Pulling pork, potatoes, salad & cookies

recipe box Septemer 2017

Plan your football game day parties around savory pork sandwiches, creamy potato casserole and tasty greens. Chocolate chip cookies are a perennial favorite. (Photo provided)



by Annette Kukoy and Jackie Shayotovich


These recipes are perfect to make for a weekend football watching party. The pork, potatoes and salad recipes are from Nicole Troy, a member of St. Maria Goretti in Westfield. The cookie recipe is from Dee Camp, a member of St. Susanna in Plainfield.


"Pulled Pork"


4 pounds pork shoulder

2 tablespoons brown sugar

1 tablespoon smoked paprika (to taste)

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

3/4 cup water

1/4 cup apple cider vinegar


            Mix together the brown sugar and dry seasonings; rub into the sides of the meat.  Place in a covered container and store in the refrigerator overnight. When ready to cook, place water and vinegar in the bottom of a slow cooker. Place the meat in the cooker; cover with lid. Cook on low for about eight hours. Remove the meat and shred, discarding fatty pieces. Drain the excess liquid from the slow cooker, leaving just enough to keep the meat moist and juicy. Serve as is, or with your favorite barbecue sauce.



Cheesy Potatoes


3 tablespoons unsalted butter

1 large onion, chopped fine

1/4 cup flour

1-1/2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

2 cups sharp cheddar cheese, shredded

8 cups frozen shredded hash brown potatoes

1/2 cup sour cream

4 oz. crushed potato chips, sour cream and onion flavored


            Preheat oven to 350 degrees. Melt the butter in Dutch oven. Add the onions and cook until softened. Add the flour and cook, stirring constantly until golden, about 1 minute. Slowly whisk in broth, cream, salt, thyme and pepper; bring to a boil. Reduce the heat; simmer until slightly thickened. Remove from the heat and whisk in cheddar until smooth. Stir the potatoes into the sauce; cover and cook, stirring occasionally until the potatoes thaw. Remove from heat and stir in the sour cream. Transfer mixture to a 13 x 9-inch baking dish; top with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool for 10 minutes before serving.



That Good Salad


3/4 cup canola oil

1/4 cup lemon juice

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

2 bunches romaine, torn

2 cups chopped tomatoes

1 cup shredded Swiss cheese

2/3 cup slivered almonds, toasted

1/2 cup grated Parmesan cheese

8 slices bacon, cooked crisp and crumbled

1 cup Caesar salad croutons


            In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; shake well. Keep chilled until ready to serve. In a large serving bowl, toss romaine, tomatoes, Swiss cheese, almonds, Parmesan cheese, and bacon. Shake the dressing well; pour over the salad and toss. Add croutons and serve.



Dee’s Chocolate Chip Cookies


2 sticks unsalted butter

1 stick Crisco shortening

2 cups granulated sugar

1 cup brown sugar

1 large box vanilla instant pudding

4 large eggs

4 teaspoons vanilla

4 cups flour

2 tablespoons baking powder

24 oz. chocolate chips (a mix of semi-sweet and milk chocolate)


            In a large bowl, mix together butter, Crisco, sugars, pudding mix, eggs, and vanilla. Beat until creamy and thoroughly combined. Gradually add the flour and baking powder, beating until just combined. Stir in chocolate chips. Chill dough overnight. When ready to bake, line baking sheets with parchment paper. Preheat oven to 350 degrees. Scoop, or drop by rounded tablespoon onto baking sheets. Bake for 9 to 11 minutes until golden brown.



            Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information or to submit a recipe suggestion, contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

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