World Famous Recipes

Black-Eyed Peas and Ham

Ingredients:

1 pound dried black-eyed peas

2 ham hocks or a ham bone with ham left on it

Pepper to taste

onions, sliced

hot sauce

Place the ham bones or hocks in a crockpot, add the peas after they have

been rinsed (but not soaked), and cover with water completely. Cook all

day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking.

You may need to add more water. Stir a couple of times while checking.

Season with pepper if you wish. Serve with slices of onion and hot sauce.

One Skillet Pork Supper

4 pork chops

(10.75 oz.) can condensed tomato soup

1/2 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

3 potatoes, quartered

4 small carrots, cut into 2 inch pieces

In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes.

4 servings

Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A

3 pounds pork tenderloin

1 quart reduced pork broth

1/2 cup brown mustard

1/2 cup yellow mustard

1 1/2 tablespoons horseradish

1 1/2 tablespoons ketchup

1 1/2 tablespoons brown sugar

2 cloves garlic, minced

8 small red potatoes

2 carrots (stripped)

1 can pineapple rings

In saucepan, place pork broth, brown and yellow mustards, honey,

horse- radish, ketchup, brown sugar and garlic. Simmer on low and

reduce. Grill pork tenderloin, turning to prevent burning while

brushing sauce over the meat. Remove from grill when done (170

degrees). About 1 hour on low heat. Grill vegetables and pineapple

during last half of the cooking time and serve with the meat.

Balsamic Grilled Pork Chops

6 one inch thick center cut pork chops

salt and pepper

5 cloves garlic, chopped

1 small onion, thinly sliced

1/4 cup balsamic vinegar

1/4 cup olive oil

cooking spray

olive oil for brushing

1 eggplant cut into 3/8 inch thick slices

3 large ripe or 6 plum tomatoes, cut into 3/8 inch thick slices

1 large sweet onion cut into 3/8 inch thick slices

5 cloves garlic, chopped

1/4 cup red wine vinegar

pinch of sugar

2 tablespoons olive oil

3 tablespoons parsley, chopped

3 tablespoons basil, julienne

Season pork on both sides with salt and pepper. Arrange in a shallow baking

dish in a single layer. In a small bowl, combine garlic, onion and balsamic

vinegar. Whisk to combine. Whisk in olive oil. Pour over pork. Marinate 30

minutes, turning after 15 minutes. Meanwhile, spray grill rack well with

cooking spray and preheat grill to medium-high. Season eggplant, tomatoes

and onion with salt and pepper on both sides and brush with olive oil on

both sides. Grill vegetables until well browned and softened. Remove from

grill, dice, and combine in a large bowl. Add garlic, vinegar, sugar, 2

tablespoons olive oil, parsley and basil. Combine well. Cover and let sit at

room temp until pork is ready. Spray grill rack with cooking spray. Remove

pork from marinade, shaking off excess. Discard marinade. Grill until pork

is well browned and cooked to desired temperature. Remove from grill and

place on serving platter or individual plates, topped with compote.

Crockpot Pulled Pork

5 pounds Boston butt

4 tablespoons dark brown sugar

3 tablespoons paprika

1 1/2 tablespoons salt

1 1/2 tablespoons coarsely ground black pepper

1 tablespoon onion powder

1/2 tablespoon garlic powder

1 teaspoon cayenne pepper (or to taste)

2 cups apple cider vinegar

1 cup water

3 tablespoons Worcestershire sauce

2 teaspoons vegetable oil

1 1/2 tablespoons liquid smoke (optional)

If needed, trim or halve the Boston butt so it will fit in your

crockpot. Place on a plate. In a small bowl mix together the brown

sugar, paprika, salt, pepper, onion powder, garlic powder, and

cayenne. Rub the mixture into the pork and coat thoroughly. Cover

tightly and refrigerate for at least 6 hours and up to 24 hours. Mix

together the remaining ingredients in the crockpot when you are ready

to cook. Add the pork and cook on low for 8-10 hours. Remove the pork

from the liquid and immediately pull apart into shreds with two forks.

Place the shredded pork in a large ovenproof dish. Toss the shredded

pork with enough of the cooking liquid to keep it moist - plus some

extra as it will absorb some of the liquid while sitting and

reheating. Refrigerate overnight or up to 36 hours. Bake the pork at

350 degrees for 30-40 minutes to reheat. Serve with barbecue sauce,

buns, and cole slaw.

Makes 10 servings.

Preparation Time: 15 minutes

Resting Time: 12 hours

Cooking Time: 8 hours, 30 minutes

Total Time: At least 21 hours