipe and cooked two ham steaks, yah!!! it’s that good. Basted and turned....basted and turned... until I got a very nice glaze on the ham. Yummy!!! Next time I mak...e a ham..... I’m going to try this maple syrup mixture as a glaze on the ham.

1 (1 lb) ham steak
1/4 cup maple syrup
1 tbsp. apple cider vinegar
1 tbsp. Dijon mustard

Mix together maple syrup, vinegar and mustard in small bowl.
Brush one side of ham steak with mixture and place glazed side down in skillet over medium heat.
Brush top of ham steak.
Cook over medium heat, turning frequently, until cooked through and glaze has thickened.

CHICKIN' LICKIN' GOOD PORK CHOPS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

6−8 lean pork chops (1 in. thick)
1/2 cup flour
1 tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
2 cans chicken & rice soup (use more if you feel like it...)

Dredge pork chops in mixture of flour, salt, dry mustard, and garlic powder.
Brown in oil in large skillet.
Place browned pork chops in crock pot. Add soup. Cover and cook on low for 6−8 hours, or on HIGH for 3 1/2 hours.

SAUSAGE SPANISH RICE

quick and easy and very tasty. For a little more zip to this dish, use hot salsa. :))

1 pd gr. sausage
1 medium onion, chopped
1 cup chopped celery
1 can (28 oz.) diced tomatoes
2 1/2 cups water
1 1/2 cups uncooked long grain rice
1/2 cup chili sauce or salsa
1 1/2 cups shredded sharp cheddar cheese

Brown sausage, onion and celery. Drain. Add tomatoes, water, rice and chili sauce.
Cover and cook on low heat for 30 minutes or until rice is tender.
Remove from heat. Sprinkle with cheese, cover and let stand 5 minutes.

BAKED PORK CHOPS

(RECIPE POSTED BY NATHALIE VALLEE)

My family loved this meal.

Ingredients

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions

Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

EXOTIC SHISH KABOB

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 lb. pork fillet, cut into 1 inch pieces
Vegetable of choice: ex: carrots, mushrooms, pepper, onion, pineapple

Marinade:
1/2 cup red wine or natural apple juice
3/4 cup oil
1/3 cup molasses
1/4 cup soya sauce
2 garlic cloves, minced

Mix together marinade, add pork.
Marinate for 2 – 3 hours, stirring occasionally
Skewer meat and vegetables alternately on bamboo skewers.
Bake in 350 F oven for 12 minutes or until pork is cooked.

GARLIC RIBS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1/2 cup molasses
1/2 cup brown sugar
1 tsp. dry mustard
2 garlic cloves, minced
3 tbsp. soya sauce
2 kg. Rack of ribs

Place ribs in casserole, cover with water and bring to a boil. Simmer for 30 minutes or until the meat is cooked.
Mix remaining ingredients.
Place cooked ribs on a cookie sheet, which has been covered with foil.
Pour sauce over ribs.
Bake at 350 F for 20 minutes, brushing the sauce on the ribs as they bake.
Garnish with Chives.

PEPPER AND GARLIC SAUSAGE

(RECIPE POSTED BY ALISA GUYNN)

5-lbs ground pork
8-tsp minced garlic, about 10 cloves
5-tsp salt
5-tbsp paprika
5-tbsp fresh coarsely ground black pepper
4 -tsp red pepper flakes
½-cup chopped fresh chives
1-cup red wine

Combine all ingredients, mix well & stuff into the casing.

HELPFUL LINKS:
http://www.sausagemania.com/tutorial.html
http://simplyrecipes.com/recipes/how_to_make_homemade_sausage/

*CIPATE*

(also called Tourtiere du Lac St-Jean) (recipe from mom)
this dish is very popular during the Holidays and it is so GOOD. :))
 
In a casserole, add:

2 lbs each of three meat (porc, veal, partridge, beef, salt pork or moose), cubed
2 large onion, chopped
Salt and pepper

Cover and refrigerate overnight.
In the morning, place equal amount of cubed potatoes on the meat.
Make a beef broth ( u can also use chicken broth), and pour over meat and potatoes, making sure the potatoes and the meat are covered.
Make a thick pie dough (about half inch thick). Cover potatoes and meat with top crust, do not make any holes in the crust.
Cover and bake at 450’F for half and hour. Turn heat down to 250’F and bake for 5-6 hours.

THEO'S SERIOUS TEXAS STYLE CHILI

RECIPE POSTED BY THEODORE ALTON MCELROY

Warning! This is not for wimps.  

1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.

Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish

CHEESY SAUSAGE QUICHE

This quiche is great for breakfast or just anytime. We love it!

1 (9 inch) deep dish pie shell
1/2 pound pork sausage (I used Jimmy Dean’s mild pork sausage, can use hot or whatever kind you like)
1 (4 ounce) can chopped green chilis, drained
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 tbsp salsa
1/2 tsp minced garlic
1 1/2 cups shredded cheese (I used Mexican cheese, you can use whatever you like)
4 eggs
1/2 cup sour cream
1/2 cup milk
1/4 tsp black pepper
Salt to taste

In a skillet, fry the sausage and drain. Put the sausage in the bottom of the pie shell.
In a mixing bowl, mix together the green chilis, onion, green pepper, garlic and salsa. Spread over sausage.
Sprinkle the cheese on next.
In the same bowl whisk together the milk, sour cream, eggs, salt and pepper. Pour over the cheese evenly.
Bake in preheated 350 degree oven 45- 50 minutes until center of pie is done.
Sprinkle extra cheese on top of hot pie if you want. Let cool before cutting. Enjoy!

PORK TENDERLOIN IN A CROCKPOT

(RECIPE POSTED BY DARLENE FALLS)

2 Pork Tenderloins, rub with spice ( I used Cajun) and sear in a frying pan.
Potatoes, peeled and cubed (enough for you family)
5 Carrots, peeled and cut in pieces
2 Parsnips
1 onion
2 stalks celery
Mushrooms

In your crock pot, sprinkle 2 TBSP of flour and one packet of onion soup mix on the bottom.
Now add the vegetables and pour enough water so that you can see it just under the vegetables.
Lay the pork tenderloins on top and let it cook for the day. About 8-10 hours on low.

We had this tonight...nice flavour and the sauce was a good gravy.

PORK SCALLOPINI

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

1 1/2 lbs. pork tenderloin, sliced about 1/2 inch thick
1/2 cup flour
2 tbsp. butter
2 tbsp. olive oil
1/2 cup white wine
1/4 cup water
1/2 cup chopped onion
1 clove garlic, minced
1/4 tsp pepper
1 tsp salt
1/4 tsp each of thyme, rosemary, oregano
2 cup fresh cremini mushrooms, sliced

Dredge pork in flour.
In a hot skillet, brown meat in butter-oil combination.
Stir in wine, water , onion, garlic, pepper, salt, herbs.
Cover and cook slowly for 30 min., adding a lttle water if needed.
Add mushrooms and cook, covered 15 min. longer.

PROSCIUTTO PESTO PORK

(RECIPE FROM ANGELA BEADLE CORCORAN)

1 pork tenderloin
2 tbls. sun-dried tomato pesto
2 oz. prosciutto , thinly sliced
4 lg. leaves fresh basil
3 tbls. shredded smoked Gouda or mozzarella cheese
1 tbls veg. oil

Cut pork lengthwise in half almost but not all the way through; open like book
Spread pesto down centre of 1 side.
Lay prosciutto on pesto; top with overlapping basil leaves.
Sprinkle with cheese. fold pork over filling and secure with toothpicks or kitchen string.
In lg. ovenproof skillet, heat oil. over med-high heat, brown pork.
Transfer to 400 degree oven; roast until juices run clear and just a hint of pink remains inside, about 18 min. Transfer to cutting board, tent with foil and let stand for 5 min. remove toothpicks and slice. Yummy!

PORK SOUVLAKI

(RECIPE POSTED BY MONICA BLACK DICESARE)

3-4 lbs pork loin or tenderloin cut into 1 1/2 inch cubes
1/2 cup olive oil
1/2 cup lemon juice
2 tsp oregano
1 tsp salt
1 tsp pepper
8 cloves garlic minced

Combine above ingredients in a freezer bag and marinate 2-24 hours.
Put meat on skewers and bbq turning occasionally for about 20-25 minutes on low-medium heat.
Serve with tzatziki.

BBQ PORK CHOPS

12 pork chops
3 medium onions, cut in slices and separated into rings

Sauce:
2 cups tomato juice
2 tbsp. vinegar
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
1/2 cup finely chopped onion
1/2 tsp. Chili powder
Pinch of salt and pepper

Brown chops on both sides.
Arrange in large casserole, covering each chop with sliced onion rings.
Sauce: Combine all sauce ingredients together in medium size saucepan. Bring to boil. Simmer slowly for 10 minutes. Pour over chops in casserole.
Cover. Bake in 350'F oven for 30 minutes.
Remove cover and bake for 15 minutes more.

BARBECUE SAUSAGE SKILLET

1 pound Italian sausage links
2 cups fresh broccoli florets
1 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1 tbsp. oil
1/2 cup water
1/2 to 2/3 cup barbecue sauce
1 env. onion soup mix
1/2 tsp. dried thyme
Pinch of salt and pepper
Hot cooked noodles or rice

In a large skillet, cook sausage over medium heat until no longer pink.
Meanwhile, in another skillet, stir-fry the broccoli, onion, celery and red pepper in oil until onion is tender. Stir in the water, barbecue sauce, soup mix, thyme, salt and pepper.
Cut sausage into 1/2-in. slices; add to vegetable mixture.
Reduce heat; cook, uncovered, for 5-8 minutes, stirring occasionally.
Serve over noodles or rice.
Yield: 4-6 servings.

BARBECUED PORK TENDERLOIN

(RECIPE POSTED BY MELISSA MOASE)

1 pork tenderloin
1/4 tsp (1 mL) seasoned salt
1/3 cup (75 mL) barbecue sauce
1/4 cup (50 mL) bottled terriyaki marinade or glaze
2 tbsp (25 mL) finely chopped onion

Heat grill.
Sprinkle pork with seasoned salt.
In small bowl, mix remaining ingredients. Brush pork with barbecue sauce mixture.
Place pork on grill rack over medium-low heat.
Cover grill; cook 18 to 22 minutes, turning several times and brushing generously with remaining sauce, until pork has slight blush of pink in centre and meat thermometer inserted in centre reads 160ºF. Discard any remaining sauce.

COATED BAKED PORK CHOPS

1/2 cup crushed corn flakes
2/3 cup grated Parmesan cheese
Pinch of salt and pepper
1/2 tsp. Paprika
1 egg
2 tbsp. milk
6 large pork chops

Mix first 4 ingredients together in medium size bowl.
Fork beat egg and milk together in small bowl.
Dip chops into egg mixture and coat with crumbs. Arrange on greased baking pan. Bake uncovered in 350'F oven for about 1 1/4 hours until tender.
Serves 6