Smoked Pork Shoulder
Last week one of our local grocery chains had Smoked Pork Shoulder on sale for $1.19 per pound. I bought the biggest one my Dutch oven could hold, which turned out to be 10 pounds. For less than twelve dollars in meat, I was able to make 4 meals for 4 + adults. The additional ingredients I chose were also very reasonable in cost.
On the first day, I boiled the pork shoulder for four hours on the stove top. The last hour, I added cubed red potatoes and fresh green beans and continued cooking until the potatoes were cooked through. I removed the pork shoulder from the water and after letting it rest for about 20 minutes, I sliced it and served some of the meat with the green beans and potatoes. This makes an absolutely delicious meal.
The next day I served the pork shoulder sliced and warmed on large hamburger buns with sliced tomatoes, lettuce and mayonnaise.
On the third day I made a pot of bean soup. I soaked great northern beans overnight and cooked them for 3 – 4 hours with the bones, fat, and scraps from the pork shoulder. Before serving, I removed the bones and rind fat and dished up the soup with a generous helping of sweetened Jiffy mix cornbread.
On the fourth day I chopped the remaining pork shoulder (a quart or more, chopped), added 3 chopped hard boiled eggs, 1/3 cup sweet pickle relish and approximately ½ cup of mayonnaise to make a delicious ham salad. This I served with crackers and fresh cantaloupe.
Carrot Souffle
I hate it when I only use a couple of carrots for a recipe
and have a whole bunch left to wilt away in the crisper, or when the
use-by-date on my eggs is about to pass and I still have eggs that need to be
used up. This recipe solves both those problems and is absolutely delicious. If
you don’t have carrots or eggs to use up, these ingredients are still
inexpensive and the end product is attractive and yummy.
Carrot Souffle
1 lb. carrots, cleaned, chopped, cooked, mashed and cooled
slightly;
½ cup butter, melted
1 tsp. vanilla
3 eggs, beaten
3 Tbsp. all purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cup granulated sugar
1/3 cup brown sugar
½ tsp. nutmeg
1 tsp. cinnamon
Preheat oven to 350 degrees and grease a 2 qt. baking dish. Add
butter, vanilla, and eggs to mashed carrots. Blend flour, baking powder,
sugars, and spices together, then add to carrot mixture. Pour into baking dish
and bake for 45 minutes or until edges are browned and center is set. This
soufflé has become one of my favorite dishes to serve to company.
Roasted Drumsticks
Our local grocery had chicken legs on sale this week for .88
per pound. That made them about .20 a piece. Drumsticks are not a favorite with
me, but at this price I couldn’t pass them up. I decided I would roast the
drumsticks using two different coatings, while cooking them all on the same
cookie sheet. I coated the pan with olive oil, rinsed and dried the chicken
legs, then laid them out in the greased pan.
In two bowls, I poured several tablespoons of olive oil and
an equal amount of melted butter. To the first bowl I added a generous helping
of honey. In the second bowl I put a dash or two each of thyme, rosemary,
marjoram, sage, parsley flakes, onion powder and seasoned salt. Using two smaller dishes, I placed about ½ cup of fresh shredded Parmesan cheese in one, and
two handfuls of chopped praline candied pecans in the other.
I brushed half the drumsticks with the honey/oil mixture, and
half with the oil/spices mixture. I sprinkled the honey coated legs with
chopped pecans, and the spice coated legs with Parmesan cheese.
I preheated the oven to 375 degrees and baked the legs for
30 minutes. I removed the pan from the oven, turned the drumsticks over and
repeated the coating process. After baking another 20 minutes, I covered the
honey coated legs with foil and continued baking for 10 minutes. At the end of
the cooking time, I switched the oven to broil for approximately 3 minutes to
brown up the Parmesan coated legs while keeping the honey coated legs covered with foil. Two greats tastes in one pan. The side dishes I served were mashed potatoes
and broccoli with cheese sauce.
Twice Baked Potato Casserole
Whenever I buy bacon, I check the ads for whatever is on
sale. John Morel brand is usually reasonable and it has a great flavor. Other
than the bacon, this Twice Baked Potato Casserole cost a few cents per
serving:
Twice Baked Potato Casserole
There are many variations of this recipe on the internet. This version is easy and delicious.
10 slices of bacon, fried crisp, drained, cooled, and crumbled
8 baking potatoes, peeled, cubed and boiled until tender
½ cup butter
2/3 cup sour cream
2/3 cup milk
2 cups shredded sharp cheddar cheese
6 green onions, chopped
Fresh ground pepper and salt to taste
Reserve 1/3 of the bacon crumbles, 1/3 of the chopped green onion, and 1
cup of the shredded Cheddar cheese to use as a topping.
Cut butter in chunks and add to warm potatoes; add milk and
sour cream, salt and pepper and mash using a hand masher or electric mixer.
Stir 1 cup of cheese into the potato mixture and place mixture in a 7” x 13”
greased baking dish. Sprinkle top with remaining cheese, bacon and green onion.
Bake in a preheated oven at 350 drgrees for 20-30 munutes or until cheese is melted and starting to
brown
No comments:
Post a Comment