Ham and Scalloped Potatoes

2 1/2 c. diced ham (Cure 81 is best)
8 medium potatoes, sliced
1 onion, sliced thin (or chopped if baking)
1 green pepper, chopped fine
Salt and pepper to taste
1/2 c. cheddar cheese, grated
1 can Cheddar cheese soup

Layer ham, onions, potatoes, and peppers in slow cooking pot. Sprinkle with cheese. Pour soup over all. Cover and cook on low 8 to 10 hours or on high 4 hours. Can bake in 9X13 pan for 1 1/2 hours at 350. Cover with foil.

Swei Jau (Potstickers)

2 lbs. ground pork
Goyza round potstickers skins
6 T. sesame seed oil
2 T. sugar
1/4 tsp. pepper
1 bundle green onions
1 pkg. coleslaw mix

Combine sesame seed oil, sugar, pepper, green onions and cabbage in a bowl. Stir together, salt top, stir together, salt top, stir together and then with hands scrunch altogether and wring out the water by hand. Add to pork. Put small amount of mixture (1 tsp.) on skin. Fold over and wet edges to seal skin together.

If fresh: Boil for 6 to 7 minutes in 3 to 5 cups water. Then brown for about 1 minute until golden.

If frozen: boil for 10 minutes. Serve hot with any sauce you like--barbeque, sweet and sour, soy, hot, etc. Makes a lot. Can also freeze leftover filling for next time.

Sweet and Sour Pork

5-6 pork chops (or chicken)
1/4 c. water
1/4 c. vinegar
1 c. pineapple juice
2 1/2 T. soy sauce
2 T. cornstarch
1/4 c. brown sugar
1 large onion
1 green pepper, sliced
1 can pineapple bits

Brown pork chops. Cut into bite-size pieces. Add water and steam for 30 minutes. Combine vinegar, pineapple juice, and soy sauce with the cornstarch and brown sugar. Pour this mixture over the pork. To this mixture add onion, green pepper, and pineapple. Turn heat up high and stir constantly for about 10 minutes. Serve with rice or Chinese noodles.

Chili Verde

2 lbs. pork cut into 1 inch cubes
6 T. flour
1 tsp. salt
1 clove garlic
1 tsp. pepper
2 tsp. Mexican seasoning
1 28 oz. can crushed tomatoes
1 8 oz. tomato sauce
1 c. water
1 small can jalapeno peppers (use only 3 or 4 peppers for fairly hot chili verde. Freeze the rest of the peppers from the can for future use.)

Cut and wash meat. In paper bag combine flour and spices. Add meat in several batches and shake well. Meat should have a good coating of flour and spices. In large fry pan add about 1/4 inch vegetable oil and brown meat. You will need to fry meat in 2 batches, so put browned meat in a bowl while you do the other batch. When all meat is browned, add 1 cup water and stir into drippings to make a thin gravy. In large pot add gravy, meat, tomatoes, and peppers. Simmer and stir occasionally for 2 to 3 hours. To serve, make a burrito with flour shell and cheese and chili verde. Roll up and top with more chili verde and cheese.

Pork Chops

1 T. onion soup mix
2 T. French dressing
1/4 c. water
4-6 pork chops
4-6 potatoes (opt.)

Place pork chops in a pan. Sprinkle the onion soup mix and French dressing on top. Pour the water down the side of the pan and bake (covered) for 1-1 1/2 hours at 400 degrees. Optional: cut potatoes lengthwise and place on top of pork chops.

Carnitas

1 pork tenderloin
4 cloves garlic
1 T. season salt
2 tsp. pepper
1 c. salsa
1 lg. onion, chopped

Place tenderloin in 9 X 13-inch baking dish. Combine garlic, salt, pepper, salsa and onion. Pour over tenderloin. Cover pan loosely and cook for 4 1/2 hours at 300. Remove fat, salsa and onions. Shred pork and return to juices in pan. Uncover and cook for about another 30 minutes. Serve in tortilla with favorite toppings.

BBQ Boneless Ribs

Put ribs on cookie sheet and bake at 400 for 45 minutes.

Mix together and pour over ribs:
1/3 c. water
1/3 c. ketchup
1/3 c. Worcestershire
1/3 c. brown sugar

Bake in glass dish 3-4 hours at 300.

BBQ Boneless Ribs

3-4 lbs. Beef or Pork boneless ribs

Put ribs on a cookie sheet and bake at 400 for 45 minutes. Transfer to a glass baking dish.

Sauce:
1/3 c. water
1/3 c. ketchup
1/3 c. Worchestershire
1/3 c. brown sugar
Mix together and pour over ribs. Bake at 300 for 3-4 hours.