Get the latest Pork flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/pork From the - The Cast Iron Cookbook - 1969 ------Another oldie but goodies http://www.grouprecipes.com/107840/chuck-wagon-meatballs-from-1969.html With Raclette Cheese, Cole Slaw, Russian Dressing !!!!! from: Christopher Lee Executive Chef, Aureole Even if you don't do this, you get a good coleslaw and Russian dressing Recipe!!!!Or even a good idea to sub for the pork!! http://www.grouprecipes.com/107760/pork-belly-pastrami-sliders.html These are fantastic. I have been making these for years. I'm not sure where the recipe came from, but know it is a favorite in my home, hope you like it as well. Enjoy http://www.grouprecipes.com/107739/apple-and-onion-pork-chops.html Merely wanted to share a variations to how one can fill a crepe. Trust me, when I first decided to learn and make crepes (laughs) - I grossly error by doing it when I had a dinner party. My date stipulated that I should give up, and he would take everyone out for dinner. In the end, everyone decided that it was worth the wait, but perhaps a drunken stupor offered the kind words. http://www.grouprecipes.com/107773/sausage-filled-crepes.html The Pepper Pantry: Habenero by David Dewitt and Nancy Gerlach. Yields 24 patties http://www.grouprecipes.com/107587/jamaican-patties.html Sound like my kind of egg rolls http://www.grouprecipes.com/107560/pulled-pork-egg-rolls.html ..."As a young child, I remember my Father bringing home pigs feet to cook. I never felt an aversion to them as do so many other people who were not raised on them. We used to eat cold homemade Jellied Pigs feet often. Succulent little split feet surrounded by flavorful melt in your mouth aspic. We would sprinkle little drops of vinegar over them. They were very good. Once in a while my father would bring home a whole pigs head and he would make Head Cheese. That pigs head I felt an aversion to. There is just something about a pigs head sitting on the kitchen table. I love Head Cheese and will often buy a one inch thick slice and sprinkle it with vinegar and eat it with a slice of rye bread for lunch. I do not make Head Cheese. Regards, June Meyer." http://www.grouprecipes.com/107596/jellied-pigs-feet-kocsonyas-sertescsulok.html ..."As a young child, I remember my Father bringing home pigs feet to cook. I never felt an aversion to them as do so many other people who were not raised on them. We used to eat cold homemade Jellied Pigs feet often. Succulent little split feet surrounded by flavorful melt in your mouth aspic. We would sprinkle little drops of vinegar over them. They were very good. Once in a while my father would bring home a whole pigs head and he would make Head Cheese. That pigs head I felt an aversion to. There is just something about a pigs head sitting on the kitchen table. I love Head Cheese and will often buy a one inch thick slice and sprinkle it with vinegar and eat it with a slice of rye bread for lunch. I do not make Head Cheese. Regards, June Meyer." http://www.grouprecipes.com/107595/june-meyers-authentic-hungarian-jellied-pigs-feet-kocsonyas-sertescsulok.html A World of Curries by Dave Dewitt and Arthur Pais. In Goa, a former Portuguese colony in India, pork sausages are popular. http://www.grouprecipes.com/107406/curried-sausages.html A Great way to prepare and cook a Pork Shoulder with a great tasting sauce! http://www.grouprecipes.com/107340/roasted-pork-shoulder.html