Heat oven (or even toaster oven, depending on the size of your dish) to 325°. Put a thawed 2-4lb ham (bone-in ham is better) in a casserole dish, uncovered, in the oven. While the ham is baking, mix in a small saucepan, and bring to boil: 10 oz. crushed pineapple with juice Juice of 1 orange, and […]
After Church Biscuits
Preheat oven to 425° Mix: 2C flour 3t baking powder 1/2t salt 1C grated Parmesan cheese Cut in: 1/4C lard Add: 2/3 – 1C yogurt Mix until a soft ball is formed. On a floured counter, knead 10 to 20 times, adding a bit more flour if sticky. Roll dough 1/2″ thick. Cut with biscuit […]
Slow Cooker Goulash with Sauerkraut
Trim stringy bits off the tongue. Try to peel off the outer layer of skin off the tongue (I’ve had limited success with this.) Cube thawed pork, and season with 1 1/2t salt and 1/2t paprika Over high heat, add 2T bacon fat (or whatever fat you have around; butter, lard, olive oil, coconut oil, but please […]
Stuffed Heart – Recipe, not a health condition
Cut away grisly or stringy parts of the pig heart. The pig heart that you get may or may not cut open already. This one was, and that made it easier to get to the the parts to cut out. Preheat oven to 350°. On stovetop, melt 2-3T of butter in a saulte pan, and […]
Pumpkin Pulled Pork
Pumpkin Pulled Pork Place 2-4lb pork roast (do not trim fat) in roasting pan or dutch oven, uncovered. Cook in the oven at 450* for 20min. Turn temp down to 325-350*, pour over 1/2 – 1C apple cider vinegar (or water), cover, and cook for another 2hr, or until meat is at least 145*, or […]