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| Fresh Air Pork Recipes |
| Pork Burgers A Brownlee family favorite! Never had one before? Well, you won't think of burgers in the same way again! They are best hot off the grill, even delicious plain...no need to dress it up! Burgers, meatballs, spaghetti, soup......ground pork can do anything ground beef can do, better! |
using ground pork
| Hearty Porkburger Soup 1 lb. Wil-Den Family Farms, Ground Pork 1 medium onion, chopped 4 cups water 1/2 cup celery, chopped 4 chicken bouillon cubes 1/2 teaspoon salt 1 can (14.5 oz.) diced tomatoes, undrained 1/4 teaspoon pepper 2 medium potatoes, peeled and cubed 1/4 teaspoon dried oregano 3 medium carrots, sliced 1 cup green beans, drained In a large saucepan, brown pork. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add beans. Cover and simmer 15 minutes longer. Yield: 2 quarts. |
using hamloaf
| Aunt Mildred's Hamloaf 2-2 lb. packs Wil-Den Family Farms, Hamloaf Mix 3 eggs 2-1/3 cups quick oatmeal 1 cup milk Glaze: 1-1/4 cup ketchup 1/2 cup brown sugar 1/2 cup vinegar 1/2 cup water Mix all ingredients together, form into loaf and place in a well greased pan. Top with glaze. Bake at 325 degrees for 2 hours or until done. |
using pork cutlets
| Pork Cutlets Tosca 1 lb. Wil-Den Family Farms, Pork Cutlets 2 eggs, beaten 2 cloves garlic, minced 2 tablespoons grated 1 tablespoon chopped parsley Parmesan cheese Dash black pepper 4 teaspoons butter 3 tablespoons flour 1 tablespoons lemon juice 1/8 teaspoons salt Combine eggs, garlic, cheese, parsley, salt and pepper. Heat butter in large skillet over medium-high heat. Dip pork cutlets in flour, then into egg batter. Saute cutlets quickly until golden brown, about 2-3 minutes per side, turning once. Sprinkle with lemon juice before serving. Serves 4 |
using pork chops
| Our Pork Chops can stand alone! Yes, it is true. Their flavor can be enhanced by using rubs or any seasoning of your choice. My favorite is Borsari, perfect when sprinkled on chops and allowed to marinade for even just a few minutes! Grill them to perfection, only until pink in center is gone. You can ruin even a succulent chop by over cooking! It took me a while to get it right, but you can do it! |
using pork shoulder
| Shredded Pork Barbeque 5 lb. Wil-Den Family Farms, Boneless Roast 2-3/4 cups ketchup 1/2 cup brown sugar 1 tablespoon dry mustard 1/4 cup apple cider vinegar 1 large onion, chopped 2 cups water 1 to 2 cloves garlic, minced Combine pork, brown sugar, vinegar and water in a 6-quart heavy oven-proof pot. Bake at 375 degrees for 3 hours. Remove from oven; cool. Remove all fat and any bones. Shred pork; return to pot. Add mixture of ketchup, mustard, onion and garlic; stir to blend. Reduce oven temperature to 300 degrees and cook, covered, for up to 4 hours. Stir every half hour, adding more water/ketchup to keep well moistened. Yield: 12-14 servings |