Pork Chops with Raspberry Sauce

Contributed by Kelly Tillberg

Ingredients:

1 teaspoon dried thyme, crushed
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry or blackberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar or balsamic vinegar
4 sprigs fresh thyme (optional)

Directions:

• Preheat oven to 200 degrees F (95 degrees C)
• In a small bowl, combine crushed thyme, sage, salt, and pepper
• Rub evenly over pork chops
• Melt butter and olive oil in a nonstick skillet
• Cook pork chops for 4 to 5 minutes on each side, turning once
• Remove from skillet and keep warm in preheated oven
• In the skillet, combine raspberry jam, orange juice, and vinegar
• Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools)
• Spoon sauce in a pool onto a serving plate, and top with pork chops
• Garnish with sprigs of thyme, if desired

Shelba’s Garden Lasagna

Contributed by Shelba Kruse

This year we had an abundance of chard and squashes in our garden, enabling me to make a lot of my favorite food: Italian!!

Ingredients:

(For vegetarian lasagna, omit sausage and add a little more cheese)
2 lb lasagna noodles, cooked and rinsed (2 packages)
1 lb sweet Italian sausage, cooked and crumbled into small pieces
2 large cans marinara sauce or home made marinara or vegetable sauce
1 large zucchini, sliced thin
1 medium onion, chopped and sautéed until soft (mix sausage in with the onion and set aside)
1 large yellow squash, sliced thin
2 cloves garlic (or equivalent dried or powdered)
1 large container cottage cheese or ricotta cheese
1 bunch swiss chard, washed and torn into small pieces
1 tablespoon or more Italian herbs (to your taste)
1 tsp. dried basil
Salt and pepper to taste
1 tablespoon or more parsley
(Add all spices to the marinara sauce. Yes, these spices plus the ones in the sauce.)
1 lb mozzarella or mixed cheeses, shredded

Directions:

• Spray lasagna pan with vegetable or olive oil spray
• Place one layer of lasagna noodles on bottom
• Add ¼ of the marinara sauce, then lay zucchini slices next to each other to form a layer, spread chard over the top, then place some crumbled sausage and onion on top of the chard; then a layer of cottage or ricotta cheese
• Place a new layer of lasagna noodles on top, this time placing them in the pan crossways from the previous layer (Example: The first layer was placed horizontally in the pan. This layer should be placed vertically in the pan, cutting the noodles to fit as needed.)
• Repeat the layer as above, this time adding the mozzarella or mixed cheese
• Place a third layer as above (with cheese), placing the noodles horizontally before adding fillings
• On the fourth layer, keep only enough marinara sauce and cheese to top. Sprinkle with parsley
• Heat oven to 350
• Spray vegetable or olive oil spray on the underside of a piece of aluminum foil cut to fit over the top of the lasagna pan to keep from sticking
• Place foil on top and place lasagna on a large jelly roll pan or cookie sheet with sides (in case the lasagna boils over)
• Cook lasagna for 45 to 60 minutes, until removing foil for the last 10 minutes to evaporate all juices and avoid a too juicy dish
• Remove when cooked and allow to sit for 5 or more minutes before serving with garlic bread and salad (and maybe frittata)

Ann’s Beans

Great with summer barbeques

Contributed by Ann Freitas and Shelba Kruse

As the fourth of five girls, I was heavily influenced by my older sisters--especially my next older sister, Ann. She is eight years older than me, but I remember vividly many experiences we had together in those early years. We were close even as we grew older, and I looked up to her as being graceful and composed, very pretty, and a great cook. I was very sad when, at the age of 59, Ann went home to Father in Heaven after struggling with lung and brain cancer for more than two years. I miss her still, but I honor her as often as I can by preparing and serving this wonderful recipe, especially at family reunions. It makes us feel like she is with us still.

Ingredients:

1 lb ground beef, cooked and drained
1 lb cooked bacon, torn into pieces
1 medium onion, chopped and sautéed until soft
½ cup catsup
½ cup barbeque sauce
¼ cup molasses
¼ cup prepared mustard
¼ cup Worcestershire sauce
1 tablespoon Italian herbs
2 cans each pinto, white, pork and beans, western style, cannellini or other beans, (equaling 6 cans of beans total)
Salt and pepper to taste

Directions:

• Cook beef and bacon and set aside, saving a little grease to cook onion in
• Cook onion, and drain any remaining grease
• Heat oven to 350 degrees
• In a large (pan sprayed) casserole, place beans (drain liquid from cans before dumping beans in casserole) and mix around
• Add spices, salt and pepper, then mix in wet ingredients and meats
• Gently stir to mix all ingredients together.
• Bake in over 40 to 50 minutes until very hot
• Serve hot or cool with beef, ham or pork

Tangy BBQ Ribs for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

Will disappear quickly.

Ingredients:

2 lbs. boneless ribs (pork or beef)
3/4 c. vinegar
1/2 c. ketchup
2 T sugar
2 T Worcestershire sauce
Clove of garlic (or a bit of garlic powder)
1 t. ground mustard (or squirt of the regular stuff)
1 t. paprika
1/2 t. salt
1/8 t. pepper

Directions:

• Brown ribs in oil
• Place in crock pot
• Mix all other ingredients and pour over ribs
• Cook on low 6-8 hours
• Serve with rice

Tangy Pork Chops for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

A good one to toss in the slow cooker and forget about for the day.

Ingredients:

4-6 boneless pork chops, 1/2" thick
1/2 t. salt
1/8 t. pepper
2 medium onions, sliced
2 celery ribs, chopped
1 large green pepper, chopped
1 can (14.5 oz) chopped tomatoes

Sauce Ingredients:
1/2 c. ketchup
2 T cider vinegar
2 T brown sugar
2 T Worcestershire sauce
1 T lemon juice
1 beef bouillon cube

Directions:

• Place chops in crock pot
• Sprinkle with salt and pepper
• Add veggies over chops
• Combine sauce ingredients and pour over meat and veggies
• Cover and cook on low 5-6 hours
• Mix 2 T cornstarch and 2 T water until smooth and stir into sauce in crock pot
• Cook on high for 30 minutes until thickened
• Serve over rice

Cafe Rio Shredded Pork Salad with Ranch Dressing

Contributed by Tara Taylor, Concord 1st Ward

This is a crock pot meal that needs to be started the night before. I serve this over shredded lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum!

Ingredients for pork (make the night before):

3 ½ to 4 lb. pork roast
2 Tblsp brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

1 can cola
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

1 cup brown sugar

Directions:

• Mix together brown sugar, cayenne pepper, cumin and salt
• Rub on pork roast
• Put in crock pot on low
• Cook all night
• Next morning add coke, chicken stock, minced garlic and chopped onion
• Keep cooking all day in crock pot on low heat
• About an hour before serving, shred roast and add 1 cup brown sugar

Salad dressing ingredients:

1 pkg. Hidden Valley Ranch dressing mix
8 oz. can salsa verde
2 cloves garlic
¾ cup mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro

Lime juice (to taste)

Salad dressing directions:

• Mix in blender
• Add lime juice to taste
• Mix ahead of time and chill it for several hours
• It can be thinned with buttermilk if needed

Farmer's Casserole

Contributed by Tara Taylor, Concord 1st Ward

Makes 6 servings

Layer the ingredients in a baking dish the night before. Then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving.

Ingredients:

3 cups frozen shredded hash brown potatoes
3/4 cup (3 oz) shredded Monterey Jack cheese w/ jalapeno peppers or shredded cheddar
1 cup dived fully cooked ham or canadian bacon
1/4 cup sliced green onion
4 beaten eggs
1-12 oz. can (1 1/2 cups) evaporated milk

1/4 tsp. pepper
1/8 tsp. salt

Directions:

• Grease a 2-quart square baking dish
• Arrange potatoes evenly in the bottom of the dish
• Sprinkle with cheese, ham, and green onion
• In a medium mixing bowl combine eggs, milk, pepper, and salt
• Pour egg mixture over potato mixture in dish
• The dish may be covered and refrigerated at this point for several hours or overnight
• Bake, uncovered, in a 350 degree oven for 40 minutes to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set
• Let stand 5 minutes before serving

Chicken, Pork, or Beef Bail

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Serves 4-6

Ingredients:

3 cups of sliced meat
1 cup of sliced yellow onion
1 teaspoon of ground garlic
3 tablespoons of vegetable oil
1 tablespoon Thai seasoning garden mountain sauce 
1 tablespoon sweet black soy sauce
1 teaspoon of black pepper
1 tablespoon of sugar
2 tablespoons of oyster sauce
3 cups of sliced bell pepper
2 cups water
Thai basil leaves

Directions:

• Heat vegetable oil in frying pan
• Add garlic, onion, and the chosen meat
• Add Thai seasoning garden mountain sauce, sweet black soy sauce, black pepper, sugar, oyster sauce, and sliced bell pepper
• Stir
• Add two cups of water
• After everything is cooked, add Thai basil leaves
• Add more seasoning to taste
• Serve with rice

Scalloped Potatoes & Ham

Contributed by Kaylyn Bateman, Martinez Ward

Ingredients:

5-6 potatoes

1/2 tsp dehydrated or fresh onion

1 cup grated cheese

chunks of ham (to taste)

1 can cream of mushroom soup

1/2 can of evaporated milk

Directions:

• Peel and slice potatoes in slices about 1/4 inch thick
• Boil potatoes in water on stovetop for about 10 to 15 minutes
• Evenly arrange half of potato slices in a layer on bottom of 9x13 casserole dish
• Sprinkle dehydrated or fresh onion over the layer of potatoes
• Sprinkle half the grated cheese evenly over potatoes
• Sprinkle half the chunks of ham in even layer over cheese
• Evenly arrange a layer of the rest of the potatoes
• Sprinkle remaining cheese in even layer over second layer of potatoes
• Sprinkle remaining chunks of ham in even layer over second layer of cheese
• In separate bowl, stir together the cream of mushroom soup and evaporated milk
• Pour soup and milk mixture over everything all layers of potatoes, cheese and ham in casserole dish
• Bake at 350 degrees for about 25 minutes
• Serve

Brazilian Feijoada

Contributed by Yvonne Bent, Hilltop 1st Ward

Feijoada is traditionally served with: couve (green collards), arroz (rice), vinagrette (fresh salsa), laranja (orange wedges). All recipes are included here.

Ingredients for Feijoada:

2 small bags of black beans
3 strips of pork ribs (boneless pork ribs are good)
2 packages of beef smoked sausage (the oval shape kind)
5 bay leaves
salt (to taste--remember sausage has a lot of salt)
5 to 10 garlic cloves
3 T canola oil
1 cube beef bouillon (Knorr brand is best)

Directions:

• Slice the sausage
• Cut the ribs in small pieces
• Put sausage slices and rib pieces in a pressure cooker.
• Add the beans with the bay leaves.
• Cover with water and cook in a pressure cooker until beans are soft (see "Helpful Hints if you don't have a pressure cooker).
• In a separate pan, saute garlic cloves (chopped or crushed) with 1 crushed beef bouillon and 3 tablespoons of canola oil.
• Saute until garlic is brown.
• Add garlic to beans and simmer for a few minutes and it is ready!

To cook rice:

• Simmer over med-low heat in proportions of 2 cups water to 1 cup rice until little steam vent holes form and you can hear a "hiss" coming from the vent holes.

To cook collards:

• Chop green collards and saute with garlic

Ingredients for fresh salsa (a rough guide):

5 tomatoes
1/2 medium onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
green onions (to taste)

cilantro (to taste)

lime juice (to taste)

vinegar (to taste)

olive oil (to taste)

salt (to taste)

Directions:

• Chop all ingredients very small and mix.
• Let it sit for a few hours to let all the flavors mingle.

Serve everything with fresh orange wedges!

Helpful Hints:

If you don't have a pressure cooker soak the beans overnight OR put the beans in a pot, cover with water, bring to a boil for about 10 minutes of so and then turn the burner off and let them sit for 2 hours. Then add meat and seasonings and cook until beans are soft.

Dijon Herb Pork Tenderloin

Contributed by Carolyn Fawcett Pleasant Hill 2nd

Ingredients:

2 lbs pork tenderloin
1/2 tsp salt
4 tsp. dijon mustard
2 tsp. dried sage
2 Tbsp. melted butter
1/4 cup apple juice
1 Tbsp. softened butter
1 Tbsp. all-purpose flour

Directions:

• Preheat oven to 375.
• Grease medium baking dish.
• Slice pork into 1 inch slices.
• Arrange in greased baking dish.
• Sprinkle with salt.
• Spread mustard on pork.
• Pat sage onto both sides of pork.
• Drizzle melted butter over pork.
• Pour apple juice into baking dish.
• Bake pork at 375 until cooked through (about 20 minutes).
• Remove from oven.
• Pour juices from baking pan into a small saucepan.
• In a small bowl, blend butter and flour with a fork.
• Add butter and flour mixture to saucepan.
• Cook over high heat, stirring constantly, until sauce is thickened (about 1 minute).
• Drizzle sauce over pork.

Helpful Hints:

• You can prepare the pork until the baking stage up to 4 hours ahead. Cover and refrigetate until ready to use.
• Yummy with potatoes!

Polynesian Chicken, Ham, or Pork

Contributed by Betty Parker, Concord I Ward

Ingredients:

3 cups cooked meat
1 green pepper
2 strips celery
1 can pineapple chunks and juice
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup chicken bouillon (diluted)
2 tsp. soy sauce
2 Tbsp. corn starch

Directions:

• Sauté meat cubes (cooked) a few minutes
• Add strips of green pepper and celery
• Add pineapple chunks and juice
• Cover and simmer 15 minutes
• In separate mixing bowl, combine brown sugar, vinegar, chicken bouillon, soy sauce and cornstarch
• Stir in with meat mixture
• Cook until thick
• Serve over rice or noodles

Cabbage and Meat Dish

Contributed by Jean Brunk, Martinez Ward

Recipe from Sherlene Spencer

Main ingredients:

1-2 heads of cabbage one red and one green
1 ½ lb combination of ground veal, pork and hamburger
½ to ¾ cup cooked rice
1 T pimento cut fine
1 onion cut fine
Salt and pepper
1 egg
1 small piece of garlic cut fine

Sauce ingredients:

½ cup brown sugar
1 Tab mustard
1 can tomato soup

Directions:

• At least the night before, wash green cabbage and put into the freezer whole over night or until ready to use (the leaves come off easily).
• When ready to prepare and serve dish, in a large bowl mix together all main ingredients except the cabbage and pimento.
• In the bottom of a large pan, put a layer of the green cabbage and a layer of the red cabbage.
• Put meat mix into cabbage leaves and roll up.
• Put cabbage rolls on leave layers in bottom of pan
• Spread finely cut pimento over everything.
• In a separate bowl, mix the sauce ingredients.
• Pour the sauce over the layers of cabbage.
• Bake at 450 for 30 minutes, then reduce heat to 350 and bake for another 2 hours.

Colorado Baked Beans

Contributed by Sandra Hawkins, Pleasant Hill 2nd Ward

This is my favorite bean recipe. We purchase the Anassazi beans in Dove, Colorado.

8-10 servings

Ingredients:

1 pound dry Anassazi beans washed (there is no need to soak the beans)
2 cups of orange juice
2 cups of water
1-8 oz can of tomato sauce
¾ cup of chopped onion
¼ cup molasses
2 T Worcestershire sauce
¼ lb salt pork cut in small pieces (I have added left over pork and ham hocks on occasion)

Directions:

• Mix all ingredients in a 3 quart oven-proof dish.
• Bake, covered, in a preheated 300 degree oven for 3 hours until beans are softened but still slightly firm.
• Uncover stir and bake at increased heat of 325 for another 30 minutes longer or until beans are soft (but not mushy) and sauce has thickened to desired consistency.

Sausage Bread

Contributed by Lisa Tyler, Pleasant Hill 2nd Ward

My Grandmother made this bread for special occasions.

Ingredients:

1 ½ to 1 ¾ lbs of sweet Italian sausage
1 pizza dough
¼ lb locatelli or romano cheese, grated
½-3/4 lb provolone cheese, sliced
Olive oil, for basting

Directions:

• Skin and then fry the sausage.
• Crumble it up and drain.
• Roll out dough to approximately 14x10 inches.
• Spread sausage all over dough.
• Spread provolone over the sausage.
• Then sprinkle on the locatelli (or romano) cheese heavily.
• Roll up the dough as a jelly roll.
• Tuck the sides in.
• Brush lightly with the olive oil.
• Place on a cookie sheet covered with foil.
• Bake at 350 degrees until browned.

Peas, Cheese, and Ham Pasta

Contributed by Claranita Ernstrom

This has been a favorite with my family for many years. I adapted it to the cheeses that are mentioned and sometimes add other vegetables.

4 main dish servings or 8 (or more) side dish servings.

Ingredients:

1-8 oz package of either Farfalle (Bowties) or Wheel Pasta

1/4 cup butter

1 Tbsp all-purpose flour

1/4 tsp salt

1/2 tsp white pepper

1/4 tsp cracked black pepper

1 1/2 cups half and half

1 cup shredded asiago cheese
1 cup shredded mozzarella cheese
1-10 oz package frozen peas
1-4 oz package of sliced cooked ham, cut into small strips.

Directions:

• Prepare pasta as directed, then drain and keep 1/2 cup of water.
• Keep warm until sauce is ready (it is best to prepare the sauce and have it ready to put into the pasta as soon as it is done).
• In separate pan, melt the butter and add the flour.
• Stir until this mixture is smooth then add the salt and pepper.
• Gradually stir in the half and half.
• Stir in both cheeses, peas, and ham into the sauce and immediately stir into the pasta OR you add the sauce to the pasta and THEN stir cheese, peas, and ham into the pasta with the sauce.
• If needed add the some of the water to thin the sauce.

Hawaiian Spareribs

Contributed by Emma Merrell, Hilltop First Ward

Ingredients:

3 lbs spare ribs (smaller amount of pork loin can be substituted for spareribs)
1 8-oz can crushed pineapple
3 T brown sugar
2 T corn starch
1 T soy sauce
1 8-oz can tomato sauce
1/4 c. vinegar
1 onion cut in strips
Sweet pepper

Directions:

• Season meat.
• In saucepan over medium heat cook pineapple, brown sugar, corn starch, soy sauce, tomato sauce, and vinegar.
• Layer ribs, onions, and peppers in a 9x13 pan.
• Pour sauce over the top and bake at 350F, uncovered, for 2 hours.
• Serve over rice.

Farmers' Pork Chops with White Sauce

Contributed by Shannon Montoya-Castro, Martinez Ward

Ingredients:

8 center cut pork chops about 1/2 inch thick

8 Medium potatoes
1/2 medium onion

Salt (to taste)
Ground black pepper (to taste)

1 cup all purpose flour

2 Tablespoons Lawrys seasoned salt

1/3 cup vegetable oil

White sauce ingredients:

1/2 cup butter
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives

Directions:

• Preheat oven to 350 degrees.
  
• Peel potatoes and slice 1/4 inch thick then cover with cold water in a separate bowl.
  
• Slice onion into very thin slices then cut slices in half and set aside.

Prepare white sauce as follows:

• Melt butter over medium low heat on stove top in saucepan. 
• Remove from heat. 
• Stir in flour.
• Add salt and pepper.
  
• Return to saucepan to heat and cook stirring constantly until mixture is bubbling. 
• Add milk one cup at a time. 
• Bring to a boil over medium heat stirring frequently. 
• Reduce heat and simmer 1-2 minutes. 
• Then let stand off heat for 1-2 minutes.
  
• Stir in parsley or chives (if desired).

While white sauce simmers and then stands off heat, prepare potatoes and onions as follows:

• Drain water off potatoes.
  
• In well-greased 15x10-inch casserole dish, layer half of the potatoes. 
• Sprinkle with salt and pepper to taste. 
• Scatter half the onion slices on top of potatoes. 
• Repeat with another layer of remaining potatoes and then another layer of onions.
• Pour white sauce over potatoes and onions, covering the layers.
• Set casserole dish aside.

Prepare pork chops as follows:

• In a large bowl or dish, combine flour and seasoned salt.
  
• Dredge pork chops in flour mixture.
  
• Lightly brown chops in vegetable oil in a skillet on stovetop.
  
• DO NOT COOK PORK CHOPS COMPLETELY!
  
• Remove pork chops from skillet and place directly on top of potatoes in casserole dish.
  
• Bake casserole in preheated oven for 45 minutes (Note: the juices from the pork chops will drop down onto the potatoes.)
• Serve and enjoy!