|
PORK CHOPS AND
RICE SKILLET MEAL
4 – 5 pork chops, 1/2-inch thick
1 tablespoon vegetable oil
1-1/2 teaspoon salt
Dash of pepper
1 cup rice
1/2 cup onion, chopped
1 large can of tomatoes
1 cup mild salsa
1 cup mild Cheddar cheese, shredded
Green pepper rings
In a heavy skillet, brown pork chops in oil. Drain. Sprinkle salt and pepper over chops. Add rice and onion. Pour tomatoes and salsa over meat. Cook on low for 30-35 minutes until rice and meat are tender. Arrange in 8x10 inch casserole. Top with shredded cheese; place under broiler until cheese melts. Garnish with pepper rings. Makes 4 servings.
Annette Sturdivant, Franklin County
First Place, Pork Cook-off
STUFFED LOIN ROAST
1 pork loin roast, 3 to 4 pound
1/2 teaspoon salt
1-1/2 cups canned sweet potatoes
3/4 cup dark brown sugar, divided
1/2 teaspoon cinnamon
1-1/4 cups crushed pineapple, drained and divided
Lemon balm, cherries and pineapple
Butterfly roast and pound both sides with a meat hammer. Sprinkle with salt. Mash sweet potatoes with 1/2 cup brown sugar and cinnamon. Spread evenly on one side of roast. Spread 1 cup pineapple on top of sweet potato mixture. Fold top portion of roast over and secure with toothpicks. Wrap in foil and place in 7x9 inch glass baking dish. Cook in 375° oven until internal temperature reaches 140°. Mix together remaining pineapple and brown sugar and spread over roast. Continue cooking until internal temperature reaches 170°. Remove from foil and garnish as desired. Salt may be omitted, if desired. Makes 8-10 servings.
Leeann Vann, St. Clair County
Second Place, Pork Cook-off
NAN’S CROCKPOT PORK ROAST
3 pound pork roast
1 can cream of celery soup
1 can cream of mushroom soup
1-1/2 cans water
1 envelope onion soup mix
1-1/2 cups instant rice
Combine canned soups, water and onion soup mix. Stir and pour mixture into crockpot. Place roast on top of mixture; cook on high setting about 4-1/2 hours, or until meat is tender. Add rice; cook on low setting about 45 minutes to 1 hour, or until rice is done. Makes 6-8 servings.
Nancy Garrison, Cullman County
Third Place, Pork Cook-off
|
|
FIESTA
1-1/2 pounds ground beef
14 ounce can diced tomatoes, undrained
1 envelope taco seasoning
2 5 ounce packages yellow rice mix
1 pound pasteurized process cheese spread, cubed
10 ounce can diced tomatoes and green chilies, undrained
10 ounce bag corn chips, crushed
Chopped onions
Shredded lettuce
Chopped tomatoes
Brown ground beef in a large skillet; drain well. Blend in tomatoes and taco seasoning; simmer 5-10 minutes. Cook rice according to package instructions. In a large bowl, microwave cheese until melted (or melt over low heat in a large saucepan); stir in diced tomatoes and green chilies until blended well. Add browned beef and cooked rice to cheese mixture, blending well. Pour into a greased 13x9 inch baking dish. Sprinkle crushed corn chips over top of casserole. Bake at 400° for 10-15 minutes, until heated through. To serve, arrange chopped onions around edges of dish; mound lettuce inside the ring of onions, then tomatoes in a ring inside the lettuce.
Makes 10-12 servings.
Frankie Davis, Dale County
First Place, Heritage Cooking Contest
MEXICAN FIESTA SOUP
1 pound ground beef
1 can pinto beans
1 can kidney beans
1 can black beans
1 can whole kernel corn
1 cup chopped onion
28 ounce can diced tomatoes and green chilies
1 package taco seasoning mix
Brown meat and drain. Mix all ingredients into crockpot and cook for at least 3 hours. Garnish with cheese, green onions and sour cream, if desired. Goes great with tortilla chips or corn chips.
Stacey Nestor, Montgomery County
Second Place, Heritage Cooking Contest
MARINATED LEMON PEPPER
FILET MIGNONS
4-6 filet mignon steaks, 1 inch
1 cup Moore’s Marinade (hickory flavor)
1/2 cup lemon juice
1 stick butter
1 tablespoon pepper
Combine marinade, lemon juice, butter and pepper. Pour over steaks. Let stand 3-4 hours at room temperature or marinate overnight in refrigerator, turning steaks several times. Grill steaks on red-hot grill to the degree of doneness you prefer. For medium steaks grill 6 minutes then turn and grill 4 more minutes.
Terri Gilley, Cullman County
Third Place, Heritage Cooking Contest
|
