Editor’s note
The following abstract describes a publication that is available as a downloadable PDF.

Sarah Wood
Assistant Extension Professor, Department of Health Sciences

Easy-to-prepare recipes using pork as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

• Canned food
• Food pantry
• SNAP
• Pork
• Recipes
• Healthy eating
• Food preparation
• Cooking tips

Recipes

• Quick and Easy Pot Pie
• Family Breakfast Skillet
• Ham Salad Sandwiches
• 10-Minute Pork Barbecue Sandwich

Pages

• 4

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Quick and Easy Pot Pie

Yield: 6 Servings

Ingredients

• 1 (12-ounce) can precooked pork, cubed
• 1 (15-ounce) can sliced potatoes
• 1 (15-ounce) can mixed vegetables, drained
• 1 (10.5-ounce) can cream of chicken (sodium-free)
• 1/2 cup milk
• 1 (7.5-ounce) can biscuits
• 1 teaspoon garlic powder
• Pepper (optional)

Directions

1. Preheat oven to 350°F.
2. Combine cream of chicken soup and milk. Mix.
3. Stir in pork, potatoes, mixed vegetables and garlic powder.
4. Pour into greased 9-inch x 9-inch pan. Sprinkle with pepper.
5. Lay biscuits on top of mixture.
6. Bake for 15 minutes, or until biscuits are brown.
7. Enjoy! Refrigerate leftovers immediately.

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Family Breakfast Skillet

Yield: 6 Servings

Ingredients

• 1 (12-ounce) can precooked pork, cubed
• 2 (15-ounce) cans potatoes or 6 potatoes, boiled and cubed
• 12 eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese (any kind)
• 1 teaspoon minced onion
• 1 tablespoon cooking oil
• 1 teaspoon garlic powder
• Pepper to taste

Directions

1. Beat eggs, milk, pepper and garlic powder in bowl. Set aside.
2. Over medium heat, add oil to a skillet and lightly brown pork and potatoes.
3. Add scrambled egg mixture to skillet. Stir occasionally to prevent sticking.
4. Scramble eggs 5-10 minutes, until firm, stirring frequently. Sprinkle 1 cup cheese over mixture. You may wish to cover the skillet with a lid so the cheese melts faster.
5. Enjoy! Cover and refrigerate leftovers immediately.

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Ham Salad Sandwiches

Yield: 4 Servings

Ingredients

• 1 (12-ounce) can precooked pork
• 2 tablespoons pickle relish
• 2 tablespoons mayo or salad dressing spread
• 2 hard-boiled eggs, chopped
• 8 slices of whole-wheat bread
• 2 tablespoons diced celery
• 1 teaspoon mustard

Directions

1. Using a fork, mash pork. Mix pork, pickle relish, celery, mustard and mayo. Once mixed well, fold in the eggs.
2. Spread on bread.
3. Enjoy! Refrigerate leftovers immediately.

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10-Minute Pork Barbecue Sandwich

Yield: 5 Servings

Ingredients

• 1 teaspoon vegetable oil
• 1 large onion, chopped
• 2 (12-ounce) cans precooked pork
• 3/4 cup prepared barbecue sauce
• 5 hamburger buns

Directions

1. Wash your hands. Make sure your cooking area is clean.
2. Using a large skillet, heat the oil over medium-low heat.
3. Add the onion and cook until tender, about 3 to 5 minutes.
4. Mix the pork and barbecue sauce. Cook for about 5 minutes or until heated throughout.
5. Spoon the barbecue mixture onto the bottom half of a hamburger bun.
6. Enjoy! Refrigerate leftovers immediately.

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