Hearth and Home

4-6 thin boneless pork chops
1-2 tablespoons oil (I used olive)
1 can of peaches (in syrup)
3-4 tablespoons brown sugar
1/2- 1 teaspoon ginger
dash of majoram
dash of dried mint leaves
1 1/2 teaspoon corn starch & a little cold water to dissolve in
salt and pepper to taste
3 or more cups of cooked rice

Salt and pepper pork chops then brown your pork chops in oil. When well browned drain of excess oil. Add peach syrup, brown sugar, ginger, majorum and mint leaves. Slice peaches and add to mixture. Cover and let simmer until pork chops are cooked throughly (about 10-20 minutes). When done add the cornstarch (that is already dissolved in a small amount of cold water) and stir and continue simmering until mixture is thickened. Place pork chops and sauce over hot cooked rice.

A scaled down recipe:
2 lbs ground pork
3 1/4 teaspoons sage
2 1/2 teaspoon salt
1 1/2 teaspoon brown sugar
1/2 teaspoon black pepper
1/3 teaspoon cayenne
optional: 1/4 cup pure maple syrup

Mix spices together and then add pork, then syrup if using. You can make into patties and then freeze. Fry in the usual manner.

Original Recipe:
To fifteen pounds of the lean of fresh pork, allow five pounds of the fat. Having removed the skin, sinews, and gristle, chop both the fat and lean as fine as possible, and mix them well together. Rub to a powder sufficient sage-leaves to make four ounces when done. Mix the sage with three ounces of fine salt, two ounces of brown sugar, an ounce of powdered black pepper, and a quarter of an ounce of cayenne. Add this seasoning to the chopped pork, and mix it thoroughly. Pack the sausage-meat down, hard and closely, into stone jars, which must be kept in a cool place, and well covered. When wanted for use, make some of it into small, flat cakes, dredge them with flour, and fry them well. The fat that exudes from the sausage-cakes, while frying, will be sufficient to cook them in.

AKA Red Flannel Hash

1/2 package sliced bacon
2 or 3 medium/large potatoes sliced
2 cans beets, drained and chopped
1 small onion chopped
salt and pepper to taste

Boil potatoes till soft. Drain and then set aside. Fry bacon till done. Set off onto paper to drain. Pour off grease into a cup, reserving about 2 tablespoons in the frying pan. Add the onion and saute. Then add potatoes and chopped beets. (I take the can and use it to chop the beets once in the frying pan). Add back the bacon and fry until all is mixed in well together. You may need to add more grease, thus use it from what you drained off into the cup.
Note: This recipe was given to me by my grandmother, though she used hamburger. I recall my mom making it with bacon, but you can use corned beef or hamburger for this recipe.