Category Archives: One Pot Meals

Boiled Bacon

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Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt
pepper

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
seasoning
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.

Printed in Canada. © Copyright Paul Hamlyn, Ltd. 1967

Skillet Franks and Potatoes

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1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Frank Fiesta

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8 to 10 frankfurters, cut diagonally into 1/2-inch slices
1 medium onion, chopped (about 1/2 cup)
1 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 can (8 ounces) whole kernel corn
1 can (8 ounces) kidney beans
5 ounces uncooked spiral macaroni or wide noodles
1/2 cup water
1 1/2 to 2 teaspoons chili powder
1 teaspoon salt
1/2 medium green pepper, cut into strips

Cook and stir franfurter slices and onion in oil in 12-inch skillet or Dutch oven until frankfurteres are light brown and onion is tender. Stir in remaining ingredients except green pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is tender, 20 to 25 minutes.

Add green pepper. Cover and simmer until green pepper is crisp-tender, about 5 minutes. 4 to 6 servings.

©1975 General Mills, Inc. All rights reserved. Printed in U.S.A.

Mimi’s Pot Roast

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A different and delicious pot roast, this unusual combination will surprise and delight your family. Serve with a green salad for a complete dinner.

For 6 servings you will need:
3 1/2 lbs. blade cut or round bone pot roast
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika
Garlic salt, optional
1 bottle (12 oz.) chili sauce
3/4 cup water
3/4 cup brown sugar
4 to 6 raw potatoes, peeled and cut in quarters
3 carrots, cut in 1/2 inch diagonal slices
1 cup pitted prunes, cooked

Preparation:

1. Season pot roast with onion salt, pepper, paprika, and a little garlic salt, if desired.

2. Cook, uncovered, at 350°F for 30 minutes. Turn and brown the other side in the same manner.

3. Mix together chili sauce and water. Pour over meat.

4. Pat brown sugar on top of meat and stirring some into sauce.

5. Cover. Roast for about 2 hours, basting frequently.

6. Add potatoes, carrots and prunes. Continue cooking until meat and potatoes are tender. Baste potatoes, meat and carrots frequently.

7. To serve, arrange vegetables around meat on platter or cut into serving size portions.

Tips: This dish is just as delicious reheated the following day or two. To cook prunes, cover with water. Simmer about 30 minutes.

©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland.