recipe from Table for Two for Mississippi Roast
- 3# SVM Chuck Roast
- 1 ounce package of dry Ranch seasoning mix
- 1 ounce package of dry au jus gravy mix
- 6 T unsalted butter
- 1/4 cup water
- 6 pepperoncini
Pour water into crock pot. Place chuck roast on top.
Sprinkle both dry seasonings over the roast, then top with the butter, chunked. Place pepperoncinis around the roast.
Cook on low for 8 hours. Shred & serve with the gravy.
Delicious with mashed potatoes, rice, or noodles!
recipe from Taste of Home Ham Loaf Recipe
- 2# of SVM Hamloaf (ground ham/ground pork), thawed
- 2 eggs
- 1 cup milk
- 1 cup dry breadcrumbs
- 1/4 tsp. pepper
- 1/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/2 tsp. ground mustard
- 2 T. water
In a large bowl, beat eggs; add milk, breadcrumbs and pepper. Add meat, mix well. In a shallow baking pan, shape mixture into a loaf. Bake at 350° for 30 minutes.
Meanwhile, combine glaze ingredients. Spread over loaf. Bake an additional 40 minutes or until internal temperature reaches 170°.
Delicious Chicken Breasts
- 10 slices of Plain Bacon
- 3-4 Whole Boneless Skinless Chicken Breasts
- ½ lb. Dried Beef
- 1 cup sour cream
- 1 can cream of mushroom soup
Preheat oven to 375. Cover the bottom of a greased 9 x 13 casserole dish with single layer of dried beef. Cut the whole chicken breast in half. Wrap 1-2 slices of bacon around a ½ breast of boneless skinless chicken. Place in a single layer into casserole dish. Mix 1 cup of sour cream and 1 can cream of mushroom soup and pour over the meat. Bake for 3 hours.
A FAVORITE RECIPE OF THE ERB FAMILY
Smoked Bone-In Ham
This is our suggested method for preparing our Sugar Valley Meats' old fashioned smoked ham.
- 20 lb. bone-in smoked ham, approximate weight (pre-sliced, if desired)
- 2 - 12 oz. cans of clear soda
Place ham in an electric roaster or deep oven roasting pan. Pan should be large enough so that the lid or foil covers the ham completely to hold in the moisture. Pour soda over the ham and bake at 275° for 6-7 hours. Baste occasionally to ensure moistness. The ham will be extremely tender with a sweet and smokey taste using this method. Serves approximately 40 people.
SUBMITTED FEBRUARY 1, 2014 BY JASON YODER
Braised Short Ribs over Pasta
- 4 lb. Beef Short Ribs
- Salt and Pepper
- Garlic Powder
- 2 TB Olive Oil
- 2 Green Peppers, sliced
- 1 Large Onion, sliced
- Cherry Tomatoes, halved
- Farfalle Pasta
- Shredded Parmesan cheese
Season short ribs with salt, pepper and garlic powder. Place in a crock pot on low for 8 hours (the longer they are cooked, the better they are). When short ribs have been slow cooked, cook pasta to al dente. While pasta is cooking, sauté peppers and onions in a large skillet. Begin to carefully shred the short ribs off the bone. Once onions & peppers are tender, add small amount of broth from the ribs as well as the shredded meat. When that has cooked down for about 5 minutes, add the halved cherry tomatoes. Season mixture with more salt, pepper and garlic powder. Serve over pasta, top with parmesan cheese.
SUBMITTED JANUARY 1, 2014 BY BRENDA KELLER
Pork Chops and Apples
- 2 tsp. rubbed sage
- Salt & Pepper
- 6 bone-in center cut pork chops
- 1 lb. carrots, peeled & sliced
- 2 cups onion, chopped
- 1 lb. apples, peeled and sliced
- ¼ cup brown sugar
Preheat oven to 350°. Grease 9 x 13 baking sheet. Combine sage with salt & pepper and rub on the pork chops. Layer the carrots in the baking dish, and then layer ½ the onion, pork chops, the remainder of the onions, apples and the brown sugar. Bake, covered for 2 ½ hours.