RECIPES

Great Tasting Recipes for Falls Brand, Salmon Creek Farms & Ballard Hog Farm Products

Recipes courtesy of the National Pork Board

     Fresh Natural Pork Recipes                                           Bacon Recipes               

     All-American Pork Baby Back Ribs                                               Bacon, Lettuce and Tomato Brushetta

     All Star Pork Meatballs                                                                    Bacon and Boursin Cheese Puff Pizza

     American Pork Barbecue                                                                 Bacon and Mushroom Bite-Size Quiche

     Apple & Spice Pork Roast                                                              Barbecue Bacon-Wrapped Shrimp with Basil Stuffing

     Apricot-Dijon Pork Salad                                                                Jowl Bacon Muffins

     Asian Grilled Pork Tenderloin with Pineapple                             Lacquered Bacon

     Autumn Apple Chops                                                                     Parmesan, Bacon, Rice and Summer Squash Casserole

     Bacon-Wrapped Pork Chops With Seasoned Butter                 Quiche Lorraine

     Bacon-Wrapped Pork with Spicy Mango-Basil Relish                                 Ham Recipes

     Black Pepper Chops with Molasses Butter                                  Apricot-Glazed Ham

     Boneless, Herb-Crusted Leg of Pork                                             Arkansas Slow-Smoked Ham

     Boneless Pork Loin Roast with Herbed Pepper Rub                   Breakfast Ham Focaccia

     Boston Boiled Dinner                                                                       California Club Ham Sandwich

     Cajun Pork Pinwheels                                                                       Cheesy Ham and Macaroni

     Caribbean Pork and Couscous Salad                                             Cheesy Potato Ham Chowder

     Chile Verde de Puerco                                                                      Eye-Opening Spicy Bloody Mary Ham Steaks

     Chinatown Red Cooked-Pork Treasures                                       Glazed Ham with Pecan Crust

     Chinese Pork Salad                                                                           Grilled Ham Slice with Plum Glaze

     Chinese Style Spareribs                                                                   Ham Jambalaya

     Chuletas Contentas (Happy Pork Chops)                                     Ham Slice with Blueberry Sauce

     Ginger-Plum Pork Chops                                                                  Molasses Black Pepper Glazed Ham

     Glazed Ham with Pecan Crust                                                         Orange-Glazed Ham Kabobs

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     Grilled Apricot-Pineapple Pork Ribs                                                   Fresh Sausage Recipes

     Herbed Butterfly Pork Chops                                                          Apple-Sausage Coffeecake

     Herbed Pork Rillettes                                                                        Greek-Style Sausage Roll

     Honey-Glazed Asian-Spiced Ribs                                                  Bow Tie Sausage Soup

     Italian Pork Sub Sandwiches                                                           Cheesy Sausage and Mushroom Pizza

     Jamaican Rubbed Chops                                                                 Falls Brand Pork Sausage Gravy

     Jerk Ribs                                                                                             Sausage Sprout Omelet

     Kansas City Spareribs                                                                        Smoked Sausage Recipes

     Mediterranean Pork Stew                                                                Chicken and Chorizo Skillet Meal

     Moroccan-Style Pork Shoulder Roast                                           Franks and Sauerkraut

     Orange Butt Roast                                                                            Red Beans and Rice with Smoked Sausage

     Peachy Pork Picante                                                                         Saucy Franks

     Peachtree Pork Salad                                                                        Pork Tenderloin Cancun with Chorizo Potatoes

     Pecos Red Stew                                                                                 Smoked Sausage Primavera

     Pepper and Pineapple Pork Stew                                                    Sweet and Sour Polish Sausage

     Peppery Holiday Prime Rib of Pork                                                           Hot Dog Recipes

     Pork Cacciatore                                                                                  Cheesy Hotdog Bites

     Pork Caesar Salad                                                                              Corn Dogs

     Pork Sirloin Oriental                                                                          Hot Dog Chili

     Rack of Pork with Parsleyed Crumbs                                             Stuffed Hotdogs

     Simple Pork Stir Fry                                                                          Texas Tommy

     Simple Spareribs                                                                                         Seasonal Recipes

     Smoke Fire Pork Tenderloin with Sweet Onion Slaw                   Garlic and orange Marinated Grilled Pork Chops

     Smoky Mexican Pork Stir Fry

     Smoky Pork Tenderloin Tacos

     Spicy Asian Ground Pork Burgers

     Spicy Tortilla Soup

     Spicy Western-Style Spareribs

     Tex-Mex Pulled Pork

     The Other Meatballs and Spaghetti

For more recipes and information  Click Here

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         All-American Pork Baby Back Ribs        ( Serves 4 )    

            All Star Pork Meatballs       ( Serves 6 )      

INGREDIENTS

1 pound Ground Salmon Creek Farms Natural Pork
1 tablespoon onion flakes
3/4 cup crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon dry mustard

PREPARATION

Heat oven to 375 degrees F.

In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard.  Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin.  Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.

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           American Pork Barbecue          ( Serves 20 )

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               Apple & Spice Pork Roast          ( Serves 10-14 ) 

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           Apricot-Dijon Pork Salad                  ( Serves 4 )

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              Asian Grilled Pork Tenderloin with Pineapple                    ( Serves 6-8 )

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         Autumn Apple Chops              ( Serves 4 )   

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              Bacon-Wrapped Pork Chops With Seasoned Butter       ( Serves 4 )       

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            Bacon-Wrapped Pork with Spicy Mango-Basil Relish        ( Serves 4 )    

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            Black Pepper Chops with Molasses Butter        ( Serves 4 )       

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                        Boneless, Herb-Crusted Leg of Pork              ( Serves 8-10, with leftovers )

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          Boneless Pork Loin Roast with Herbed Pepper Rub     ( Serves 12 )

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           Boston Boiled Dinner         ( Serves 4 )

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         Cajun Pork Pinwheels         ( Serves 6 )

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              Caribbean Pork and Couscous Salad            ( Serves 4 )

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          Chile Verde de Puerco              ( Serves 8 )

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           Chinatown Red Cooked-Pork Treasures               ( Serves 8-16 )

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           Chinese Pork Salad          ( Serves 4 )

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    Chinese Style Spareribs        ( Serves 6 )

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         Chuletas Contentas (Happy Pork Chops)        ( Serves 6 )

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           Ginger-Plum Pork Chops         ( Serves 4 )

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            Glazed Ham with Pecan Crust          ( Serves 20-25 )

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                     Grilled Apricot-Pineapple Pork Ribs           ( Serves 4 to 5 )

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             Herbed Butterfly Pork Chops             ( Serves 4 )

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                                   Herbed Pork Rillettes            ( Makes about 1 1/4 cups. Serves 20 )

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              Honey-Glazed Asian-Spiced Rib             ( Serves 4 )

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            Italian Pork Sub Sandwiches                 ( Serves 6 )                                                                                                                   

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         Jamaican Rubbed Chops           ( Serves 4 )

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               Jerk Ribs         ( Serves 10 )

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                           Kansas City Spareribs                   ( Serves 4)                                                                                                                                   

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             Mediterranean Pork Stew              (Serves 6)

Toss pork cubes with flour, cinnamon and thyme. Place in 4-quart slow cooker with onions. In medium bowl, stir together broth, wine, honey and vinegar. Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender. Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.

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                     Moroccan-Style Pork Shoulder Roast         (Yield: 8-10 servings)

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             Orange Butt Roast            (Serves 6-8)

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            Peachy Pork Picante              (Serves 4)

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               Peachtree Pork Salad             (Serves 4)

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            Pecos Red Stew            (Serves 8)

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               Pepper and Pineapple Pork Stew              (Serves 4) 

INGREDIENTS

4 Boneless Salmon Creek Farms Natural Pork Chops, cut into 1-inch cubes
4 carrots, sliced
1/2 cup chicken broth
3 tablespoons teriyaki sauce
1 tablespoon cornstarch
1 8-ounce can pineapple chunks in juice, drained and juice reserved
1 green bell pepper, seeded & cut into 1-inch pieces

PREPARATION

Brown pork cubes in hot skillet. Mix pork, carrots, broth and teriyaki in 3 -/2-quart slow cooker; cover and cook on low for 7-8 hours. Mix cornstarch with reserved pineapple juice; stir into pork mixture.  Stir in pineapple and green pepper. Cover and cook on high 15 minutes or until thickened and bubbly.

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                Peppery Holiday Prime Rib of Pork         (Serves 10-12)

INGREDIENTS

2-1/4 teaspoons Hungarian sweet paprika
1-1/2 teaspoons crushed whole black peppercorns
1-1/2 teaspoons dried oregano, crushed
1-1/2 teaspoons dried thyme, crushed
1 teaspoon celery seed
3/4 teaspoon coarse salt or 1/4 teaspoon regular salt
1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely chopped onion
1 clove garlic, minced
1 4- to 5-pound pork loin center rib roast (backbone loosened, if you like)
1 recipe Horseradish Sauce (see recipe below)

PREPARATION

1. In a small bowl, stir together paprika, peppercorns, oregano, thyme, celery seed, salt, and red pepper.
2. In another small bowl, stir together mustard, onion, and garlic.
3. Rub the mustard mixture over the rib roast, but not the bones. Sprinkle spice mixture over the meat. Cover meat and chill in the refrigerator overnight.
4. Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degree F oven for 1-1/2 to 2-3/4 hours or until the thermometer registers 160 degree F to 170 degree F. Cover the meat with foil for the last 15minutes of roasting, if necessary, to prevent overbrowning.
5. Let meat stand, covered with the foil, for 15 minutes before carving. Carve meat and serve with Horseradish Sauce.
 

Horseradish Sauce:
In a bowl, stir together 1/2 cup shredded radishes, 2 to 3 tablespoons prepared horseradish, 2 tablespoons dairy sour cream, 1 tablespoon Dijon-style mustard (if you like), and 1 teaspoon sugar. Whip 2/3 cup whipping cream to soft peaks (tips curl). Fold whipped cream into horseradish mixture.
Makes 2 cups.

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           Pork Cacciatore         (Serves 4)

INGREDIENTS

1 pound Boneless Salmon Creek Farms Natural Pork Loin, cut into 3/4-inch cubes
1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 rib celery, chopped
1 carrot, peeled and shredded
1/4 pound mushrooms, sliced
1 28-ounce can tomatoes, crushed
1/3 cup dry red wine or beef broth
2 teaspoons dried rosemary, crushed
1/2 teaspoon dry basil
1/2 teaspoon dry oregano

PREPARATION

Sprinkle pork cubes with salt and pepper.  In large nonstick skillet, heat olive oil over medium high heat; add pork and brown on all sides. Remove and set aside. Add onion, garlic, celery and carrot to skillet; cook, stirring, until onions are soft, about 5 minutes. Return pork to skillet with mushrooms, tomatoes, wine and herbs, stir well. Cover and simmer 10 minutes.

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            Pork Caesar Salad          (Serves 4)

INGREDIENTS

1 whole Salmon Creek Farms Natural Pork Boneless Center Cut Loin, about 1 pound
1/4 cup Italian dressing
6 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
1 teaspoon olive oil
6 cups chopped romaine lettuce
3/4 cup croutons
2 tablespoons grated Parmesan cheese
Freshly ground pepper

PREPARATION

Slice tenderloin in half lengthwise, then in 1/4-inch-thick slices; place in self-sealing bag, add dressing, seal bag and marinate an hour in refrigerator. For dressing, in small bowl stir together mayonnaise, lemon juice, Worcestershire and hot pepper sauce; set aside. Heat oil in large skillet over high heat. Drain marinade from pork, discarding marinade. Stir-fry pork 3-4 minutes, until lightly browned. In large serving bowl toss together pork, romaine, reserved dressing, croutons and Parmesan.  Season to taste with pepper and serve with hot French bread.

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          Pork Sirloin Oriental         (Serves 4)

INGREDIENTS

4 Boneless Salmon Creek Farms Natural Pork Sirloin cut into steaks, 3/4-inch thick
2 teaspoons olive oil
1/4 cup hoisin sauce
1/4 cup water
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash hot pepper sauce
1 cup sliced radishes or water chestnuts
1 large red pepper cut into strips
1/2 of a 6 oz. pkg. frozen pea pods, thawed
1 teaspoon cornstarch
Hot cooked rice, optional

PREPARATION

In large skillet, heat oil.  Brown steaks over medium-high heat for 4 minutes on each side. Lower heat. Combine hoisin sauce, water, soy sauce, ginger, garlic powder, onion powder and hot pepper sauce. Add to skillet. Cover tightly and simmer over medium-low heat for 20 minutes, turning chops over once. Add radishes and pepper strips. Cover and cook 5 minutes. Remove meat from skillet; keep warm. Stir pea pods into mixture; heat through. Thicken if desired with 1 teaspoon cornstarch mixed with 1 tablespoon water; stir into hot mixture. Cook and stir until slightly thickened and bubbly. Serve vegetables and chops with hot cooked rice if desired.

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           Rack of Pork with Parsleyed Crumbs           (Serves 8)

INGREDIENTS

1 rack of Salmon Creek Farms Natural Pork, chine bone trimmed, about 7 or 8 ribs
Salt and coarsely-ground pepper to taste
3/4 cup coarse-grained mustard
1 1/2 cups fresh breadcrumbs
3/4 cup minced fresh parsley
1 tablespoon dried thyme, crumbled
3 garlic cloves, minced

PREPARATION

Heat oven to 350 degrees F. Season pork with salt and pepper, as desired. Brush pork with 1/4 cup mustard. In medium bowl, combine remaining mustard with remaining ingredients. Press crumb mixture evenly over top of pork. Arrange pork crumb side up in roasting pan. Roast for 1 1/2 hours, or until thermometer inserted into center of meaty part registers 150 degrees F. Remove pork from oven and let stand 10 minutes; temperature should rise to 160 degrees F. Carve pork, cutting between ribs, and serve.

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           Simple Pork Stir Fry         (Serves 4)

INGREDIENTS

1 1/2 pounds Salmon Creek Farms Natural Pork Boneless Center Cut Loin
2 teaspoons vegetable oil
1 teaspoon grated ginger root
1 clove garlic, minced
2 medium green peppers, cut into thin strips
1 8-ounce can sliced water chestnuts, drained
3 tablespoons soy sauce
1 tablespoon cornstarch
1 1/2 cups cherry tomato halves
 

PREPARATION

Partially freeze pork; cut pork into 3x1/2x1/8-inch strips. Preheat nonstick frypan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet.Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet. Stir-fry remaining pork 5 minutes or until browned; remove from skillet. Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through. Add tomato halves, stirring to combine.   Serve immediately.

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             Simple Spareribs                 (Serves 6)

INGREDIENTS

2 Slabs Salmon Creek Farms Natural Pork Spareribs, about 6 lb. total
2 tablespoons vegetable oil
Kosher salt
Coarse black pepper

PREPARATION

Prepare fire for indirect-heat cooking in a covered grill. Rub ribs with vegetable oil and season both sides with salt and pepper. Place ribs, not overlapping, over indirect heat on grill. Close grill hood and cook ribs NOT directly over coals for 1 1/2 hours, until ribs are very tender. In final minutes of grilling, baste ribs with barbecue sauce. Cut and serve ribs with remaining sauce on the side.         

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         Smoke Fire Pork Tenderloin with Sweet Onion Slaw         (Serves 6)

INGREDIENTS

Sweet Onion Slaw:
4 cups packaged coleslaw mix with carrots
1 large sweet onion, thinly sliced
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1/2 cup Ranch salad dressing
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Pork Tenderloin:
1/2 cup hickory-flavored barbecue sauce
2 chipotle chiles packed in adobo sauce, minced*
2 Salmon Creek Farms Natural Pork tenderloins, about 2 pounds total
2 tablespoons garlic-flavored oil

PREPARATION

For Slaw, combine coleslaw mix, onion and bell peppers in large bowl. Combine dressing, cilantro and lime juice in a small bowl; toss dressing mixture with coleslaw mixture just until all ingredients are well coated. Refrigerate, covered, until ready to serve.

For pork, prepare grill with medium-hot fire. Combine barbecue sauce with chipotle chiles. Brush tenderloin with garlic-flavored oil. Grill 8 minutes per side, or until meat thermometer inserted in thickest part reads 150 degrees F. Brush tenderloin generously with barbecue sauce mixture and grill a couple more minutes, about one minute per side. Let tenderloin stand 5 minutes before slicing.

To serve, place slaw in center of platter. Surround with sliced tenderloin. Remaining sauce can be served at the table.

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               Smoky Mexican Pork Stir Fry              (Serves 4)

INGREDIENTS

1 small pork tenderloin (about 12 oz.)
4 slices bacon, diced
1 chipotle chile (drained, if canned in adobo sauce; rehydrated in warm water if dried), chopped*
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, crushed
1 red or green bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
3 cups coarsely chopped romaine or iceberg lettuce
 

PREPARATION

Slice pork tenderloin in half lengthwise, and then cut crosswise thinly. Toss pork, bacon and chipotle pieces together in small bowl, set aside. Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat. Add the bell pepper and onion, stir-fry 2-3 minutes or until crisp-tender. Remove and reserve. In same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and bacon crisp. Return the vegetables to the skillet and heat through. Serve over lettuce.

* Note: Wear rubber gloves when handling hot chiles

Serving Suggestions

The dual smoky flavors of bacon and chipotle chile (smoked jalapeno) liven up this quick and healthful stir-fry with pork tenderloin. The contrasts in temperature and texture—a hot savory stir-fry over cool crunchy lettuce—is a treat for the palate. Serve with hominy or rice and a sliced orange and red onion salad.

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    Smoky Pork Tenderloin Tacos               (Serves 4-6)

INGREDIENTS

2 Salmon Creek Farms Natural Pork tenderloins (12 to 16 ounces each), all surface moisture removed
Kosher salt
Fresh corn tortillas
8 sprigs cilantro
Favorite salsa
2 ripe avocados, sliced
Rub
1 tablespoon New Mexican (or any other) chili powder
1 tablespoon chipotle chili powder (if available or 1 additional tablespoon New Mexican chili powder)
1/2 tablespoon smoky paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 tablespoon granulated sugar

PREPARATION

In a medium-sized bowl, combine chili powders, paprika, peppers and sugar. For a spicier dish, generously sprinkle meat with rub mixture. For a milder dish, sparingly sprinkle the meat with the rub. Lightly pat rub into the meat. Cover with waxed paper or plastic wrap and let sit at room temperature for 10 minutes. Season with salt just before cooking.

Place meat on the cooking grate over medium-high heat. Sear the meat on both sides, 2 to 3 minutes per side. After searing, turn off a burner to set up grill for indirect cooking and move the tenderloins to indirect heat. Cook for 15 to 20 more minutes or until an instant-read meat thermometer inserted into the middle of the pork registers 155 degrees F. Remove from grill.  Let meat rest for 5 to 10 minutes after taking it off the grill. Slice tenderloin into 1/2-inch-thick slices and serve with warm corn tortillas, cilantro, salsa and sliced avocados.

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             Spicy Asian Ground Pork Burgers               (Serves 4)

INGREDIENTS

1 pound Salmon Creek Farms Natural Pork ground pork
1 garlic clove, crushed
1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
1-1/2 teaspoons garlic chili paste
1 tablespoon minced fresh mint
4 sandwich buns

PREPARATION

Mix together all ingredients except buns; form into 4 patties. Grill over medium-hot coals 10-12 minutes, turning once, about 5-6 minutes per side, until an instant read thermometer reads 160 degrees F. Serve on buns.

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         Spicy Tortilla Soup       (Serves 6)

INGREDIENTS

1/2 pound Lean Ground Salmon Creek Farms Natural Pork
1/2 cup chopped onion
4 cups crushed canned tomatoes
2 cups chicken broth
1 8-ounce jar salsa, medium-hot
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 corn tortillas, cut into thin strips

PREPARATION

Brown pork and onions over medium-high heat in large saucepan, stirring occasionally.  Add remaining ingredients except tortilla strips. Cover and simmer 20 minutes. Stir tortilla strips into soup and simmer for 5-10 minutes more, until tortilla strips are softened. Serve hot.

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             Spicy Western-Style Spareribs           (Serves 6)

INGREDIENTS

3 Salmon Creek Farms whole slabs spareribs, about 5-6 pounds
1 cup water
1/3 cup butter
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

PREPARATION

Heat oven to 400 degrees F. Place spareribs on shallow baking pans; cover with foil and bake for 1 1/2 hours. Meanwhile combine water, butter, lemon juice, dry mustard, chili powder, sugar, paprika, salt, onion powder, garlic powder and cayenne in medium saucepan. Bring to a boil, stirring. Reduce heat and simmer for 30 minutes, stirring occasionally. Set aside.  After 1 1/2 hours, remove foil and brush with sauce, then roast for additional 20 minutes. Serve ribs with additional sauce.

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            Tex-Mex Pulled Pork       (Serves 6-8)

INGREDIENTS

2 1/2-3 lb. Boneless Salmon Creek Farms Natural Pork Loin or Sirloin Roast
1 8-oz. can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 4 1/2-oz. cans diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/2 cup chopped cilantro

PREPARATION

In 4-quart slow cooker, stir together tomato sauce, barbecue sauce, onion, chiles, chili powder, cumin, oregano and cinnamon; add pork roast and spoon sauce over pork. Cover and cook on low heat setting 8-10 hours, until pork is tender. Remove pork to a cutting board and pull into shreds. Serve with sauce on side. Garnish with fresh cilantro.

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         The Other Meatballs and Spaghetti       (Serves 6)

INGREDIENTS

1 pound Ground Salmon Creek Farms Natural Pork
4 tablespoons dry bread crumbs
1 egg
1 tablespoon finely minced onion
1/4 teaspoon salt
Dash hot pepper sauce
1 28-ounce jar marinara sauce
12 ounces dry spaghetti, cooked & drained*

PREPARATION

Mix together pork, bread crumbs, egg, onion and seasonings.
Shape meat mixture into 3/4-inch diameter balls.
Brown meatballs in large skillet over medium-high heat.
Remove from pan. Heat marinara sauce in same skillet, add meatballs back to skillet.
Cover and simmer for 10-12 minutes.
Serve over hot spaghetti (*or other pasta).

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              Bacon, Lettuce and Tomato Brushetta          (Makes about 24 appetizers)                                                                                                   

INGREDIENTS

8-10 slices Falls Brand Bacon, crispy cooked and crumbled
3-4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-oz.) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional)

PREPARATION

In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices; place on baking sheet. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool. Spoon out 1 tablespoon topping on each toast round.

* Or, serve topping in a small bowl, surrounded by the toast rounds.

Tailgate Tip:

Prepare and refrigerate topping ingredients and bake toast rounds ahead of time. For best flavor, stir together topping ingredients just before serving. Analysis is for one piece.

Serving Suggestions

Turn this popular flavor combination into bite-size appetizers with an Italian twist.                 

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              Bacon and Boursin Cheese Puff Pizza        (Makes 18 appetizers)

INGREDIENTS

1/2 package (17.3-oz.-size) frozen puff pastry
1 package (5.2 oz.) garlic and fine herbs cheese,
softened (such as Boursin) or 2/3 cup garlic and herb cream cheese
1 tablespoon milk
6 slices Falls Brand Bacon, cooked and crumbled
3 tablespoons sliced green onion

PREPARATION

Thaw puff pastry for 40 minutes. Preheat oven to 400º. Unfold pastry on lightly floured surface. Roll into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press squares into 3-inch muffin cups that have been coated with cooking spray; set aside. In mixing bowl, stir together cheese and milk until smooth. Spoon a rounded teaspoonful into each pastry shell. Top with pieces of bacon and green onion. Bake for 15 minutes or until pastry is golden brown.

Serving Suggestions

Boursin, a French triple crèmes cheese, is a rich, soft, uncured mild cheese that has been infused with garlic and herbs. It can often be found in the deli section of larger supermarkets.

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                Bacon and Mushroom Bite-Size Quiche         (Makes 3 1/2 dozen)

INGREDIENTS

8 slices Falls Brand Bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie (homemade or purchased)
5 eggs
1 2/3 cups sour cream

PREPARATION

Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Serving Suggestions

Tender, cheesy and savory custards in flaky pastry shells make elegant finger food—and can be made ahead and reheated. Delicious for brunch or evening appetizers.

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             Barbecue Bacon-Wrapped Shrimp with Basil Stuffing      (Serves 6)

INGREDIENTS

32 fresh or frozen large shrimp in shells
Basil Stuffing
32 basil leaves, coarsely chopped
2 teaspoons freshly grated Parmesan cheese
2 cloves garlic, minced
16 slices Falls Brand Bacon, cut in half
3/4 to 1 cup bottled barbecue sauce

PREPARATION

Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels. For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends. Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels. Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.

*Recipe courtesy of Chris Lilly at Bib Bob Gibson's www.bigbobgibson.com

Serving Suggestions

Company coming? Don't just throw another shrimp on the barbe' ... fix these succulent shrimp appetizers that Chris Lilly, pitmaster at Big Bob Gibson's in Birmingham, Alabama, developed and sampled on the Today show.

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    Jowl Bacon Muffins

INGREDIENTS

1 1/2 cups of all purpose flour
1/2 cup of coarse cornmeal
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup half and half
1/4 plain yogurt
1/3 cup butter, melted
1/4 cup of finely grated mild cheddar
1/2 cup Falls Brand Pork Jowl Bacon, ¼ inch diced
Confectioner’s sugar
Maple syrup

PREPARATION

Preheat oven to 400° F. Cook the smoked pork jowl in a heavy skillet over a medium heat. When it’s crispy but still chewy remove it from the pan and drain on a paper towel. Sift the flour, corn meal, baking powder, baking soda, and salt together. Add the sugar to the butter and stir to dissolve. Add the egg, half and half, yogurt, and cheddar to the butter mixture. Stir to combine. Fold the wet ingredients into the dry ingredients.

Add the pork jowl and mix lightly. Spoon into muffin cups and bake for about 12 to 15 minutes or until a knife inserted into a muffin comes out clean. Meanwhile, mix up a glaze with confectioner’s sugar and maple syrup and once the muffins are warm but not hot, drizzle the glaze on the tops of the muffins.

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                 Lacquered Bacon                (Yield: 8 servings) 

INGREDIENTS

1 pound Falls Brand Thick Sliced Bacon
3 tablespoons light brown sugar, packed
1 tablespoons red pepper flakes

PREPARATION

Adjust the oven rack to the middle position and preheat the oven to 400°. Line a rimmed baking sheet with aluminum foil and set a large wire rack in the pan. Arrange the bacon slices on the rack and roast until the bacon renders some of its fat and the slices shrink significantly, about 15 minutes. Meanwhile, in a small bowl, mix the brown sugar and red pepper flakes. Carefully remove the baking sheet from the oven. Sprinkle mixture over the bacon and return the bacon to the oven and continue roasting until the sugar mixture adheres to the bacon and appears glossy. Serve hot.

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            Parmesan, Bacon, Rice and Summer Squash Casserole     (Serves 6)

INGREDIENTS

1 pound Falls Brand Bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
2 small zucchini, coarsely shredded
1/3 cup sliced ripe olives

PREPARATION

Heat oven to 350 degrees F. Cook in large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings. Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft. Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion. Combine flour and remaining 2 tablespoons drippings in medium saucepan; mix well. Over medium heat, gradually add milk and cook until thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese. Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top. Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.

Serving Suggestions

Makes a good addition to a brunch buffet of rolls, muffins and fresh seasonal fruits. Hearty enough for dinner anytime, this casserole can be made the night before and refrigerated until it’s time to fix dinner.

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                  Quiche Lorraine         (Yields: 1 quiche)

INGREDIENTS

Pastry for 9-inch crust pie
1 cup Falls Brand bacon ends & pieces, diced, crisply cooked and crumbled
1 cup shredded Swiss cheese (4 ounces)
1 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

PREPARATION

Heat oven to 425°. In bottom of one crust pastry shell, sprinkle bacon, cheese and onion. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish over bacon, cheese and onion.  Bake 15 minutes. Reduce temperature to 300° and bake about 30 minutes longer or until knife in center comes out clean. Let stand 10 minutes before cutting.

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    Apricot-Glazed Ham          (Serves 20)

INGREDIENTS

10-pound fully cooked whole Falls Brand boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

PREPARATION

Remove net. Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.) 

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze. For 10lb. ham double glaze ingredients.

Serving Suggestions

A simple glaze over ham makes for an easy special occasion meal. Serve with green bean casserole, cheesy potatoes and fruit salad.                                                              

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          Arkansas Slow-Smoked Ham        (Serves 16)

INGREDIENTS

1 6- to 7-pound cooked Falls Brand bone-in Ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
 

PREPARATION

Sauce: In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

Ham:At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals. Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.

* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Serving Suggestions

Let ham cook while you spend time with family and adding the finishing touches to your meal. Serve with steamed grean beans, new potatoes and fresh tomatoes.

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             Breakfast Ham Focaccia          (Serves 8)

INGREDIENTS

1 12-inch round or square focaccia (Italian flat bread), split horizontally
3/4 cup mascarpone cheese (3 ounces)
2 tablespoons finely chopped bottled roasted red sweet peppers
2 teaspoons snipped fresh rosemary
6 eggs
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
16 slices cooked Falls Brand Ham, thinly sliced
1 recipe Asiago Cheese Sauce (see below)
Snipped fresh rosemary or parsley (optional)
 

PREPARATION

Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler.

In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares.

Meanwhile, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set. Cook for 4 to 5 minutes more or until eggs are cooked through but still moist, lifting and folding often to assure eggs cook evenly. Remove from heat; keep warm.

To assemble focaccia, broil cheese-topped wedges or squares for 2 minutes. Top each with 2 slices of ham and some of the scrambled egg mixture. Spoon some of the Asiago Cheese Sauce over each wedge or square. If desired, garnish with additional snipped rosemary or parsley.

Asiago Cheese Sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon all-purpose flour, 1/8 teaspoon salt and 1/8 teaspoon pepper. Stir in 1 cup half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in 3/4 cup grated Asiago cheese until melted. Makes about 1 1/4 cups sauce.

Serving Suggestions

The combination of focaccia, cheese and roasted red sweet pepper topped with cooked ham slices and scrambled eggs is sure to wake up and wow friends and family with its unexpected blend of flavors.

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         California Club Ham Sandwich       (Serves 2)

INGREDIENTS

6 slices (6 ounces) Falls Brand Ham, sliced thin
4 slices seven-grain bread
2 slices provolone cheese
4 lettuce leaves
2 tablespoons honey mustard
 

PREPARATION

Toast seven-grain bread; spread one side of each slice with honey mustard. Layer ham on two slices of bread. Top with provolone cheese and lettuce leaves. Add remaining bread; cut into quarters and serve.

Serving Suggestions

This ham sandwich maintains its healthful profile between seven-grain bread. Serve with orange sections and gingersnaps.

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            Cheesy Ham and Macaroni        (Serves 6)

INGREDIENTS

1 1.8 oz package white sauce mix
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup cubed American Cheese
1/8 teaspoon ground pepper
7 ounces macaroni, cooked according to directions, drained
1 1/2 cup fully-cooked Falls Brand Ham
1 cup frozen green peas

PREPARATION

Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.  If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.

Serving Suggestions

Become a hero with your kids when you serve this creamy combination of cheese, ham and macaroni. Better yet, invite your kids to help you make it. Serve with apple slices.                                                                   

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             Cheesy Potato Ham Chowder          (Serves 5)

INGREDIENTS

2 3/4 cups water
1 medium carrot, grated
1 rib celery, chopped
1 medium onion, peeled and chopped
1 4.5-oz. package Julienne Potatoes mix
3 cups milk
3/4 cup cubed Falls Brand Ham
1 tablespoon lemon juice

PREPARATION

In a large saucepan combine water, carrot, celery, onion, and dry potatoes from mix. Bring to boiling; reduce heat, cover and simmer 20 minutes. Stir in milk and packet of sauce mix. Stir well and return to boil. Boil gently for 2 minutes. Stir in ham and lemon juice; heat through. If desired, garnish with shredded Cheddar cheese, snipped parsley or cilantro.

Serving Suggestions

A packaged potato mix brings this hearty soup together quickly. Also try with Au Gratin potato mix for a cheesier flavor. Serve with hot biscuits and celery and carrot sticks.

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         Eye-Opening Spicy Bloody Mary Ham Steaks       (Serves 6 to 8)

INGREDIENTS

2 smoked bone-in ham center slices, each about 1 pound and 1/2-inch thick
2 1/2 cups extra-spicy bloody Mary mix
1 tablespoon packed brown sugar
1 teaspoon cider vinegar
1/2 teaspoon Worcestershire sauce
Spicy Bloody Mary Salsa (recipe below)

PREPARATION

Stir together bloody Mary mix, brown sugar, vinegar and Worcestershire sauce in medium bowl. Set aside 3/4 cup bloody Mary marinade.  Place ham slices in large, resealable bag. Pour remaining 1 3/4 cups bloody Mary marinade over ham; close bag to seal. Turn bag to evenly coat ham with bloody Mary marinade; place in baking dish. Refrigerate for 6-8 hours, turning bag occasionally.

Remove ham from marinade; discard marinade from ham. Prepare a medium-hot fire in grill. Grill ham, uncovered, over direct heat for 5–8 minutes or until heated through, turning ham slices over halfway during grilling and brushing often with 1/4 cup of the reserved marinade.  Transfer ham to cutting board and cut into serving-size pieces. Serve with salsa.

Serving Suggestions

Grilled ham steaks are given the works with this spicy marinade. Serve with the Spicy Bloody Mary Salsa. Grill vegetables and a baked potato round out this flavor packed meal.

Spicy Bloody Mary Salsa

2 medium tomatoes, seeded and chopped
1 orange, peeled, sectioned and chopped
2 stalks celery, chopped
2 green onions, sliced
1 jalapeño chile, seeded and finely chopped* (optional)
1/2 cup reserved bloody Mary marinade

PREPARATION

Stir together tomatoes, orange, celery, onions and chile, if desired, in medium bowl. Add reserved marinade. Gently toss until tomato mixture is coated. Makes about 3 cups.  Note: To prevent burning of skin and eyes, do not touch jalapeño chile with your bare hands. Wear plastic or rubber gloves to finely chop chile and afterwards wash hands well with soap and water.

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                        Glazed Ham with Pecan Crust          (Makes 20 to 25 servings)

INGREDIENTS

10-pound cooked ham, bone in
2 cups apple cider
1 cup light brown sugar
1 tablespoon Dijon mustard
1 1/2 cup finely chopped pecans

PREPARATION

Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 2 1/2 hours (about 15-18 minutes per pound), or until thermometer registers 140 degrees. Meanwhile, in bowl, combine brown sugar, mustard and pecans. Remove ham from oven during the last 40 minutes and firmly pat the sugar pecan mixture all over the ham. Return to oven and continue roasting until crust is brown and ham is done. Slice and serve with sauce. Some of the topping falls into the sauce, making it the perfect accompaniment to ham.

Serving Suggestions

Traditional ham meets Southern inspiration. Complete

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            Grilled Ham Slice with Plum Glaze                (Serves 6)

INGREDIENTS

1 fully-cooked ham center slice, cut 1-inch thick, about 2 pounds
1/4 cup plum preserves
1 tablespoon prepared mustard
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon

PREPARATION

For glaze, in a small saucepan combine plum preserves, mustard, lemon juice and cinnamon. Cook and stir 4-5 minutes or until preserves melt. Keep warm.  Grill ham slice over medium coals about 10 minutes. Turn ham and grill 10 minutes more. Brush ham with glaze during the last 5 minutes of grilling.

Serving Suggestions

A great way to serve ham during busy weekdays or for a casual outdoor party. Serve with Asian noodle mix and stir-fried vegetables.

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             Ham Jambalaya            (Serves 4)

INGREDIENTS

1 1⁄2 cups cubed ham
1 tablespoon olive oil
1 cup chopped onion
3⁄4 cup chopped green sweet pepper
1 teaspoon minced garlic (2 cloves)
1 141⁄2-oz. can stewed tomatoes
1 14-oz. can reduced-sodium chicken broth
1 teaspoon Cajun seasoning
1 1⁄2 cups quick-cooking rice

PREPARATION

Heat olive oil in a large saucepan over medium heat. Cook onion, sweet pepper and garlic in hot oil about 5 minutes or until tender. Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in rice. Remove from heat. Cover and let stand about 5 minutes or until rice is tender.

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               Ham Slice with Blueberry Sauce           (Serves 6)

INGREDIENTS

1 fully-cooked ham center slice, cut 1-inch thick, about 2 pounds
1/3 cup water
1 tablespoon cornstarch
1/3 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons dry red wine
4 teaspoons lemon juice
1 cup fresh blueberries

PREPARATION

Trim fat from edge of ham slice, if necessary. Place ham slice on rack in a shallow baking pan. Bake at 350 degrees F. for 30 minutes. Meanwhile, for the sauce, in a small saucepan combine water and cornstarch; stir in apricot preserves, brown sugar, wine, and lemon juice. Cook and stir over medium-low heat for 5-6 minutes or until thickened and bubbly. Stir in blueberries; cook and stir 2-3 minutes more. To serve, spoon sauce atop ham.

Serving Suggestions

Dress up an easy-to-cook ham slice with this blueberry sauce. Serve with roasted potatoes and green           beans.                                                                                                                                  

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           Molasses Black Pepper Glazed Ham    (Serves about 20, with leftovers)

INGREDIENTS

1 fully-cooked, bone-in smoked ham, 10-12 pounds
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon coarsely ground black pepper
 

PREPARATION

Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.

Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.

When ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving.

Serving Suggestions

This recipe was developed by Chef Kent Rathbun of Abacus Restaurant in Dallas. Serve with scallopped potatoes, snow peas, and crusty bread.

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              Orange-Glazed Ham Kabobs          (Serves 6)

INGREDIENTS

24 1-inch fully cooked ham cubes, about 1-1/2 pounds
2 medium oranges, pared and cut into eighths
1 large green bell pepper, cut into 16 pieces
1 large red bell pepper, cut into 16 pieces
1/2 cup orange juice
2 tablespoons tomato paste
1/4 teaspoon ground ginger


PREPARATION

Alternately thread three ham cubes, two orange pieces, 2 green pepper pieces and 2 red pepper pieces on each of eight skewers. Spray vegetable oil over cooking grates on grill to coat. Prepare grill for medium-low heat. Combine orange juice, tomato paste and ginger; mix well. Place kabobs on grill and cook for 3 to 4 minutes. Baste with sauce. Turn kabobs and continue to grill for about 5 minutes more, basting with remaining sauce until ham is heated through.

Serving Suggestions

Leftover ham? Lucky you. Try this innovative dish using ham. Serve with couscous and sugar snap peas.

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             Apple-Sausage Coffeecake           (Serves 8)

INGREDIENTS

½ lb Falls Brand Sausage
2 tart apples, peeled, cored and sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon cinnamon
1 1/2 cups pancake batter
1 tablespoon butter

PREPARATION

In a large skillet, saute sausage until browned. Pour off any fat from skillet, add apple slices, sprinkle with sugar and cinnamon. Saute 1-2 minutes until apples just lose their crispness. Set aside. Place the butter in a well-seasoned 9-inch iron skillet and heat in 450 degree F oven until bubbly and hot. Arrange the sausage in the pan, cover with apples, distributing evenly. Pour the batter over the apples and bake until nicely browned, about 8-15 minutes. Cut into pie-shaped wedges and serve immediately.

Serving Suggestions

Warm up a crisp fall morning with this taste of the season breakfast dish.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Back to Top

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                       Greek-Style Sausage Roll            (Serves 16)

INGREDIENTS

1 pound Falls Brand Sausage
1/4 cup finely chopped onion
1 10-ounce package frozen chopped spinach, thawed & drained
1/4 pound feta cheese, crumbled
1/4 cup finely chopped parsley
1/8 teaspoon white pepper
1 egg, beaten
10 sheets frozen phyllo dough (17 x 13" rectangles), thawed
1/2 cup butter or margarine, melted

PREPARATION

In a large skillet cook sausage and onion over medium-high heat till sausage is done and onion is tender, stirring occasionally. Drain. Stir in spinach, feta cheese, parsley, white pepper and egg. Set aside. Unfold the phyllo dough. Spread 1 sheet flat; top with another sheet of phyllo. Gently brush with some of the melted butter. Top with the remaining sheets of phyllo, brushing each with butter. Reserve 1 tablespoon butter for top of pastry. Spread sausage-spinach mixture lengthwise over bottom third of layered phyllo dough to within 2 inches of ends. Fold ends over. Carefully roll up the phyllo. Place the roll, seam side down, on a lightly greased baking sheet; brush with the 1 tablespoon butter. Bake in a 350 degree oven for 30-35 minutes or till golden.

Serving Suggestions

Work quickly with phyllo to make these savory rolls. Serve with green salad and ripe olives. Also good as a buffet item.

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              Bow Tie Sausage Soup         (Serves 6)

INGREDIENTS

• 1 pound Falls Brand Italian pork sausage

• 1 medium onion, chopped

• 1 clove garlic, minced

• 6 cups chicken broth

• 2 1/2 to 3 cups bow tie pasta

• 1 15-oz can tomato sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried basil, crushed

• 1 teaspoon dried thyme, crushed

PREPARATION

Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon. Drain off fat.  Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.

Serving Suggestions

This delicious recipe and easy-to-prepare recipe is just as good the next day as leftovers. Serve with breadsticks and a green salad

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              Cheesy Sausage and Mushroom Pizza         (Serves 4-5)

INGREDIENTS

1 10-oz. prepared thin pizza crust (about 12 inches)
1/2 cup pizza sauce
2 cups (8 oz.) shredded provolone cheese
8 oz. Falls Brand Italian sausage, cooked, crumbled & drained
1 4-oz. can mushroom pieces, drained
 

PREPARATION

Heat oven to 450 degrees F. Spread pizza crust evenly with sauce, one cup cheese, sausage, mushroom, and remaining cup of cheese. Bake directly on oven rack for 10 minutes, or until crust is crisp and cheese is melted.

Serving Suggestions

This pizza practically makes itself when you cook and crumble your favorite Italian sausage ahead of time and store in the frig. The rest of the ingredients come straight from the cupboard. Serve wedges of pizza with apple wedges, sliced cucumbers, carrot and celery sticks.

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               Falls Brand Pork Sausage Gravy        (Yield: 4 servings)

INGREDIENTS

1 pound Falls Brand Pork Sausage
4 tablespoon white flour
1 1/2 cups whole or 2% milk
Salt and pepper, to taste
 

PREPARATION

In large skillet over medium-high heat, crumble and cook the sausage until cooked and browned, Sprinkle the flour over the cooked sausage in the skillet, stir to blend and brown the flour for a couple of minutes. Add the milk to pan slowly, stirring constantly, over medium heat, until thickened and boiling. Season to taste with salt and pepper. Serve over hot baked biscuits, toasted English muffins or toast, or fried potatoes.

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          Sausage Sprout Omelet            (Serves 2)

INGREDIENTS

4 sausage links
4 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon celery salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1/4 shredded Cheddar cheese (1 ounces)
1/4 cup fresh bean sprouts
Fresh dillweed, optional
Fresh strawberries, optional
Sliced kiwifruit, optional
Sliced nectarines, optional
Lettuce leaves, optional

PREPARATION

Cook sausage links over medium heat until done, turning occasionally. Cut into 1/2-inch pieces and set aside. Combine eggs, milk, celery salt and pepper in a small bowl; beat with whisk until well mixed, but not frothy. Heat 1 tablespoon butter in 8-inch omelet pan over medium-high heat. Pour in half egg mixture. Cook, gently lifting edges with a spatula so uncooked mixture flows underneath. When eggs are almost set, sprinkle half of the omelet with half the cheese, half the sausage and half the sprouts. Fold omelet; turn onto serving plate. Repeat with remaining ingredients. If desired, garnish with dillweed and fruit on lettuce leaf.

Serving Suggestions

Perfect for a breakfast in bed. Serve with fruit, muffins and fresh coffee or hot tea

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    Chicken and Chorizo Skillet Meal

INGREDIENTS

¼ lb Falls brand Basque Chorizo, sliced ¼ inch thick
2 tablespoons extra-virgin olive oil
6 whole chicken legs, split (3 ½ lbs)
Salt and freshly ground pepper
2 medium red bell peppers, cut into ½ inch thick strips
2 medium red onions, thinly sliced
6 large garlic cloves, thinly sliced
2 large thyme sprigs
1 cup cherry tomatoes, halved
¾ cup dry sherry
2 teaspoons sweet paprika
¾ teaspoon crushed red pepper
One 9 ounce package frozen artichoke hearts, thawed and pressed dry
2 tablespoons shredded basil
Shredded parmesan cheese
Crusty French bread

PREPARATION

Heat a large skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned. Using a slotted spoon, transfer the chorizo to a large plate. Heat the olive oil in the skillet. Season the chicken with salt and pepper. Cook the chicken over medium high heat, turning once, until well browned. Add the chicken to the chorizo. Add the bell peppers, red onions, garlic and thyme to the skillet and cook over medium heat until barely softened. Add the tomatoes, sherry, paprika and crushed red pepper and cook for 1 minute. Return the chicken and chorizo to the skillet. Cover and simmer over medium low heat, turning occasionally, until the chicken is cooked through. Add the artichokes, tucking them in between the chicken pieces. Increase the heat to medium and cook uncovered until the sauce is slightly thickened. Transfer the chicken to a serving dish and stir the basil into the remaining sauce. Spoon sauce over the chicken. Garnish with parmesan cheese and serve with bread.

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                 Franks and Sauerkraut          (Yield: 8 servings)

INGREDIENTS

1 1/2 pound Falls Brand Old Fashioned Franks, cut into 2 1/2-inch segments
2 Tbsp butter
2 cups chopped onion
1 clove garlic, minced
2 teaspoons paprika
1 teaspoon dried dill, or 1 Tbsp fresh chopped dill
1 teaspoon caraway seed
1 cup beef broth or chicken broth
1 large (25 to 28 ounce) can sauerkraut, drained
2 cups sour cream

PREPARATION

Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes. Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes. Add the sauerkraut, simmer, covered, 15 minutes longer. Remove from heat, stir in the sour cream (do not let the mixture boil after you've added the sour cream).

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           Red Beans and Rice with Smoked Sausage      (Serves 6)

INGREDIENTS

1 Falls Brand Smoked Sausage, about one pound, split lengthwise
1 teaspoon vegetable oil
1/2 cup (3 oz.) smoked ham, diced
1/2 cup chopped onion
1 garlic clove, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
1 medium tomato, diced
2 cups chicken broth
1 16-oz. can red beans, drained
1 cup long-grained rice
 

PREPARATION

Broil or grill sausage until browned, keep warm. Meanwhile, in a large, deep skillet with tight-fitting lid, saute ham, onion and garlic in oil until lightly browned, about 2-4 minutes. Stir in all remaining ingredients and bring to a boil. Lower heat, cover and simmer until rice is tender, about 15-20 minutes. Serve immediately with grilled sausage.

Serving Suggestions

Beans and rice spell “dinner” in many different languages, and when paired with a grilled smoked sausage, the dish becomes sublime. Serve with a green salad and hot French bread.

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    Saucy Franks       

INGREDIENTS

¼ C. chopped onions
1T. shortening
1C. catsup
2 T. prepared mustard
2T. pickle relish
1T vinegar
1 T. sugar
1 T. Worcestershire sauce
Dash salt and pepper
1lb. Falls Brand Old Fashion Recipe Franks
 

PREPARATION

Cook onions in hot shortening until tender, but not brown. Stir in catsup, mustard, pickle relish, vinegar, sugar, Worcestershire sauce, salt, and pepper. Score franks and add to sauce. Simmer 10 minutes. Zippy!

This recipe is also good if you split the franks and insert cubes of cheddar cheese in the splits. Arrange in a baking dish and pour sauce over. Bake at 325° for 20 to 25 minutes, or until cheese melts and sauce is bubbly. Saucy!

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    Pork Tenderloin Cancun with Chorizo Potatoes

INGREDIENTS

1 1-pound Falls Brand Pork Tenderloin
1/2 cup light coconut milk
2 tablespoons minced chipotle chiles in adobo sauce
1/2 cup fresh pineapple, pureed (or juice from 8-ounce can pineapple tidbits)
4 tablespoons minced cilantro
1 tablespoon soy sauce
4 small (or 2 large) russet potatoes, peeled and cubed
1 teaspoon olive oil
2 ounces chorizo, loose or in casing

PREPARATION

Place pork in half-gallon self-sealing bag; add coconut milk, chiles, pureed pineapple (or juice) and cilantro; seal bag and toss to blend well. Refrigerate 2-4 hours. Heat oven to 450 degrees F. Spray large shallow roasting pan with cooking spray, dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes.

Remove pork from marinade, discarding marinade, and pat dry with paper toweling. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan. Roast pork and potatoes for 30 minutes, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting. Slice pork tenderloin, top with Tomato Fruit Salsa (Condiment catergory), serve potatoes alongside. Garnish with cilantro sprigs if desired.

Serving Suggestions

This dinner comes together easily and quickly: The spicy pork tenderloin and chorizo-seasoned potatoes roast together while you stir together the fruit salsa that complements them both. Accompany with warm corn or flour tortillas.

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                  Smoked Sausage Primavera          (Yield: 4 servings)

INGREDIENTS

8 ounces uncooked spaghetti
1-1/2 cups frozen broccoli cuts
1/2 cup julienned sweet red, yellow and/or green pepper
1/4 cup coarsely chopped onion
1/2 pound Falls Brand Smoked Sausage*, cut into 1/2-inch slices
1/4 cup water
3/4 cup evaporated milk
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

PREPARATION

In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes. Meanwhile, in a large skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add milk, butter and Italian seasoning; cook and stir until butter is melted. Drain spaghetti and vegetables; return to the pan. Add Parmesan cheese and sausage mixture; toss to coat. Falls Brand Hot Smoked Sausage can be substituted.

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    Sweet and Sour Polish Sausage

INGREDIENTS

1 can (20 ounces) pineapple chunks
1 package Falls Brand Polish Sausage
1 large onion, quartered, sliced
1 bell pepper, cut in chunks
2 tablespoons cornstarch
2 tablespoons cider or balsamic vinegar
1 tablespoon low sodium soy sauce
1/3 cup brown sugar, packed

PREPARATION

Drain pineapple chunks and reserve juice. Put chunks in the slow cooker. Cut polish sausage into 1- to 2-inch lengths; add to the slow cooker along with the onion and bell pepper. Combine reserved juice with the cornstarch, stirring until smooth. Stir in the vinegar, soy sauce, and brown sugar. Pour over the polish sausage. Cover and cook on low for 4 to 6 hours.

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                         Cheesy Hotdog Bites            (Yield: 50 appetizers)

INGREDIENTS

1/2 teaspoon salt
1 teaspoon Hungarian sweet paprika
1 cup all-purpose flour
1/2 pound (2 cups) shredded cheddar cheese
1 stick (1/2 cup or 8 Tablespoons) very cold butter, cut into small cubes
5 Falls Brand Skinless Wieners, each cut into 10 equal slices

PREPARATION

Whisk together salt, paprika, and flour. Set aside. Place the cheddar cheese and butter in a food processor fitted with the metal blade. With machine running, slowly pour the flour mixture down the feed chute and stop as soon as the mixture is combined. Do not over-process. Take about 1 teaspoon of the cheese mixture, press it around each wiener slice, and roll into a ball shape. Place on prepared baking sheet. Repeat with all of the wiener slices. Refrigerate at least 1 hour or overnight.

The appetizers may be frozen on a cookie sheet, uncovered, at this point. Once frozen, place in a zip-top bag, squeeze out all the air, and seal. Let them thaw slowly in the refrigerator before baking. They should be cold when they go into the oven, but not frozen. Preheat oven to 400°F. Line baking sheets with parchment paper.

Bake cheese wiener bites in preheated oven for about 15 minutes. Serve warm or at room temperature.

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                       Corn Dogs            (Yield: 8 servings)

INGREDIENTS

1 cup corn meal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 cup milk
2 tablespoons melted shortening
1 package Falls Brand Quarter Pound Franks
Wooden skewers

PREPARATION

Mix corn meal with flour, sugar, baking powder and salt. Add egg and milk; blend in melted shortening. Mix well. Skewer frankfurters and dip in batter. Stand skewer-side up and fry in deep-fat fryer at 350°F until golden brown, about 2 or 3 minutes. Drain on paper towels and serve hot with catsup or your favorite mustard.

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                         Hot Dog Chili            (Yield: 12 servings)

INGREDIENTS

1 lb ground beef
4 medium onions, chopped
4 tablespoons yellow mustard
3 teaspoons sugar
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 cup catsup
Salt to taste
Hot water

PREPARATION

Break up the hamburger meat and put into a frying pan. Add enough hot water to make a thick mix. Stir until smooth. Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.

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                  Texas Tommy             (Yields: 1 serving)

INGREDIENTS

1 Falls Brand Quarter Pound Frank
1 square white American cheese
2 slices of bacon
 

PREPARATION

Mix corn meal with flour, sugar, baking powder and salt. Add egg and milk; blend in melted shortening. Mix well. Split the frank down the center, and lay cheese inside. Wrap the hot dog and cheese in bacon and secure with a toothpick. Drop the whole thing into a deep fryer. It will sink in the grease, and when it floats it's done. Serve with roll and favorite garnishes.

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                  Stuffed Hotdogs         (Yield: 6 servings)

INGREDIENTS

½ cup crushed corn chips
½ of a medium sized onion, minced
¼ cup tomato sauce
1 cup grated cheddar cheese
1 teaspoon Worcestershire sauce
10 Falls Brand beef wieners

PREPARATION

Mix all ingredients except hot dogs together. Preheat oven to 350°F. Split the hot dogs lengthwise. Put into a baking dish and fill each hot dog with the mixture. Bake about 12 minutes.

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           Garlic and orange Marinated Grilled Pork Chops       (Serves 4)

INGREDIENTS

4 pork chops, boneless or bone-in, about 1-1/4 inches thick
1/2 cup orange juice
2 tablespoons olive oil
2 crushed garlic cloves
2 teaspoons ground cumin
1/4 teaspoon coarsely ground black pepper
 

PREPARATION

Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately.

Serving Suggestions

Enjoy the taste of the Pacific coast with these California-inspired marinated chops.

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