Nancy’s French-Canadian Lamb Stew
1 lb lamb stew beef (can sub leftover pork roast, cubed)
Montreal steak seasoning (can sub. Mrs. Dash Table Blend)
1 small package peeled whole baby carrots
6 to 8 whole baby potatoes, peeled
1 sweet onion, coarsely chopped
2 cans beef broth (add a little more if needed, or use water)
2 bay leaves
1 TBLS Worcestershire sauce
4 TBLS flour
3 TBLS water (may add more if needed)
Generously sprinkle meat with steak seasoning. Place meat in the bottom of a slow cooker. Arrange vegetables on top. In a bowl, combine broth with bay leaves and Worcestershire, blending well. Pour over meat and vegetables.
Set heat to low and cook for 8 to 10 hours. 10 minutes before serving, Combine flour and water to form a smooth paste. Gradually stir into stew to thicken. Before serving, remove bay leaves. Serves 3 to 4.
Nancy’s Taste O’ Kent Stew
1 lb lamb stew meat, cubed–or, if on a budget, substitute neck bones.
½ tsp each, salt and pepper (can sub. Mrs. Dash or other salt substitute)
¼ cup olive oil (can sub. veg. oil in a pinch)
3 cups water
3 large carrots, cut into 1 to 2-inch lengths
1 medium to large turnip, cut into eighths
¼ stalk celery, peeled and sliced
1/2 cup leeks, sliced into ¼ to ½-inch lengths
2 large yellow potatoes, cubed large (skin on)
4-5 small sprigs of fresh dill
2 cups tomato catsup
1 Tbls Worcestershire sauce
½ tsp curry powder
Wash vegetables, remove top and bottoms from carrots and turnips before slicing. Heat oil in a skillet. Season meat with equal amounts of salt and pepper and brown in hot oil–(Skip this step if using neck bones). Place meat in the bottom of a slow cooker, putting potatoes, carrots, celery and turnips on top. Add water. In a bowl, stir together remaining ingredients. Pour over meat and vegetables. Cook on high setting for 5 to 6 hours, or low setting for 8 to 10 hours.Important: If using neck bones, separate bones from meat, and discard bones, before serving. Excellent with a loaf of crusty bread. Serves 3 to 4.
Boston Lamb Chops
4 lamb chops, ½ inch thick
½ tsp each, salt & pepper
2 to 3 TBLS vegetable oil
1 ½ cups tomato juice
½ tsp lemon juice
1 bay leaf
¼ cup green pepper, diced
¼ cup yellow onion, diced
Season chops with salt and pepper. Heat oil in skillet and brown chops. In a bowl, combine remaining ingredients. Add remaining ingredients to skillet, and simmer, covered, over low heat for 30 to 40 minutes, or until chops are tender. Remove bay leaf before serving. Serves 4.
English Lamb Hot Pot
6 thick cut lamb chops, with fat trimmed off
2 to 3 TBLS vegetable oil
2 tsp salt
¼ tsp black pepper
¼ cup all-purpose flour
1 can chicken broth
2 TBLS HP or A-1 steak sauce
1 lb yellow onions, sliced
½ lb. carrots, peeled and sliced
1 ½ lbs potatoes, pared and sliced
Pre-heat oven to 350 degrees. Heat oil in a large skillet. In a shallow bowl, combine salt and pepper with flour, until thoroughly blended. Lightly coat chops in flour and brown in hot oil. Remove chops from skillet. Slowly stir in remaining flour mixture, until smooth and free of lumps. Gradually stir in broth and steak sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for about 1 minute. Remove from heat. In a 3 ½ quart casserole or deep baking pan, layer half of vegetables. Cover with chops. Layer second half of vegetables over chops. Pour broth mixture over all. Cover with foil and bake for 2 hours. Uncover, and continue baking for 30 minutes longer. Serves 6.
Western-style BBQ Lamb
3 lbs lamb riblets
2 to 3 Tbls butter or margarine
1 ½ tsp salt
1 tsp black pepper
1 medium onion, finely chopped
½ cup tomato juice
¼ cup celery, peeled and very finely chopped
1 Tbls cider vinegar
1 Tbls granulated sugar
3 Tbls lemon juice
½ tsp prepared yellow mustard
1 ½ Tbls Worcestershire sauce
Pre-heat oven to 300 degrees. Generously season riblets with salt and pepper. Heat butter in a dutch oven and brown meat. Remove meat and fry onions and celery, stirring, for about 5 minutes. Stir in remaining ingredients, and simmer an additional 5 minutes, blending well. Place riblets in a baking pan. Pour sauce over meat, and bake for about 1 to 1 ½ hours, basting every 20 to 30 minutes. Serves 4.
Mom’s Simmered Pork Roast
3 to 3 ½ lb. pork loin rib roast
1 tsp each, salt & pepper
2 TBLS vegetable oil
1 cup green pepper, seeded and diced large
1 can condensed tomato soup
½ cup water
½ TBLS onion powder
2 bay leaves
1 TBLS Worcestershire sauce
6 medium carrots, washed and cut into 2 inch pieces
4 medium russet or white potatoes, peeled and halved
Heat oil in a Dutch oven. Sprinkle salt and pepper over all of meat and brown all sides in hot oil. Remove meat and add green pepper. Cook green pepper until soft. Remove green pepper and drain off fat. Return meat to Dutch oven. In a bowl, combine green pepper, soup, water, onion powder, bay leaves and Worcestershire, blending well. Pour over meat . Heat to just boiling. Add vegetables. Reduce heat to low, cover and simmer for 1 hour. Remove bay leaves before serving. If desired, serve extra sauce on the side. Serves 4 to 6.
Mason-Dixon BBQ Pork Loin
3 to 5 lb loin of pork
1 tsp each, salt and pepper
Approx. ½ cup water
1 can condensed tomato soup
½ cup yellow onion chopped
¼ cup green bell pepper, chopped
1 clove garlic, peeled and minced
2 Tbls dark brown sugar
2 Tbls Worcestershire sauce
2 Tbls lemon juice
2 Tbls prepared yellow mustard
2 tsp chili powder, or 4 drops bottled hot sauce
Pre-heat oven to 325 degrees. Place meat in a roasting pan with a lid. Season all sides of meat with the salt and pepper. Add enough water to just cover the bottom of the pan. Bake, at about 45 minutes per pound. One hour before meat is done, use a baster to remove drippings from pan to a large saucepan. Stir remaining ingredients into drippings, and pour over roast. Continue roasting until done. Serves 6 to 8.
Nancy’s American Chop Suey
1 large or 2 small pork cube steak(s)., sliced into ½ inch wide strips
½ (8 oz.) package medium egg noodles, cooked
1 medium onion, sliced
1 ½ T BLS butter or margarine
½ tsp black pepper
2 ½ TBLS teriyaki sauce
Crispy rice noodles (optional)
In a hot skillet, melt butter. and black pepper. Add onions and cook until soft. Drain off most of butter. Stir in pork and cook over medium heat, stirring, until pork is grey. Stir in noodles and sauce, and continue to cook until pork is tender and noodles are heated through. If desired, top with crispy noodles. Serves 2 to 4.
*Nancy’s Boneless Stuffed Pork Chops
2 extra thick boneless pork chops
salt & pepper or Mrs. Dash Table Blend, to taste
2 cups plain dry bread crumbs for stuffing
1 small sweet or yellow onion, chopped
2 TBLS butter or margarine
1 tsp ground sage
1 medium egg
2 to 3 TBLS chicken broth or water (add more if too dry)
Pre-heat oven to 350 degrees. Melt butter in a small skillet. Cook onions until soft. In a bowl, combine stuffing with onions, sage, egg and broth or water, blending well. Meanwhile, slice chops lengthwise down the middle, taking care not to cut all the way through. Stuff chops with equal amounts of the sage & onion stuffing, and secure with toothpicks. Sprinkle both sides of chops with salt and pepper or Mrs. Dash. Place in a lightly brush a baking pan with vegetable oil, or a light coating of cooking spray. Bake for 45 to 55 minutes. Do not allow to overcook, as stuffing will become too dry. Serves 2.
New England Stuffed Pork Chops
4 thick boneless pork chops
½ tsp onion powder
½ tsp each, salt & pepper
2 cups fresh sauerkraut, drained (can sub. rinsed canned sauerkraut)
1 medium Macintosh apple, cored and chopped
1 TBLS dark brown sugar
¼ tsp dry mustard
4 slices spiced apples (optional)
Pre-heat oven to 350 degrees. Cut a slit in pork chops to create a pocket. Sprinkle both sides of chops with salt and pepper. Set aside. In a bowl, combine remaining ingredients, blending well. Stuff sauerkraut mixture into pockets in chops and secure with toothpicks. Place chops in a lightly oiled baking pan. If desired, top each slice with a spiced apple. Cover with aluminum foil. Bake for 30 minutes. Uncover, and continue baking for an additional 20 to 25 minutes, or until chops are nicely browned. Serves 4.
German Chops with Cabbage
4 thick bone-in pork chops
½ tsp salt
¼ tsp black pepper
2 TBLS vegetable oil
1 can condensed cream of celery soup
¼ cup whole or 2% milk
½ cup yellow onion, chopped
¾ tsp caraway seed
1 bay leaf
½ tsp cider vinegar
1 tsp granulated sugar
1 small head red cabbage, cut into 4 wedges (can sub. green cabbage)
4 large carrots, peeled, halved and quartered
Season chops with salt and pepper. Heat oil in a Dutch oven. Brown chops in oil. Drain off fat. Stir in soup, milk, onions, caraway seed, bay leaf, vinegar and sugar. Return pork chops to Dutch oven. Cover and simmer on low heat for 20 to 25 minutes. Add carrots and cabbage replace lid and continue cooking for 20 longer, stirring occasionally. Uncover and cook, stirring for about 5 minutes more. Remove bay leaf. Spoon sauce over cabbage and chops before serving. Serves 4.
Bedeviled Pork Chops
(
6 bone-in pork chops
¾ tsp salt
½ tsp black pepper
1 to 2 TBLS vegetable oil
6 green pepper rings (optional)
2 8 oz. cans tomato sauce
½ cup water
½ cup sweet or yellow onions, diced
2 TBLS brown sugar
1 tsp spicy brown or yellow mustard
1 tsp hot sauce
Pre-heat oven to 350 degrees. Heat oil in a large skillet. Sprinkle chops with salt and pepper, and brown in hot oil. Drain off fat. Place chops in a lightly oiled baking pan. If desired, top each chop with a green pepper ring. In a saucepan, combine remaining ingredients, blending well. Heat to boiling. Reduce heat to low and simmer, stirring, for 8 minutes. Pour over chops and bake for 1 hour, or until chops are tender. Serves 4 to 6.
Pork Chops L’Orange
2 lbs thick boneless pork chops
1 tsp Mrs. Dash Lemon Pepper (or any brand) seasoning (can sub. black pepper)
2 TBLS all-purpose flour
1 orange, sliced very thin
½ cup orange juice (with pulp, if available)
!/4 to ½ tsp ground cinnamon
Pre-heat oven to 350 degrees. Lightly oil or spray a casserole dish or baking pan. Sprinkle both sides of chops with lemon pepper and dust with flour. Place in baking pan and arrange orange slices over top. Pour juice over chops and lightly sprinkle cinnamon over them. Cover with foil and bake for 1 to 1 ½ hours. Serves 4 to 6.
Nancy’s BBQ Spareribs
6 lbs pork spareribs, cut into individual pieces
2 to 3 TBLS butter or margarine
1 medium sweet or yellow onion, chopped
1 cup beef broth or water
1 cup ketchup
3 ½ TBLS Worcestershire sauce
2 ½ TBLS dark brown sugar
2 ¼ TBLS cider vinegar
1 ¼ TBS molasses or honey
½ tsp hot sauce or chili powder
Pre-heat oven to 350 degrees. Heat 2 TBLS butter in a large skillet. Brown meat in 3 to 5 ribs at a time. Line the bottom of a shallow roasting pan with aluminum foil. Pour beef broth into bottom of pan. Place a rack inside it and arrange ribs, evenly spaced, over top. Place aluminum foil over top and bake for 1 hour. Cook onion in butter in skillet, until onion is slightly browned (but not crisp). Stir in remaining ingredients and bring to a boil. Reduce heat, and simmer for 10 to 15 minutes, or until fairly thick. Remove rack from oven and drain off broth. Return meat to rack. Liberally brush with sauce. Continue baking, uncovered, 1 hour more, or until ribs are nicely tender. Before serving, brush ribs with remaining sauce. Serves 4 to 6.
Dodge City BBQ Spareribs
3 to 3 ½ lbs pork spareribs
salt and pepper, to taste
½ cup sweet or yellow onion, finely chopped
3 Tbls granulated sugar
2 Tbls dry mustard
¼ tsp black pepper
1 cup tomato catsup
1 cup water (or beef broth for a richer, heartier sauce)
3 Tbls Worcestershire sauce
½ cup cider vinegar
Cut spareribs into individual pieces. Pre-heat oven to 350 degrees. Place ribs in a shallow baking pan, and sprinkle with equal amounts of salt and pepper, to taste. Brown ribs in oven for about 30 minutes. While ribs are browning, combine remaining ingredients in a large saucepan. Bring to a boil, stirring occasionally. Pour sauce over ribs, and bake for 1 to 1 ½ hours, until ribs are tender, generously basting every 15 minutes. Serves 4.
Festive Jamaican Ribs
3 to 4 lbs pork spareribs
¾ cup lime juice
1/3 cup vegetable oil
3 Tbls light brown sugar
½ tsp coriander
½ tsp ground ginger
1 ½ tsp salt
1 lime, cut into wedges
Separate ribs partly for easier serving. In a bowl, combine remaining ingredients, except lime wedges. Place ribs in a casserole or baking pan. Pour sauce over ribs. Cover tightly with foil and refrigerate overnight. Pre-heat oven to 350 degrees. Remove ribs from dish, reserving leftover sauce. Place ribs on a rack in a roasting pan. Cover ribs tightly with foil and bake for 1 hour. Uncover, turn ribs over and brush with sauce. Continue baking ribs for 1 to 1 ½ hours, basting with sauce every 30 minutes. Before serving, garnish ribs with lime wedges. Serves approx. 4.
*Nancy’s Hawaiian Ribs
1 to 1 ½ lbs pork spare ribs, separated
1 ½ tsp onion powder
1 to 2 TBLS vegetable oil
½ cup teriyaki sauce
1 15 ½ oz. can crushed pineapple with juice
Heat oil in a large skillet. Lightly sprinkle meat with onion powder, and brown on all sides. Drain. Place meat in the bottom of a slow cooker and pour remaining ingredients over them. Set cooker to low and cook for 8 to 10 hours. Serves 3 to 4.
Glazed Ham
5 lb whole ham
1 12 oz. jar Marmalade
½ cup orange juice
½ TBLS spicy brown mustard
½ TBLS honey
whole cloves
Pre-heat oven to 350 degrees. Stud ham with cloves and place ham on rack in shallow roasting pan bake for 2 ½ hours. In a saucepan, combine Marmalade, juice, mustard and honey, blending will. Bring to a boil, stirring. Reduce heat to simmer, and cook for about 5 minutes. Remove ham from oven. Carefully discard cloves and spread glaze over ham. Continue baking for 30 to 45 minutes, or until ham is done (Be carefully that glaze doesn’t burn.). Serves 4 to 8.
*Ham with Scalloped Potatoes
2 large ham steaks, cut into 6 to 8 serving pieces
8 to 10 medium russet potatoes, peeled and sliced thin
1 large yellow onion, sliced thin
½ tsp each, salt & pepper
1 cup white American cheese or white cheddar cheese, grated
1 can condensed cream of celery soup
Place half of ham, potatoes and onions in bottom of a slow cooker. Sprinkle with ¼ tsp each, salt and pepper, and top with half the grated cheese. Place second have of ham and vegetables over this. Repeat procedure with seasonings and cheese. Spread soup from can over top and set heat to low. Cook for 8 to 10 hours. (Or 4 hours on high.) Serves 4 to 6.
