SHREDDED HAM
Submitted by: Niki Comer
FRY:
2 TB BUTTER
1 ONION CHOPPED
1/2 CUP CELERY CHOPPED
SIMMER UNTIL SOFT
MIX IN A SEPERATE BOWL:
1/2 TSP PEPPER
2 TB WORCHESTER SAUCE
3/4 CUP WATER
2 TB BROWN SUGAR
1 TSP DRY MUSTARD
2 TB VINEGAR
1 CUP KETCHUP
2 TB LEMON JUICE
1/2 CUP TOMATO SOUP
5 LBS. HAM (TAKE IT TO THE DELI AND HAVE THEM CUT IT PAPER THIN)
PUT ALL INGREDIENTS & HAM IN CROCKPOT. MIX IT ALL TOGETHER.COOK 3-4 HOURS IN CROCKPOT ON LOW. SERVE ON ROLL OR HOGI BUN. MAKES A TON! GREAT FOR PARTIES!
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Sunday, July 15, 2007
"Cafe Rio" Crock Pot Pork
"Cafe Rio" Crock Pot Pork
Submitted by: Sharon Wilden
5 lbs pork roast
Add the following ingredients over roast in a crock-pot.
Two small cans tomato sauce
Two cans El Pato yellow cans
1 can El Pato green can
Garlic cloves
Cook in crock pot and shred and return to juices and let it cook on low for @ half an hour.
Submitted by: Sharon Wilden
5 lbs pork roast
Add the following ingredients over roast in a crock-pot.
Two small cans tomato sauce
Two cans El Pato yellow cans
1 can El Pato green can
Garlic cloves
Cook in crock pot and shred and return to juices and let it cook on low for @ half an hour.
Monday, June 18, 2007
Grilled Pork Chops with Melon
GRILLED PORK CHOPS WITH MELON
Submitted by: Mauri Streetman
INGREDIENTS:
1 Can (12 oz) frozen lemonade concentrate, thawed
1/2 Cup thin strips fresh basil leaves or 2 1/2 Tbl dried basil
1/2 Cup olive oil
4 rib pork chops, 1 inch thick (about 2 lbs)
1/4 honeydew melon, peeled and cut into 4 wedges
1/4 cantaloupe, peeled and cut into 4 wedges
Salt and pepper to taste
DIRECTIONS: 1. Prepare Basil Lemon Marinade in a big gallon ziplock (the 3 firstingredients). Reserve 3/4 Cup for brushing on pork and melon duringgrilling. Put pork chops in bag of marinade. Refrigerate, mixing aroundonce, at least 1 hour but no longer than 2 hours. 2. Heat coals or gas grill. Drain pork; discard marinade. Cover and grillpork 4-5 inches from medium heat 12 to 16 minutes turing once and brushingwith reserved marinade, until slightly pink when cut near bone. Add melonand cantaloupe wedges for last 3 to 4 minutes of grilling, turning andbrushing 2 to 3 times with reserved marinade, until hot. Sprinkle pork withsalt and pepper. Serve.
Submitted by: Mauri Streetman
INGREDIENTS:
1 Can (12 oz) frozen lemonade concentrate, thawed
1/2 Cup thin strips fresh basil leaves or 2 1/2 Tbl dried basil
1/2 Cup olive oil
4 rib pork chops, 1 inch thick (about 2 lbs)
1/4 honeydew melon, peeled and cut into 4 wedges
1/4 cantaloupe, peeled and cut into 4 wedges
Salt and pepper to taste
DIRECTIONS: 1. Prepare Basil Lemon Marinade in a big gallon ziplock (the 3 firstingredients). Reserve 3/4 Cup for brushing on pork and melon duringgrilling. Put pork chops in bag of marinade. Refrigerate, mixing aroundonce, at least 1 hour but no longer than 2 hours. 2. Heat coals or gas grill. Drain pork; discard marinade. Cover and grillpork 4-5 inches from medium heat 12 to 16 minutes turing once and brushingwith reserved marinade, until slightly pink when cut near bone. Add melonand cantaloupe wedges for last 3 to 4 minutes of grilling, turning andbrushing 2 to 3 times with reserved marinade, until hot. Sprinkle pork withsalt and pepper. Serve.
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