I was born in VT. Many of my mothers relatives lived there too. A couple of years ago, I was in Burlington VT visiting an uncle, and found a shop that sells cheese ends. Basically, they are bits, chunks, and all shapes and sizes of Cabot cheeses. The cost per pound was only about $2, but that was because they had several different cheddar chunks all clumped together. I bought about 8 pounds and it took a while to use it all up. I make a 'mean' mac and cheese, and use a bit of mustard powder as well as onions, and some Velveta to get it to be a bit more creamy. I mix in some no fat milk, along with a big dollop of margerine. Its mostly Cabot chedddars though, and is a real 'comfort' food. Mixed with some bits of cooked hamburg, you now have even more flavor and texture. There is a specific brand and type of pasta I use, which is a bit larger than regular elbows, and it gets cheese inside each elbow, its a 'casserole' type pasta.. Yum! An interesting thing about pepper, is that once its freshly ground and added as a meat rub and baked, the 'heat' will deminish. Tellicherry peppercorns are one of the best there is. I make an 'egg mcmuffin' with eggs, either homemade sausage patties, or slices of home made Canadian bacon. These are placed bewteen a split, toasted English muffin, with a slice of American cheese. I have a round metal ring form that I use to make the egg portion, and use both the 'Egg Beaters' product, but also add some powdered egg. It cooks up much firmer and holds up better to freezing. I use 6 inch wide FS bags and then freeze them. When I want one, its an easy thing to leave sealed, and allow it to heat in the microwave for about a minute. I flip it over and continue to thaw/heat it. The bag will expand and pop open due to steam buildup. Once that happens its usually done. The popping of the plastic bag can be heard, but doesn't seem to explode any of the contents inside the microwave. Only problem I see is that becaue of the intense heat, the muffins (which contain gluten) will firm up, making for a very chewy muffin, kind of like a bagel. If I want it to be a bit more tender, its removed from the plastic bag, and is wrapped in a paper towel and heated a bit slower, with about 40 second intervals while flipping it over a couple of times. A 1000 watt microwave is what I have, so your results may differ. Both the eggs and cheese are fine when frozen and thawed, and I even see a bit more moisture coming from the egg part, so thats a good sign.

How did you cook the pork and what seasonings did you use in the meat mixture? There are lots of recipes out there and I have sort of combined them and do my own but first I put the pork butt into a big pot of water. It will cook quicker and more thoroughly if you cut it into pieces...they don't have to be real small just big pieces. In the pot I toss a chopped onion, some garlic and some cumin and a little chili powder, salt and pepper...Cook until tender and then I cool and shred the meat and remove all the fat. A lot of people like the fat but not me...I take out as much as I possibly can...after it is shredded, I pulse it in my food processor and then I taste the seasoning and adjust it to what I want it to taste like...usually add oregano, salt,pepper,onion garlic, lots of cumin and chili powder ...You can also just buy a package of tamale seasoning in my area...It's very good just not hot enough...we like ours spicy....Ok then I brown the meat, usually I have to do this in batches and then I make a little roux with some fat and flour and then I thin it like gravy with some of the broth from when I boiled it..just so that it is nice and moist but you want it to be mostly meat and not soupy or wet...not gravy...that's the meat..I make my tamales in stages even when I am not sick and this is the first stage. I store it in the fridge till I am ready to put them together. Also, did you not tie them and if not how did the corn husk not come undone after you rolled them? Well I have never seen a real tamale tied...I think that comes from the food network and all the fancy chefs ...truthfully I just roll them up and stack them like you see in the bowl and they stay tight...I just use a big pasta pot to steam because that is all I have but the big tamale pots are not expensive and every year I say I am going to buy one and never do ...You can use your water bath canner to steam them as long as you can raise them up above the boiling water...If the pot isn't full of tamales, then I wad up enough aluminum foil to hold the tamales up straight. One year I made so many I used my big nesco roaster to steam them. I steam mine for about 90 minutes but it really depends on the thickness of your masa...I make mine about 1/8 inch thick but many people put 1/2 in theirs... Here are the two recipes that I have used and that a friend shared with me and some notes as well...I never use beef but they are very good. You can also buy/make chicken tamales in my area and they are wonderful as well but I just love pork. I use lard because that is traditional but you can use oil or a lot of people use very little fat and mostly broth for the tamale dough... Tamales Filling: 8-pound Boston butt pork roast 10-12 garlic cloves 1 1/2 cups chili powder 1 teaspoon cumin 1 teaspoon cayenne pepper (or to taste) Cut pork roast into chunks and boil with salt in water until done (approximately 1 1/2 hours). Reserve broth. Grind pork and garlic cloves into large pan. Add chili powder, cumin and cayenne pepper and "massage" into meat until color is even. Masa dough: 4 cups instant masa harina 3 cups pork broth 2 cups warm water 1/2 cup chili powder 1/2 teaspoon cayenne pepper Mix all ingredients in bowl until smooth. 3 or 4 packages corn husks Soak husks overnight (at least 3 hours) in warm water. Separate and clean. To make tamales, spread a generous amount of masa mixture in center of husk, but toward one end. Use the back of a spoon to spread. It doesn't have to be even or "pretty"-it evens out pretty well while cooking.Put about 2 tablespoons of meat mixture along the center of the masa. To roll, pull the side edges of the husk together and fold just above the tamale and wrap. Fold the "tail" up. Place rolled tamales in pot with steamer grate in bottom. Open end should be up. (Laying the pot on its side to fill makes it pretty easy and pot should be at least 8 inches deep). Fill pot until fairly full so that when upright, tamales do not shift. If you don't have enough to fill the pot, use crumpled aluminum foil to hold tamales upright. Carefully fill pot to about 1 inch below top of tamales with remaining pork broth and warm water. Cover and cook on high until bubbling. Reduce heat to medium and cook until the husks peel away from the husk easily. The recipe said 45 minutes but that hasn't ever been enough for mine. Tamales Filling: 2 pounds lean, boneless beef, pork, chicken or venison 3 tablespoons cooking oil 1/4 cup flour 1 1/2 cups water 2 beef bouillon cubes 1/2 cup canned green chilies, chopped 4 large cloves garlic, minced 1 1/2 teaspoon salt 1/2 teaspoon dried oregano 2-3 tablespoons ground chili pepper 1 tablespoon chili powder 1 tablespoon ground cumin 1/4 cup tomato sauce 1/4 teaspoon cayenne pepper In a saucepan, cook meat in water until tender. Grind meat; brown in hot oil. Sprinkle flour over beef while stirring. Dissolve bouillon cubes in water and add to beef. Add remaining ingredients in order listed. Cover and simmer 45 minutes. Masa dough: 1 1/2 cups lard 1 1/2 teaspoons salt 4 1/2 cups masa harina 2 2/3 cups warm water....I use broth....makes them richer In a large mixer bowl, beat the lard and salt until fluffy. Mix together masa harina and water and add to lard mixture, beating well until the ingredients are combined. To assemble tamales: To soften corn husks, soak them in warm water for several hours. Place 1/4 cup tamale dough in center of each husk and spread it into a rectangle. Spoon 2 tablespoons of the meat filling down the center of the dough. Lift the sides of the dough to the center and press dough edges with fingers to seal, then finish by putting the edges of the husk together and folding around the masa, folding up the "tail" at the end. Cover and steam tamales over medium heat for 1 1/2 hours. Yield: 6 dozen. One more thing....the masa recipe for the first recipe makes a much lighter masa filling than the second one in texture as well....so I really like that texture for the masa the best....I buy masa at Wal-Mart and truthfully I use the recipe on the bag for my masa dough... These are notes from a friend of mine regarding making tamales Making tamales is not difficult but it does take a little time. The meat and chili filling should be made the day before you assemble them. For assembly it is best to have at least two people. This recipe can be halved. If you dont plan to freeze them you can also eliminate the parchment paper wrap. I never did this until the past few years. It does make a difference in storage. I have used this to teach with and it is very similar to what I was taught as a kid. Because we make so many I have found it very convenient to use my large electric roaster. Tamales Filling 5 pound pork butt 5 pound beef blade 4-6 cloves garlic 2 large onions, chopped 2 tsp. cumin 2 tsp. Salt 4 oz. Hot dried New Mexico chiles or c. ground or to taste 4 oz. Mild dried New Mexico chiles or c ground or to taste 4 T. oil 4 T. flour 2 cloves garlic, pressed 1 tsp. ground cumin, or to taste 1 tsp. Salt Place meat in separate pots to cook. Cover with water, skimming foam from the surface as it cooks. Add half the onion, garlic, cumin and salt to each pot. Reduce heat and simmer until very tender 2 to 3 hours. Drain and save broth. When cool shred meat with fingers or a fork. Mix pork and beef together. Red chile Wearing rubber gloves remove stems and seeds from the chiles. Rinse, put in pan and cover with water. Bring to a boil and simmer until soft about 20 minutes. Remove chiles from pan and reserve water. Using tongs, place 1/3 of chiles in a blender add one cup of the chile water and puree. Put through a colander or sieve pressing until all bits of peel are removed. Process the rest of the chiles in the same manner. In a large pan, heat the oil. Add the 4 T. flour. Stir over medium heat until browned. Do not scorch the mixture. Add the puree, pressed garlic, cumin and salt and simmer for five minutes. The puree will be very thick. Add the remainder of chile water or broth until the consistency of tomato sauce. Combine shredded meat with red chile and refrigerate overnight. Next day 10 pounds of wet masa 2 pounds of lard 1 or 2 packages of dry cornhusks 1 jar of green or black olives, optional 1 can sliced jalapeno, optional raisins, optional Note If wet masa is not available in your area you will need a large bag of dry Masa Harina and follow the directions on the package. Put the cornhusks in hot water. Remove silk or debris. Let soak for one hour. Shake water from husks and dry on paper towels. Using a mixer, whip lard in a mixing bowl until it is light and fluffy. Remove from bowl and divide into thirds. Divide masa into thirds. Using the mixer blend 1/3 of masa and 1/3/ of lard at a time. After all three batches are mixed put it in a large bowl and using your hands mix well. Slowly add small amounts of warmed reserved broth until you reach an easily spreadable consistency. Add a little salt if needed. Assembly Hold the corn hush in the palm of your hand pointed end toward you. Spread about two tablespoons of masa on the top part of the husk, leaving about a one-inch border all around. Put two tablespoons of the meat mixture on the top of the masa. If desired top meat with an olive, a couple of raisins and a strip of jalapeno. Bring up both sides of the husk, press them together and then fold over the top to make an envelope. At this point you can leave your packets as they are or place in parchment paper and fold into another envelope covering the whole tamale. Tamales can then be frozen on a flat cookie sheet then placed in ziplock bags for storage. Note. It may be necessary to overlap cornhusks to be large enough to fold. Steaming tamales Stand tamales on end on a rack over water in a large pot. Cover with additional corn husks. Bring water to a boil, reduce heat cover and steam at least two hours or until the masa pulls away from the husk easily. If the tamales are cooked fresh not frozen they should cook in one hour. You can see that the recipes are basically the same and there are many others out there as well but keeping it simple is good for me....I'm 70 and even in good health don't have the stamina I used to have. They are fun to make and fun to eat. I love having them in the freezer...I use them in Tex Mex casseroles, when we have chili I put a couple in a bowl and add the chili ...I just run them under the faucet to wet them, wrap in a paper towel and nuke them and they taste like I just made them. This morning I made them for breakfast, nuked 3 each, covered with warm chili gravy and cheese and for my husbands I topped with two over easy eggs and more chili gravy....He was groaning with pleasure cause he said it was so good.<?B>

The terminology of pork cuts is a mess and the new changes will make it worse. The biggest problem has been the use of the term "butt". The shoulder is usually sold in two portions, one of which is the butt portion and the other of which is the picnic, (which with other meats, such as lamb, would be called the shank). So, butt refers to the butt of the shoulder, not the butt of the pig. The butt of the pig is called the ham. To add more confusion, a picnic portion of the shoulder, when smoked, is called a picnic ham, whereas the ham from the rear end of the pig is a ham whether fresh or smoked. The default term, ham, is for the smoked version whereas the fresh version must be specified, as in "fresh ham". The link below is a diagram which, unfortunately does not indicate the hocks and is labeled "picture of the beef carcass". Oh well, I think you can see it is a pig. If you think I am mistaken about any of this, chances are that I am. :-) Jim Here is a link that might be useful: Cuts of Pork

Posted by foodonastump (My Page) on Thu, Mar 8, 12 at 7:57 I tried out this Pork Lo Mein recipe in an effort to find a good base for the Lo Mein for ARgirl wanted. I don't think this is what she was looking for, but it was really good nonetheless. Serves 4. Published September 1, 2008. From Cook's Illustrated. Ingredients 3tablespoons soy sauce 2tablespoons oyster sauce 2tablespoons hoisin sauce (see note) 1tablespoon toasted sesame oil 1/4teaspoon five-spice powder 1pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces 1/4teaspoon liquid smoke (optional) 1/2cup low-sodium chicken broth 1teaspoon cornstarch 2medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2teaspoons grated fresh ginger 4 1/2teaspoons vegetable oil 4tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry 1/2pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups) 2bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups) 1small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups) 12ounces Chinese egg noodles (fresh) or 8 ounces dried linguine 1tablespon Asian chile garlic sauce Instructions 1. Bring 4 quarts water to boil in Dutch oven over high heat. 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside. 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels. 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork. 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat. 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Mar 8, 12 at 16:30 I tried this recipe, recently, from "Savoring Time in the Kitchen". It is so good and again I couldn't print the picture. I am so sorry, because it looked mouth-watering good. I just have to learn what I'm not doing or doing wrong. jude Pork Schnitzel with Lemon Caper Butter This is a very tasty recipe that I found in our local newspaper. It had achieved the recognition of being one of the top 25 recipes that the newspaper had tested and reviewed in 2011. It's an adaptation of a recipe from the Gourmet Today cookbook. Since pork tenderloin is our favorite cut of pork, I'm always looking for new ways to serve it. This was...delicious! The salty flavor of the capers pairs so well with the breaded schnitzel. It was also a fairly easy dinner to put together and the cooking time is quick. I served it with a simple salad on the side. Enjoy! Pork Schnitzel with Lemon Caper Butter Adapted from Gourmet Today Printable Recipe Note: I cut the recipe in half and only used 1 egg Makes 4 servings 1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds 6 tablespoons cup unsalted butter (divided in half) 3 tablespoons olive oil (divided) 2 tablespoons capers, rinsed and patted dry 1 teaspoon fresh lemon juice Salt and freshly ground black pepper 3 eggs 1 ½ cups fine dry bread crumbs 6 tablespoons vegetable oil (about) (divided) Garnish: 1 ½ teaspoons chopped fresh flat-leaf parsley Lemon wedges Line 1 baking sheet with waxed paper and another baking sheet with paper toweling. Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper. In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm. Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet. In a non-stick skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat until foam subsides. Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven. Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch. Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Mar 9, 12 at 15:31 FOAS, Pork Lo Mein recipe reminded me of this one. It makes a great meat dish for a Chinese style meal. Serve with rice, steamed broccoli with almonds or vegetable Lo Mein. Sweet and Sour Pork 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Mar 10, 12 at 9:36 Here's one I forgot to post. You can brown sliced onions along with the pork if you want a lower sodium alternative but I like the flavor of the onion soup mix. CITY CHICKEN 1 1/2 lbs. pork cubes 1/2 cup flour 1/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. pepper 2 Tbs. butter 2 tbs. vegetable oil 1 envelope dried onion soup mix 2 cups chicken broth or water, or 1 cup of each Thread pork on small wooden skewers. Combine flour, salt, pepper and garlic powder; roll kabobs in flour mixture until coated. In large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain excess oil. Sprinkle with soup mix. Add broth and/or water. Reduce heat. Cover and simmer for 1 hour or until tender. If desired, thicken pan juices. Photobucket o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 13:01 Many good recipes on this thread with pork and they really show how versatile pork is. Ruthanna's City Chicken is calling my name...along with all the other recipes. I agree with Chase...pork is my favorite meat. I just drew a name..... your turn ****************** Annie1992 ******************* The next Cookalong subject is your choice. Just post it here and I will set up the next thread. Nancy o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 12, 12 at 17:18 Well, we now know the next Cookalong ingredient won't be Jell-O. LOL o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:38 Nope, and not olives either, or veal! (grin) I'm thinking, I'll get back to you as soon as I check the other cookalong threads and see which ingredients we've already used. Annie o I'm back..... clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:56 OK, I've decided. My ingredient is cheap, 19 cents a pound at the local grocery right now. It's readily available and I think terribly under utilized and I like it. So, my choice is cabbage! Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sauteed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss. Annie o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:10 Cabbage it is! Thanks to all who contributed to the pork Cookalong. Other pork recipes can be added to this thread.. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Mar 12, 12 at 18:26 Just coming back to give a thumbs up and thanks to Sharon for the Sweet and Sour Pork. We liked! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Mar 12, 12 at 18:45 Glad you enjoyed FOAS.....good with shrimp too! Cabbage.....thud! Does sauerkraut count?