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‘Pork’ Category

  1. Master Meat Loaf

    January 3, 2012 by joe

    Master Meat Loaf – 48 servings

    Ingredients:

    • Campbell’s Tomato Soup 2 cans (3 lb 3 oz size)
    • ground beef 5 lbs (2.5 quarts)
    • ground pork shoulder, lean 4 lbs (2 quarts)
    • bread crumbs 1 lb (1 qt)
    • chopped parsley 1 cup
    • finely chopped onion 1 cup (6 oz)
    • eggs, beaten 8 medium (13 oz)
    • salt 2 tablespoons
    • black pepper 1 tablespoon
    • Worcestershire sause 1/4 cup (2 oz)
    • allspice 1 teaspoon

    procedures:

    1. Combine 1/2 can tomato soup with all the remaining ingredients except allspice. Beat at low mixer spped for approximately 1 minute.
    2. Shape into 4 loaves.
    3. Bake in a moderate oven (350 degrees f) for 1 hour or until internal temprature reaches 185 degrees f.
    4. Cool slightly; cut 12 slices to loaf.
    5. Meanwhile, heat together remaining soup and allspice. Pour hot sauce over meat loaf slices.

    Source: loose card in recipe box which attributes the recipe to Anne Marshall, Director Home Economics: Campbell Soup Company, Camden, NJ

    Category Beef, Main Dishes, Pork | Tags: | No Comments

  2. Kraut and Frankfurter Delight

    October 5, 2007 by joe

    (yield: 25)
    temp:  350 degrees f.
    time: 40 min.

    ingredients:
    4-1/2 qt. mashed, cooked potatoes
    1-6lb. 3oz. can sauerkraut
    1 t. salt
    1-1/2 tsp. pepper
    3 lbs. frankfurters

    procedure:
    1. line bottom and sides of greased utility pans with potatoes.
    2. combine undrained kraut, salt, pepper, oregano and mustard, mix well, turn kraut mixture into utility pans.
    3. top with frankfurters.
    4. bake in a moderate oven (350 degrees f) 40 minutes.

    note: the procedures call for two ingredients not in the ingredient list, oregano and mustard. for this quantity of sauerkraut, we recommend about 1/4-1/2 cup prepared yellow or brown mustard and 2 t. oregano.

    Source: KJFSC

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  3. Kraut and Pork Chops

    October 5, 2007 by joe

    (yield: 25)
    temp: 350 degrees f.
    time: 1 hour

    ingredients:
    25 pork chops
    to taste salt
    to taste pepper
    1/3 c. fat
    1 6lb. 3oz. can sauerkraut

    procedure:
    1 season pork chops with salt and pepper.
    2. melt fat over medium heat, add chops and cook until browned on both sides.
    3. turn undrained kraut into utility pans,  top with pork chops.
    4.  cover and bake in moderate oven (350 degrees f.) 1 hour or until chops are tender.

    Source: KJFSC

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  4. Baked Sausage Cakes with Apples

    October 5, 2007 by joe

    (yield:   25)
    1 patties each, 5.1 oz.

    5 lbs. or 15 apples, cooking
    1-1/2 c. sugar, brown
    7 lbs. 8 oz. pork, sausage

    procedure:
    1. pare and slice apples, place in baking pan.
    2. sprinkle sugar over apples
    3. cook sausage cakes in a covered skillet. drain off grease.
    4. place sausage patties on top of sliced apples and bake in moderate oven (350 degrees f.) for 30 minutes or until done.

    Source: KJFSC

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  5. Glazed Ham Balls

    October 3, 2007 by joe

    (yield: 25)
    1 ham ball ea. 5,9 oz.
    temp: 350 degrees f.
    time: 1 hr., 15 min.

    2 lb. 8 oz. ground ham
    3 lb. ground pork
    5 c. oats, rolled, uncooked
    5 eggs, beaten
    9 oz. milk, evaporated
    1 qt. + 1/2 c.  water (for milk)
    8 oz. brown sugar
    1/2 c. flour, wheat, sifted
    2-1/4 tsp. dry mustard
    2-1/2 c. fruit juice or water
    1/3 c. + 2 t. vinegar
    1-1/8 tsp. whole cloves
    1 c. syrup

    procedure:
    1. combine ham, pork, rolled oats, eggs, and milk. mix until thoroughly blended.
    2. shape into small balls and place in baking pans.
    3. bake in a slow oven (350 degrees f) for 1 hour. drain off the drippings.
    4. combine the remaining ingredients and cook on top of the stove until slightly thickened, pour over ham balls and  continue baking for 15 minutes.

    Source: KJFSC

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  6. Polenta with Sausage

    September 3, 2007 by joe

    servings: 24

    Ingredients:
    Polenta:
    1/2 gallon milk
    6 cups water
    1 tbsp sugar
    2 tsp salt
    4 cups cornmeal
    1 cup grated parmesan cheese

    topping:
    3 lbs sweet or hot italian sausage
    1 cup grated parmesan cheese
    6 cups tomato sauce
    2 lbs mozzarella cheese

    Procedures:
    1) combine milk, sugar and salt in heavy saucepan. Bring to a simmer. Mix the cornmeal with the water, then slowly add to the saucepan, stirring. Lower heat and stir constantly until mixture has thickened and leaves the sides of the pan.
    2) add the grated parmesan cheese and mix well, turn into 4 greased 7×11 baking dishes or the equivalent in larger dishes
    3) Sautee the sausages (optionally add chopepd green pepper/and or onion). You may prefer to use whole sausages, or chopped into little sausage balls. Drain if necessary. Add a dash of red wine.
    4) sprinkle half of (topping) parmesan cheese over polenta.
    5) Add a layer of sausage. Then spoon the tomato sauce over the sausages for another layer. Cover the tomato layer with the remaining parmesan cheese, then cover over all with a layer of grated or sliced mozzarella cheese.
    6) Bake at 375 degrees until bubbling (about 30 minutes). Place under broiler (or change oven to broiler setting) and broil until browned, about 3 minutes. Remove from oven, let stand for 10 minutes before serving.

    Source: WQED Pittsburg: WQED Cooks

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  7. Ham Loaf

    April 16, 2007 by joe

    servings 25
    time 2 hours
    temp 350 degrees (f)

    2 1/2 lbs. ham
    2 1/2 lbs. pork
    4 eggs
    1 1/4 cup milk
    1/2 tsp. pepper
    2 tsp. salt
    2 cups bread crumbs
    1 cup raw rolled oatmeal

    procedures:
    1. mix all ingredients (original recipe does not say so, but i assume ground pork and chopped ham)
    2. shape into loaves
    3. place in roasting pans
    4. baste with mustard sauce

    mustard sauce
    1 1/2 cup brown sugar
    1/2 cup vinegar
    1 tbsp. mustard, dry
    1/3 cup water

    mix together

    Source KJFSC

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  8. Johnny Marzetti

    March 14, 2007 by joe

    (YIELD: 25 servings)
    TEMP: 350 DEGREES
    TIME: 1 HOUR, 5 MIN.

    3 lbs. pork shoulder
    1 lbs. beef
    3/4 c. oil
    3/4 qt. celery
    1 c. onions, chopped
    1 green pepper
    1 qt. tomato puree
    1 c. water
    1 tbsp. salt
    1 1/2 lbs. fine noodles
    1/4 lb. process cheese, grated

    procedures
    1. brown pork and beef cubes in oil.
    2. add celery, onion green pepper, tomato puree, hot water and salt,
    3. cook covered 45 minutes until meat is tender.
    4. cook noodles in boiling salted water.
    5. mix drained noodles with cooked ingredients, spread in greased casserole pans, sprinkle with grated cheese.
    6. bake at 350 degrees for 20 minutes.

    source KJFSC

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  9. Barbecued Meat Loaf

    March 14, 2007 by joe

     

    TEMP: 350 DEGREES
    TIME: 1 Hour

    4 oz. onion soup base
    1c. hot water
    1-1/2 pt. bar-b-q sauce
    1/2 lb. stale bread
    3 lb. ground beef, chunk
    1-1/2 lb. ground pork, lean
    3 eggs
    1/2 c. chopped parsley
    procedure:
    1. dissolve soup base in water, add 3/4 of bar-b-q sauce.
    2. moisten bread with part of sauce mixture.  mix in well meat, eggs, parsley, and remaining sauce mixture.  press into 2 greased 9×5 inch loaf pans.
    3. pour remaining sauce over loaves,
    4. bake at 350 degrees for 1 hour.  cut each loaf into 16 slices.

    source KJFSC

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