Category Archives: Pork

Bangers and Mash

10 or so medium white or red potatoes
1/8 head green cabbage
1 tablespoon butter
¼ cup milk

1 large red onion
1 pound Irish chipolata sausages (pork)
1 bottle hard apple cider
1 tablespoon whole mustard
Salt & pepper
¼ cup flour
½ cup milk

Marinate the sausages in the cider for 8 hours or overnight.

Cut the potatoes (skin on) into ½ inch sized cubes and put in large pot, cover with water. Cut cabbage into bite sized strips and place on top of potatoes, cover and bring to a boil. Boil for fifteen minutes or until tender. Drain and set aside. Add butter and milk to cooked potatoes and cabbage and coarsely mash them.

While the potatoes are boiling, cut the onion into large wedges and place in a bowl. Pour the cider marinade over the onions. Brown the sausages in a frying pan. Once browned, add the onions, cider, mustard, salt and pepper. Cover and softly boil until the sausages are cooked through. strain the juices from the sausages and onions. Set the sausages and Onions aside to keep warm.

Put the remaining liquid back in the frying pan, adding water so that you have approximately 2 cups of liquid. Return pan to medium heat gently stirring, scraping any bits that may have stuck to the bottom. Mix flour and milk together in a cup or shaker container. This will be the thickener for the gravy. Once the liquid has begun to boil slowly add the thickener while stirring. Add enough of the thickener so that the gravy reaches the desired consistency.

Serve the sausages and onions over the mash and top with gravy. To complete the meal, add a nice side salad and some hearty bread to soak up any leftover gravy.

*I used hard cider for this recipe, but I’m sure that sparkling cider (non-alcoholic) would work just as well.  The photo above is of the kids making their salads to go along with dinner.

The lettuce grew from stumps of romaine we placed in cups of water about a month ago. It was a fun project and they enjoyed them.

~ Karla


Country Spareribs

Kevin1/2 cup chopped onion
1/2 cup molasses
2 Tablespoons Worcestershire sauce
1 teaspoon salt
2 to 3 pounds country style spareribs

2 tablespoons salad oil
2 cups ketchup
2 tablespoon prepared mustard
2 tablespoon brown sugar

Wash ribs and place in 2 to 3 quart baking dish. Combine all ingredients and pour over ribs. Bake at 350′ for 90 to 120 minutes.


Homemade Hot Pockets

scan 4Pillsbury Crescent Rolls(pockets) can use or other puff pastry.
Ham, cooked, diced
Broccoli, cooked, diced
Swiss cheese
Cheddar cheese

Heat oven to 375 degrees. Unroll dough, separate in 4 squares. Place dough on cookie sheet. Make filling with ham, broccoli and cheese.

Place about 2/3 to 3/4 cup filling on half of each square, fold other half over and press edges with fork to seal(Points of square can be folded to the center to form pocket). Make about 3 small slits on top. Bake 12 to 17 minutes or until golden brown. Cool slightly- serve warm. Filling will be hot.

~Grandma H

Fillings can be individualized for picky eaters and kids love filling their own pockets…just ask any of Grandma’s daycare kids. Play around with different filling ideas. The Tuna Ring filling cooks up well in these pockets. You can try pockets with canned pie fillings, peach, cherry, etc. or cream cheese, brown sugar and fresh strawberries. The possibilities are endless! ~Karla