This past week I heard from Mike in Oakfield. He says he agrees with last week’s column and doesn’t want any finger sandwiches or sweets at his Super Bowl Party. Mike sent in a couple of his favorites and I have a recipe from Sandy for pulled pork. I hope you will try one of these recipes and let me know what you think of them. GO PATS!
1/2 pound turkey, cut into pieces
1/2 pound ham, chopped
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/4 pound American cheese, cut into pieces
1/4 pound provolone cheese, cut into pieces
3/4 cup mayonnaise
1 teaspoon garlic powder
1 tablespoon dried oregano
1 kosher pickle, chopped
1 cup shredded lettuce
1 tomatoes, chopped
Directions: Combine the turkey, ham, salami, pepperoni, American cheese, and provolone cheese in a bowl. Stir in the mayonnaise, garlic powder, and oregano. Sprinkle the pickle, lettuce, and tomato on top.
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
Directions: Preheat oven to 425 degrees F. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions: Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Thank you for your comments and emails. I look forward to hearing from you with any favorite recipes or requests. We’ll talk more next week. You can reach me at susieqcooking@ ainop.com or C/O Pioneer Times,P.O. Box 456, Houlton, Maine 04730.
