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Pork Recipes

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    Whole or half ham, already cooked
    1/8 c. prepared mustard
    3 tbsp. honey
    Whole cloves
    3/4 c. brown sugar

    Preheat oven to 325 degrees. Place 1 tablespoon flour in turkey size (19" x 23 1/2") oven bag for whole ham or in large size (14"x20") oven bag for half ham. Place bag in 12"x8" baking dish. Insert ham in bag, fat side up. Close bag with twist tie. Pierce bag 6 to 8 times on top. Bake 12 minutes per pound.

    Remove from oven 30 minutes before it is baked. Carefully slit bag down center and to sides to expose ham. Remove skin, if any, and score fat, diamond shaped, 1/4" deep. Brush entire top of ham with mustard. Insert clove in each diamond. Cover generously with brown sugar. Drizzle with honey.

    Return to moderate oven, 375 degrees, for final half hour.

    Microwave Oven: Follow directions above, using rubber band to close bag. Micro-cook on medium high (70% power) for 7 to 8 minutes per pound, adding glaze for final 10 minutes. Allow to stand, covered, 15 to 20 minutes before carving.


    4 pounds pork spareribs (any ribs)
    2 quarts apple juice
    3 cups barbecue sauce
    1/2 cup prepared horseradish
    3 tablespoons Worcestershire sauce
    1 teaspoon garlic salt

    1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
    3. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
    4. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.


    6 c. quartered, unpeeled sm. red potatoes
    3/4 c. Miracle Whip
    2 tbsp. stone ground mustard
    8 slices bacon, crisply cooked, crumbled
    1/4 c. chopped chives or sliced green onions

    Add potatoes to boiling water; cook 14 minutes or until tender; drain. Mix mayo and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate.


    1 pound bacon
    1 can water chestnuts, whole
    1/2 cup ketchup
    1/2 cup sugar
    1/2 cup brown sugar
    Preheat oven to 375 degrees. Cut bacon strips in thirds. Cut water chestnuts in half. Wrap each bacon piece around a water chestnut. Secure with a toothpick. Bake for 20 minutes or until bacon starts to crisp. Drain grease. Combine ketchup and sugars. Pour over bacon rolls and continue baking for 15-20 minutes.

    BRAISED PORK CHOPS - 6-8 servings

    6-8 lean pork chops (about 1 inch thick)
    1/3 c. flour
    1 tsp. salt
    1 tsp. dry mustard
    1/2 tsp. garlic salt
    2 tbsp. shortening
    1 can cream of chicken soup

    Mix flour, salt, mustard, and garlic salt. Dredge chops with mixture. Heat shortening in skillet and brown chops on both sides. Place chops in cooker and add soup. Cook on low 6-8 hours or on high 3-4 hours.


    4 c. dry navy beans
    8 c. water
    2 tsp. dry mustard
    1 c. brown sugar
    4 tbsp. molasses
    1/2 lb. bacon (cut up, raw)
    2 1/2 tsp. salt
    1/4 c. ketchup
    1 sm. onion
    1/2 tsp. pepper

    Mix all together in crock pot and bake all night on low. In the morning put on high. Ready by noon.


    1/4 cup lemon juice
    2 tablespoons vegetable oil
    4 cloves garlic, minced
    1 teaspoon salt
    1/4 teaspoon dried oregano
    1/4 teaspoon pepper
    6 (4 ounce) boneless pork loin chops

    1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
    2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
    3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

    Natural Exotic Oils


    2 cups of dried beans, any variety
    8 cups of cold water
    1/2 tsp baking soda
    8 cups of water
    1 lb. leftover ham (or smoked sausage, ham hocks, whatever you have on hand)
    1 large onion, chopped
    1 14.5-oz can of peeled tomatoes or diced
    1 tsp salt
    1/2 tsp basil
    1 1/2 tsp chili powder
    1/2 tsp garlic powder
    1/4 - 1/2 tsp pepper

    - First, you'll need to add the beans to a large stock pot and cover them with the water. Stir in the baking soda. This will need to soak overnight.
    - The next day, completely drain off the soaking water and rinse the beans well. Return beans to the pan and add:
    8 cups of water
    1 lb. leftover ham (or smoked sausage, ham hocks, whatever you have on hand)
    1 large onion, chopped
    1 14.5-oz can of peeled or diced tomatoes

    Bring this to a FULL boil. Turn heat down to medium for a high simmer, 2-3 hours, or until beans are tender.

    Add in:
    1 tsp salt
    1/2 tsp basil
    1 1/2 tsp chili powder
    1/2 tsp garlic powder
    1/4 - 1/2 tsp pepper

    Simmer for another 30 minutes.


    1 tbsp. vegetable oil
    1 med. sized onion
    1 can (14 1/2 oz.) no salt added stewed tomatoes
    1 box (10 oz.) frozen kale or other greens
    2 cans (16 oz. each) butter beans
    1 (8 oz.) piece ham or Spam
    1/4 c. ketchup
    1 can (10 oz.) refrigerator buttermilk biscuits

    Heat oven to 400 degrees. Heat oil in large skillet. Peel onion and cut in thin wedges. Cook 2 to 3 minutes until just tender. Add tomatoes and frozen vegetables. Cover and cook 2 to 3 minutes until thawed. Drain beans and cut ham in bite sized pieces. Stir ham, beans and ketchup into skillet. Bring to a boil. Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet. Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom.


    - Thick and tasty dip, great with tortilla chips or crackers.

    1 pound ground pork sausage
    1 1/2 cups chopped onions
    1 (10 ounce) can diced tomatoes with green chile peppers, drained
    1 (8 ounce) package cream cheese
    1 (16 ounce) container sour cream
    1 tablespoon crushed red pepper

    1. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
    2. Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
    3. Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.


    4 to 6 slices bacon, diced
    1 lg. egg
    3/4 c. sugar
    1/4 c. cider vinegar

    Place diced bacon in skillet and fry until crisp. Beat egg, sugar and vinegar thoroughly. Pour mixture into hot frying bacon and continue to cook until thick, stirring constantly, to prevent sticking. When thickened, pour immediately over shredded cabbage or torn lettuce upon which a small onion has been diced and sprinkled with salt. Stir and serve. Shredded carrots, green pepper or eggs can be added.


    1 lb. bulk pork sausage
    1 tbsp. olive oil
    3/4 c. diced onion
    1/2 c. diced green pepper
    2 c. canned tomatoes
    1/4 c. California sherry
    1 tbsp. brown sugar
    1/4 tsp. dried basil
    1/4 tsp. dried thyme
    4 c. cooked lg. dry lima beans (about 1 2/3 cup before cooked)
    1/4 c. fine dry bread crumbs

    Crumble sausage as you cook in hot oil. Add onions, green peppers and cook for a few minutes more. Stir in tomatoes, wine, sugar and herbs. Pour over limas in baking dish, mix and sprinkle with bread crumbs. Bake in 350 degree oven 1 to 1-1/2 hours. Serves 4-5.


    (to pour over hot biscuits) (very fattening)

    1 (12 ounce) package maple flavored sausage
    3 tablespoons butter
    1/4 cup all-purpose flour
    3 cups whole milk
    Salt and pepper to taste

    Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.


    Use a very tender cut of pork for this Greek-style grilled entree. Marinate pork, onions and green peppers in an aromatic melange of lemon, olive oil, soy sauce, garlic and oregano. Thread onto skewers and grill.

    1 lemon, juiced
    1/4 cup olive oil
    1/4 cup soy sauce
    1 teaspoon dried oregano
    3 cloves garlic, crushed
    4 pounds pork tenderloin, cut into 1 inch cubes
    2 medium yellow onions, cut into 1 inch pieces
    2 green bell peppers, cut into 1 inch pieces

    1. In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
    2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
    3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.


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