Appetizers Beef Pork Recipes with Pictures

Italian Sausage Wontons

This delicious appetizer (which more often than not turns into full-on dinner) has been a staple at our New Year’s Eve Olympics celebration for a few years. It fits all the requirements of our NYE menu: cheesy, tasty, and easy to make.

1 lb Italian sausage (cooked, drained)
1 large jar pimentos
3-4 C. shredded Mexican cheese
1 C. ranch salad dressing
3-4 boxes of wonton cups (mini fillo shells by Athens)

Mix ingredients together in a bowl.  Fill wonton cups/mini fillo shells and place on a baking sheet or stone.  Bake 10 minutes at 350 degrees.

Beef Chicken Fish & Seafood Miscellaneous Pork Vegetables

Grilling Times

For all you folks who like to grill, I found this great little website called “” that gives detailed grilling times for all kinds of meat, fish seafood and vegetables. It also tells you how to determine grilling temperatures. Click the icon below and take a gander for yourself . . .

Grilling Times Website

Appetizers Beef Pork

Hanky Panks

From the kitchen of Marcia Young.

1 lb. hamburger
1 lb. spicy sausage (i.e. Jimmy Dean Hot)
1 lb. Velveeta cheese

Mix meats well, brown in skillet, then drain. Melt cheese in skillet with meat.

Add (Optional):
1/2 tsp. oregano
1/2 tsp. garlic salt
1/2 T. Worcestershire sauce

While warm, spread on slice of Rye Bread (Party size for appetizers) and broil in oven. Can be frozen at this stage. Ready to serve when mixture bubbles. For pizza variation, spread pizza sauce on bread before meat mixture.)

Beef Cookbook Pork Side Dishes Vegetables

Stuff Acorn Squash

1 medium to large acorn squash
1 lb. ground beef
1 lb. pork or Italian sausage
1 egg
Sour cream
Garlic powder

Cut squash in half. Scrape out seeds to make “bowl”. Bake face down for 1 hour at 375°. Cook beef and sausage; drain. Put in mixing bowl and mix in egg, sour cream and seasonings to taste. Turn baked squash over and fill each half with mixture. Bake 30 minutes at 350°.

Beef Cookbook Pork Side Dishes

BBQ Beans

I got this recipe from a college friend. When I lived in Sumner I made this, and it makes a lot. For a week every time Leta called me (I wasn’t long-distance for her), I was eating these beans!! I’m not sure I’ve had them since, but they were good…honest!

1 can kidney beans, drained
1 can butter beans plus juice
1 can pork and beans plus juice
1 can lima beans, drained
1/4 C. ketchup
1/2 C. brown sugar
1/2 C. white sugar
1/2 tsp. dry mustard
1 onion, chopped
1/2 lb. bacon pieces, fried crisp
1/2 lb. hamburger, browned and drained

Mix altogether and heat on stove.

Cookbook Pork Soups

Ham and Bean Soup

1 C. dry navy beans
1 1/4 to 1 1/2 lbs. meaty smoked ham hocks or meaty ham bone
1 C. onion, chopped
1/2 C. celery, sliced
1/4 tsp. pepper
1 T. instant chicken bouillon granules
1 T. fresh parsley, snipped
1 T. fresh thyme, snipped, or 1 tsp. dried thyme, crushed
2 C. rutabaga or parsnips, chopped
1 C. carrots, sliced
2 C. fresh spinach leaves, chopped, or 1 – 10 oz. pkg. frozen chopped spinach, thawed and drained

Rinse beans. In Dutch oven, combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour, or skip boiling water and soak beans overnight in covered pan. Drain and rinse beans. In same pan, combine beans, 5 cups fresh water, pork hocks, onions, celery, bouillon granules, parsley, thyme and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1 3/4 hours. Remove pork hocks; set aside to cool. Mash beans slightly. Stir in rutabaga and carrots. Return to boiling. Reduce heat; simmer, covered, 15 minutes or until vegetables are tender. Cut meat off bones; coarsely chop. Discard bones. Stir meat and spinach into saucepan. Heat through.

Makes 4 or 5 servings.

Casseroles Cookbook Main Dishes Pork

Pork Chop Casserole

Pork chops
Potatoes, uncooked and sliced thin
Salt and pepper to taste
1/4 C. minced onion
1/4 C. butter
4 T. flour
2 C. milk
1 tsp. Worcestershire sauce
1/4 C. catsup
2 C. Velveeta cheese

Melt butter in skillet; stir in onions and flour. Blend and cook for a few minutes. Add milk; stir until thick. Add catsup, Worcestershire sauce and cheese; stir until cheese is melted. Sprinkle pork chops with salt and pepper; brown in oil. Place potatoes in bottom of 9×13″ pan. Pour cheese over the top; place browned pork chops on top of potatoes. Cover with foil and bake 30 minutes at 350º. Remove foil and bake until potatoes are tender.

TIP: Be sure to put foil or pan on oven shelf under casserole because it always boils over, unless you get a kick out of cleaning your oven.

Beef Casseroles Cookbook Main Dishes Pork

Settler’s Beans

This recipe was used for a Lenten Luncheon at the YWCA in Dubuque. While opening the beans, I cut my finger on the lid of one of the cans. After finishing getting everything into the crock pot with my hand wrapped in a towel, I decided that maybe I should have someone look at my finger. I was right, needed stitches.

1/2 lb. bacon
1/2 lb. ground beef
1/4 C. white sugar
1/2 C. brown sugar
1/4 C. ketchup
1 onion, diced
1 tsp. dried mustard
1 can butter beans
1 can kidney beans
1 can pork and beans

Fry ground beef and drain well. Lightly cook bacon; drain. Drain most of the juice from the beans. Combine all ingredients and bake, uncovered, for 1 hour at 350°. Can be cooked in the crock pot for 4 to 5 hours.

Breakfast Cookbook Pork

Salsa Sausage Quiche

This looks strange – pink quiche – but it’s really good, especially topped with sour cream and salsa. Perhaps use one additional egg and a little less salsa for a more quichey look.

3/4 lb. bulk pork sausage
1 – 9″ unbaked pastry shell
2 C. Cheddar cheese, shredded, divided
3 eggs
1 C. salsa

  1. In a skillet over medium heat, cook the sausage until no longer pink; drain.
  2. Transfer to the pastry shell.
  3. Sprinkle with half of cheese.
  4. In a bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
  5. Bake at 375º for 30 to 35 minutes, or until a knife inserted near the center comes out clean.
  6. Sprinkle with remaining cheese.
  7. Bake 5 minutes longer, or until cheese is melted.

Serve with sour cream and additional salsa.

Breakfast Cookbook Egg Pork

Market Square Ham Soufflé

16 slices white bread
4 C. ham, diced
16 oz. Swiss cheese, shredded
16 oz. Cheddar cheese, shredded
6 eggs
3 C. milk
1/2 tsp. onion salt
1/2 tsp. dry mustard
3 C. cornflakes, crushed
1/2 C. butter, melted

  1. Trim crust from bread and cube.
  2. Grease a 9×13″ baking dish and layer the following:
    • Bread to cover bottom of pan;
    • 2 cups ham
    • 8 ounces Swiss cheese and 8 ounces Cheddar cheese
    • Repeat layers
  3. Combine milk, eggs and seasonings.
  4. Pour over layers.
  5. Refrigerate overnight.
  6. Remove from refrigerator 1/2 hour before baking.
  7. Combine cornflakes and melted butter. Sprinkle over top of casserole before baking.
  8. Bake at 375º for 40 minutes.