I started with one green pepper and onion. I cut them in strips and fried them and some dehydrated mushrooms in a pan with a little lard (a tsp or so) until the onions were translucent and the peppers were just slightly soft. I moved the pepper mix aside in the pan and opened two jars of canned pork and poured the stock out of the jars into the pan where there wasn't anything. I added maybe an 1/8 to a 1/4 cup of flour and stirred it into the stock until it thickened. I added some salt and pepper and then stirred it all into the pepper mix. I added the pork and mixed just a minute until it was well coated.
This was the first layer of the casserole. I spread it out in a 9 x 13 inch baking dish.
I went and got two jars of canned potatoes and drained them. These I put on top of the pork mixture and then sprinkled grated Parmesan cheese on top (it was the only cheese that I had or I would have used something else).
This went into the refrigerator until Phil got home and then he cooked it in the oven (350 degrees) for about 20 minutes. I am sure it would have made a much nicer picture if I had gotten to take one when he first pulled it out but by the time I got home it was half gone so I could only get a picture of what went into my bowl.
It was delicious though!
What sort of jars do you use?
ReplyDeleteLOL, canning jars. This is using home canned food.
DeletePints on the pork and quarts on the potatoes.
DeleteThat sounds like a nice easy meal to make. I don't eat much pork here as it is harder to get from the farmers. Chicken and beef are easy, pork is harder to find.
ReplyDeleteBeef would work just fine.
DeleteThanks, Becky, for this. I find it interesting to hear what REAL people around the world actually cook and eat - as opposed to what you see in glossy recipe books - so more like this please! I'll return the favour...
ReplyDeleteI often look at recipes online to get ideas but then just use what I have. That is what I did with this one. Some things you know just go together and you will like it. In our house peppers, onions and mushrooms are good with any pork or beef.
DeleteLooks hearty and delicious! Satisfying on an autumn night - especially as it is pork you raised!
ReplyDeleteIt was pretty darn good.
DeleteThat looks really good. I haven't ever canned pork but I so beef. I am thinking about doing some pork now because I can get Boston butts very cheap now. I am a little bogged down right now with greens. In fact I have both my kitchen sinks piled up with them now waiting to be canned. They sire would taste good with that pork dish. LOL Back to work.
ReplyDeleteThis pork was just leftover from a pork roast but canning it gave us another couple of meals instead of letting it go to waste. I wouldn't mind some greens myself but will have to wait for the kale to grow I guess.
DeleteLike Paula, I haven't canned pork yet. I have canned beef and chicken, so pork is next. This looks and sounds delicious and I'm like you, I kind of make up my casseroles based on what I have and what I know we like. Just had to comment mostly to say that we've just finished up our fencing and I'm to pick up 2 or 3 piglets in about a month. I can't wait!!
DeleteBecky, I love how you used the items that you grew and/or canned! I wished I could get my hands on some of your homemade lard! None of the processing plants around here sell it, and I don't know anyone who raises hogs! If I could only talk the hubs into raising them! Thanks for sharing! Blessings from Bama!
ReplyDelete