3 cups mixed beans
8 cups water
4 (10 oz) cans chicken broth, undiluted
1 tsp garlic powder
1/2 tsp pepper
2 cups diced cooked ham
1 large onion
3 T lemon juice
2 (16 oz) cans whole tomatoes, undrained, coarsely chopped
1 (4 oz) can chopped green chilies, undrained

Wash and sort the beans and place in crock pot. Cover with water and soak overnight. Drain well. Return beans to crock pot and add the rest of the ingredients, cover. Cook for 4-6 hours.

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4 pork chops
dash salt and pepper
2 T shortening
5 ounces spaghetti, cooked and drained
1 can tomato soup
1/2 can water
1 medium onion, chopped
1/4 pound cheese, grated

Sprinkle chops with salt and pepper, dredge with flour and brown in shortening. Put spaghetti in a casserole and add rest of ingredients. Cover with pork chops.  Bake at 350 degrees for one hour.

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1/2 to 1 lb ground beef or sausage
16 ounce can pizza sauce
8 ounce can mushrooms, drained
1 lb. loaf French bread
8 ounces shredded mozzarella cheese (2 cups)

Brown meat and drain. Stir in pizza sauce and mushrooms. Cut bread in half, lengthwise. Spread sauce over the top; sprinkle with cheese.  Bake at 400 degrees for 10-12 minutes.

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6 ounces spaghetti
2 T butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese (o ounces)
1 lb ground beef or bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1-8 ounce can tomatoes, cup up
1-6 ounce can tomato paste
1 tsp sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 cup shredded mozzarella cheese (2 ounces)

Cook spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook ground beef or pork sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Makes 6 servings.

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1/2 lb. thin spaghetti (substitute dried Chinese noodles, if desired)
2 tsp salt
1 bunch green onions
2 T minced ginger
3 large cloves garlic, minced
1/4 tsp red pepper flakes or red chili paste (optional)
1 1/2 lb (1/2 medium head)cabbage, or 6-8 cups slivered
1/2 lb breakfast sausage
3 T soy sauce

Bring a large pot of water to a boil. Add noodles and salt and cook 8 minutes, or until the noodles are barely tender. Meanwhile, trim and dice green onions. Mince ginger and garlic. Use a large, sharp knife to shred cabbage into thin strips.

Heat wok or wide skillet over high heat; add sausage. cook, breaking the sausage up and stirring until sausage is browned. If there’s lots of fat, pour off all but a tablespoon.  Add half the green onions, all the ginger and garlic. cook one minute. Add slivered cabbage and hot red pepper flakes if using. Stir over highest heat for about 3 minutes; cabbage should be somewhat crisp. Add soy sauce, then drained, cooked noodles and toss to combine.

Serve hot, sprinkled with remaining green onions.  Makes 3-4 servings.

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For salsa:

1/2 cup diced fresh pineapple
3/4 cup chunky-style salsa

For Roll-Ups:

1 lb. pork tenderloin
1 T brown sugar
2 tsp. chili powder
2 T cider vinegar
1 med. onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into thin strips
4 (8-10″) fat-free flour tortillas, warmed

In small bowl, combine pineapple and salsa; mix well. Set aside.  Cut pork tenderloin in half lengthwise; cut into 1/4″ thick slices. In medium bowl, combine brown sugar, chili powder and vinegar; mix well. add pork; toss to coat. Let stand at room temperature for 15 minutes to marinate.

Spray large nonstick skillet with cooking sprya. Heat over medium-high heat until hot. Add pork mixture to skillet; cook and stir 3 minutes. Add onion and bell pepper; cook and stir 2-4 minutes or until pork is no longer pink and vegetables are crisp-tender.

To serve, spoon 1/4 of pork mixture onto each tortilla; roll up. Top with salsa.

Yield: 4 servings

Note: One 8-ounce can crushed pineapple, drained, can be substituted for fresh pineapple.

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Grind together:

1 pound ham
1 1/2  pork steaks

Add:

1 cup milk
2 beaten eggs
1/2 tsp. pepper
1 cup cracker crumbs

Mix all ingredients and shape in loaf. Bake in slow oven (250 degrees) about 1 1/2 hours, then at 350 degrees for 1 1/2 hours. Drain off all fat and baste every 15 minutes for the last hour with the following:

1/2 cup vinegar
1 tsp mustard
1 1/2 cup brown sugar
1 cup water

Mix together and cook before using to baste.

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1 pork steak
1 carrot
1/2 onion
1/2 bell pepper
3/4 cup pineapple chunks

Cut pork into medium size pieces. Saute’ in wok until pork is fully cooked. Add vegetables to pork and cook until vegetables are tender.

Sauce:

In small bowl, mix together:

1/4 cup vinegar
1/2 cup water
1/4 cup ketchup
1/3 cup sugar
1/2 cup pineapple juice
2 T cornstarch

When vegetables are done, add pineapple chunks and sauce mixture to wok and cook until sauce thickens.

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Combine sour cream and soup.  Beat until smooth.  Add remaining ingredients except cheese.  Place in shallow baking pan (8″ square) or casserole.  Sprinkle with grated cheese.  Bake at 350 degrees for 25 minutes.   Makes 8 servings.

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1 lb ground pork
1 lb ground beef
1 lb ground veal
1 tsp salt
1 can tomatoes
1 onion
1 T flour
1/4 tsp pepper

Mix meat and seasoning, forming into small balls which are dropped into 1 quart boiling water.  Add the tomatoes and whole onion.  Simmer until ready to serve.  Thicken the gravy with 1 T flour ixed in cold water.

Note:  A good recipe for a waterless cooker or crock pot.

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