Frikadeller (Danish Meatballs - Pronounced "Frigga Della")

1/2 lb Ground Veal (we use beef sometimes)
1/2 lb Ground Pork
2 Tbs Flour (or 1 Cup bread crumbs)
2 Cups Milk
1 Egg
1 Large Onion, minced
Salt & Pepper,  to taste

In a large bowl, combine ground veal (or beef) with ground pork.  Mix well.  Add flour or bread crumbs, milk, egg, onion, salt, and pepper.  Mix thoroughly.  Forming balls with a large tablespoon, drop meatballs into a frying pan and fry over low heat.  Makes 4 servings.

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This recipe is a Danish tradition for us at Christmas. It's a little like a meatball...but so much better.  I generally double this recipe (at least). It's great with gravy and/or Red Cabbage Slaw on top.

We celebrate Christmas on Christmas Eve each year with a Danish Feast.  I'll post some of the other recipes here so I don't lose them.  :D

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I don't have Tina's (my mother in laws) actual recipe in hand, but I found this one in a cookbook called Secret Recipes! Worldwide Ward Cookbook by Deanna Buxton (page 127).  I made it in 2023 and everyone loved it.  No complaints...so it's a keeper.

Pork (or Chicken) Satay

Prep Time: 5 minutes
Cook Time: 15 minutes

Served with its own dipping sauce, this tasty satay dish turns dinner into a festive event.  The pork can be broiled or grilled; if you don't have skewers (which I didn't), just broil the meat without them.

1/4 cup creamy trans-fat-free peanut butter
1/4 cup water
1 Tablespoon plus 1 1/2 teaspoons rice vinegar
2 Tablespoons low-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 pounds pork cutlets (about 3/4 inch thick), cut lengthwise into 1/2-inch strips

Chicken would work well with this recipe too.
Special Equipment: 4 Metal Skewers

Heat oven to broil.

Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red pepper flakes in a mixing bowl.  Place pork in a separate mixing bowl, add 3 Tablespoons of the peanut butter sauce and toss to combine.  Reserve the remaining sauce.

Thread pork onto skewers and broil 4 minutes per side.  Place remaining sauce in dipping cups and serve with pork.

Makes 4 servings

Where did it come from:  I found this in The South Beach Diet Quick & Easy Cookbook (page 244).  You'll notice, it's a little over the calorie limit I set for the recipes I wanted to add here.  But it's well worth the extra 60 calories per serving.  And its excellent for that Phase I SB Dieter.  :)  This is GREAT!  If you like Thai food...this is along those lines.  I think it would have been good with a little cilantro served in a lettuce leaf wrap.  YUM!!!  Give it a try.

If I remember right, I loved this SO much when I made it, that I drove to my Mom/Sister's house so they could try it...RIGHT AWAY!  Yes, I'm a goofy food nerd.  They liked it, but I don't think they were quite as excited about it as me.  Hehe.

Nutrition at a Glance:
360 calories
18 g fat
5 g saturated fat
42 g protein
5 g carbohydrate
1 g dietary fiber
420 mg sodium

Smokin' Succulent Grilled Pork Chops

1 cup Mayonnaise
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
2 Cloves garlic, minced
1 tsp. chili powder
8 pork chops

Blend first five ingredients. Reserve 1/2 cup; set aside. Grill or broil pork, brushing with 1/2 cup mixture, until done. Serve with reserved 1/2 cup.

We used steaks for this and it was AWESOME. So I'm putting this under both Beef AND Pork. Mmmmm....

Source: I got this from a Hellmann's Advertisement in a Cooking Pleasures magazine. This magazine is the one you get when you join the Cooking Club of America (overrated). I may have saved this recipe as long as 2 years without throwing it away. But you have to understand....the picture on the ad is a full page picture of a pork chop being grilled over a flame with this succulent sauce being basted on the perfect grill lines. :) Mine wasn't perfect as the picture but it met my expectations. It was delicious!

Sausage Stuffed Acorn Squash

1 medium acorn squash
dash of salt
6 oz bulk pork sausage
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced celery
2 Tbs thinly sliced green onions
1/4 cup dairy sour cream
2 Tbs grated Parmesan cheese

Heat oven to 375°F. Cut acorn squash in ½; remove seeds. Place squash cut side down in a 2 quart baking dish. Bake for 45 minutes or until just tender. Turn squash cut side up and season with salt.

Meanwhile, in medium skillet combine sausage, mushrooms, celery and onions. Cook until meat is brown and vegetables are tender; drain well. Stir in sour cream and cheese into sausage mixture. Spoon this evenly into the two cooked squash halves. Return to oven and bake for 10 to 15 minutes or until thoroughly heated. Try cutting out the bottom of the bowl before serving, it's sour.

Servings: 2

Oven-Roasted Tenderloin of Pork with Apple Poblano Chutney

This recipe takes a while but it is well worth the effort. Very different. Great with the Yaller bread from the Bread Chapter.

2 Pork tenderloins (about 1 pound each)
3 Tbs olive oil
Kosher salt to taste
1 Tbs unsalted butter
2 sprigs fresh sage leave, coarsely chopped
2 cups Apple-Pablano Chutney (see next recipe)

*Preheat the oven to 350c. *Prepare the tenderloins by rubbing them with 1 tablespoon of olive oil each.
*Season them generously with salt and pepper.
*Heat the remaining 1 tablespoon oil and the butter in an oven-proof sauté pan.
*Place the tenderloin in the pan and sear them on all sides to a golden brown.
*Remove the pan from the heat, sprinkle sage over the meat, and set the pan in the oven.
*Roast the tenderloins, turning them once, for about 10 minutes.
*Check for doneness. The meat should be just slightly pink but cooked through.
*When the tenderloins are finished cooking, remove them from the oven, cover them with foil, and let them rest for 5 minutes before cutting.
*At serving time slice the pork tenderloins into thick slices, on the diagonal.
*Serve the slices on a big platter with chutney on the side.

4 servings

Source: Cowboy in the Kitchen Cookbook

Ingrid's Pork

1 pork tenderloin
Green onions
Bacon, sliced thin
Paprika
1 jar pimientos
1 or 2 slices Dill Pickles
nutmeg
Whipped cream
Seasoning #1 (Like Seasoned Salt or season w/ Salt and Pepper)

Sauté onion, bacon, pimientos, and pickles. Set aside. Sauté cubed meat until no longer red. Do not overcook! Put vegetables back in pan and add cream, paprika, nutmeg and seasonings to taste. Serve with rice.

Source: Dorothy M (my first Mother-in-law)

Creamy Herbed Pork Chops

2 Pork chops
1 Tbs margarine or butter
1/3 cup finely chopped carrot
1 Tbs sniped parsley
2 tsp flour
1/4 tsp dried basil
1/4 tsp dried thyme
1/2 tsp instant beef bouillon granules
2/3 cup milk or light cream
2 Tbs dry white wine or water

Trim fat from meat. If desired sprinkle with salt and pepper (you can pound them also with a mallet to make thinner). Melt butter or margarine in a skillet and put pork chops in with carrots. Sauté porkchops only until no longer pink (check the middle). Remove porkchops.

Reserve dripping and carrot. For sauce, stir parsley, flour basil, thyme (you can just use ½ teaspoon of one or the other if you don't have both these spices), bouillon granules and ¼ teaspoon pepper into drippings and carrot.

Add milk all at once. Cook and stir till thick and bubbly. Stir in wine or water. Return chops to skillet and heat through. Serve gravy on top of meat and some rice.

Competition Bar-B-Q Ribs

4 slabs pork loin back ribs

First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 Tbs onion salt
2 Tbs chili powder
1 Tbs cayenne pepper
1 Tbs black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Stage 3 Rub:
3/4 cup first stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cups Big Bob Gibson Championship Red Sauce
or your favorite red sauce
1/2 cup honey

1 Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

2 Preheat oven to 250 degrees. Generously apply first stage rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 ¼ hours.

3 Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the second stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

4 Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

5 Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

Yield: 8 to 10 servings
Preparation time: 15 minutes
Cooking time: 4 hours and 25 minutes

Author: Chris L
Source: Sara Moulton Cooking Show