Tuesday, November 17, 2015



2 cups cooked ham, cubed
2 ribs celery, chopped
2 turnips, peeled and chopped
1 large onion, chopped
1 cup red wine (do not use cooking wine)
  • Your favorite herbs or:
  • ¼ cup finely chopped fresh marjoram leaves
  • 2 tablespoons finely chopped fresh sage leaves
  • salt & pepper to taste
Combine all ingredients in large pot and cover with water.  Bring to a boil.  Cover, reduce heat and simmer 30 minutes.

Thursday, November 12, 2015

Pork Chowder


6 potatoes, peeled and diced
1 large onion, chopped
1 pound boneless pork chops
2 tablespoons olive oil
2 cups vegetable stock
1 can evaporated milk, 12 oz
salt & pepper to taste
2 cups oyster crackers
Cut the pork into thin slices and fry in olive oil over medium heat until cooked, drain off all but 1 tablespoon fat and fry the onions a pale brown. Then put the ingredients in layers in a saucepan, first the pork, then onions, potatoes and so on until used, adding to each layer a little pepper/salt. Add vegetable stock, cover closely and simmer fifteen minutes, then add a evaporated milk, and cover the top with oyster crackers. Cover again and when the crackers are soft, serve in soup bowls. .

Thursday, November 5, 2015

Pork Pepper Pot


3 lbs lean pork cut into 2-inch cubes
2 tablespoons olive oil
2 large onions, sliced
6 large green peppers, seeded and sliced
1 can diced tomatoes
1/2 teaspoon garlic powder
salt and pepper to taste

Heat olive oil over medium heat in skillet.  Add pork and fry until brown, Remove to a crock pot.  Add onions, green peppers, tomatoes, salt, pepper and garlic powder.  Add enough water to cover all ingredients.
Cook five or six hours, or even longer. The longer it is cooked the better it will be. If you don't have a crock pot, you can simmer in a large pot on your stove top.  Serve with it plenty of boiled rice or potatoes.