Heat oven (or even toaster oven, depending on the size of your dish) to 325°. Put a thawed 2-4lb ham (bone-in ham is better) in a casserole dish, uncovered, in the oven. While the ham is baking, mix in a small saucepan, and bring to boil: 10 oz. crushed pineapple with juice Juice of 1 orange, and […]
Slow Cooker Goulash with Sauerkraut
Trim stringy bits off the tongue. Try to peel off the outer layer of skin off the tongue (I’ve had limited success with this.) Cube thawed pork, and season with 1 1/2t salt and 1/2t paprika Over high heat, add 2T bacon fat (or whatever fat you have around; butter, lard, olive oil, coconut oil, but please […]
Stuffed Heart – Recipe, not a health condition
Cut away grisly or stringy parts of the pig heart. The pig heart that you get may or may not cut open already. This one was, and that made it easier to get to the the parts to cut out. Preheat oven to 350°. On stovetop, melt 2-3T of butter in a saulte pan, and […]
Fall Newsletter 2016
Good Day to you all! It’s been nearly two months since our last newsletter and we certainly haven’t had a shortage of things happening in our lives. One of the more recent happenings was the chance to sit back and relax as observed in the photo above. (A vacation to the Outer Banks […]