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RECIPES FEATURING BROADBENT COUNTRY BACON
8 ounces sharp shredded cheddar cheese, (room temperature)
8 ounces mayonnaise
1 bunch green onions, chopped
1 pound crispy fried Broadbent’s Bacon drained & crumbled (Hickory, Pepper or Sun-dried tomato bacon) (Item 105, P05, or T05)
Parsley
Combine the cheese and mayonnaise in a large bowl and mix well. Add the onions and bacon and mix well. Cover and chill. Remove the cheese mixture from the refrigerator and form into 1 large ball or 2 small balls. Garnish with the parsley or roll in chopped parsley before serving.
Recipe: BREAKFAST TORTILLA ROLL UPS
2 cups hash-brown potatoes
2 cups Egg Beaters or 8 eggs beaten
6 tablespoons salsa
6 large flour tortillas (room temperature)
6 ounces shredded cheddar cheese
Spray skillet with cooking spray, cook hash browns.
Combine eggbeaters or eggs and salsa in a bowl and pour into skillet with hash browns.
Stir until thoroughly cooked. Add crumbled Broadbent’s Pepper Bacon. Spoon into flour tortillas and top with shredded cheddar cheese. Roll up and serve. Top with sour cream (optional).
Recipe: BACON-FRIED POTATOES
2 ½ pounds baking potatoes cooked and cut into ½ inch thick slices
2 green onions, sliced
1 (4oz.) jar diced pimiento, drained
¾ teaspoon salt
½ teaspoon pepper
Cook bacon in a large skillet until crisp, drain and crumble, reserve ¼ cup drippings in skillet. Combine sliced potato, half of bacon, onions, and next 3 ingredients in a skillet.
Cook covered, over low heat 15 minutes uncover and cook 10 minutes or until golden brown on bottom. Sprinkle with remaining Bacon. Serves 6
Recipe: INDIVIDUAL BREAKFAST QUICHES
2 cups milk
¼ teaspoon ground pepper
2 cups grated Swiss or Cheddar cheese
1 cup cooked crumbled Broadbent’s Maple Bacon (ITEM M05)
½ cup onion, chopped
2 ½ English muffins, crumbled
Preheat oven to 400. Sauté onions in a pan sprayed with cooking spray. Spray muffin tin with cooking spray. Beat together first five ingredients. Fold in Cheese, Broadbent’s Maple Bacon, onions and English Muffins. Ladle into greases muffin tin and bake in 400 oven for 18-20 minutes. Serves 6
Recipe: PEPPERED BACON-WRAPPED PORK TENDERLOIN
¼ cup butter or margarine¾ pound mushrooms, Sliced
1 small onion, chopped
¼ cup chopped pecans, toasted
2(12-Ounce) pork tenderloins, trimmed
1-teaspoon salt
1-teaspoon ground black pepper
8 Slices Broadbent’s Peppered Bacon (Item P05)
¼ Cup Firmly Packed Brown Sugar
Melt butter in a large skillet over medium heat; add mushrooms and onions, Sauté 8 minutes or until tender. Stir in pecans, and set aside. Place pork between 2 sheets of plastic wrap; flatten to ¼ inch thick, remove plastic. Sprinkle with salt and pepper.
Spread mushroom mixture evenly on 1 side of tenderloin, leaving a ¼ inch border. Roll up, wrap 4 bacon slices around tenderloin and secure with wooden picks.
Place seam side down, on greased rack in a roasting pan. Rub evenly with brown sugar. Bake uncovered, at 450 degrees for 15 minutes. Reduce temperature to 400 degrees. Bake at 400 for 15 minutes or until meat thermometer registers 160. Serves 8.
Recipe: STUFFED BANANA PEPPERS
2 cups shredded sharp cheddar cheese
1 small tomato, diced
1 medium onion, diced
½ small green bell pepper, diced
1 to 2 jalapeno peppers, diced
1/8-teaspoon salt
1/8-teaspoon pepper
12 to 16 slices Broadbent’s Hickory Smoked Bacon (ITEM 105)
Cut a slit lengthwise in each banana pepper.
Combine cheese and next 6 ingredients in bowl. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on rack in a broiler pan. Broil 5 ½ inches from heat 4 to 5 minutes on each side or until golden. Serves 6.
Recipe: Bacon Tacos
1 package of taco seasoning
Chopped purple onion
Shredded lettuce
Diced tomato
Salsa
Sour cream
Shredded cheddar cheese
Flour tortillas
Cook bacon with taco seasoning, and then drain. Serve like you would Tacos.
Recipe: EGG CASSEROLE
½ cup chopped onion2 tablespoons butter
2 tablespoons flour
1¼-cup milk
1-cup sharp shredded cheese
6 hard cooked eggs (sliced or quartered)
1 ½ crushed potato chips
10 to 12 slices of Broadbent’s Bacon (fried crisp and crumbled)
Cook onion in butter till tender, but not brown. Blend in flour; and milk; cook, stirring constantly till mixture thickens. Add cheese; stir till melted. Place layer of egg slices in 10x6x1 ½ inch baking dish. Cover with half of the cheese sauce, half the potato chips, and half of the Bacon. Repeat layer. Bake in 350-degree oven for about 30 minutes.
RECIPES USING Grandma Broadbent’s Old Fashioned Country Sausage
Recipe: SAUSAGE-CORNBREAD DRESSING
1-Pound Grandma Broadbent’s Smoked Country Pork Sausage (item 202)
2 medium onions, chopped
4 stalks celery, chopped
6 cups crumbled cornbread
3 cups white bread cubes, toasted
2 teaspoons rubbed sage
¼ teaspoon salt
1-teaspoon pepper
4 cups turkey broth
2 large eggs, lightly beaten
Combine sausage, onion, and celery in a large skillet; cook over medium heat. Drain.
Combine cornbread, white bread cubes, sage, salt, and pepper in large bowl; stir in sausage mixture. Add broth and eggs, stir well. Spoon mixture into greased 13x9x2 inch baking dish serves 10 to 12 Bake at 350 degrees for 45 minutes.
Recipe: SAUSAGE RICE CASSEROLE
1 pound Grandma Broadbent’s Sausage (item 202)6 tablespoons onion chopped
½ green pepper, chopped
1 ½ cups celery, chopped
1 pkg. chicken noodle soup mix dry
½ cup uncooked rice
2¼ cup boiling water
Salt and pepper to taste
Slivered almonds (optional)
Brown sausage and drain, remove from skillet, use 2 tablespoons of grease to sauté onion, green pepper, and celery until tender, add rice, water, soup mix, salt and pepper. Put in greased casserole dish and Bake at 350 degrees for 30 minutes. Top with slivered almonds.
Recipe: COUNTRY PORK SAUSAGE GRAVY
8 ounces Grandma Broadbent’s pork sausage (item 202)¼ cup flour (all purpose)
2 1/3 cups milk
Salt and pepper to taste
Cook sausage in large skillet over medium heat stirring until it crumbles and is no longer pink. Remove and drain, reserving 1 tablespoon of drippings in skillet, whisk flour into drippings until smooth; cook whisking constantly 1 minute. Gradually whisk in milk and cook whisking constantly 5 to 7 minutes until thick. Stir in sausage, salt and pepper to taste. Serve over buttermilk biscuits or grits.
Recipe: SAUSAGE CHEESE GRITS
1 pound Grandma Broadbent’s Pork Sausage (item 202)1-cup quick cooking grits
1 small onion, chopped
1/3 cup green pepper, chopped
1½ cups shredded sharp cheddar cheese
Cook grits according to package, set aside. Crumble sausage in a large skillet; add onions and green pepper. Cook over medium heat until meat is brown and vegetables are tender. Drain well. Combine grits, meat mixture and 1 cup of cheese. Spoon into greased 10x6x2-baking dish. Bake on 350 degrees for 15 minutes, sprinkle with remaining cheese; bake for 5 minutes or until cheese melts. Serves 8
Recipe: SAUSAGE PINWHEELS
2 cups biscuit mix½ cup milk
½ cup margarine
1 pound Grandma Broadbent’s Pork Sausage (item 202)
Preheat oven to 400 degrees. Combine biscuit mix, milk and butter, in a large bowl; stir until blended. Refrigerate 30 minutes. Divide into two parts. Roll out one portion on floured surface to 1/8th inch thick rectangle, about 10x7 inches. Spread with half the sausage. Roll lengthwise into long roll. Repeat with remaining dough and sausage.
Place rolls in freezer until hard enough to cut easily. Cut rolls into thin slices. Place on baking sheets. Bake 15 minutes or until golden brown. Serve hot; refrigerate leftovers. Makes 48 appetizers.
Recipe: CORN AND SAUSAGE CHOWDER
1-pound grandma Broadbent’s Pork Sausage (item 202)1 large onion, chopped
3 large Potatoes cubed
2 teaspoons salt ½ teaspoon pepper
1 teaspoon dried basil
2 cups warm water
1 can cream style corn 1 can whole kernel drained
1-cup chicken stock
Brown Sausage in a skillet and drain off fat, then pat dry with paper towel. Put sausage in a soup pot or kettle. Return 2 tablespoons of drippings to skillet and sauté onion. Add onions, potatoes, salt, pepper, basil and water to pot. Cover and simmer 15 minutes, stir in corn milk and chicken stock and simmer until potatoes are done. Serves 6.
RECIPES FEATURING BROADBENT'S COUNTRY HAM
Recipe: MUFFIN TIN BREAKFAST
6 slices Broadbent’s Cooked Country Ham (item 22)
6 eggs
1 box muffin mix for 6
Preheat oven to 375 degrees. Spray muffin tin with cooking spray; line 6 tins with slice of ham. Break an egg into each slice. Mix muffin mix according to package, pour in 6 sprayed muffin tins. Bake for 15 to 20 minutes. Serves 6.
Recipe: HAM AND CHEESE BUTTERMILK BISCUITS
¼ cup butter2 cups self-rising flour
¼ cup buttermilk
8 ounces sour cream
1 cup shredded Swiss cheese
1 cup finely chopped cooked country ham (item #22)
Cut ¼ cup butter into flour with pastry blender until mixture is crumbly. Add buttermilk, sour cream, cheese, and ham, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Roll dough to ¾ inch thickness; cut with a 2½ inch round cutter, and place on a baking sheet. Bake biscuits at 425 degrees for 12 to 14 minutes. Brush with melted butter. Yield 10 biscuits.
Recipe: GREEN EGGS AND HAM
6 slices Broadbent’s sliced cooked country ham, chopped (item #22)12 large hard-cooked eggs
1 ripe avocado, peeled and mashed
2 tablespoons finely chopped onion
1 clove garlic, minced
2 tablespoons mayonnaise
1½ tablespoons fresh limejuice
1-teaspoon hot sauce
1 small tomato, peeled, seeded, and finely chopped
Cut eggs lengthwise and carefully remove yolks. Mash yolks with a fork; add avocado and next 5 ingredients, stirring well. Fold in tomato, and spoon into egg whites. Top with ham. Can use item #810 Broadbent’s ground ham in place of chopped ham.
Recipe: HAM STRATA
1-tablespoon butter
1cup chopped celery
1/3 cup chopped green bell pepper
2 tablespoons chopped onion
2 cups chopped Broadbent’s cooked country ham (item # 22)
¼ cup salad dressing, divided
12 slices white bread, crust removed
6 ounces package sharp cheddar cheese slices
4 large eggs
3 cups milk
¾ teaspoon salt
¼ teaspoon pepper
Garnish: sour cream, fresh parsley sprigs
Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion; cook, stirring constantly until tender. Remove from heat; stir in ham. Cool. Spread 1-teaspoon mayonnaise on slices bread. Arrange 6 bread slices, mayonnaise side up in a lightly greased 13x9x2x inch-baking dish. Spoon ham mixture over bread. Top with cheese and remaining bread, mayonnaise side down. Combine eggs and next 3 ingredients, stirring well; pour over bread slices. Cover and refrigerate 8 hours or overnight. Remove and bake at 300 degrees for 1½ hours, garnish if desired.
Recipe: BROADBENT'S COUNTRY HAM WITH RAISIN SAUCE
1 16-17 pound Broadbent’s uncooked country ham (item # 1617)1 (23 ½ x19 inch) oven-cooking bag
1 tablespoon all purpose flour
2 (12 ounce) cans cola soft drink
Place ham in a large container cover with water, let stand 24 hours. Drain, scrub ham in warm water with a stiff brush, and rinse well. Add flour to oven cooking bag, and shake to coat. Place Ham fat side up in oven bag. Place bag in a 2 inch deep roasting pan. Pour cola over ham; insert a meat thermometer into ham. Making sure it does not touch fat or bone. Close bag with tie: cut 6 (1/2) inch slits in top of bag. Cover with aluminum foil. Bake at 325 degree for 4 hours. Remove foil, and bake 1 more hour or until meat thermometer registers 140 degree. Remove from oven, cool slightly. Slice ham and serve with raisin sauce.
Raisin Sauce
2-cups raisins1½-cup water
Pinch salt
2 cups sugar
1-tablespoon cornstarch
1 tablespoon grated orange rind
3 tablespoons fresh orange juice
½ cup chopped pecans
Bring raisins, water, and salt to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Combine sugar, cornstarch, orange rind and orange juice to raisin mixture. Return to a boil, stirring constantly, 1 minute. Stir in pecans.
Recipe: COUNTRY HAM
1 (13- 14) pound Broadbent’s Uncooked Country Ham2 cups cider vinegar
2 cups apple juice
1-cup sugar
1 ½ cups fine, soft breadcrumbs
1-cup dark brown sugar
2 tablespoons pepper
Scrub ham in warm water with a stiff brush, and rinse well. Place ham in large aluminum stockpot. Cover with water; add vinegar, and let stand 24 hours. Drain ham, and rinse; return to stockpot. Add water to cover, apple juice and regular sugar. Bring to boil; reduce heat, and simmer, uncovered for 2 hours or until meat thermometer registers 140 degrees, adding hot water as needed to keep ham covered. Remove from heat and let stand 2 hours. Drain ham; trim skin, leaving a thin layer of fat. Stir together breadcrumbs, brown sugar, pepper and press over ham. Cool completely.
Cut ham into very thin slices, reserving any breadcrumb mixture that detaches, serve ham and breadcrumbs mixture in biscuits.
Recipe: SOUTHERN STYLE WHITE BEANS
4 cups dried white beans
1 Broadbent’s ham hock (item # 84)
2 tablespoons salt
Pepper to taste
Water
Rinse beans, place in pot and cover with 4 inches water. Bring to boil. Add ham hock and salt and pepper, reduce heat and simmer 2 ½ to 3 hours Keep water above beans throughout the cooking process.
RECIPES FEATURING BROADBENT'S COOKED GROUND HAM
Recipe: HAM PUFF
¼ cup butter5tablespoons flour
1½-cup milk
4 slightly beaten egg yolks
2 cups ground ham (item #815)
4 stiffly beaten egg whites
Salt
Melt butter; add flour and blend; add milk gradually; cook over low heat until thick, stirring constantly. Add egg yolks gradually, Stir in ham. Fold in egg whites; pour into a greased 2-quart casserole. Bake in 350 degrees oven for 50 minutes. Serves 6.
Recipe: HAM AND CHEESE MUFFINS
2 cups self-rising flour½ teaspoon baking soda
1-cup milk
½ cup mayonnaise
½ cup Broadbent’s Cooked Ground Ham (item #810)
½ cup shredded cheddar cheese
In a large bowl, combine flour and baking soda. Combine remaining ingredients. Stir into dry ingredients just until moistened. Fill greased muffin tins 2/3 full. Bake at 425 degrees 16-18 minutes or until done. Makes about 12 muffins.
