Italian Shredded Pork in the Crock-Pot

                                                                            

Wow, tender, juicy pork loin in the crock-pot & I nice change from BBQ pork! Serves about 8!

5 to 6 LBS Boneless Pork Loin
3 Cups Hot Water
1 TSP Sea Salt
1 TSP White Pepper or Black but I love white pepper!
2 Large Onions Chopped
1 TBS Parsley Flakes
1 TBS Garlic Chopped
3 Bay Leaves
1 Packet 7oz. Good Seasonings Italian Dressing
Place Pork in the bottom of the crock-pot. Mix the hot water together with everything else except the onions. Place chopped onions on top of the meat. Now pour the seasoned water over everything. Cook on LOW for 9 hours. Now remove meat from the juices, remove the 3 bay leaves, & shred with two forks. The meat practically does this itself. Pour the juice from the meat into a large container, put meat back in the crock-pot to keep warm & pour back enough of the meat juices to make the meat as juicy as you like. This broth is packed with flavor & I like my sandwich SLOPPY but this is entirely your choice! DIG IN TO JUICY Pork !

Crispy Crunchy Potato Wedges!

                                                                                   

Cornflake Crumb Encrusted Potato Wedges! 

4 Large Baking Potatoes Scrubbed & cut into wedges

3 Cups Cornflake Crumbs

1&1/2 TSP Salt

Pepper to taste

Dash of Red Pepper

1/2 TSP Sugar

2 TBS Chopped Dried Parsley Flakes

Optional Seasonings Onion Powder, Garlic Powder, Paprika, or you choose

2 Eggs Beaten

2 TBS Melted Butter

1/2 Cup Milk

Preheat oven to 375 degrees

Stir all the dry ingredients together. Beat the eggs & milk together then whisk in the butter. Spray baking sheet with baking spray or coat lightly with oil. Now dip 1 wedge at a time into the egg mixture then coat with crumbs then back into egg mixture & back into the crumbs, Lay wedge on baking sheet & continue until all the wedges are coated, Bake in the oven about 40 minutes or until potatoes test done! Serves 4 & goes great with just about any meat!

Hamburger Gravy Judy's Foodies Pa. Dutch Style

                                                                              

Delicious Hamburger Gravy!

Fast, Easy & Versatile

1 Pound Burger

1 Onion Peeled & Chopped

3 Cups Milk

2 Heaping TBS Cornstarch

Seasonings, 1 Tsp Salt, 1 Tsp Pepper, 1 TBS Chopped Parsley, 1Tsp Onion Powder, 1 Tsp Garlic Powder, 

Brown Burger & Onion in a large skillet, Drain & return to the pan. Add Seasoning & stir & cook over medium heat, Now add 2 Cups Milk, & stir, In separate cup stir the Cornstarch into the remaining cup of milk until smooth. Now stir this into your Burger mixture & cook & stir over medium high heat until thick! Serve over fried potatoes, mashed potatoes, cooked egg noodles, cooked rice or even over biscuits or toast! Make 4 servings! 

HINT HINT, once thick you made add shredded cheese & stir that until blended & melted for cheesy Hamburger Gravy! I choose shredded Cheddar Cheese for extra yum! 

Scalloped Potatoes

                                                                                

Creamy Scalloped Potatoes are an amazing side dish for any meal!

8 Large All Purpose Potatoes Peeled & Sliced Thin

1 Medium Onion Peeled & Sliced Thin

4 TBS Butter

3 Cups Whole Milk

2 Heaping Tablespoon Flour

1 Tsp Salt

1 Tsp Pepper I use White Pepper

1 TBS Chopped Parsley + 1 Teaspoon to sprinkle over the top!

Butter enough to grease your 9x13 baking pan or a deep casserole dish. Prepare your baking pan & preheat your oven to 350 degrees,

In deep saucepan melt the 4 TBS butter over medium heat. Stir in the flour, now whisk in the milk & turn heat up to medium high. Continue to whisk & cook until this thickens & bubbles, it should be a nice creamy sauce consistency.  Once bubbling & thick remove from heat & whisk in the salt, pepper & parsley. Peel potatoes & onion & slice thin. Place 1 layer of potatoes, then a layer of onion then finish with a layer of potato.  Pour your thickened sauce over the top of the potatoes pouring out evenly over all. Sprinkle the top with about 1 teaspoon of parsley & bake at 350 degrees for 1 & 1/2 hours! Serves 6 to 8 people!  

Oven Fried Breaded Boneless Pork Chops

                                                                           

Delicious Oven Fried Boneless Pork Chops! You will never Shake & Bake ever again!

8 Boneless Pork Chops

1 Beaten Egg

1/2 Cup Milk

2&1/2 Cups Bread Crumbs

1 TBS Goya Sazonador Total Seasoning or use your favorite 

3 TBS Italian Dressing

Preheat oven to 350 Degrees

Beat egg & milk together. Stir bread crumbs & your seasoning together. Now take your 9x13 baking dish that has an edge & spread the salad dressing evenly over the bottom of the pan. Dip each pork chop into the egg mixture then dip into bread crumbs, flip over & make sure each side is coated well. Place chop into your prepared pan. Bake uncovered for 30 minutes then turn oven temperature 

 up to 375 degrees, flip each chop over & bake another 15 minutes! If chops are thick you might want to add more baking time I would say another 10 minutes. My chops were not thick & they were perfect, crispy, tender,  & really great flavor! ENJOY! 

Shepherds Pie made with Ham & Cabbage!

Ham & Cabbage in a Shepherds Pie? Why not! This is a great way to use up some leftover ham! 

2 Pound Leftover Ham cubed

1/2 Head of Cabbage Shredded

1 Bag Frozen Peas & Carrots

1 Cup Leftover Ham Gravy or 1 Can of your favorite Cream Soup 

2 Cups Shredded Cheese use your favorite

4 Cups Leftover Mashed Potatoes

1 TBS Butter

In a large deep skillet; I used my 10 inch cast iron skillet & I baked it in this too; add the butter. Sauté the cabbage until soft. Now add the peas & carrots stirring & cooking until thawed & soft. Add the cubed ham & gravy or soup if using the soup. Stir well. Turn off heat & spread the cheese evenly over the top. Now I warm the mashed potatoes in the microwave adding enough milk to make them soft & spreadable. Spread the potatoes over the cheese spreading evenly over the entire surface,  Sprinkle with chopped parsley! Bake in a preheated 350 degree oven for 1 hour to 1hour & 20 minutes! The Shepherds Pie should be hot & bubbling & lightly brown! If you don't have a skillet you want to bake in a 9x13 deep baking dish will work. This makes 6 to 8 large helpings! Cut recipe in 1/2 if serving 4 or less! 

 

Traditional Old Fashioned Bread Pudding

                                                                             

Oh so delicious Bread Pudding! Great with raisins or just leave them out! 

3 & 1/2 Cups stale bread cubed

8 Tablespoons Butter

2/3 Cups Sugar

1/4 Teaspoon Salt

3 Large Eggs use 4 if smaller

2 Teaspoons Vanilla

3 Teaspoons Cinnamon

4 Cups Whole Milk

1 Cup Raisins (optional)

Sanding Sugar Or Regular Sugar to sprinkle over the top!

 Butter a large deep casserole liberally using 1 tablespoon of the butter. Dump in the cubed bread & the raisins, stir just to combine the raisin throughout the bread evenly. Melt 4 tablespoons of the butter & let cool. In a separate bowl beat the eggs & sugar well & I just use a heavy whisk for this. Now add the  salt, the vanilla, & 2 teaspoons of the cinnamon. Mix very well, just using the whisk or heavy spoon. Now whisk or stir in the milk & then the cooled butter. Once beaten well pour this over the bread cubes. Now dot the top with pieces of the remaining butter cut into 1/4 to 1/2 sized teaspoon sized pieces. Now Sprinkle the remaining teaspoon of cinnamon over the top & then the sugar about 1 tablespoon of sugar! Bake at 350 degrees for 1 hour or until pudding is puffed up and nicely browned. Insert a knife to test it should come out clean! Serve warm or cold. I love it both ways! 

Serves 6 generous portions!