Pineapple Ham Loaf Patties

Making these into patties instead of loaves cuts down the baking time and everyone gets their own slice of pineapple! You can make them ahead and freeze (see directions at the end.)

Pineapple Ham Loaf Patties

2 eggs
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 cup bread crumbs*
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fully cooked ham, ground**
1 pound ground pork**
1 can pineapple slices
brown sugar or honey


In a bowl, combine eggs, milk, Worcestershire sauce, bread crumbs, mustard, salt, and pepper. Add ham and pork; mix well but do not mash while mixing.
Form into 9 equal hamburger-like patties and place a pineapple ring on top of each one. Place on cookie sheet that has sides.

Drizzle with honey or sprinkle with brown sugar.

Bake at 350 degrees for 25 minutes or until meat is cooked through.

For ham balls, chop up pineapple and mix in with meat. Form balls. Drizzle with honey or sprinkle with brown sugar and bake until done.

TO FREEZE....Make patties or ball and freeze on wax lined cookie sheet. After they are frozen transfer to bags. To cook, thaw and top with pineapple (for the patties) and the brown sugar or honey and bake as directed.

* To make GLUTEN-free use QUINOA flakes

**Ham loaf meat mixture can be substituted for the ham and pork.

"Refried" Beans

"Refried" Beans

1 can black beans, undrained
salt
pepper
garlic, optional


Add all to a pan set to low/med heat. As the beans cook use a potato masher to mash. Mash it as little or as much as you like. You will need more liquid as it cooks and thickens. I use the can to get water so I can get the rest of the goodies out that are left in the can when you dump it out the first time.


Simple yet so tasty! Great with fajitas too.

Tostadas

This makes quite a bit and is great if you are serving a crowd.  If you have leftovers they can be thrown in the freezer and reheated for another time. 

Tostadas 

1-1/2 pounds boneless beef round steak -You can also use Pork Butt or Goat Roast. *
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder (or a combination of cumin, garlic powder, onion powder, cayenne pepper)
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
Refried beans (see recipe)
Cooked Onions and Peppers (see note below)
Shredded iceberg lettuce
Shredded Mexican-blend cheese or Chihuahua Cheese
Salsa
Guacamole
Sour Cream




Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place meat on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

For onions and peppers, cook in a little bit of oil with the same seasoning as your beef. I let them caramelize a little then add water a little bit at a time until they are soft. That is the way we prefer them. If you like them crunchy then don't cook them as long. We like to add red pepper, not only for color but for a little added sweetness.

Warm tostada shells in the oven. 200 degrees for about 5 minutes. Spread beans, then layer the rest of the toppings on top.

*If you double your meat and crock ingredients you will have some to freeze for later!  Also good with BBQ sauce added to it for BBQ pork sandwiches. 

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