GRANDMA EDNA'S CAJUN PORK
My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings (2-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CAJUN SLOW-COOKER PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
GRANDMA EDNA'S CHRISTMAS CABBAGE
I've watched cabbage haters fall in love with this dish. Be sure to make enough!!
Provided by AMI13
Categories Vegetable Side Dishes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 6 tablespoons butter in a large skillet over medium heat; cook and stir onion in the melted butter until lightly browned, 10 to 15 minutes.
- Remove and set aside several large leaves of cabbage. Core cabbage and cut into very fine shreds. Mix cooked onion, chopped cabbage, eggs, and milk together in bowl; transfer mixture to a 9x13-inch casserole dish. Cover mixture with reserved whole cabbage leaves.
- Bake in the preheated oven until cabbage mixture is cooked through and set, about 50 minutes.
- Heat 2 tablespoons butter in a skillet over medium heat; cook and stir cracker crumbs in the melted butter until lightly browned, about 5 minutes.
- Remove cabbage leaves from top of casserole dish and sprinkle cabbage-egg mixture with buttered cracker crumbs.
- Bake in the preheated oven until topping is browned, about 10 more minutes. Season with salt and black pepper.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 16.4 g, Cholesterol 126 mg, Fat 15.4 g, Fiber 4.4 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 218.4 mg, Sugar 7.4 g
GRANDMA EDNA'S IMPERIAL PORK CHOPS
Make and share this Grandma Edna's Imperial Pork Chops recipe from Food.com.
Provided by CelestialShannon
Categories Chicken
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Coat each pork chop with melted butter.
- Coat then with bread crumb mixture.
- Arrange on a shallow baking pan.
- Bake one and a half hours or longer in 350 degree oven uncovered.
- Make as many pork chops as desired.
- Save the leftover crumb mixture in the fridge in plastic container.
- Chicken can be substituted.
Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 18.5, Cholesterol 77.5, Sodium 2010.5, Carbohydrate 40.5, Fiber 2.7, Sugar 3.7, Protein 14.9
GRANDMA EDNA'S CHRISTMAS CABBAGE
I've watched cabbage haters fall in love with this dish. Be sure to make enough!!
Provided by AMI13
Categories Vegetable Side Dishes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 6 tablespoons butter in a large skillet over medium heat; cook and stir onion in the melted butter until lightly browned, 10 to 15 minutes.
- Remove and set aside several large leaves of cabbage. Core cabbage and cut into very fine shreds. Mix cooked onion, chopped cabbage, eggs, and milk together in bowl; transfer mixture to a 9x13-inch casserole dish. Cover mixture with reserved whole cabbage leaves.
- Bake in the preheated oven until cabbage mixture is cooked through and set, about 50 minutes.
- Heat 2 tablespoons butter in a skillet over medium heat; cook and stir cracker crumbs in the melted butter until lightly browned, about 5 minutes.
- Remove cabbage leaves from top of casserole dish and sprinkle cabbage-egg mixture with buttered cracker crumbs.
- Bake in the preheated oven until topping is browned, about 10 more minutes. Season with salt and black pepper.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 16.4 g, Cholesterol 126 mg, Fat 15.4 g, Fiber 4.4 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 218.4 mg, Sugar 7.4 g
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