RASPBERRY VINEGAR PORK TENDERLOIN

1 tbsp. butter
1 tbsp. olive oil or vegetable oil
3 lbs. pork tenderloin, cut 1 inch thick*
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbsp. fresh or dried parsley
1/2 c. chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish

Melt butter in a large skillet; add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half the original volume. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage. *Chicken breasts may be substituted in this recipe.

Recipes – Yangchow Fried Rice

3 large eggs
6 oz. roast pork, diced
4 oz. frozen medium shrimp

~~~Shrimp Seasonings~~~
Salt and freshly ground black pepper, to taste
1/2 tsp. cornstarch

~~~Other Ingredients~~~
5 TB oil for stir-frying, or as needed
1 medium yellow onion, diced
1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice

Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop.
Toss the shrimp with the salt, pepper and cornstarch.

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn
pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan,
and set aside.

Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften,
then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let
the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.

Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season
with extra salt and pepper if desired.

Serve hot.

HAM AND APRICOT PRESERVE TEA SANDWICHES

Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

Baked Burritos

Ingredients
12 thin slices ham
12 flour or corn tortillas
1 pound Jack cheese, cut into 1/2-inch sticks
1 7 oz (196 grm). can green chiles
2 cups (475 ml) grated cheese

Place 1 slice of ham on each tortilla.
Put 1 stick of cheese in center of ham slices, then top with some chiles.
Roll up tortilla place on a greased 9 x 13 inch baking dish, or secure with toothpicks if it is easier for you.
Bake at 350 degrees (175 C.) for 45 minutes.

Just before finished baking, sprinkle with grated cheese, covering all of the burritos.
Sprinkle with paprika.

NEW YEARS’S BLACK EYED PEAS W/SAUSAGE

3 – 15 oz. cans black-eyed peas
1 lb. of sausage, sliced
2 tablespoons of oil
1 large onion, chopped
1 – 4 oz. can of diced green chilies
1 – 14 oz. can of whole tomatoes
Salt and pepper, to taste

Place black-eyed peas in large stew pan to simmer.  Fry
sausage in oil until well browned.  Drain all but 2
tablespoons of oil from skillet.  Saute onion in remaining
oil.  Add onions with oil and remaining ingredients to peas. 
Simmer for 30 minutes over a low heat.  Serve with corn bread
and tossed salad. 

HAM AND SCALLOPED POTATOES

6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.

Slow Cooker Cheesy Ham and Potatoes

2 1/2 cups diced ham
8 medium potatoes, peeled
1 green pepper
1 (10oz) can cheddar cheese soup
2 thinly sliced onions
1/2 cup cheddar cheese
Directions:

Layer ham, onion, potato, green pepper in a slow cooker. Sprinkle with cheese. Pour soup over all. Cover and cook on low 8-10 hours or high 5-6 hours.

This recipe for Slow Cooker Cheesy Ham and Potatoes serves/makes 6.

Recipes – Orange Pork and Asparagus Stir-Fry

2 navel oranges
1 tsp olive oil
1 whole pork tenderloin (12 ozs), trimmed, thinly sliced diagonally
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1-1/2 lbs thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
1/4 cup water

From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off
peel and white pith from remaining orange. Cut peeled orange into
1/4-inch-thick slices; quarter each slice.

In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat
until hot but not smoking. Add half the pork and sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just
loses its pink color, stirring frequently. Transfer pork to plate.
Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt and
remaining 1/8 teaspoon pepper. Transfer pork to same plate.

To same skillet, add asparagus, garlic, orange peel, remaining 1/4
teaspoon salt and water; cover and cook about 2 minutes or until
asparagus is tender-crisp, stirring occasionally. Return pork to
skillet. Add orange juice and orange pieces; heat through, stirring
often.

Serves 4
165 Calories;4g Fat;50mg Chol;24g Protein;8g Carbs;496mg Sodium

Cochinita Pibil

Serves 6

Ingredients:

– 1 kg. pork shank
– 1/2 bar of achiote
– 2 garlic cloves
– 6 whole peppercorns
– 1/4 C. vinegar
– 1/4 C. lime juice
– 2 Tbsp.. chicken consomé
– 11/2 C. water
– Salt to taste

Preparation:

Clean the pork and place in a deep pan.

Grind the remaining ingredients to form a sauceand add to the meat, allow to marinade at least one hour or overnight.

Cook the pork in the sauce in a pressure cooker for 40 minutes or in a stock pot until the meat is very tender.

When the meat is cooked, cool slightly and shred, then add back into the sauce.

Serve with chopped purple onion and chopped serrano peppers.

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Recipes – Ham Recipes – Grilled Ham Steaks with Bourbon Glaze

For the glaze:
1/2 cup (125 ml) Kentucky bourbon
1/2 cup (125 ml) firmly packed brown sugar
2 Tbs (30 ml) Dijon-style mustard

1 center-cut smoked ham steak, 1 to 2 inches (3 – 5 cm) thick

Combine the ingredients for the glaze.
Grill the ham steak directly over hot coals for 5 to 6 minutes on each side, basting frequently with the glaze. Serves 4 to 6.