Sausage Brunch Braid

12 oz. pork sausage 2 T. parsley

1/2 C. onion (I don't use this) 1 tube 8 oz. crescent rolls

1/4 C. celery 1 egg lightly beaten

1/4 C. green pepper

1 garlic clove minced

4 oz. cream cheese

Cook sausage with chopped onion, green pepper, and garlic. Drain. Add cream cheese and parsley. Heat till melted; set aside. Unroll rolls. Press seams together. (water helps) Roll into 12x10 rectangle. Spoon sausage mixture down center. Cut 3/4" strips down each side of dough and fold over each other to cover mixture making a braid. Brush dough with egg. Bake at 350* for 20-25 minutes or until golden brown.

Chicken Gumbo Pork Chops

Ingredients:

3 cans chicken gumbo soup
6-8 large potatoes
pork chops
water

Directions:

Brown pork chops on both sides. Place in bottom of crock pot. Peel and slice potatoes. Cut into chunks and layer on top of pork chops in crock pot. Pour 2-3 cans of chicken gumbo soup over the top and add a little bit of water so it is covering most of the potatoes. Cook on low 5-6 hours. About 30 minutes before eating, add about 2 Tablespoons of corn starch to thicken mixture. This will make it more like a gravy to pour on top.

Pork Tenderloin with Orange Rice

1/4 C. orange juice 1/4 tsp. rosemary

1 1/2 TB. soy sauce 1/4 tsp. thyme

1 tsp. olive oil 1/8 tsp. pepper

Mix ingredients and pour into a large gallon size zip-lock bag. Put 2 pieces (approximately 1 1/2 pounds) pork tenderloin into bag. Remove air and let pork marinate for 6 hours or overnight.

Wipe pork dry and brown on all sides in 1 TB. olive oil. Roast pork in a uncovered roasting dish at 400* till no longer pink. Let pork rest for 5 minutes while the pan juices and remaining marinade thicken and are heated. Slice meat diagonal, arrange on a plate, and top with sauce. Garnish with orange slices and fresh rosemary sprigs.

Orange Rice:

3 TB. butter 3/4 C. chicken stock

2/3 C. celery, chopped fine 2 TB. grated orange peel

2 TB. onion chopped 1 C. orange juice

3/4 C. water 1 C. uncooked rice

In heavy saucepan with lid, melt butter. Add celery and onion; cook until tender. Stir in water, stock, orange juice. Bring to a boil. Add rice, put the lid on, and reduce heat to simmer. Cook 25 minutes.

Pork Schnitzel

1 1/2 pounds thinly sliced pork cutlets

4-5 TB. extra virgin olive oil

1 C. all purpose flour

3 eggs beaten

2 C. bread-crumbs (or as much as needed to cover meat)

1 large onion chopped

1 pound button mushrooms sliced

2 tsp. paprika (sweet hungarian if possible, I used regular and was way too hot!)

1 C. whipping cream

1 TB. beef bouillon

If pork is not thin enough, I usually use my meat tenderizer and hammer them until thin. Salt and pepper each slice. First dip pork into flour. Shake off excess. Then dip into the eggs, and cover finally with bread-crumbs. (press the crumbs into the meat to make sure they coat the meat well). Heat several teaspoons of olive oil (enough to coat the bottom of the pan) in a pan over medium to medium high heat fry the pork until golden brown on each side. (Don't add meat until oil it hot)

Sauce:

Add a few tablespoons olive oil to another pan along with the onions and mushrooms and paprika. Fry until the water has cooked out of mushrooms. Add the cream and beef bouillon and mix and heat until the sauce is hot. Serve over pork. (You can also add noodles and layer with meat and sauce.)

Slow Cooker BBQ Ribs

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
1 cup BBQ sauce
1 cup ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce (optional)

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Cafe Rio Pork Burritos

3-4 lb Pork Loin
1 cup brown sugar
1 bottle of red taco sauce
1 Tbsp cumin
1 can of coke

Cook pork on low in crock pot with water covering 1/2 the pork for six hours or until able to shred.  Three hours before serving, drain liquid off pork and add coke, taco sauce, brown sugar, and cumin.  Continue to cook for approximately three more hours.

Take flour tortilla and fill with pork then add desired toppings and fold.  Suggested toppings are:
Rice made with parsley and chicken broth and lime juice
Black beans
Monterey Jack Cheese
Fresh Tomatoes
Avocados
Cilantro
Fresh Lime Juice

Place in backing dish and cover with green enchilada sauce and more cheese.  Bake 425 for 15 minutes or until cheese is melted through.