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By Angie Sutton

Recipes submitted by our readers and tested at Sutton Central.

By Angie Sutton, www.mothersapronstrings.com

Kalua Pork

Source: Clara Ough, Hebron, Nebraska


4 lb. pork roast
1/4 c. soy sauce
1 1/2 Tbsp. salt
1 clove garlic, minced
1 Tbsp. ginger, grated
1/4 tsp. liquid smoke


1.Preheat oven to 325 degrees F.

2. Combine all ingredients, except pork, in a small bowl.

3. Put pork roast in a 9-by-9-by-2-inch baking dish and rub sauce over entire surface. Cover dish with foil. Bake for four 4 hours.

Apron Strings Tip:

Line baking dish with foil for easier cleanup.

Mexican Lasagna

Source: Iola Egle, Bella Vista, Arkansas


Flour tortillas
1 (16-oz.) jar tomato salsa
1 lb. ground beef
1 medium Vidalia onion, chopped fine
1 c. lettuce, shredded
1 tomato, peeled, seeded and diced
2 c. shredded cheddar cheese


1. Preheat oven to 425 degrees F. Prepare a 9-by-13-inch baking dish with non-stick cooking spray.

2. In a large skillet, brown ground beef with onion; drain well.

3. Spread two tablespoons of salsa on the bottom of the baking dish. Evenly cover the bottom of the dish with tortillas. On top of tortillas, layer meat, tomato, lettuce, 1 1/2 cups cheese and all but 1/2 cup salsa in order. Cover with another layer of tortillas and top with remaining salsa and cheese.

4. Cover with foil and bake for 20 to 30 minutes or until cheese melts.

Apron Strings Tip:

I like to use Roma tomatoes for this recipe and serve with fresh avocado slices.

Mom's Meatloaf

Source: Maudie Burden, Centerview, Missouri


1/2 c. onion, diced
1/2 c. green pepper, diced
1/2 tsp. hot sauce
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. black pepper
1 lb. ground round beef
4 large egg whites


1. Preheat oven to 400 degrees F.

2. In a skillet over medium heat, simmer onion, green pepper, oregano, garlic powder, pepper and hot sauce in 1/2 cup water until vegetables are tender; drain. Mix in ground beef and eggs whites by hand until ingredients are evenly distributed.

3. Transfer to an 8-inch loaf pan or casserole dish and bake until no longer pink in the middle, 20 to 30 minutes.

Apron Strings Tip:

A meat thermometer inserted in the middle of the loaf should read 155 degrees F. for accurate doneness.

John Wayne Eggs

Source: Keith Mueller, Halstead, Kansas


1 lb. bulk pork sausage
12 large eggs
1/4 c. milk
1 can cream of chicken soup
1/4 c. milk
3 c. Southern-style hash browns
4 c. shredded cheddar cheese


1. Preheat oven to 350 degrees F.

2. In a large skillet, brown sausage and drain. Crumble sausage into the bottom of an ungreased 9-by-13-inch baking dish.

3. Beat eggs with 1/4 cup milk and softly scramble them in the same skillet as the sausage was browned in. Spread eggs over the sausage layer in the baking pan.

4. Brown hash browns in the same skillet and spread over the eggs.

5. In a bowl, mix cream of chicken soup with 1/4 cup milk and pour over the hash brown layer. Evenly sprinkle the cheddar cheese on the top.

6. Bake until heated through and cheese melts, about 25 minutes.

Apron Strings Tip:

Add a cup of chopped broccoli or spinach for your vegetable serving.

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