Hamming it up: Fantastic ground ham recipes

Great-Grandma's Ham Loaf

1 1/2 pounds ground ham
1/2 pound ground pork
2 eggs
1 cup saltine crackers, finely crushed
1/2 Tablespoon grated onion (or onion powder)
1/2 cup whole milk
1/2 cup brown sugar
1/2 cup cold water
1/2 cup cider vinegar
1 Tablespoon Coleman's dry mustard

Pre-heat oven to 350 F degrees

In a bowl, mix ham and pork together until thoroughly blended. Add eggs, cracker crumbs, onion and milk. Blend together and shape into a loaf. In a bowl, combine brown sugar with water, vinegar and dry mustard. Place the loaf on a rack in a shallow roasting pan. Bake for one hour, basting approx. every 15 to 20 min. Serves 6 to 8.


Holiday Ham Loaf with Horseradish Sauce


2 pounds ground ham
1/2 pound lean ground pork
1/2 pound lean ground beef
1 cup unseasoned fine dry bread crumbs
1 small yellow onion, chopped
1/4 teaspoon salt
1/4 cup water or pork stock (recipe below)
1/2 cup evaporated milk
2 eggs, slightly beaten
1 cup tomato juice
Horseradish sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine all ingredients until well blended. Shape into loaf and put into large loaf pan or place in roasting pan lined with aluminum foil. Serve hot topped with horseradish sauce. Serves 6.


NANCY'S EASY PORK STOCK:
1/2 dozen Pork meat bones
4 white peppercorns
1 leek
9 cups water

Bring stock to a boil. Reduce heat and simmer 45 to 50 minutes, skimming off fat before and after cooking. Cool and strain. Refrigerate as soon as possible, if not using right away. Stock may be kept refrigerated for use in other dishes, for up to three days.


NANCY'S HORSERADISH SAUCE

3 Tablespoons horseradish
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup whipped heavy cream

In a bowl, fold all ingredients together. Serve on top of ham loaf, fish, turkey, roast beef or other dishes.

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Gran's Ham Logs with Raisin Sauce

1 1/2 pounds ground smoked ham
1/2 pound ground pork
1/3 cup of whole milk
1/4 cup oatmeal
1 egg
1/4 tsp chopped fresh thyme
1/4 tsp each, salt and pepper
Raisin sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine ham and pork. Add milk, oatmeal, egg, thyme, salt and pepper. Shape into 2 approx. 8-inch logs. Spoon raisin sauce over logs and bake for 45 minutes, occasionally basting logs with sauce. Serves 6 to 8.

RAISIN SAUCE

1/2 Tablespoon cornstarch
1/3 cup of cold water
1 Tablespoon lemon juice
1 Tablespoon distilled (clear) vinegar
1/8 cup seedless raisins
1/4 cup light brown sugar

In a saucepan, blend corn starch with water until a smooth paste is formed. Stir in remaining ingredients and cook over low heat, stirring, until sauce just comes to a boil. Do not overcook!


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Nancy's Hawaiian Ham Balls


1 pound ground ham
1 pound lean ground pork
1 1/2 cups fine dry bread crumbs
2 eggs, beaten
1 cup condensed milk
1/4 cup teriyaki sauce
1 cup pineapple juice
1/4 cup cider vinegar
1/4 cup water or pork stock
1 teaspoon Coleman's dry mustard
1/4 teaspoon ground cloves

Pre-heat oven to 325 F degrees.

In a bowl, combine meat. Add in bread crumbs, eggs and milk, and mix together until well blendded. In a sauce pan, combine remaining ingredients. Simmer over low heat, stirring, until warm. Do not bring to a boil. Line a large baking pan with aluminum foil. With the palms of your hands form meat mixture into uniform size balls. Place balls in pan and evenly cover with warm liquid from saucepan. Bake for one hour, basting ham balls every 15 minutes.

Three recipes for Roast Leg of Lamb

New England Glazed Leg of Lamb

5 to 6 pound leg of lamb
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces of frozen lemonade concentrate, thawed
1/4 teaspoon ground cloves
1/4 cup of apple jelly
1/4 teaspoon ground cinnamon
1/2 cup water

Pre-heat oven to 325 F degrees

Rub lamb with salt and pepper. Insert a meat thermometer into the center of the roast. Place on a rack in a shallow baking pan, and bake for one hour. In a bowl, combine remaining ingredients and pour over lamb. Continue cooking. Baste lamb with pan juices every 15 to 20 minutes for one hour longer, or, until the thermometer reads 180 F degrees. Serves 8.


Marinated Roast Leg of Lamb with Vegetables


6 pound leg of lamb
2 Tablespoons chopped leek (can sub. chives if leeks are not available in your area)
1 clove garlic, crushed
1/2 bay leaf
1/4 teaspoon each, salt and pepper
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon tarragon
2/3 cup chicken stock or chicken bouillion
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil
2 10 ounce packages frozen brussel sprouts, thawed (or equal amount of fresh)
1/2 pound small whole white onions,
1/2 pint cherry tomatoes
2 cups peeled, halved and quartered carrots
White wine or chicken stock
bay leaf

In a bowl, stir together the leeks, garlic, bay leaf, salt and pepper, basil, rosemary, terragon, chicken stock, lemon juice and olive oil. Pour over lamb, cover and refrigerate overnight.

Pre-heat oven to 325 F degrees.

Remove lamb from refrigerator. Reserve marinade. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Bake for 3 hours or until internal temperature reads 180 degrees.

In a saucepan, just cover onions, tomatoes and carrots with wine or cooking stock. Add bay leaf and simmer until vegetables are well cooked and tender. In another saucepan, cook brussel sprouts in marinade from lamb, until tender. Drain vegetables and serve alongside lamb on a platter. Sserves 8.


June's Leg of Lamb with Peas and Mushrooms

4 to 5 pound leg of lamb
4 Tablespoons fresh or bottled lemon juice
1 clove garlic, very finely minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried thyme, crumbled
1 10 ounce package frozen peas (or sub. 2 cups fresh peas)
12 large mushroom caps
1/4 cup butter or margarine
1/4 cup water or white wine

Pre-heat oven to 325 F degrees.

In a bowl, combine 3 Tablespoons of the lemon juice, with the minced garlic. Brush on lamb, reserving some of the lemon mixture for later on. Sprinkle lamb with salt, pepper and crushed thyme. Place on a rack in a shallow roasting pan. Roast for 2 to 2 1/2 hours, or until internal thermometer reads 175 to 180 F degrees. After the first hour, brush lamb with remaining lemon-garlic mixture.

During the last 20 minutes of roasting time, saute mushroom caps in butter and remaining lemon juice in a deep skillet. Remove and keep warm. Add the water or wine to the skillet, plus the salt, pepper and thyme. Add peas and bring to a boil. Cover and simmer until tender. Before serving, spoon pea mixture over mushrooms. Serves 6.

Ham: Glazed Baked, and Boiled

June's Orange-Honey Glazed Ham


5 pound whole ham

1 12 ounce jar orange marmalade

1/2 cup orange juice

1/2 Tablespoon yellow or Djon mustard

1/2 Tablespoon 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.


Great-aunt Carrie's Old-fashioned Baked Ham

This recipe is over 80 years old and has been modified slightly to accomodate modern cooking methods.

8 to 10 pound ham
2 Tablespoons butter or margarine
1 1/4 cup dark brown sugar
Whole cloves
4 to 6 slices canned pineapple rings
Marichino cherries (optional)
3/4 cup cider vinegar
1/2 cup water
1 cup tomato catsup
1/4 teaspoon ground cloves
1/4 teaspoon allspice



Pre-heat oven to 300 F degrees

Remove rind from ham. Mix brown sugar and butter together until well blended. Rub over surface fat of ham. Score (X) ham. Place a whole clove in each of the squares of scored fat. Place on a rack, fat side up, in a roasting pan, lined with enough aluminimum foil to completely cover the ham. Place pineapple rings over the top surface of the ham, securing with toothpicks. The originally recipe doesn't call for it, but if desired, you may add cherries to the pineapple, securing them with wooden toothpicks.

In a saucepan, boil together remaining ingredients, stirring occasionally, about 5 min. Pour this sauce over ham. Seal aluminum foil over the top of the ham, and bake for 2 1/2 to 3 hours, basting every 25 to 30 minutes. Always re-seal foil over ham after basting. 30 minutes before ham is done, take ham from oven and remove foil covering. Return to oven and continue basting, allowing ham to brown.


Grandma's Boiled Ham Dinner

Cottage ham (aka: boneless shoulder butt ham)
1 cup cider vinegar
2 Tablespoons maple syrup or granulated sugar
3 whole cloves
2 whole bay leaves
1/2 teaspoon celery seed
4 medium potatoes, peeled and halved
1/2 pound carrots, peeled, halved and quartered
2 or 3 turnips or parsnips, diced large
6 small whole white cooking onions, peeled
1 very small head green cabbage, cut into quarters, or 1/2 larger head, cut into eigths.

Place ham in 1 quart of boiling water. Add remaining ingredients. Bring to a rolling boil. Simmer over medium heat for 1 to 1 1/2 hours. Add more liquid if needed. Allow to cool in pot liquid before slicing. Remove bay leaves and cloves, and serve.

Can omit vegetables, and remove ham to refridgerator for use later in sandwiches or other dishes, such as a ham loaf. Serves 8 to 10.

Nancy's Sloppy Joe recipe

3/4 pound ground (minced) beef
1 1/2 cups tomato ketchup
1 TBLS Worcestershire sauce
2 teaspoons granulated sugar
1 teaspoon cider vinegar
1/4 TBLS chili powder
1 TBLS onion powder or finely minced onion

Brown ground beef. Drain off fat. Stir in remaining ingreditents. Simmer, covered, for 8 to 10 min. Serve on hamburger buns or thick slices of fresh-baked bread. Serves 2 to 4.

Lunch-time pleaser’s: sandwiches

Dijon Chicken Salad Sandwich


1 10oz can white chicken, drained

½ cup Helman’s Real Mayonnaise

1 tsp Dijon mustard

½ tsp onion powder

½ tsp celery salt

1/8 tsp garlic powder

4 slices toasted white bread

4 romaine lettuce leaves

2 slices ripe tomato



In a bowl, mix all ingredients together. Lay lettuce and tomato on bottom slice of bread and top with chicken spread.. Top with remaining slice of bread. Serves 2.


Nancy’s Ranchero Sandwich


¼ lb buffalo, southwest or mesquite style chicken or turkey breast, thinly sliced

3 TBLS ranch dressing

1 TBLS mild or hot taco sauce

2 slices Monterey Jack cheese

4 slices sweet or yellow onion

2 slices sourdough or whole grain bread


In a bowl, combine taco sauce with ranch dressing, until thoroughly blended. Spread mixture on one slice of bread. Top with onions, then cheese and meat. Add second slice of bread. One serving.
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Fish & Chip Sandwich


4 frozen breaded fish wedges

¼ lb ready-made coleslaw (we used the coleslaw sold by KFC)

1 cup regular or low salt potato chips, coarsely crushed

2 small sub rolls


Bake or fry fish according to package directions. Spread equal portions of coleslaw on bottom of roll. Sprinkle chips over it, and top with fish fillet. Place top roll on and serve. Serves 2. (If needed, cut fish down to size to fit roll, or use less fish.)



June’s Bacon Tomato & Crab Sandwich


4 slices of lean bacon, cooked until crisp

1 can crabmeat, drained

3 TBLS Helman’s Real Mayonnaise

2 TBLS Swiss cheese, shredded

½ tsp garlic powder

2 slices ripe tomato

4 slices white or wheat bread, toasted


In a bowl, combine crab with mayonnaise, Swiss cheese and garlic powder. Place one tomato on two slices of bread, and top with two slices of bacon and crab mixture. Place remaining slice of bread on top. Serves 2.




*June’s Western Egg Sandwich


1 large brown egg

¼ cup onion, chopped

2 TBLS ham, very finely diced

2 slices white bread

ketchup (optional)


In a bowl, scramble egg with onion and ham. Pour into a hot skillet and cook until one side is firm. Flip over and continue cooking until bottom is firm. Serve on un-toasted bread, topped with a little ketchup, if desired. One serving.


Roast beef and Cheddar Sandwich


½ lb deli roastbeef, sliced thin

¼ lb cheddar cheese, sliced

¼ cup horseradish sauce

4 slices sourdough or seedless rye bread

Green lettuce leaves


Spread horseradish sauce on two slices of bread. Place equal portions of lettuce, cheddar and roast beef on top. Top with remaining slice of bread and serve. Serves 2.


Nancy’s London Beefeater Sandwich


¼ lb very rare roast beef, sliced thin

¼ tsp each, salt and pepper

1 TBLS softened butter or margarine

few drops, Worcestershire sauce

4 slices stub Pullman white or wheat bread


Butter one side of bread. Add meat and sprinkle with salt, pepper and Worcestershire. Top with remaining slice of bread and serve. One serving.


Nancy’s New York Rueben Sandwich


½ lb. lean corned beef, sliced

2 cups refrigerated type (not canned) sauerkraut, drained

4 slices imported Swiss cheese, sliced thick (can sub. domestic Swiss)

2 cups Thousand Island dressing

4 slices bakery rye bread, sliced thick


Pre-heat broiler. Lay four slices of rye bread on a broiling rack. Layer equal portions of sauerkraut on four slices, followed by equal portions of corned beef. Top each with a slice of cheese. Broil for 5 to 8 minutes, or until cheese is melted. Serve with dressing on the side. Excellent with garlic-dill pickles. Serves 2.


Rueben Variation


8 large slices deli rye bread

½ cup butter or margarine, softened

8 slices Swiss cheese

½ cup Russian dressing,

1 cup sauerkraut, well drained

4 knockwurst, cooked and sliced ¼ inch thick


Pre-heat oven to 400 degrees. Generously spread both sides of the bread with butter. Place four slices on a baking sheet. Cover each with one slice of cheese, then one tablespoon of the dressing a forth of the sauerkraut, add a layer of knockwurst, and finally, a little more dressing. Top with another slice of cheese. Cover with remaining bread slices and bake on bottom rack of over for approximately 10 minutes, or until toasted. Serves 4.


Nancy’s Corned Beef & Cheddar Salad


1 tin corned beef, chopped

½ cup extra sharp cheddar cheese, shredded

¼ TBLS yellow mustard

1 ½ TBLS Hemman’s Real Mayonnaise

4 slices seedless rye bread


In a bowl, combine corned beef with cheese, mustard and mayonnaise, until well blended. Spread on rye bread and serve. Serves 2.


June’s Ham Salad for One


3 oz. baked ham or canned hem, finely chopped

1 tsp sweet pickle relish

1/8 tsp onion powder

2 tsp mayonnaise

2 slices white bread


In a bowl, combine all ingredients and spread between bread slices. One serving, can be doubled or quadrupled..



American Ham Sandwich


4 slices sourdough or whole wheat bread

2TBLS Miracle Whip or Mayonnaise

4 green lettuce leaves

2 Thin slices ripe tomato

12 very thin slices (shaved) Virginia baked ham

2 slices white American or Monterey Jack cheese



Spread two bread slices with Miracle Whip or mayonnaise. Top each with one lettuce leaf, followed by tomato, one slice cheese, six layered slices of ham, and one lettuce leaf. Top with remaining slice of bread, cut in half and serve. Serves 2.


Ham & Swiss Deluxe


6 oz Bavarian or Virginia baked deli ham, sliced thin

4 oz. Munster cheese

1 TBLS spicy brown mustard

2 tsp wildflower or clover honey

1 cup spring salad greens or 4 leaves romaine lettuce

4 slices whole grain bread


In a small bowl, blend together mustard and honey. Spread mixture on two slices of bread. Top with salad greens or lettuce, slice of cheese and ham. Place remaining slice of bread on top, cut and serve. Serves 2.




Happy Party Sub


2 loaves Italian bread, sliced in half horizontally

½ lb cooked or boiled ham, sliced

½ lb Wunderbar or Frist Prize bologna, sliced

½ lb Genoa or cotto salami, sliced

½ lb pickle & pimento or olive loaf

½ lb yellow American cheese, sliced

½ lb Swiss cheese, sliced

3 green peppers, seeded and sliced into thin rings

1 large Bermuda onion, sliced into thin rings

3 ripe tomatoes, sliced

1 head of iceberg lettuce, shredded

1 cup vegetable oil

1 /2 TBLS salt

¼ TBLS black pepper


Lay bottom half of bread on counter. Evenly spread lettuce over bottom half. Drizzle lettuce with vegetable oil. Sprinkle with salt and pepper (if desired, adjust seasonings according to your own, or your guests, tastes.). Next evenly layer green pepper rings, onion rings, and tomato. On top of this, evenly layer cheeses, followed by hem, bologna, salami, and P & P loaf. Top with remaining bread and slice into hand-sized servings. Serves 8 to 10.



Italian Grinder


½ lb roast beef, sliced

½ lb salami, sliced

1 ½ cups pepperocini or marinated roasted peppers

1 small can B & B mushrooms

1 cup mozzarella cheese, shredded

2 TBLS grated parmesan cheese

1 ½ cups spaghetti sauce

2 large sub or hero rolls, cut in half horizontally


Pre-heat oven to 425 degrees. Evenly spread equal portions of spaghetti sauce on bottoms of rolls. Layer equal portions of peppers, salami and roast beef. Sprinkle with mozzarella cheese. Layer mushrooms on top of cheese and sprinkle with parmesan cheese. Place on a baking sheet and bake 5 to 7 minutes, or until cheese melts. Cover with roll tops and bake 2 to 3 minutes longer. Serves 2.


*Sausage, Pepper & Onion Hero

4 links, sweet or hot Italian sausage

1 green bell pepper, seeded and sliced into thin strips

1 yellow onion, halved and sliced

½ cup mozzarella cheese, shredded

1 cup pizza sauce

2 TBLS olive oil

2 hero rolls, tops slit, but not all the way through



Pre-heat oven to 450 degrees. In a large skillet, cook peppers and onions in olive oil until peppers are very soft, and onions are transparent. Drain and set aside. Place sausages in skillet, cover and cook on medium heat for 8 eight minutes. Place peppers and onions back in pan, and cook with sausages, stirring constantly, 5 more minutes. Place rolls on baking sheet. Put two sausages in each roll, and cover with peppers and onions. Drizzle sauce over peppers and onions and sprinkle with equal amounts of cheese. Bake for 5 to 7 minutes. Serves 2.



*Nancy’s Sausage Patty with Peppers and Onions


2 sweet Italian sausage patties

½ sweet onion, sliced

½ Green pepper, sliced

2 TBLS olive oil

1//2 tsp salt

½ tsp black pepper

2 hamburger buns or Italian hard rolls


In a skillet, cook sausage patties until browned and juicy. While sausage is cooking, in a separate skillet, heat olive oil. Add peppers and onions, sprinkle with salt and pepper, and cook until onions are transparent and peppers are very soft, stirring constantly. Drain well. Place sausage patty on bottom half of roll and top with peppers and onions. Serves 2.


Sloppy Joes


1 lb lean ground

beef

½ tsp salt

1/3 cup Heinz 57 sauce

½ cup ketchup

2 tsp onion powder

6 hamburger buns


In a large skillet, brown ground beef. Drain. Stir in sauce, ketchup and onion powder. Cook, stirring, until heated through. Serve on buns, either open face style or as a sandwich. Serves 4 to 6.

Chop House: Plenty of Pork Chop Recipes

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.


June's Pork Chops Diablo


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 bottled hot sauce (optional)


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 Chop Casserole


4 lean pork chops

2 large white potatoes, sliced

½ TBLS onion powder

1/2 tsp each, slat & pepper (can sub. Mrs. Dash)

1 can condensed cream of mushroom soup



Pre-heat oven to 350 degrees. Lay chops in a casserole or baking pan. Cover with potatoes and sprinkle with seasonings. Pour soup over potatoes and meat. Cover and bake for 1 hour and 15 minutes. Serves 3 to 4.


German Style 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.


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 American Chop Suey


2 small boneless thin cut pork chops, or, 2 small pork cube steaks, 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.


Pork Chops with Linguini


6 pork chops, (not boneless), cut about ¾ inches thick

1 lb package linguini, cooked according to package directions

2 TBLS vegetable oil

1 ½ tsp salt

¾ tsp black pepper

¼ TBLS onion powder

1 tsp garlic powder

1 ¾ cups ketchup

½ cup cider vinegar

2 TBLS light brown sugar

½ tsp Worcestershire sauce

1/3 cup water


Pre-heat oven to 350 degrees. Cook pasta. While pasta is cooking, Brown chops in oil in a large skillet. Layer cooked spaghetti in the bottom of a large roasting pan. Place chops on top and sprinkle with salt and pepper. In a saucepan, stir together remaining ingredients. Heat for 5 minutes, stirring. Pour sauce over pasta and pork chops. Bake, covered, for 1 hour to 1 hour 15 minutes. Serves 4 to 6.

One-dish Ground Beef Skillet Recipes

Nancy's Macaroni Goulash (aka: Macaroni & Beef)


1 lb ground beef

1 medium onion, chopped

½ cup green pepper, seeded and chopped

3 ½ cups canned whole tomatoes, cut into pieces, with juice from can

1 cup tomato sauce

2 cups elbow macaroni

2 TBLS granulated sugar

2 tsp salt


In a Dutch oven, lightly brown ground beef. Drain. Add onion and green pepper. Continue cooking until vegetables are tender. Stir in remaining ingredients. Cover and simmer 15 to 20 minutes, or until macaroni is tender. Serves 4 to 6.


June’s Shells & Beef



1 lb ground beef

1 TBLS oil

1 small can baby or regular peas, drained

1 small can Contadina tomato paste

1 15 ½ oz. can Hunt’s tomato sauce

2 ½ tsp onion powder

1 ½ tsp garlic powder

½ box shell pasta (about 8 oz.), cooked (can sub. macaroni or wide noodles)


Cook elbows in boiling salted water until tender. Set aside. Meanwhile, Brown ground beef in oil. Stir in elbows and remaining ingredients. Simmer over medium-low heat for 20 minutes, or until heated through. Serves 4 to 6.


Nancy’s Cheeseburger Macaroni Skillet


1 lb ground beef

1 small yellow onion, chopped

1/3 cup ketchup

1 Tbls prepared yellow mustard

1 box macaroni and cheese

1 can diced tomatoes, with juice


Prepare macaroni and cheese according to package directions. Set aside. In a skillet, brown beef with onion. Drain. Stir in macaroni and cheese, plus remaining ingredients. Simmer for 15 to 20 minutes, or until heated through. Serves 4 to 6.


June's Beef, Tomato & Macaroni Medley


(This recipe dates from 1964)


1 ½ lbs ground beef

2 TBLS butter, or bacon drippings (can sub. margarine)

1 cup water or leftover cooking liquid from fresh carrots, corn or peas

2 ½ cups canned tomatoes, cut up, without liquid

8 oz. elbow macaroni, cooked until tender.

½ tsp salt


In a skillet, slowly heat the meat in butter, stirring frequently, until the meat is gray in color. Add water, cover and simmer for 20 minutes over low heat. Stir in tomatoes, macaroni and salt and continue simmering for 15 to 20 minutes longer, or until liquid reaches the consistency of gravy. Serves 4 to 6.


Beef Skillet Supper


1 lb ground beef

1 1/2 TBLS onion powder

1 TBLS vegetable oil

2 cups hot water

1 15 ½ oz can diced tomatoes

1 small can whole kernel corn, or cut greenbeans, or peas, drained

¼ cup ketchup or Heinz 57 sauce

1 tsp granulated sugar

1/8 tsp black pepper

1 cup elbow macaroni, cooked


In a skillet, sprinkle beef with onion powder and brown in oil. Drain off fat. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Serves 4 to 6.


Yum-Yum Skillet Supper


1 lb ground beef

1 small yellow onion, chopped

1 can condensed chicken gumbo soup

2 TBLS ketchup

2 TBLS yellow mustard

1 tsp Worcestershire sauce

½4 tsp each, salt and pepper

1 package Success white rice (or any brand white rice), cooked


Cook rice according to package directions. Meanwhile, in a large skillet, cook beef with onions, until lightly browned. Stir in soup, ketchup, mustard, Worcestershire, salt and pepper. Simmer over medium-low heat for 10 minutes, or until well-heated. Spoon over individual portions of rice. Serves 4. (Don’t like rice? May also be served over Hamburg buns.)