** 'Mary's Tea Room' Pork Entrées **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

EASY SWEET SOUR SPARERIBS

Posted by: Atchan - Posted on: 11/1/2006

Judi says, "Enjoy..."

EASY SWEET SOUR SPARERIBS

3 lb.. spareribs, or boneless pork (I use the one from Costco)
3/4 Cup Brown Sugar
1/4 Cup Soy Sauce
1/2 Cup Vinegar
4 Cloves Garlic
1" Piece of Fresh Ginger
Cornstarch mixed with water to form paste

Put the sugar, soy sauce, vinegar, garlic and ginger in a pot and bring to a boil.
Add the spareribs.
Simmer until tender, about 1 hour.
Thicken with cornstarch paste.
Pineapple chunks can be added at the last 1/2 hour of cooking.

HOMEMADE HOT DOG CHILI

Posted by: CHEFCAROL - Posted on: 4/3/2007

Carole says, "Hey y'all, Chili fries were so good. I am posting below my recipe. I got it off the board a long time ago and that was before I was coping who posted what recipe. It says to soak the meat in water. I thought this was so strange but I did it like it said and it makes the meat break up so much better to have smaller pieces in the chili. It is so easy."

HOMEMADE HOT DOG CHILI

Soak 1 pound of ground beef in enough water to cover in large bowl in fridge. Take out and brown with 1 large onion, chopped. Drain, and add the following.

4 Tbsp. yellow mustard
3 tsp. Brown sugar
1 tsp. Apple cider vinegar
2 tsp. Chili powder
1 cup catsup
salt to taste

Add enough hot water to make a thick mix. Stir until smooth. Cook slowly for one hour until thickened.

KIELBASA, CABBAGE & POTATOES

Posted by: Omatje_Calif - Posted on: 10/4/2007

Susan says, "Here is the cabbage dish I am cooking in the crock-pot. Enjoy it smells so yummy already!!!"

KIELBASA, CABBAGE & POTATOES

1 1/2 lb. cabbage (shredded)
2 medium onions (chopped)
3 medium potatoes, (peeled and cubed)
1 red bell pepper, (chopped)
2 garlic cloves, (minced)
2/3 cup dry wine (you can put in chicken broth)
1 1/2 lb. kielbasa, (cut in 1 1/2 inch links)
28 oz. can cut up tomato's with juice
1 TBSP. Dijon mustard (I put in a little later)
3/4 tsp. caraway seeds (I put in some dill spices)
1/2 tsp. pepper
3/4 tsp. salt

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 7-8 hours, or until cabbage is tender. (I cook it today 4-5 hours on High)

LASAGNA

Posted by: marymitten - Posted on: 4/9/2007

Mary says, "Elza - Thank you for the lasagna recipe. Mine originated from a lack of cheese and a bit of laziness."

Lasagna

First of all I use the no boil noodles.

Sauce:
Prego Traditional mixed with
ground meat
Italian sausage [removed from the casing]
2 tiny cans of Great American Mushroom Steak sauce.

Cheese mixture:
1 egg
a small carton of cottage cheese
1/2 C of Ricotta
shredded mozzarella
a cubed bar of cream cheese

Mary adds: When I don't have the egg I leave it out and the result is more soupy but none the less good. Sometimes I add sliced black olives or a layer of defrosted and drained spinach but not always. The cream cheese really gives it something special.

LASAGNA ROLLS

Posted by: Omatje_Calif - Posted on: 12/21/2006

LASAGNA ROLLS

Bechamel Sauce:
2 tbsp butter
2 tbsp flour
1 1/4 cups whole milk
coarse salt & ground black pepper to taste
Freshly ground nutmeg to taste

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 pound ground Italian sausage, browned and drained
1 cup plus extra couple of handfuls of grated Parmesan
1 large egg, beaten to blend
small handful of chopped Italian Parsley
freshly ground black pepper & coarse salt to taste
A couple of glugs of olive oil (yes, glugs is a technical term!)
12 uncooked lasagna noodles
1 1/2 cups marinara sauce
3/4 cup shredded mozzarella

Preheat the oven to 450 degrees F and butter a 13×9x2 baking pan/dish.

To make the bechamel sauce:
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for a few minutes until you can smell a nice nutty aroma. Whisk in the milk all at once. Increase the heat and simmer until it is thick and smooth (this doesn’t take long). Add salt, pepper and nutmeg to taste. Pour the bechamel sauce into the baking dish.

Now, start the actual lasagna…

Start water boiling in a large, wide pan. Once boiling add salt and a couple of glugs of olive oil. Boil the noodles until they are al dente (I do four at a time, which works out nicely). Mix ricotta, the already cooked Italian sausage, 1 cup Parmesan, egg, salt, and pepper together. Put enough of the filling mixture on each noodle to cover it, and roll up the noodle, placing the seam side down in the pan. Once all rolled, pour the marinara sauce over the rolls and then cover with the shredded mozzarella cheese and a couple of handfuls of grated Parmesan cheese. Cover tightly with foil and bake in the oven for about 20 minutes (the sauce will bubble when it is ready). Uncover and bake another 15 minutes (the cheese will get nice and brown).

PORK CHOP CASSEROLE

Posted by: Karen_MI - Posted on: 9/18/2007

PORK CHOP CASSEROLE

6 Pork Chops
1 bag frozen hash brown potatoes
1 can(s) cream of mushroom soup
1/2 C. sour cream
1 bag 2-Cup grated cheese (mild cheddar)
1 dash salt
1 dash pepper
1 can Frenches® dried onion

Brown pork chops in skillet. Mix together sour cream, mushroom soup and cheese (save a cup of cheese), dash of pepper & salt, cover with aluminum foil and bake for an hour in a 350 degree oven 5 minutes uncover and sprinkle dry Frenches® onion and cheese bake for 5 minutes until cheese is melted.

Serves 6

SPAGHETTI ALLA CARBONARA

Posted by: apronstrings - Posted on: 5/2/200

Lisa says, "The story goes that at the end of WWII the American soldiers gave their leftover rations of eggs and bacon to the poor local Italian villagers. Those resourceful Italians came up with this dish."

SPAGHETTI ALLA CARBONARA

4 large eggs
fresh parmesan to taste
1-2 T half & half or cream (opt)
3 cloves garlic, smashed
1 lb. bacon, sliced into matchsticks
1 lb. pasta (I use Barilla)

In a small bowl, lightly beat the eggs. Stir in parmesan cream if using and salt (not too much if your bacon is salty) and fresh pepper to taste. Set aside.
In a large pan, cook bacon and garlic until bacon is crispy and garlic is golden. Drain excess grease and remove garlic chunks.
Bring a large pot of salted water to boil and cook pasta al dente. Drain pasta. Now you have to work kinda quick-like. As soon as you have drained the pasta and while it is still piping hot, throw it in the pan with the bacon. Immediately pour the egg mixture over the hot pasta and toss until the egg cooks onto the pasta strands.

Lisa's Notes: I make ours for four people. If I had company I would use more eggs. Also, this is one that's hard to screw up...I've added fresh chopped parsley right before serving and/or sun-dried tomatoes. Sometimes I add the half & half or cream, sometimes I leave it out. Great with crusty bread and a tossed salad.

TOAD IN THE HOLE

Posted by: scc - Posted on: 10/31/2006

TOAD IN THE HOLE

1 lb. Sausages (We sell an assortment)

Yorkshire pudding mix

Heat 1/2 oz oil in a pudding pan or shallow roasting pan. Heat till sizzling add cold Yorkshire pudding mix. Arrange sausages in rows in pan. Cook in hot oven (425 degrees) for about 3/4 hour. Serve with mashed potatoes and veggies.

Milwaukee Pork Chops
6-8 pork chops
1 onion-chopped
1 c. ketchup
1 can beer
3/4 c. brown sugar

Brown pork chops in skillet with onion and seasons,garlic powder,salt and pepper to taste. Place into a roaster. Mix together in a sauce pan:beer, ketchup and brown sugar. Heat until sugar is dissolved. Pour over pork chops. Bake@350 for 1 hour until tender...ENJOY

This recipe has been in our family for some time 1970's. My mother got it from a woman she worked with.We make mashed potatoes and pour some of the sauce on the potatoes...(^_^)Karen

SOUTHERN SMOTHERED PORK CHOPS

Posted by: CHEFCAROL - Posted on: 11/11/2007
Originally Posted by: Krrispy

Carole says, "Good evening friends, Hope everything is going good for all of you today. We have just finished lunch and I found a great recipe over on recipes that is really good. This is so easy and good. It was posted by Krrispy. Here is the recipe:

SOUTHERN SMOTHERED PORK CHOPS

3 tbsp flour- divided
seasoned salt
1/2 tsp pepper
6 pork chops
3 tbsp butter
2 tbsp vegetable oil
2 medium onions, sliced thin
1 1/2 cup hot chicken broth
1/2 lb. fresh mushrooms, sliced

Preheat oven to 350°.
Mix salt, pepper, 2 tbsp flour together. Dredge chops in seasoned flour.
In a skillet, melt butter and oil together and brown chops on both sides. Put chops in a 9x13 pan. In same skillet, brown onion and mushrooms until soft. Add 1 tbsp flour and stir thoroughly. Continue stirring and add hot broth. Cook stirring 3-5 minutes until thickened.
Pour sauce over the chops, cover tightly with foil.
Bake 20 minutes, remove foil then bake uncovered another 20 minutes.

GERMAN PORK CHOPS

Posted by: Omatje_Calif  - Posted on: 1/1/2008

Susan says, "We made some pork chops with sauerkraut for dinner last night and they turned out so delicious. I searched for the best German recipe, we never had this with all the sweets on it but must say this is a keeper...... I did not make it in the foil packets but in a 9 by 13 pan and covered it with foil. It was only 4.2 W W points. Like to share it."

 
GERMAN PORK CHOPS

2 (14-ounce) cans sauerkraut, drained and rinsed
2 teaspoons caraway seeds
4 pork loin chops (1/2-inch thick)
Pepper to taste
2 cooking apples, peeled, cored, and sliced
2 tablespoons raisins
4 teaspoons firmly packed brown sugar
4 tablespoons apple juice or water

Preheat oven to 375°F . Grease shiny side of four sheets of heavy-duty aluminum foil. Place sauerkraut into a colander; press out excess liquid.

Place 1/4 of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple juice or water.

To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends; seal tightly. Place packets onto a baking sheet and bake 1 hour or until thoroughly cooked; remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates.

Makes 4 servings. 

Pepsi Pork Roast

3-4 lb. pork roast

1 envelope dry onion soup mix

1 can cream of mushroom soup

1 can regular (not diet) pepsi

 

Put roast in crockpot ..pouring the mushroom soup over. Sprinkle on the dry onion soup mix. Pour over the can of Pepsi.

Cook on low 6-8 hours. Pepsi tenderizes meat and makes the gravy a nice dark color.

 

 Woo Hoo! Thanks for sharing a recipe, mazzie! It sounds great!!

 

NOTE: Though this is a Chicken recipe, it is in THIS thread because Ms Carole, who posted this in the Chat Thread, used PORK in place of the chicken!!

HONEY-MUSTARD CHICKEN

Posted by: CHEFCAROL  - Posted on: 1/16/2008
Originally Posted by: Maddymoo

Carole says, "What has anyone been cooking good lately? We are getting slim on new recipes.  I made the following recipe.  It is Honey mustard Chicken.  I did not have chicken, but I did have pork chops.  It was real good. Family said it was a keeper.  It was posted by Maddymoo, on the main board."

 HONEY-MUSTARD CHICKEN 
Posted by maddymoo

4 boneless, skinless chicken breast halves (1 to 1 1/2 pounds total), pounded slightly
1 cup mayonnaise
1/4 cup honey
1 tablespoon Dijon-style mustard
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper

Preheat the oven to 425 degrees F. Place the chicken breasts on a 10" x 15" rimmed cookie sheet that has been coated with nonstick cooking spray. In a small bowl, combine the remaining ingredients; mix well. Spread the mixture evenly over the chicken breasts. Bake for 12 to 15 minutes, or until the topping is golden and no pink remains in the chicken.