Pork Entrees

Homesteaders' Four-Bean Casserole            Dennis & Ruth Anne Lord

8 bacon slices

3-4 med onions cut into rings & separated

½-3/4 cup maple syrup or packed dark brown sugar

1 ½ tsp garlic powder

1 tsp dry mustard

¼ cup cider vinegar

1 (15 oz) can dark red kidney beans, drained

1 (15 oz) can lima beans, drained

1 (16 oz) can butter beans, drained

1 (16 oz) can baked beans, undrained

Cook bacon in a large skillet over medium-high heat until crisp.  Remove and drain on paper towels; crumble & set aside.  Add onions, syrup, garlic powder & dry mustard to pan drippings.  Reduce heat to medium & add vinegar slowly taking care because hot steam will rise. Cover & cook 20 minutes. Preheat oven to 350°.  Grease 3-qt casserole or 13x9" baking dish. Add beans to pan.  Stir in onion mixture & bacon; mix well.  Cover & bake 45 minutes. Remove from oven, uncover & let stand 20-25 minutes before serving.            Serves 12

Dorothy’s Sweet & Sour Pork                         Nancy Mack

(Recipe from missionaries to Thailand)

2 lb lean pork, boneless, cut into small chunks.

Marinade: Marinate the meat overnight:

3 Tbsp soy sauce            ½ tsp five-spice powder

1 tsp salt            2 tsp sesame oil

Dash of pepper             2 stalks of green onion, chopped fine

1 clove garlic, mashed            2 Tbsp rice wine vinegar

1 tsp grated ginger root (or ½ tsp dry)            ½ tsp accent

Prepare Batter:

1 egg

½ cup cornstarch

½ cup flour

A few drops water – enough to make a very thick batter

Mix with meat.

Deep fry at 350° for about 10 to 15 min.  Remove.

Sweet & Sour Sauce:

1 cup white vinegar            1 cup water with

1 cup sugar            8 tsp cornstarch mixed in the water

1 cup ketchup            1 tsp salt

Heat sauce until thickened. Serve meat over rice. Top with sweet & sour sauce.

Ham and Rice Bake                        Marlin & Sally Fjordbak

1 can cream of chicken soup.

1 cup (4 oz) shredded cheddar cheese

1 pkg frozen California blend vegetables, thawed

1 cup cooked rice

1 cup cubed fully cooked ham.

Preheat oven to 350°. In large saucepan, combine soup & ½ cup cheese. Cook & stir until cheese is melted. Stir in vegetables, rice & ham. Transfer to a 1 ½ qt baking dish. Sprinkle with remaining cheese. Bake uncovered for 25 to 30 min or until heated through.                         Serves 4

Crock-Pot Lasagna (from Ruth Faye Prescher)            Nancy Mack

1 (24 oz) cont cottage cheese            Layer in crock-pot:

1 jar spaghetti sauce            ½ sausage with onions

4 oz bag shredded mozzarella cheese            ½ cottage cheese

4 oz bag shredded cheddar or Colby cheese            ½ noodles

½ one lb box lasagna noodles            ½ sauce

1 lb sausage, browned (or hamburger)            ½ cheese.            Repeat.

½ lg onion, chopped, browned with sausage            Cook only 4-5 hr on high.

Ham & Cheese                        Gig’s & Rhonda Reich

½ ham, shaved            1 lb Velveeta cheese

1 stick butter            ½ cup evaporated milk

1^st cook the water out of the ham. Add the cheese, butter & evaporated milk. Heat in roaster / crock-pot. Serve hot in a bun.