CrockPot Ham &
Scalloped Potatoes

Pork Chop &
Potato Casserole

Stir-Fry for a Loop

Wisconsin Cassoulet

Pork & Mushroom Ragout



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CrockPot Ham & Scalloped Potatoes

Thanks to Kathie in Minnestoa
and Dale [my husband] in California for this Recipe
[I'm not worried!!]

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Pork Chop & Potato Casserole

Thanks to Doreen in Vermont for this Recipe
  • 4 Pork Chops
  • 1 can Cream of Mushroom Soup
  • 1/2 cup Sour Cream
  • 4 cups Potatoes, sliced thin
  • 1/4 cup Water
  • 1/4 cup Chopped Onion
  • 2 tablespoons Parsley
  • Salt & Pepper

  • Heat oven to 350 degrees. Brown Pork Chops. Mix together Mushroom soup, Sour Cream, Water, Onion and Parsley.
  • Put a layer of Potatoes in casserole. Salt & Pepper each layer of Potatoes. Pour mixture over Potatoes, put another layer of Potatoes, pour more mixture, etc.
  • Put Pork Chops on top of Potatoes, cover and bake for 1 1/4 hours or until the Potatoes are done. If the oven isn't preheated, it takes at least 1 1/2 hours. To reheat, cover and cook for 1/2 hour at 350 degrees.

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Stir-Fry for a Loop

  • 1 - 1 1/2 pounds Hillshire Farm Kielbasa, sliced
  • 4 cups vegetables [ I use frozen ]
  • 4 cups cooked rice
  • 1/2 cup cashew nuts [ I like peanuts ]

  • Brown Kielbasa in skillet. Remove and drain. [ I don't drain ]
  • In same pan, cook vegetables until tender.
  • Add Kielbasa and nuts.
  • Cook 2 minutes until warm.
  • Serve over rice. Serves 6

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Wisconsin Cassoulet

  • 1 pound dried navy beans, picked over [6 15oz cans white beans]
  • 4 celery tops, with leaves
  • 2 bay leaves and 2 sprigs parsley
  • 1/4 pound slab bacon, cut into -inch cubes
  • 1/4 cup olive oil, or more if necessary
  • 3 whole chicken breasts, skinned, deboned, and cut into 1-inch pieces
  • Pork tenderloin (about 3 pounds) cut into 1-inch pieces
  • 1 cup peeled and chopped onion
  • 3/4 cup each chopped celery and carrots
  • 3 cloves of garlic, peeled and minced
  • 3 cups defatted chicken broth
  • 1 can (28 ounces) stewed tomatoes, undrained and coarsely shopped
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried savory (sage)
  • 1/4 teaspoon dried mustard
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup chopped flat-leaf parsley, plus 3 tablespoons for garnish
  • 1/2 pound kielbasa sausage, cut into 1-inch pieces
  • 2 teaspoons salt, or to taste

  • Soak the beans overnight in water.
  • Rinse the beans in several changes of cold water. Drain and place in a large, heavy pot with water to cover beans. Add celery tope, bay leaves and parsley sprigs. Simmer for 30 minutes over medium heat.
  • Meanwhile, in a very large pot, brown the bacon over medium heat to render the fat. Remove the bacon with a slotted spoon and reserve. Add two tablespoons of olive oil to the pot. Brown the chicken and pork each in small batches. Remove to a bowl with a slotted spoon and set aside.
  • Add remaining 2 tablespoons of oil to the pot; wilt the onion, celery and carrots over medium-low heat, about 8 - 10 minutes
  • Return meat and bacon to the pot along with the beans. (Discard celery tops)
  • Add the remaining ingredients, except for the kielbasa, parsley and salt. Simmer gently for 1 hour, stirring occasionally.
  • Stir in the kielbasa; simmer for 30 minutes longer, stirring once or twice.
  • Stir in 1/4 cup of the chopped parsley and season with salt. Serve immediately.

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Pork & Mushroom Ragout

  • Non stick cooking spray
  • 1 boneless pork loin roast [1 1/4 pounds]
  • 1 1/4 cups canned crushed tomatoes, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons dried savory leaves
  • 3 sun dried tomatoes, patted dry and chopped
  • 1 package [8 ounce] sliced mushrooms
  • 1 large onion, sliced
  • 1 teaspoon black pepper
  • 3 cups hot cooked noodles

  • Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Brown roast on all sides; set aside.
  • Combine 1/2 cup crushed tomatoes, cornstarch, savory and sun dried tomatoes in large bowl. Pour mixture into slow cooker. Layer mushrooms, onion and roast over tomato mixture.
  • Pour remaining tomatoes over toast; sprinkle with pepper. Cover and cook on LOW 4 to 6 hours.
  • Remove roast from slow cooker. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. Serve over hot cooked noodles. Makes 6 servings.

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