Herb Topping:
Honeyed Apricots(recipe below)
In a med. skillet bring water and apricots to a boil over high heat.
RECIPES FOR
OCTOBER 1997
BEER BATTER FISH
Vegetable oil
1# fish fillets or cooked large shrimp
3-4 tbl. Bisquick baking mix
1 c. Bisquick baking mix
1 egg
1/2 tsp. salt
1/2 c. beer
Heat oil (1 1/2 inches) in heavy saucepan or deep-fat fryer to 350°F.
Lightly coat fish with 3-4 tbl. baking mix. Mix 1 c. baking mix, the
egg, salt and beer until smooth. Dip fish into batter, letting excess
drip into bowl. Fry fish until golden brown, about 2 min. on each side;
drain. Serve with soy sauce or vinegar, if desired. 3 or 4 servings.
Thanks to Betty Crocker's
Creative Recipes
ref:10/05/97
ROAST PORK WITH HONEYED APRICOTS
5.5# boned, rolled and tied pork loin roast
2 tsp. garlic, chopped
1 tbl. salt
½ tsp. rosemary leaves
½ tsp. pepper
1.5 tsp. thyme
1 tbl. olive oil
1 lg. onion, quartered
2 carrots, quartered
1 clove unpeeled garlic
1 bay leaf
3 sprigs fresh parsley
½ c. chicken broth
5 tbl. oleo, soft
1 c. bread crumbs
1/4 c. chop. parsley
2 tbl. minced onion
½ tsp. minced, garlic
Using a small, sharp knife, make fifteen to twenty ½" incisions in pork.
Sprinkle chopped garlic with salt, rosemary, pepper and 1 tsp. of the
thyme leaves. Mash to a smooth paste with the blade of a knife.
Rub garlic paste all over pork roast, working it into the incisions.
Heat oven to 350°F. In a large roasting pan heat oil over mod. heat.
Add pork and cook 7-10 min., turning occasionally, until browned all over.
Add onion, carrot, garlic clove, bay leaf, parsley, chicken broth and the
remaining ½ tsp. thyme. cover tightly with aluminum foil and bake 1 hour.
Herb topping: Mix all topping ingredients except Honeyed Apricots
in a small bowl. Press topping mixture evenly over top of pork. Bake, uncovered 20-30 min.
longer, until a meat thermometer inserted in thickest part of meat registers 160°F.
Transfer meat to a serving platter; let stand 20 min. in a warm place before carving.
Strain pan juices, discarding vegetables; skim off and discard fat.
Garnish pork with Honeyed Apricots and serve with juices.
Honeyed Apricots:
½ c. water
l-8oz pack. dried apricot halves
3/4 c. honey
Reduce heat to mod. and simmer 5-7 min. until apricots are tender;
pour off and discard any remaining liquid. Add honey to apricots and
simmer for 10 min. without stirring; remove from heat.
From the archives of my
Aunt Mary, Sandisfield, MA
ref:10/12/97
KIELBASA IN BOURBON
1 c. bourbon
1/2 c. brown sugar
1/2 c. catsup
1 link kielbasa
Cook kielbasa (slices).
Heat sauce. Place meat in sauce.
Keep hot in small crock pot.
Serve with party rye or crackers.
Thanks to my Aunt Theresa
from Greenwich, CT
ref:10/19/97
MANGO BREAD
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
1 tsp. vanilla
3/4 c. oil
1 c. diced mango
1/2 nuts or raisins
Combine flour, baking soda and salt. Set aside.
Put slightly beaten eggs in a large bowl.
Add to the eggs, sugar, oil and vanilla. Mix well.
Mix in the mango. Add flour mixture.
Fold in nuts or raisins. Place in loaf pan.
Let stand 20 min. Bake 350°F 1 hour.
Thanks to my sister Pam
in Port St. Lucie, FL
ref:10/26/97
