Saturday~Pennsylvania Dutch Pork Maws

Ingredients


1 large pig's stomach, well cleaned of all fat

1 pound fresh link sausage, cut into 1/2-inch slices

1 pound smoked linked sausage, cut into 1/2-inch slices

6-8 medium potatoes, peeled and cut into 1/2-inch cubes

2 medium onions, coarsely chopped

2 tablespoons fresh parsley, chopped

Salt and pepper to taste (go easy on salt depending on sausage)

3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a slurry (to thicken the gravy)

Similar and Related Recipes



Stuffed Pig's Stomach, Italian-Style?



Stuffed Cabbage Rolls



Schnitz und Knepp (Ham and Apples with Dumplings)



Cabbage, Smoked Sausage and Potato Stew



Additional Pork, Ham and Sausage Recipes



Additional Pennsylvania Dutch Recipes



Preheat oven to 350° F. Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew the small opened end of the stomach with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition. The stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing has been placed inside, close open end with twine.



Place stuffed stomach in a shallow roasting pan. Roast until potatoes are tender (check by inserting a thin sharp knife into middle of stomach), about 2 hours, basting about every 20 minutes with water or pan juices.



Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place the roasting pan on a burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens. To serve, slice stomach into 1 inch thick slices. Pass gravy separately.

http://teriskitchen.com/padutch/pigstom.html

Strawberry Glazed Pork Chops with Quinoa Pilaf with Pine Nuts

MONDAY
Strawberry Glazed Pork Chops 
Servings 4
Ingredients
Strawberry preserves 1/2 C.
Red wine vinegar. 3T.
Canola or olive oil 1/4 C
Lemon juice 1t
Pork loin chops 4
Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.

Freezing Directions:
Seal, label, and freeze.

Serving Directions:
Thaw pork chops in the refrigerator overnight.

To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.


Quinoa Pilaf with Pine Nuts
2007 Ellie Krieger, All Rights Reserved
From FoodNetwork

Prep Time:5 minInactive Prep Time: -- Cook Time:20 min
Level:
--
Serves:
6 servings, serving size 3/4 cup

Directions
2 cups low-sodium chicken broth

Ingredients
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Serve with steamed cauliflower

Pork with Strawberry Herb Sauce with buttered noodles and steamed veggies

TUESDAY
Pork with Strawberry-Herb Sauce
Contributed by Grace Parisi
TOTAL TIME: 25 MIN SERVINGS: 4
Luscious herb-scented pork gets a subtle sweetness from jam. Slicing the pork into medallions makes it cook especially fast.Plus: More Pork Recipes and Tips
ACTIVE: TOTAL TIME: 25 MIN SERVINGS: 4
FASTSTAFF-FAVORITE
INGREDIENTS
1 tablespoon extra-virgin olive oil
Two 3/4-pound pork tenderloins, each cut crosswise into 4 pieces and pounded 1 inch thick
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 shallot, minced
3/4 cup chicken stock or low-sodium broth
2 tablespoons strawberry jam or preserves
Scant 1 teaspoon chopped thyme
1 teaspoon Dijon mustard
DIRECTIONS
In a large skillet, heat the oil. Season the pork with salt and pepper; cook over high heat, turning once, until browned and just cooked through; transfer to a plate and cover loosely with foil.
Melt 1 tablespoon of the butter in the skillet. Add the shallot and cook over moderate heat, stirring, until softened. Add the stock, jam and thyme; cook over high heat, stirring until thickened. Whisk in the mustard. Reduce the heat to low and whisk in the remaining butter. Season with salt and pepper. Return the pork and any juices to the skillet; turn to coat then serve.

Creole Pork Chops

WEDNESDAY
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4


"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 celery stalk, chopped

1 onion, chopped
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt

Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender

Serve with sauteed green beans and rice

I'm going to modify this somewhat. I'll fry up the pork chops the night before after coming home from the gym. Put them in the fridge and then the next morning I'll put everything together in the crockpot.

Pinto Beans and Ham Hocks with sauteed kale

SATURDAY
Pinto Beans And Ham Hocks
A basic southern-style pinto bean recipe, cooked in the slow cooker.
Ingredients:

2 cups dried pinto beans, soaked overnight
2 smoked ham hocks
1 bay leaf
water
Preparation:

Place beans and ham hocks in Crock Pot with bay leaf. Cover with water. Cook 6 to 8 hours on high. No need to season because ham hocks give dish flavor.
Serve with rice

We're going to have sauteed kale. Kale is such a great super food!!! We love it just sauteed with a bit of olive oil, a sliced of chopped up bacon. Just let the kale wilt and serve hot!

Crock Pot Scalloped Potatoes and Ham

THURSDAY
Crock Pot Scalloped Potatoes and Ham
By jenjill on February 10, 2004
Servings:6-8
Ingredients:
1 -2 cup cooked ham, cubed
8 -10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 cup cheddar cheese, shredded
10 ounces cream of mushroom soup

Directions:Prep Time: 10 minsTotal Time: 6 1/4 hrs
1.Layer half of the ham, potatoes, onions and cheese in crock pot.
2.Repeat layers.
3.Spread undiluted soup over the top.
4.Cover and cook on low 6 to 8 hours.
5.Adjust amounts to fit the size of your crock pot.

Ham & Pineapple melts

TUESDAY

Ham and Pineapple Melts
(makes 2 servings)
Recipe can be found at Closet Cooking
Ingredients:
2 whole wheat english muffins (cut in half and lightly toasted)
4 teaspoons honey dijon mustard
4 slices ham
4 slices pineapple
4 slices cheddar cheese
4 small splashes Worcestershire sauce

Directions:
1. Spread the mustard on the english muffin and top with the ham, pineapple, cheese and top with a small splash of Worcestershire sauce.
2. Broil until the cheese is melted and golden brown, about 2-4 minutes.

We're going to have this with homefries and corn on the cob

Pork Chops with Sour Cream Dill Sauce & Spaetzle

WEDNESDAY
Pork Chops with Sour Cream Dill Sauce

3 tablespoons vegetable oil
4 large sirloin pork chops
1/3 cup plus 1 tablespoon whole wheat flour
1/2 cup chopped onion
2 teaspoons paprika
1 small garlic clove, crushed
3/4 cup, or more canned low salt chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seeds
1 cup sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dried dill

Heat vegetable oil in large skillet over medium high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet.

Add onion to skillet and saute until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet.

Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.

Whisk 1 cup sour cream, dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes, do not boil. Transfer pork chops to platter. Spoon sauce over and serve.

4 Servings.

Serve with spaetzle and brussel sprouts

Grilled Ribs with homemade macaroni and cheese & corn on the cob

THURSDAY

Grilled ribs with homemade macaroni and cheese and corn on the cob.

Barbecue Sauce Recipe No.2

Oil
2 cloves garlic crushed
60ml / 2oz tomato ketchup
3 tablespoons honey
1 tablespoon muscovado sugar
1 tablespoon dry sherry
1 tablespoon chili sauce
2 tablespoons soy sauce
1 tablespoon wine vinegar
1/4 teaspoon Chinese five spice
Method:-

Simply mix together and brush on ribs.

Apple glazed Pork roast with baked acorn squash and buttered noodles

SATURDAY

Apple Glazed Pork Roast
CDKitchen http://www.cdkitchen.com
Serves/Makes: 6
Difficulty Level: 3
Ready In: > 2 hrs

Ingredients:
1 Roasting Pan With Roasting Rack
5 pounds shoulder roast
5 cloves fresh garlic, crushed, peeled
1/4 teaspoon black pepper
2 teaspoons salt
1/4 cup Dark Brown Sugar, packed firm
1 or more cups apple juice or apple cider
1/4 cup apple cider vinegar or wine of choice
2 cups water
1/2 cup honey
1/2 teaspoon cinnamon
8 apples of choice, cored and washed

Directions:
Preheat Oven to 450 Degrees F.

Find places in the roast and insert the garlic cloves. Rub roast all over with the salt, pepper, brown sugar and mustard mixture. Place roast fat side up on rack in roasting pan in oven that has been preheated to 450 Degrees F. Allow to roast for 20 to 25 minutes at high heat. Reduce heat to 350 Degrees F.. Combine apple juice or apple cider with vinegar and water. Place in pan with roast. Baste roast often and allow to cook several hours until nearing the temperature for RARE pork. (Use meat thermometer). Add apples to pan. Baste apples and roast. Combine honey with cinnamon. Drizzle honey over apples. Baste often until roast and apples are done. Remove to serving platter. Let rest. Slice and serve.

Serving this with a roasted acorn squash and buttered noodles.

Acorn squash are really simple and easy. Just simply cut the squash in half, place a few small tabs of butter inside after removing all seeds, then dust with cinnamon, cloves, and brown sugar.

Slow Cooker Pork chops

SUNDAY
Slow Cooker Pork Chops II
Prep Time: 10 Minutes
Cook Time: 4 Hours Ready In: 4 Hours 10 Minutes
Servings: 4


"A wonderful way to cook pork it's extremely tasty and tender. With a mixture of spices and garlic it's terrific. And it is extremely EASY."
Ingredients:
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder 1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste

Directions:
1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Serve with corn on the cob and rice.

Souvlaki, Tzatziki and Fassolakia Freska me domata

WEDNESDAY

Greek Souvlaki Recipe
Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.

Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.



Fassolakia Freska me Domata
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients: 2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water sea salt
fresh ground pepper

Preparation: Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans. In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Grilled Pork Chops; Creole Okra and Tomatoes with homemade mac and cheese.

FRIDAY
Grilled Barbecue Pork chops
We're simply going to marinate these in a bit of barbecue sauce and then slap them on the grill till done.

Creole Okra And Tomatoes
1/2 c Pareve margarine
1 Lge. onion, minced
1/2 Bell pepper, diced
1 qt Sliced okra
4 Fresh tomatoes, coarse chop.
Salt and pepper to taste

Melt margarine in large skillet or heavy pot; add onion and saute over medium heat until transparent. Add belll pepper, okra, and tomatoes and season to taste. Lower heat, cover, and simmer 20 min. Stir occasionally.

Macaroni and cheese
I'm making this homemade! I am just hoping my son finally eats it! My son must be one of the very few children who DO NOT like mac and cheese.
I simply make some macaroni, drain it. Then layer it in a greased casserole dish. Macaroni and velveeta. Bake until bubbly. Sometimes I top it with parmesan, sometimes I mix other kinds of cheese with the velveeta.

Pork Chop Creole with Rice

WEDNESDAY
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4


"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 onion, chopped
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt

Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender

Serve with sauteed green beans and rice

Pork Schnitzel with pasta and asparagus

SUNDAY
PORK SCHNITZEL
□ 6 pork chops
□ 1/4 c. flour
□ Salt and pepper
□ 3/4 c. sour cream
□ 1 tbsp. dill seed
□ 3 tbsp. butter
□ Bread crumbs
□ 3 tbsp. milk
□ 1 can chicken broth
□ 1 egg

Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from pan. Mix sour cream, dill seed, broth and remaining flour mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.

Serve with buttered noodles and asparagus

Italian Style Pork Tenderloin with Tuscan Green Bean Salad

MONDAY
Italian-Style Pork Tenderloin
Servings: 4


"Stuff a juicy pork tenderloin with a heady compound of mustard, garlic and olives, then let it marinate overnight. Grill it or oven-roast it with mushrooms, onion and red peppers."
Ingredients:
3 1/2 pounds pork tenderloin
2 cloves garlic, minced
15 oil-cured black olives, pitted
1 teaspoon prepared mustard
salt and pepper to taste 1 red bell pepper, halved and deseeded
4 fresh mushrooms
1 onion, thinly sliced
1 tablespoon browning sauce

Directions:
1. Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours.
2. To Grill: Prepare grill for high heat.
3. Using a generous amount of heavy duty foil, lay the slice red pepper on the bottom. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Seal the foil making a little tent on top.
4. Grill the roast for about 30 minutes or until it has reached an internal temperature of 160 degrees F (70 degrees C). Let sit for 10 minutes before carving.
5. To Bake: Preheat oven to 375 degrees F (190 degrees C).
6. Lay the slice red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until and internal temperature of 160 degrees F (70 degrees C) is reached. Let sit for 10 minutes before carving

Green Bean Salad
Last time we made this we absolutely loved it so we most definitely had to try it again!
Ingredients
•3 Tbs. red wine vinegar
•3 Tbs. grated Parmesan cheese
•2 tsp. Dijon mustard
•2 cloves minced fresh garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•3 Tbs. olive oil
•2 lbs. fresh green beans, ends trimmed
•1 1/2 C. grape tomatoes, cut in half lengthwise
•1 C. thinly sliced red onion
•1/2 C. toasted walnuts, chopped
Directions

Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.

Serve with pasta

Shake and bake pork chops

WEDNESDAY
Shake and bake pork chops
(uh duh, follow the directions on the box, a 14 year old could make this one, or I would hope anyways!)


Dad's Pan-Fried Green Beans
From http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=100800&origin=detail&servings=6
Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 20 Minutes
Servings: 6


"Once upon a time, Dad received a similar recipe with a bundle of fresh green beans. He made the recipe once and then lost the card. After many attempts to recreate that flavor, he declares that this, his own recipe, is even better!"
Ingredients:
1 pound fresh green beans, trimmed
3 tablespoons light soy sauce
1 tablespoon balsamic vinegar 1 teaspoon white sugar
2 tablespoons sesame oil
2 teaspoons minced garlic

Directions:
1. Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
2. In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
3. Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them


Serve with buttered noodles

Paprika Pork Tenderloin with

TUESDAY
Paprika Pork Tenderloin
Ingredients:
1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/2 pound pork tenderloin, coarsely chopped
1/2 teaspoon chili powder
2 cloves garlic, minced
1 1/2 teaspoons paprika, sweet Hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
1 tablespoon tomato paste
1 red bell pepper, chopped
1/2 cup sour cream or plain yogurt
salt and pepper, to taste
Preparation:
In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil. Add the pork and saute until browned. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom. Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes. Stir in chicken broth a little at a time; mix well. Stir in tomatoes, tomato paste, and red pepper. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir occasionally.
Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt. Remove pork mixture from heat and add yogurt mixture; stir gently to combine. Season to taste with the salt and pepper and heat through. Do not boil. Serve with hot cooked rice or noodles.

Serves 4.

This is going to be a much shorter, easier recipe for us. We'll be using up leftover pork from Sunday night so I'll be reducing cook time quite a bit.



Squash Casserole Recipe
Ingredients:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.


I have some leftover Townhouse Crackers that for some odd reason we purchased some time ago so I'll be using those up in lieu of the saltines. I'll post later how it turned out.

Simple savory pork roast with roasted potatoes and steamed asparagus

SUNDAY
Simple Savory Pork Roast
Submitted By: Marianne Campbell on http://allrecipes.com
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 6
"Pork loin roast is coated with a simple rosemary-based herb mixture, and roasted to perfection."
Ingredients:
1 1/2 tablespoons fresh rosemary
2 teaspoons garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black
pepper
3 pounds boneless pork loin roast
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
3. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C).

Serve with roasted potatoes and steamed asparagus

Pork Adobe with Ginisang Munggo and steamed rice

THURSDAY
Pork Adobo
INGREDIENTS:
•2 lbs pork, cubed
•1/3 cup vinegar
•2 tablespoons soy sauce
•3 cloves garlic, crushed
•5 peppercorns
•1 bay leaf
•1 tablespoon sugar
•2 teaspoon cornstarch
•salt and pepper for seasoning
DIRECTIONS:

1.Season pork with some salt and pepper and place in the slow cooker or crockpot.
2.Combine vinegar through cornstarch. 3.Pour and rub over pork. Marinate overnight.4.Cook on low for 8 to 10 hours or on high for 4 to 5 hours.5.Serve Pork Adobo with steamed rice.

GINISANG MUNGGO
■1 cup munggo, washed (mung beans)
■1/4 kilo pork belly, cut into small pieces
■5 cups water
■1 head garlic, minced
■1 small onion, minced
■4 pieces tomatoes, sliced
■1 cup malunggay leaves
■1 Knorr pork cube
■1/2 teaspoon black pepper
■2 tablespoon cooking oil
PROCEDURE :

1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with pepper and add the malunggay leaves.

Unfortunately I don't know if any of the stores in our area have malunggay leaves but I'll give it a shot. We do have an asian store nearby that does carry things like mung beans and such.