Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Sarah Wood
Assistant Extension Professor, Department of Health Sciences
Easy-to-prepare recipes using pork as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Pork
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Quick and Easy Pot Pie
- Family Breakfast Skillet
- Ham Salad Sandwiches
- 10-Minute Pork Barbecue Sandwich
Pages
- 4
Quick and Easy Pot Pie
Yield: 6 Servings
Ingredients
- One 10.5-ounce can cream of chicken (sodium-free)
- 1/2 cup milk
- One 12-ounce can precooked pork, cubed
- One 15-ounce can sliced potatoes
- One 15-ounce can mixed vegetables, drained
- 1 teaspoon garlic powder
- One 7.5-ounce can biscuits
- Pepper (optional)
Directions
- Preheat oven to 350°F.
- In large bowl, combine cream of chicken soup and milk. Mix.
- Stir in pork, potatoes, mixed vegetables and garlic powder.
- Pour into greased 9-by-9-inch pan. Sprinkle with pepper.
- Lay biscuits on top of mixture.
- Bake for 15 minutes or until biscuits are brown.
- Enjoy! Refrigerate leftovers immediately.
Family Breakfast Skillet
Yield: 6 Servings
Ingredients
- 12 eggs
- 1/2 cup milk
- Pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon cooking oil
- One 12-ounce can precooked pork, cubed
- Two 15-ounce cans potatoes or 6 potatoes, boiled and cubed
- 1 teaspoon minced onion
- 1 cup shredded cheddar cheese (any kind)
Directions
- In a bowl, beat eggs, milk, pepper and garlic powder. Set aside.
- Over medium heat, add oil to a skillet and lightly brown pork, potatoes and minced onion.
- Add scrambled egg mixture to skillet. Stir occasionally to prevent sticking.
- Scramble eggs 5–10 minutes, until firm, stirring frequently. Sprinkle 1 cup cheese over mixture. You may wish to cover the skillet with a lid so the cheese melts faster.
- Enjoy! Cover and refrigerate leftovers immediately.
Ham Salad Sandwiches
Yield: 4 Servings
Ingredients
- One 12-ounce can precooked pork
- 2 tablespoons pickle relish
- 2 tablespoons diced celery
- 1 teaspoon mustard
- 2 tablespoons mayo or salad dressing spread
- 2 hard-boiled eggs, chopped
- 8 slices of whole-wheat bread
Directions
- Using a fork, mash pork. Mix pork, pickle relish, celery, mustard and mayo. Once mixed well, fold in the eggs.
- Spread on bread.
- Enjoy! Refrigerate leftovers immediately.
10-Minute Pork Barbecue Sandwich
Yield: 5 Servings
Ingredients
- 1 teaspoon vegetable oil
- 1 large onion, chopped
- Two 12-ounce cans precooked pork
- 3/4 cup prepared barbecue sauce
- 5 hamburger buns
Directions
- Wash your hands. Make sure your cooking area is clean.
- Using a large skillet, heat the oil over medium-low heat.
- Add the onion and cook until tender, about 3–5 minutes.
- Add the pork and barbecue sauce to the skillet and mix in. Cook for about 5 minutes or until heated throughout.
- Spoon the barbecue mixture onto the bottom half of a hamburger bun.
- Enjoy! Refrigerate leftovers immediately.