Category: Pork/Ham

N. Carolina Barbecue

~ Robbie Gladmon ~ Leave a comment
  • 4 – 5 pound pork roast
  • 1 onion, chopped
  • 1 c. vinegar
  • 1/2 c. catsup
  • 1/2 c. Worcestershire sauce
  • 3 table brown sugar
  • 2 table dry mustard
  • 1 tea. salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon pepper
  1. Pre heat oven 325
  2. Mix: all ingredients
  3. Pour over roast
  4. Bake 5 -6 hours
  5. Remove meat from bone & shred
  6. Refrigerate sauce remove fat
  7. reheat meat with sauce bake 15 minutes until through

Ham & Cheddar Breakfast Eggs

~ Robbie Gladmon ~ Leave a comment

From: over night

  • 6 slices bread
  • 2 c. cooked ham
  • 2 c. shredded cheddar cheese
  • 4 1/2 oz. can chopped green chilies
  • 1 tea. dry mustard
  • 3 c. milk
  • 8 beaten eggs
  • 1 tea. salt
  1. Pre heat Oven 350
  2. Spray 9 x 13 pan
  3. Line bottom of pan with bread slices
  4. Layer: ham, cheese, chilies
  5. Sprinkle mustard on top
  6. Combine: beaten eggs, salt & milk Pour on top
  7. Cover & refrigerate overnight
  8. Bake uncovered 1 hour – until center test done
  9. Can be garnished with sour cream and salsa

Morning Pecan Breakfast Surprise

~ Robbie Gladmon ~ Leave a comment
  • 8 oz sausage patties
  • 16 oz. cubed raisin-cinnamon bread
  • 6 eggs
  • 1 1/2 cup milk
  • 1 1/2 cup 1/2 & 1/2
  • 1 teaspoon vanilla
  • 1/4 teas nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup soft butter
  • 2 tablespoons maple syrup
  1. Preheat Oven 350           Bake 35-40 minutes
  2. Spray 9 x 13 pan
  3. Place cubed bread in pan
  4. Brown and cut up paddies in cubes place on top of bread
  5. Large Bowl:
  6. Beat – eggs, milk, half and half, vanilla, nutmeg and cinnamon
  7. Pour over bread pressing bread and sausage into egg mixture
  8. Cover refrigerate – 8 hours or overnight
  9. Before Baking Add

TOPPING (for morning)

  1. Med bowl:
  2. Combine: butter, brown sugar, pecans & syrup
  3. Drop by spoonful over top of casserole
  4. Bake until center test done