Lunch Recipes

Ingredients

• 2 cups crushed Rudolph Hot & Spicy Pork Rinds
• 1 can (14.75 oz) Salmon
• 4 – 5 Eggs
• Dried onion bits to taste

Directions

Mix together and let sit awhile. Make patties and fry in half soybean oil and half coconut oil (or fresh lard). You need oil with a lot of saturated fat or they will be greasy. Drain on a cake cooler and sprinkle with parmesan cheese. Enjoy!

Submitted by Lorrie M. Orlando, FL
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Ingredients

• 1 Egg
• 3 Tbsp Shortening
• 1 1/8 C Buttermilk
• 1 1/4 C Cornmeal
• 2 Tbsp Sugar
• 1/4 C All-Purpose Flour
• 1/2 tsp Baking Soda
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1 C Rudolph’s Cracklins, crushed

Directions

Preheat the oven to 450 degrees. Grease a 9×9 inch square baking dish. In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin’s. Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

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Ingredients

• 1 – 1.75 oz bag of Grandpa John’s Original Tender Cracklins, roughly crushed
• 1 cup frozen whole kernel corn
• ¼ cup frozen diced onions
• 1 cup crumbled queso fresco
• 1 – 4 oz can of diced green or red chilies (depending on your heat preference)
• 1 – 8 oz package corn muffin mix
• 2 eggs
• 1/3 cup of milk
• 2/3 cup of sour cream

Directions

Preheat oven to 400° F, grease 10″ cast iron skillet and preheat in oven.
Combine all ingredients and mix gently. Pour into heated skillet, spread evenly.

Bake 25–30 minutes. Let stand for 10 minutes. Cut into squares and serve with chilorio de res or other meat entree.

Recipe by Angelique Page of Chicago, IL
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Ingredients

• 1 Can (15 Ounce) Re-fried Beans
• 4 10–inch Flour Tortillas
• 2 Tablespoons Canola Oil
• ½ Pound shredded Mexican Cheese Blend
• 2 Cups coarsely chopped Chicharonnes or Pork Cracklins
• 4 Large Eggs
• ½ Cup Chopped Green Onions (with some tops)
• 1 ½ Cups prepared thick and Chunky Mexican Salsa, warmed

Directions

Place refried beans in a 1–quart pan and cook over low heat until hot, stirring occasionally (can be heated in the microwave too).

Immerse tortillas one at a time in warm water, and briefly drain. Oil two baking pans each 10×15–inches. lay tortillas flat in the pans and bake at 500° F until pale gold (about 4 minutes) Remove from oven and lower oven temperature to 350° F.

Sprinkle ¼ of the cheese and ¼ of the cracklins or chicharrones evenly around the outer edge of each tortilla. Be sure to cover tortilla edges completely to prevent too much browning.

Break an egg on the top center of each tortilla and return pans to the oven and bake until eggs are cooked the way you like them (4–5 minutes for soft yolks).

Carefully loosen tostatdas from the pan with a wide spatula. Transfer 1 tostada to each warm serving plate. Spoon the warm salsa on top of each and garnish with green onions.

Makes 4 Texas Servings

Recipe by Peter Halferty of Corpus Christi, TX
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Ingredients

• 8 large fresh jalapenos
• 8 oz tub pineapple cream cheese
• 3 large eggs
• ¾ tsp salt, divided
• 1 ½ tsp vegetable oil
• 2/3 c self rising flour
• 1/8 tsp garlic powder
• 1/8 tsp paprika
• 1/8 tsp onion powder
• 1 ½ c original pork rinds crushed into fine crumbs
• vegetable oil
• 1 12 oz jar pineapple sundae sauce for dipping

Directions

Wear gloves, remove stems from jalapenos, slice down 1 side remove seeds and membranes. Poach jalapenos for 10–15 minutes until tender in saucepan of boiling water. Blot inside and out with paper towels, stuff with cream cheese, seal pepper closed and wipe off excess cream cheese.

Beat eggs, ¼ tsp salt and 1 ½ tsp oil with whisk in a shallow dish. In second shallow dish, combine flour, ½ tsp salt, garlic powder, paprika and onion powder. Place pork rind crumbs in third shallow dish. Line baking sheet with waxed paper. Dip each pepper in egg then flour, repeat egg then flour, then egg and pork rind crumbs. Make sure top of pepper is completely coated. Place peppers on baking sheet and freeze for 2 hours.

Heat enough vegetable oil to cover peppers to 350 degrees. Fry in batches 3 ½ to 4 minutes until deep golden brown. Serve with pineapple sundae sauce for dipping.
Makes 8 peppers.

Recipe by Shelly Fisher of Hermiston, OR
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Ingredients

• 1 pkg Taco Seasoning
• 1 lb hamburger
• 1 lb sharp grated cheddar cheese
• 4 green onions sliced
• 1 8oz can of refried beans
• 1 bag of your favorite pork rinds

Directions

Make taco filling as directed on package. Add beans and mix well. Pour in small (7″x11″) dish. Bake at 350 degrees, until hot. Sprinkle cheese over top, return to oven until cheese melts. Sprinkle with pork rinds.

Adapted from Mary Rudolph.
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Ingredients

• 2 6" White Corn Tortillas
• 4 oz. Tilapia Ceviche
• 2 oz. Hass Avocado, diced
• ½ oz. Pepitas, toasted
• 2 oz. Romaine Lettuce, sliced
• 1½ oz. Mango, diced
• ¾ oz. Fried Pork Rinds
• ¾ oz. Pineapple, diced

Directions

Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

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Ingredients

• 3 poblano peppers, roasted and peeled
• 4 small cambray potatoes, cooked and quartered
• 2 zucchinis, finely diced
• 2 tomatoes, finely diced
• 200 g ( 3/8 lb.) chicharrones, in pieces
• ½ small onion, diced
• 1 teaspoon oil
• Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

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Ingredients

• 250 g (½ lb) chicharrones, in small pieces
• 5 green tomatoes
• 1 onion, quartered
• 3 pickled chipotle peppers, diced
• Salt to taste
• ½ teaspoon chicken bouillon powder
• 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

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Ingredients

• 20 tortillas
• 200 g (3/8 lb) chicharrones
• 2 green tomatoes, peeled
• 1 chopped tomato
• ¼ onion, diced
• 3 bunches cilantro, chopped
• 100 g (½ cup) crumbled Oaxaca cheese
• Salt and pepper to taste
• Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

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