March 1, 2010

Ham and Bacon Lasagna

Ham and Bacon Lasagna
A whole new way to taste lasagna.

Serves: 8
Cook Time: 30 Minutes
Smithfield Product: Spiral Ham, All Other Ham, Bacon

Ingredients

* 1 pound Smithfield Bacon, coarsely chopped
* 1 pound Smithfield Ham, chopped
* 1 medium onion, minced
* 4 stalks celery, minced
* 3 carrots, finely chopped
* 1/3 cup butter
* 1/3 cup flour
* 2 1/2 cups milk
* 2 cups chicken stock
* Salt and pepper to taste
* 1 cup fresh parsley, chopped
* 1 pound lasagna noodles, cooked al dente
* 1/3 cup Romano cheese, grated
* 4 cups mozzarella cheese, grated

Steps

Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray and set aside.

To make the meat sauce: In a large sauté pan, cook the bacon until crisp and fat is rendered. Remove all fat except 2 tablespoons. To the pan, add the onions, carrots and celery. Sauté until just tender. Add the butter and flour and stir until a paste forms on the vegetables and bacon. Stir in milk, chicken stock and ham. Season with salt and pepper to taste. Cook until thickened. Stir in parsley.

To assemble, place 1/3 the noodles in the baking dish and top with 1/3 of the meat mixture. Sprinkle 1/3 of each cheese over the meat mixture. Continue with two more layers and bake for 30 minutes.
by:
Paula Deen

Easy Slow Cooked Pork Stroganoff

Easy Slow Cooked Pork Stroganoff
A great slow cooked stroganoff using pork tenderloin.

Serves: 6
Cook Time: 8 Hours + 10 minutes
Smithfield Product: Pork Tenderloin, Pork Roast

Ingredients

* 1 1/2 to 2 pounds Smithfield pork tenderloin or pork roast cut into strips
* 2 tablespoons of vegetable oil
* 2 tablespoons of butter
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1 medium sweet yellow onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 2 cloves garlic, minced
* 2 beef bouillon cubes or equivalent granules or base
* 1 cup water
* 1 cup sour cream
* To serve:
* 1 pound egg noodles, cooked al dente
* Garnish with chopped parsley

Steps

In a large skillet over medium high heat, heat oil and butter. Roll pork in flour and saute in the hot oil until pork is just browned. Add pork and all the scrapings from the skillet to the slow cooker. Add all remaining ingredients to the slow cooker except for the sour cream. Cover and cook on low setting for 8 hours. Stir sour cream into hot meat mixture about 10 minutes before serving. Serve over hot cooked noodles.
by:
Paula Deen

Crockpot - Breakfast Hobo Pie

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 t. salt
1 t. pepper (more or less to taste)
DIRECTIONS:
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Slow Cooker Chili Recipe

* 12 Servings
* Prep: 15 min. Cook: 6 hours

2 pounds ground beef
* 4 cans (16 ounces each) kidney beans, rinsed and drained
* 1 can (28 ounces) stewed tomatoes, undrained
* 1 can (15 ounces) pizza sauce
* 1 can (4 ounces) chopped green chilies
* 1/4 cup chopped onion
* 4 to 5 teaspoons chili powder
* 2 garlic cloves, minced
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/8 teaspoon pepper

Directions

* In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Yield: 12 servings.