Instructions:

Recipe By :The Best Of Food Digest

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Cloves Garlic -- minced

1 Teaspoon Ground Cloves

1 Teaspoon Ground Coriander

1 Teaspoon Ground Cumin

1 Teaspoon Coarsely Ground Pepper

2 1/2 Pounds Boneless Pork Loin

1 Can (15 Oz.) Hormel Chili No Beans

1 1/2 Cups Water

3 Medium Onions -- cut into 1" pieces

Thin Strips Of Lemon Zest

Heat the oven to 350. In a small bowl, combine the garlic, cloves,

coriander,

cumin, and pepper. Rub the mixture on the pork loin. In a roasting

pan, combine

the chili and water. Place the pork loin on the chili mixture. Place

the onions

around the roast. Cover and bake 1 hour. Uncover and baste. Continue

baking,

basting occasionally, 1 hour or until a meat thermometer inserted near

the

center reaches 165. Serve the sliced pork with the chili and onions.

Garnish

with the lemon zest.

Notes:

Instructions:

6 tb Unsalted butter

1/2 c Chopped green peppers

1 1/2 lb Andouille smoked sausage

(2-inch pieces)

1 ts Minced garlic

8 ts Tomato sauce

3 c Onions

1/4 c Chopped parsley

6 1/2 c Pork or beef stock

1 c Chopped green onion tops

1 1/2 ts Cayenne pepper

3 ts Cooked rice

3/4 ts Salt

1/2 c Chopped celery

Melt butter in Dutch oven. Add sausage, cover, and cook without

stirring

about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover

and

cook another 7 minutes. Should be dark brown sediment on pan bottom.

Add

3/4 c. of stock and scrape bottom. Add pepper and salt, stirring,

scraping,

and turning. Cover and cook 2 minutes, scraping once. Add celery,

green

peppers and garlic. Cover and cook 3 minutes, scraping once. Add

tomato

sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c.

onions. Cook 8 minutes until large puddles of oil have broken out and

tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c.

of

the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes

until

liquid is thick dark red gravy. Stir occasionally. Stir in remaining

stock

and onions. Bring to boil, reduce heat, and simmer, stirring

frequently,

about 14 minutes, until gravy is noticeably thicker but still juicy.

Remove

from heat and serve immediately.

Notes:

Instructions:

1-1/2 Ibs.

pork tenderloin 1 large clove garlic 2 tablespoons butter or margarine

1/2 cup chopped onion 1/2 cup chopped walnuts 1 cup bread cubes 1 cup

chopped apples 1/2 teaspoon dried thyme leaves 1/4 teaspoon each salt

and pepper 1 tablespoon olive oil 2 teaspoons lemon juice Split

tenderloin lengthwise, but not completely through.

Flatten meat and rub with cut garlic.

Save garlic and mince.

In a skillet, heat butter.

Saute onion and garlic.

Stir in walnuts, bread cubes, apple, thyme, salt and pepper.

Stuff tenderloin.

Tie with string or skewer.

Any leftover stuffing can be spooned around pork in roasting pan.

Rub pork with oil and lemon juice.

Place in 450^ preheated oven.

Turn heat down to 325^ Bake for 3/4 to 1 hour.

Check meat for doneness.

Make pan gravy, blending 1 tablespoon flour into 2 tablespoons

drippings in pan.

Stir in enough water or broth to make about 1 cup gravy.

Stir in a little sour cream, if desired.

Serve with vegetables of your choice.

Notes:

Servings :12

Time to prepare :180 minutes

Origin :Elizabeth Powell

Ingredients:

10 pounds fresh ham

2 whole garlic clove -- minced

2 tablespoon olive oil

1 1/2 teaspoon dried rosemary

1 1/2 teaspoon ground thyme

1 cup beer

Instructions:

Trim excess fat from ham.

Mix oil with herbs and rub all over ham.

Bake at 350 deg ees for 30-35 minutes per pound of meat, until meat

thermometer registers 185 degrees.

aste occasionally with beer.

Notes:

Instructions:

1/2 cup water 3 to 4 pound ham, precooked liquid smoke, optional

Pour 1/2 cup water in CROCK-POT.

Wrap precooked 3 to 4 pound ham in foil place in CROCK POT.

Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is

hot.

If desired, sprinkle ham with liquid smoke before wrapping in foil.

5 quart unit: if cooking larger ham, cook 1 hour on High then Low 8 to

10 Hours.

Notes:

Instructions:

Serving Size : 0 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Water

1/4 cup Vinegar

2 tablespoons Dry mustard

3 tablespoons Brown sugar

4 tablespoons Chili sauce

8 Pork chops

Combine ingredients and mix well. Pour over seasoned chops in glass

baking

dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last

30

minutes. Water may be added to make gravy. Delicious with ribs also.

From

"Talk About Good" contributed by Susan Chandler Castille

Notes:

Instructions:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Pork ribs -- cut in pieces

1 Lemon

1 Large onion

1 cup Catsup

1/3 cup Worcestershire sauce

1 teaspoon Chili powder

1 teaspoon Salt

1 Dashes Tabasco sauce

2 cups Water

Place ribs in shallow roasting pan, meaty side up. On each piece,

place a

slice of unpeeled lemon, a thin slice of onion. Roast in very hot

oven,

450 F

degrees, 30 minutes. Combine remaining ingredients; bring to a boil

and

pour

over ribs. Continue baking in a moderate oven, 350 F degrees, about 2

hours,

basting ribs with the sauce every 15 minutes. From "Talk About Good"

Contributed by Mrs. K Richard Escudier, Jr.

Notes:

Instructions:

Recipe By : Shared by Judi M. Phelps,

JUDI_MAE_PHELPS@cup.portal.com

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Pork Butt or Shoulder Roast -- lean boneless

2 lg Spanish onions -- (sweet)

1 lg Bottle Kraft Honey BBQ Sauce

1 cup Ginger Ale (or Coke)

Cut onions in half lengthwise, slice in 1/4" slices, halve the slices

and

separate into rings. Trim all possible fat from roast and sprinkle

with

garlic salt and seasoned pepper. Place half the onions in crockpot,

put in

roast and top with rest of onions.

Pour 1 cup of soda over all, cover and cook on LOW for 10 to 12 hours,

or

overnight until pork can be easily shredded with two forks. Remove

pork

from pot, shred in a bowl, removing all possible fat. Remove onions

with

slotted spoon and add to bowl. Discard juice in pot. Return onions and

pork to pot, add BBQ sauce to all and mix. Continue to cook on LOW

for 5

to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches in

buns.

Leftovers may be cooled, made into sandwiches, wrapped in heavy plasti

c wrap and frozen individually for later use. They keep well and may

be

unwrapped, rewrapped in paper towels and heated in a microwave at 50%

for

a few minutes.

Notes:

Servings :10

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pork shoulder roast

1 teaspoon celery seed

1 1/3 cup cider vinegar

1 1/2 cup ketchup

1 1/2 teaspoon chili powder

1 1/2 teaspoon ground nutmeg

1 teaspoon brown sugar

1 1/8 teaspoon ground cinnamon

1 bay leaf -- crumbled

1 1/2 teaspoon salt

1 1/2 teaspoon lemon pepper

1 dash hot pepper sauce -- or to taste

1 cup water

Instructions:

* Pork roast of about 3 pounds or more.

You may double the sauce recipe if cooking a large roast.

1.

In a heavy skillet, brown the roast on all sides in a small amount of

oil.

2.

Place the roast in a heavy, oven-safe pan with tight fitting lid or a

pan that ou can seal with aluminum foil.

3.

Place the remaining ingredients in a saucepan and bring to a boil.

Boil for 1 m nute; pour mixture over the roast.

Cover tightly.

4.

Place the roast in a preheated 325-degree oven and bake for about

35-45 minutes per pound.

Baste several times with the juices in the pan.

5.

Remove the roast and allow to cool slightly.

Slice the roast into bite sized th n pieces.

For spicier meat, add additional hot pepper sauce and a few drops of

vinegar.

Notes:

Instructions:

From: The Kraft Interactive Kitchen

http://www.kraftfoods.com

Prep Time:30 mins.

Skill: Learning Cook

Ready In: 45 mins.

Serves: Makes 4 to 6 Servings

Ingredients:

----------------

1/4 cup chopped green pepper

1/4 cup chopped onion

1 Tbsp. butter or margarine

1/2 lb. (8 oz.) VELVEETA Pasteurized Process Cheese

Spread , cut up

1/4 cup milk

3 cups cubed cooked potatoes

3/4 cup chopped ham

Preparation:

------------

COOK and stir green pepper and onion in butter in

large skillet on medium heat until tender. Reduce

heat to low.

ADD VELVEETA and milk; stir until VELVEETA is

melted.

STIR in remaining ingredients; mix well. Heat

thoroughly, stirring occasionally. Makes 4 to 6

servings.

MICROWAVE: Place green pepper, onion and butter in

1-1/2-quart microwavable bowl. Microwave on HIGH

1-1/2 minutes. Add VELVEETA and milk. Microwave

on HIGH 2 to 3 minutes or until VELVEETA is melted,

stirring after 2 minutes. Stir in remaining

ingredients. Microwave on HIGH 3 to 4 minutes or

until thoroughly heated.

Look for this and other great recipes at the Kraft

Interactive Kitchen at

http://www.kraftfoods.com

Notes:

Instructions:

Yield: 12 servings

10 lb Boneless boston pork roast

1 c Chopped onion

3/4 c Choppped garlic

1/2 c Tiger sauce

1 ts Chopped parsley

1/2 c Worcestershire sauce

2 tb Steak sauce (lea & perrins)

2 1/2 tb Dry mustard

Seasoned salt (dry rub)

6 oz Tomato paste

3 tb Brown sugar

MARINADE: Combine chopped onion, chopped garlic, chopped parsley with

the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard.

Mix well. Make slits into roast and rub sauce well into and over the

roast (a baste- ing syringe works well to place suace into slits).

Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO

SAUCE: Mix tomato paste and the brown sugar very well and set aside.

Cook roast in a covered grill until the internal temperature of the

roast is 170 degress. Brush with Tomato Sauce when done and serve.

NOTE: Tiger Sauce is a brand name of sweetened hot sauce.

Notes:

Instructions:

1 1/2 lb. ground lean pork

1 tsp. salt

1/4 tsp. pepper

2 med. onions, chopped

1 1/4 cup water

Pastry for double-crust 8-inch pie

Combine all ingredients for filling. Blend thoroughly. Simmer,

covered, for 30n

minutes, stirring frequently. Line 8-inch pie pan with pastry. Pour in

cooled

meat mixture and cover with reamining pastry. Press edges together;

prick with

fork to allow steam to escape during baking. Bake at 425 degrees for

10 minutes.

Reduce heat to 350 degrees and bake 35 minutes longer or until top is

brown.

Yield: 6 servings.

Often to help change the flavor, mix 1 lb. of beef and 1/2 lb. of

pork. Also,

serve immediately because it does not store well. Tossed salad, slaw,

or carrot

salad are preferred choices with this meal.

Notes:

Instructions:

SERVES 4

1/4 cup mustard

1 tbsp molasses

2 cloves chopped garlic

4 tsps chili powder

2 10oz pork tenderloins

2 tbsp chopped parsley

2 tbsp chopped cilantro

Whisk together, mustard, molasses, garlic and chili powder.

Place pork in a baking dish.

Pour mustard mix over pork, coating well.

Put in refrigerator and marinate for 3-4 hours.

Preheat oven to 400°.

Place pork on rack in roasting pan and season with salt and pepper.

Sprinkle on the parsley and cilantro, pat to adhere to meat.

Roast 20-25 minutes.

Cover loosely with foil, let stand 10 minutes before slicing.

Serve with white rice and baked beans.

Notes:

Instructions:

Yields 4 Servings

3 lb Pork Loin, Boned and 3 Tbls Chinese Oyster

Sauce

Tied 1 Star Anise, Crushed

THE MARINADE: 2 Cloves Garlic, Minced

1/3 Cup Soy Sauce 2 Tbls Bourbon Whiskey

3 Tbls Molasses

NOTE: You may (in an emergency) substitute 1/2 tsp of ground anise

for each

crushed star anise.

Wipe the meat with a damp cloth and place in a heavy plastic food

storage bag.

Place the bag in a large bowl.

Mix the soy sauce, molasses, chinese oyster sauce, star anise, garlic

and

bourbon.

Carefully pour into the bag and around the meat.

Seal the bag and refrigerate 3 to 8 hours (the longer the better).

Preheat the oven to 350 degrees.

Remove the meat from the marinade and place on a roasting rack in a

roasting

pan.

Roast until a meat thermometer inserted in the center of the roast

indicates

170 degrees (about 1 3/4 hours).

Remove the roast from the oven and allow to stand for 30 minutes

before

carving.

Carve into very thin slices.

Serve warm or at room temperature with hot (chinese style) mustard,

rice or

noodles and stir fried snow peas.

Notes:

Servings :4

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

2 heads Boston lettuce

dried Chinese mushrooms -- 6-8 mushrooms

8 ounces waterchestnuts -- canned

1 1/2 cup bamboo shoots

1 pound ground pork

1 egg

1 1/2 tablespoon soy sauce

4 teaspoons cornstarch

2 tablespoon dry sherry

3 3/4 cup chicken broth

1 1/2 teaspoon salt -- to taste

1 1/4 cup corn oil

1 cup celery -- minced

Instructions:

1. Black mushrooms are optional. If using, soak in boiling water for

30 minutes, d

ain, cut off stems, and chop.

2. Wash lettuce, dry, and arrange 16-20 of the largest leaves on

a serving plate,

hen refrigerate. Use head lettuce if Boston lettuce is not available.

3. Mince the waterchestnuts and bamboo shoots; add to drained

mushrooms. Set aside

4. Mix together the pork, slightly beaten egg, soy sauce and 3

teaspoons (1 tables

oon) of the cornstarch. Set aside.

5. Combine sherry, 1/2 cup broth and salt. Add remaining 1

teaspoon cornstarch to

he remaining 1/3 cup broth, blend well.

6. Heat a wok or heavy skillet; add oil to the hot skillet. Add

pork mixture and c

ok, stirring constantly, about 5 minutes.

8. Add mushroom mixture; cook, stirring constantly, 2 minutes.

9. Stir in wine mixture and the cornstarch mixture.

10. Add celery and stir until celery is heated through. If celery

is minced fine e

ough, it won't need any further cooking time.

11. Place meat on a serving dish. To serve, let each guest fill a

lettuce leaf wit

pork and roll the leaf. This is to be eaten with the fingers.

Notes:

Instructions:

5 feet casings

3 1/2 poundslean pork butt, cubed

2 tsp salt, or to taste

2 tsp black pepper

1 tsp crushed red pepper

4 cloves garlic finely chopped

3 tsp red wine vinegar

2 tablespoons brandy

1 tsp fennel seed

Gather all the utensils, wash them thourouly and wash the work area,

and

your hands. If you get called away, wash them again when you

get back.Prepare the casing as explained above. If you are using a

food

processor. process the meat to a very fine dice and mix in the

seasonings after the entire batch of meat has been processed. If you

are

using an electric grinder with a sausage attachment, sprinkle

the seasonings over the meat and mix with your hands before grinding

since the grinding and stuffing will be one operation. If you are

using a hand grinder, put the meat through the fine disk (1/4 inch or

smaller)twice. Mix in the seasonings between the first and second

grindings.

Sausage tastes better if it has a chance to allow the spices to

incorporate throughout the meat. Weather you made sausage in casings

or

not, refrigerate at least a couple hours. Fresh sausage will keep ok

in

the fridge for a couple days. Otherwise wrap and freeze it.

Cooking fresh sausage should be thorough and slowly. Never eat pork

that

has not been completely cooked!

--

Notes:

Instructions:

2 cups cubed cooked ham

1/2 cup chopped green onions

1/4 cup of margarine or butter, melted

2 eggs well beaten

1 (11-ounce) can corn with red and green peppers, drained

1 (8.5 ounce) can cream style corn

1 cup Martha White Self Rising White Cornmeal

3/4 cup buttermilk

4 ounces (1 cup) shredded Cheddar Cheese

Heat oven to 350 degrees F. Grease 12X8-inch (2 Qt.) baking dish.

In large bowl, combine all ingredients except cheese. Pour into

greased

baking dish.

Bake at 350 degrees F for 35-55 minutes or until golden brown and

set.

Sprinkle with cheese. Bake an additional 2-3 minutes or until cheese

is

melted. Let stand for 5 minutes before serving. Cut into squares.

Makes 6 servings

Source: Martha White pamphlet

Notes:

Instructions:

4 1/2 cups milk

2 tablespoons butter

Salt

Freshly ground white pepper

2 cups quick white grits

1 pound fresh ham steak, (not cooked) either one large steak or 2 (1/2

pound)

steaks

1 cup strong coffee

8 slices white bread, toasted and brushed with butter

In a saucepan, over medium heat, add the milk and butter. Season with

salt and

pepper. Bring the liquid to a boil. Whisk in the grits. Stir

constantly for 6

minutes or until tender.

Set aside and keep warm. Heat a skillet over medium heat. When the pan

is hot,

add the ham and sear for 4 to 5 minutes on each side. Remove the ham

from the

pan and set aside. Stir in the coffee. Bring the liquid to a simmer

and cook for

2 minutes. Remove from the heat. To serve, cut the ham into four

portions. Spoon

the grits in the center of each plate. Lay each piece of the ham next

to the

grits. Spoon the gravy over the ham. Serve with toast.

Yield: 4 servings

Notes:

Instructions:

COUNTRY SAUSAGE

4 feet small casings (optional)

2 1/2 pounds lean pork butt, cut into one inch cubes.

1/2 pound pork fat , cut into one inch cubes You can adjust the

amount of fat in all reciptes

1 1/2 teaspoons salt

3/4 teaspoons finely ground white or black pepper

1/4 teaspoon dried summer savory

3/4 teaspoon sugar

1/2 tsp. crushed red pepper

Gather all the utensils, wash them thourouly and wash the work area,

and

your hands. If you get called away, wash them again when you

get back.Prepare the casing as explained above. If you are using a

food

processor. process the meat to a very fine dice and mix in the

seasonings after the entire batch of meat has been processed. If you

are

using an electric grinder with a sausage attachment, sprinkle

the seasonings over the meat and mix with your hands before grinding

since the grinding and stuffing will be one operation. If you are

using a hand grinder, put the meat through the fine disk (1/4 inch or

smaller)twice. Mix in the seasonings between the first and second

grindings.

Sausage tastes better if it has a chance to allow the spices to

incorporate throughout the meat. Weather you made sausage in casings

or

not, refrigerate at least a couple hours. Fresh sausage will keep ok

in

the fridge for a couple days. Otherwise wrap and freeze it.

Cooking fresh sausage should be thorough and slowly. Never eat pork

that

has not been completely cooked!

Notes:

Instructions:

Serves 4-6

1 Boneless rolled pork loin roast (2 1/2-3lbs)

1 Can (16 oz) jellied cranberry sauce

1/2 Cup cranberry juice

1/2 Cup sugar

1 tsp dry mustard

1/4 tsp ground cloves

2 Tbs cornstarch

2 Tbs cold water

Placr roast in slow cooker.

Mash cranberry sauce together with sugar, juice, mustard

and cloves. Pour over roast.

Cover and cook on low 6-8 hours till meat is tender.

To make cranberry gravy measure 2 cups of juices.

Bring to boil in saucepan.

Combine cornstarch and water, add to gravy.

Stir till thickened.

Serve with sliced pork.

Enjoy, Charlene

rorsini@iadfw.net

Notes:

Instructions:

1 small onion, finely chopped

3 cloves garlic, minced or pressed

2 large green apples, peeled cored and sliced

2 tsp sugar

2 tsp sage

1/4 tsp ground white pepper

1/4 tsp ground nutmeg

2 to 2 1/2 lbs boneless pork loin, trimmed of fat and cut into 1 in

cubes

1/2 cup dry white wine

1 1/2 Tbsp cornstarch

1/3 cup whipping cream

In a 3 qt or larger cp, combine onion, garlic, and apples; sprinkle

with

sugar, sage, white pepper and nutmeg. Coat pork cubes with flour,

then

arrange over apple mixture. Pour in wine. Cover and cook on low 7

1/2

to 8 1/2 hours. When pork is done, mix cornstarch and cream in small

bowl; blend into pork mixture. Increase cp setting to high; cover and

cook 10 to 15 more minutes.

Note**When I am cooking with wine, I tend to use what I drink (which

is

not dry wine). So mine will be with a sweeter wine (I am using a

Gerwurtztraminner), and I don't have whipping cream, so it will be

with

half and half. Wish me luck!

Notes:

Servings :6

Time to prepare :15 minutes

Origin :jmjohnsn@sprynet.com

Ingredients:

3 pounds pork loin roast well trimmed

salt and pepper

5 each apples cored and quartered

1 1/4 cup brown sugar

1 tsp ginger

Instructions:

rub roast with salt and pepper

brown under broiler

place apples in bottom of crockpot

place roast on top of apples

combine rest of ingredients

spoon over pork

cook on low for 10 - 12 hours

Notes:

Instructions:

ham

1 can of Mounatin Dew soda

1 small can of crushed pineapple

Place ham in crock pot Pour one can of Mounatin Dew over ham

Pour one small can of crushed pineapple over ham

Cook for 4-5 hours on high or 8-10 on low, depends upon the size of

the

ham

Notes:

Instructions:

2-3 cups cooked macaroni (or other pasta)

1 cup cooked ham, diced

1 medium yellow onion diced

1 medium green bell pepper, diced

1/2 cup Parmesan cheese

1/2 cup ricotta cheese

3 Tbsp margarine

1/2 cup Velveeta, cubed

1 cup cheddar/jack shredded blend

1 cup whole milk

pepper to taste

a few tsp olive oil

Optional: a little flour or arrowroot to thicken if you desire a thick

sauce

Toss pasta in oil until coated

Put everything in your crock pot and mix together

Set on low and cook 6-8 hours or high for 3-4 hours

Add ins:

1 cup diced squash

1 cup broccoli

1 cup mushrooms

1 cup diced tomatoes

1 cup julienned zucchini

Substitutions for ham:

cooked Italian sausage

cooked, drained, rinsed and crumbled hamburger

diced cooked chicken

diced cooked turkey

Notes:

Instructions:

1 boneless pork roast (2-1/2 to 3 lb.)

2 Tbsp. water

16 oz. jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 tsp. dry mustard

1/4 tsp. ground cloves

salt to taste

Place pork roast in crock pot with water. In medium bowl, mash

cranberry sauce;

stir in sugar, cranberry juice, mustard and cloves; pour over roast.

Cover and

cook on LOW for 6-8 or until meat is tender. Remove roast and keep

warm. Skim

fat from juices; measure 2 cups, add water if needed; pour into a

saucepan.

Bring to a boil over medium-high heat. Combine 2 Tbsp. corn starch

with 2 Tbsp.

cold water to make a paste; stir into gravy. Cook and stir until

thickened.

Season with salt.

Notes:

Instructions:

Yield: 8 servings

1 Crown roast of pork (15-16

-chops, about 8 1/2 lb)

2 Garlic cloves, slivered

2 tb Olive oil

Salt to taste

Black pepper to taste

1 c Apple cider or apple juice

Roasted Holiday Vegetables

Rosemary sprigs for garnish

when the butcher prepares a crown roast, two sides of the pork

loin

are tied together. The ends of the bones are trimmed and any

scraps

removed (Frenched). The trimmings are ground up and usually

placed in

the center of the roast, but I prefer to freeze this meat for another

use and fill the roast with fresh vegetables instead. - Sheila Lukins

1. Preheat oven to 350'F. Make tiny slits around the bottom of

chops.

Insert the garlic slivers.

2. Brush the chops lightly with oil and sprinkle all over with salt

and pepper. Place roast on a rack in a shallow roasting pan. Cover

the bone tips with foil to keep them from burning. Pour cider in the

pan.

3. Bake for 2 1/4 to 2 1/2 hours (15 to 18 minutes per pound) or

until a meat thermometer reads 150'F. when inserted into the

thickest

part of a chop, basting occasionally with the pan juices. (Pork is

bred much leaner these days; check the temperature for

doneness after

2 hours.)

4. Transfer roast to a large serving platter and fill center with

Roasted Holiday Vegetables. Entwine long sprigs of fresh

rosemary

through the bones and decorate the tops of the bones with

silver-paper frills.

Per serving (without vegetables): 590 calories, 33 grams fat, 209

milligrams cholesterol.

Notes:

Instructions:

Yield: 6 Servings

1 Crown roast of pork with

-16 chops, about 6 lb

Salt & freshly ground pepp

SAUSAGE & HERB STUFFING

1/4 c Unsalted butter

1 lg Yellow onion; minced

1 lg Celery stalk; in 1/4" dice

2 Garlic clove; minced

1/2 lb Bulk sweet pork sausage;

-crumbled

2 1/2 c Fresh herbed bread crumbs;

-(recipe follows)

1 Egg; well beaten

1/4 c Chicken stock; approx.

Salt & freshly ground pepper

-----HERBED BREAD CRUMBS----

4 sl White bread

1 pn Salt

1 pn Freshly ground pepper

1/4 ts Chopped fresh thyme; or

1/8 ts Dried thyme

1/4 ts Chopped fresh rosemary; or

1/8 ts Dried rosemary

Recipe by: Williams-Sonoma Kitchen Library, Pork & Lamb

Position rack in middle of oven and preheat to 400~.

Set crown roast on a rack in roasting pan. Season to taste with

salt

and pepper. Roast, uncovered, on middle rack for 30 minutes.

Reduce

heat to 32 and, basting frequently with pan juices, continue

roasting

for 45 minutes.

Sausage and Herb Stuffing: In a large frying pan over medium-

low

heat, melt butter. Add onion and celery and saute, stirring

occasionally, until soft, about 15 minutes. Add garlic and sausage

and cook, stirring, until sausage is browned, about 10 minutes

longer. Using a slotted spoon, transf sausage mixture to a bowl.

Discard the fat in the pan.

Add bread crumbs and egg to sausage mixture. Add enough

chicken

stock j to moisten the stuffing, then season to taste with salt and

pepper. Mix we

Mound stuffing in center of crown roast and return roast to oven.

Bake until an instant-read thermometer inserted into center of

roast

away from bone registers 150~ or a chop is pale pink when cut in

the

center, about 3 minutes longer. (Check periodically and cover the

rib

ends with foil if th brown before the meat is done).

Remove roast from oven, cover with a large piece of foil and let

stand 10 minutes before carving.

To serve, cut meat between rib bones. Accompany each

serving with a

spoonful of stuffing.

Serves 6 - 8.

Notes:

Instructions:

2 cup (7 oz) elbow macaroni, uncooked

1 1/2 cup cubed ham

1 can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

10 oz pk frozen broccoli spears, cook, drain

1 cup (4oz) shredded cheddar

1 can durkee french fried onions 2.8oz

Prepare macaroni according to pkg directions; drain. Combine macaroni

and ham; place in a 9 x 13 inch baking dish. Blend soup, sour cream,

and milk, pouring half the mixture over ham and macaroni. Arrange

broccoli on top. Pour remaining sauce over broccoli and sprinkle with

cheese. Bake uncovered at 350 degrees for 20 minutes. Top with French

Fried onion and bake 5 minutes longer.

Notes:

Instructions:

For the barbecue sauce we usually start with Ken Davis, and add HONEY

, Franks

hot sauce, soy sauce, beer, liquid smoke, whatever. Pretty much

whatever is

lying around. Just make sure you don't forget the honey. If you don't

feel like

screwing around with it, just use Ken Davis or one of the designer

brand sauces.

4 lbs pork ribs, or pork and beef ribs.

barbecue sauce

Cut ribs into small racks and place in baking pans covered with

aluminum foil.

Bake at 350 for 1.5 hours, draining off fat two times. Uncover, and

baste with

BBQ sauce and bake for 1 hour more, turning once and re-basting.

Notes:

Instructions:

2 drop Tabasco sauce

1 teaspoon Worcestershire sauce

1 4 1/2 oz can deviled ham

8 slice white bread

1/2 lb shredded cheddar cheese

3 eggs, slightly beaten

2 cup milk

1 tablespoon chopped pimento

1 green pepper, chopped

1 salt and pepper to taste

Grease shallow baking dish or 2 qt. casserole well. Blend Tabasco and

Worcestershire sauce with deviled ham. Spread evenly onto each slice

of bread. Cut bread into 1-inch squares. Place layer of bread in

baking dish. Sprinkle with 1/2 of the cheese. Repeat. Blend eggs,

milk, pimento, salt and pepper; pour over bread and cheese. Let stand

for about 15 minutes. Bake in a 350 degree oven until puffed and

brown, about 20 minutes.

Notes:

Instructions:

Yield: 6 servings

3 lb Pork tenderloin

1 Tbsp Dry barbecue rub

1/2 cup Prepared mustard

1/2 cup Seasoned bread crumbs

White wine

Preheat oven to 350 degrees F. Rub exterior of tenderloin with

barbecue rub. Coat exterior with mustard. Coat with bread crumbs.

Place in a roasting pan with 1/2-inch of white wine. Roast until

internal temperature reaches 160 degrees F, about 45 minutes.

Remove to platter and cover. Let rest 10 minutes before slicing into

portions. Deglaze pan with a little more wine, if you like, and

drizzle liquid over tenderloin portions.

Makes 6 servings.

Nutritional analysis: per serving: 429 calories, 13g fat, 178mg

cholesterol, 481mg sodium. 29% calories from fat.

Notes:

Instructions:

Yields 12 Servings

1/4 Cup Sage Leaf, Dried Thick

1/3 Cup Coriander, Crushed 1/8 Cup Olive Oil

1 5 Lb Pork Loin, Trimmed, 1 1/2 Cups Madeira

Boned, Rolled & Tied 4 1/2 Cups Apple Cider

2 Tbls Olive Oil 3/4 Cup Dijon Style Mustard

3 1/4 Lbs Macintosh or Granny 1/3 Cup Evaporated

Milk

Smith Apples, Sliced - Sage Leaf, Fresh

1/4" Thick

1 1/2 Lbs Onions, Sliced 1/4"

Preheat the oven to 375 degrees.

Rub the pork loin with sage and coriander.

Heat the first measure of olive oil in a large, heavy skillet.

Sear the roast in the olive oil.

Transfer the roast to a baking rack in a baking pan.

Bake to an internal temperature of 150 degrees (about 1 1/2 hours).

Remove from the oven.

Keep warm.

Sear the apples and onions in the second measure of olive oil.

Deglaze the skillet with the Madeira.

Add the apple cider, mustard and evaporated milk.

Cook, stirring frequently, until reduced by 50%.

Slice the pork into serving size portions.

Spoon sauce over.

Dress with apples and onions.

Garnish with fresh sage.

Notes:

Instructions:

1 to 1 -1/2 pounds of pork sausage, (I use farmer john) ground beef

will do

also!

1 green pepper, chopped

2 green onions chopped

2 or 3 celery stalks, chopped

2 cups chicken consomm'e or bouillon

1 cup of raw rice

1 T. worcestershire sauce

1/2 t. salt

Crumble sausage into skillet and brown it. Pour off fat leave a

little!

Then add the other ingredents.

Put lid on and let it simmer at the lowest heat for 1 hour.

Thats it!

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 lb Bulk pork sausage

1 small Onion, sliced (1/2 cup)

1 clove Garlic, minced

1 1/2 cup Cubed, fully cooked ham

2 Tbsp Snipped parsley

1 ea. Bay leaf

2 can Navy beans (15 oz. each)

1/4 cup Dry white wine

dash Ground cloves

In skillet, cook sausage, onion and garlic till meat

is slightly browned and onion is tender; drain off fat.

Add ham, parsley, and bay leaf; mix well. Stir in

undrained beans, wine and cloves. Turn into a 1

1/2 quart casserole. Bake, covered, at 325 for 45

minutes. Uncover and bake 40 to 45 minutes longer;

stirring occasionally. Remove Bay leaf. Serve in bowls

with hot corn bread, if desired.

Notes:

Instructions:

2 pkg (3oz ea) cream cheese softened

1/2 cup milk

1 pkg (10oz) frozen mixed -

1 vegetables,thawed,drained.

2 1/4 cup (10oz) frozen hash brown potatoes

1 cup (5oz) cubed cooked ham

1 cup (4oz) cubed American cheese divided

1 can 2.8 oz. durkee french fried-

1 onions, divided

Beat cream cheese with milk in large bowl; add mixed vegetables,

potatoes, ham, 3/4 cup of the cheese and 1/2 can of the onions.

Mix thoroughly. Pour into 1 1/2 qt. casserole. Cover and bake at 375F

35 minutes or until heated through. Top remaining 1/4 cup cheese and

1/2 can onions. Bake, uncovered, 3 minutes or until onions are golden

brown.

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse, 1999

Glaze:

1/2 cup light brown sugar

1/4 cup honey

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon mace

1/4 teaspoon cardamom

Salt

1 cup Brandy

4 cups apple juice

1 cup champagne vinegar

1/4 cup melted butter

2 tablespoons cornstarch

2 tablespoons water

Pork:

3 pound boneless pork loin, trimmed

Creole Seasoning

1/2 cup Creole Mustard

2 cups veal reduction

1 recipe Mashed Root Vegetables

1 recipe Turbo Dog Braised Cabbage

For the Glaze:

In a saucepan, over medium heat, combine all of the ingredients,

except for the

cornstarch and water and whisk well. Bring the mixture to a simmer and

cook for

1 minute.

In a small mixing bowl, whisk the cornstarch and water together. Add

to the hot

liquid and continue to cook for 1 minute. Remove from the heat and

cool

completely.

Preheat the oven to 450 degrees F.

Season the pork with Creole seasoning. Place the pork in a large

Zip-lock bag

and pour in the marinade. Marinate overnight. Remove from the

refrigerator and

bring to room temperature. Place the pork loin on a roasting pan,

reserving the

marinade. Roast for 10 minutes. Reduce the heat to 400 degrees F and

continue to

roast for 30 to 40 minutes, or until the temperature reaches 155

degrees F on a

meat thermometer, basting every 15 minutes. Remove from the oven and

rest for 10

minutes before slicing. In a saucepan, over medium heat, whisk the

mustard and

veal reduction together. Bring to a simmer and cook for 2 minutes.

To serve, spoon the mashed root vegetables in the center of each

plate. Place

the cabbage around the potatoes. Slice the pork into 1/2-inch pieces.

Lay a

couple of the slices against the potatoes. Spoon the sauce over the

pork and

garnish with parsley.

Yield: 8 servings

Notes:

Instructions:

Recipe adapted from the Real and Rustic Cookbook by Emeril Lagasse

1 teaspoon vegetable oil

1 pound ground Italian or any spicy pork sausage

1 cup chopped onions

1/2 cup chopped bell pepper

1/2 cup chopped celery

Salt

Essence

Cayenne

Freshly ground black pepper

1 tablespoon chopped garlic

1 tablespoon flour

1 cup water

1/4 cup chopped green onions

1 cup cooked long grain white rice

4 ounces grated Maytag White Cheddar cheese

1 recipe pastry, recipe follows

Heat the vegetable oil over medium-high heat in a large skillet and

brown the

sausage, 5 to 6 minutes. Add the onions, bell peppers, celery, salt,

Essence,

cayenne, and black pepper. Cook, stirring often, until the vegetables

are

wilted, 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.

Dissolve

the flour in the water and add to the meat mixture. Stir until the

mixture

thickens slightly, about 3 minutes. Remove from the heat and add the

green

onions and rice. Mix well and let cool. Stir in the cheese

PASTRY FOR PORK PIES

3 cups flour

1 1/2 teaspoons salt

3/4 teaspoon baking powder

6 tablespoons solid vegetable shortening

1 egg

2/4 cup milk

Solid vegetable shortening for deep-frying

Sift the flour, salt, and baking powder into a mixing bowl. Cut in the

shortening unit it resembles coarse meal. In a small bowl, beat the

egg with the

milk. Gradually add the egg mixture to the flour mixture, working it

to make a

thick dough. Divide the dough into 12 equal portions. On a lightly

floured

surface, roll the dough pieces into thin rounds, about 5 inches in

diameter. Put

about 1/4 cup of the mixture in the center of each round, fold over

and crimp

the edges with a fork. Heat the shortening a deep pot or an electric

deep-fryer

to 360 degrees F. Fry the pies, two to three at a time, until golden

brown.

Drain on paper towels and serve immediately.

Yield: 12 small pies

Yield:

Prep Time: minutes

Cooking Time: minutes

Difficulty: Easy

Notes:

Instructions:

From: "Terry Donovan" <J-Tdonovan@worldnet.att.net>

This recipe was just printed in my paper's food section as one of the

best

of '98. They included oven cooking and this slow-cooker variation.

I

haven't tried it yet (because I'm on one of those high protein, low

carb

diets : ( but it sounds great!)

1 3 to 4 pound port butt

1/3 cup Worcestershire sauce

3/4 cup packed light brown sugar

1/2 cup apple juice

1/2 tsp salt

2 T cornstarch

Sprinkle pork heavily with Worcestershire sauce; turn it over and

sprinkle

other side heavily as well. Take handful of brown sugar and "smush"

it all

over meat (on both sides). Pour apple juice in bottom of crock, not

over

meat. Cover cooker and turn to low. Cook 8 to 10 hours. About 30

min.

before serving, lift meat out and keep warm in a 200 degree oven. Mix

2 T

cornstarch with 1/4 cup water. Add to drippings in slow cooker. Cook

on

high, stirring occasionally for abotu 30 minutes. Serve on the side

with

pork.

Notes:

Instructions:

Yield: 30 Servings

----------------------------HAM---------------------------------

15 lb Whole pork leg (fresh ham)

2 ts Dried sage leaves

2 ts Salt

1 ts Pepper

------------------CRANBERRY CHUTNEY SAUCE-----------------

12 oz Package cranberries (3 cups)

1 md Onion; thinly sliced

3/4 c Sugar

1/2 c Cider vinegar

1/2 c Orange juice

1/2 c Dark seedless raisins

3/4 ts Salt

---------------WHOLE-GRAIN MUSTARD & GREEN------------

ONION SAUCE

1 tb Salad oil

3 Green onions; thinly sliced

1/3 c Dijon mustard with seeds

1/2 c Sour cream

1/3 c Milk

---------------------MUSHROOM PAN GRAVY-----------------------

---

Pan drippings

1 lb Mushrooms; sliced

3 tb All-purpose flour

START ABOUT 6-1/2 HOURS BEFORE SERVING.

1. Remove skin and excess fat from pork leg, leaving only a thin

fat

covering. Place pork, fat side up, on rack in open roasting pan.

Score fat in shallow parallel lines on top of pork leg. 2. With

hands, rub dried sage leaves, salt, and pepper over pork. Insert

meat

thermometer into center of thickest part of pork, being careful that

pointed end of thermometer does not touch bone. Roast pork in

325F

oven about 5-1/2 hours or until meat thermometer reaches 170F

(22 to

26 minutes per pound). If pork begins to brown too quickly, cover

loosely with tent of foil. Pork near bone will be slightly pink.

3. While pork is roasting, prepare Cranberry Chutney Sauce and

Whole-Grain Mustard & Green-Onion Sauce:

3a. CRANBERRY CHUTNEY SAUCE:

In 4-quart saucepan over medium-high heat, heat one 12-ounce

package cranberries (3 cups), 1 medium-sized onion, thinly sliced,

3/4 cup sugar, 1/2 cup cider vinegar, 1/2 cup orange juice, 1/2 cup

dark seedless raisins, and 3/4 teaspoon salt to boiling. Reduce

heat

to low; simmer, uncovered, 20 minutes or until cranberries pop

onion

is tender, and sauce thickens slightly. Refrigerate until ready to

serve. Makes about 3 cups. Each tablespoon: About 25 calories,

0g

fat, 0mg cholesterol, 35mg sodium

3b. WHOLE-GRAIN MUSTARD & GREEN-ONION SAUCE:

In a 2-quart saucepan over medium-high heat, in 1 tablespoon

hot

salad oil, cook 3 thinly sliced green onions, 5 minutes or until

tender and lightly browned. Remove saucepan from heat. Stir in

1/3

cup Dijon Mustard with seeds, 1/2 cup sour cream, and 1/3 cup

milk

until blended. Refrigerate until ready to serve. Makes about 1-1/4

cups. Each tablespoon: About 25 calories, 2g fat, 3mg

cholesterol,

60 mg sodium

4. When pork is done, place on platter; let stand 30 minutes for

easier carving. Meanwhile prepare Mushroom Pan Gravy. 4a.

MUSHROOM

PAN GRAVY:

Remove rack from roasting pan. Pour pan drippings into 4-cup

measure or medium bowl (set aside); let drippings stand a few

seconds

until fat separates from meat juice; spoon 2 tablespoons fat into a

3-quart saucepan; skim and discard remaining fat. In fat in

saucepan

over high heat, cook 1 pound mushrooms, sliced, until tender and

browned. Over medium heat, stir in 3 tablespoons all-purpose flour

and cook until lightly browned. Add water to meat juice in cup to

measure 1-3/4 cups liquid. Add about 1/2 cup meat-juice mixture

to

roasting pan , stirring to loosen brown bits. Gradually stir liquid

from roasting pan and remaining meat-juice mixture into

mushroom

mixture in saucepan. Cook over high heat until gravy boils and

thickens slightly, stirring. Makes about 3 cups. Each tablespoon:

About 10 calories, 1g fat, 1mg cholesterol, 5mg sodium.

5. To serve, garnish platter with fresh sage. Thinly slice ham and

serve with chutney sauce, mustard sauce, and mushroom gravy.

Makes 30

servings. Each serving without sauces or gravy: About 330

calories,

24g fat, 104mg cholesterol, 210mg sodium.

Recipe in December, 1990 "Good Housekeeping". Posted by Jeff

Pruett.

Notes:

Instructions:

Yields 6 Servings

4 1/2 lbs pork loin roast, pepper, coarse

center cut 2 tbls rosemary, fresh,

salt chopped

This, and all large, dense, pieces of meat, should be cooked using the

"indirect method." This consists of arranging the hot coals in racks

on

either side of the grill and placing a heavy foil drip pan on the fire

floor

under the roast.

Have the butcher bone the loin and tie it back on its rack of bones.

Rub it with the salt, pepper, and rosemary.

Wrap it loosely.

Let rest at room temperature an hour or so.

It is vital to the cooking time that the meat isn't refrigerator-cold.

When the coals are pink and covered with white ash, lay the roast on

top of

the oiled grill rack directly over the drip pan.

Put on the cover, with its vents fully open.

The lower vents under the coals should also be fully open.

Roast - do not baste or peek - for about one and a half hours to an

internal

temperature of 150 degrees.

Let the pork rest on a board for about 10 minutes before carving so

that it

will retain all its juices.

Notes:

Instructions:

SERVES 4

3 pounds bone-in pork loin roast

1 teaspoon fennel seed, crushed

1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)

1 teaspoon chinese 5 spice powder

2 tablespoons Dijon mustard

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon fresh black pepper

2 small carrot, peeled and diced

4 stalks of celery cut into 1 inch pieces

2 small red onion, peeled and diced

3 clove garlic

1 quart chicken stock (separate recipe)

3 thyme sprigs ( or 1/4 teaspoon dried)

1 bay leaf

Bone and trim the pork roast and reserve the bones and trimmings

(or have

your butcher do this). Mix together the fennel,5 spice powder

and

black pepper.

Rub over the pieces of pork. Let stand for two hours at room

temperature or

refrigerate overnight.

Chop the pork bones with a cleaver into 2-inch pieces. Place in

a

roasting pan

with the other trimmings, the chopped carrot, celery and onion,

and roast in a

450 degree oven until bones and vegetables are well browned.

Remove the

bones, trimmings, and vegetables to a saucepan. Pour the fat out

of the

roasting pan and discard. Deglaze the roasting pan with some of

the chicken

stock. Scrape into a saucepan and add the remaining chicken

stock

along

with the thyme and bay leaf. Bring to a simmer and cook for 2

hours. Strain

and degrease the stock and set aside.

Grill the pork loin over a slow charcoal fire, turning two or

three times to

brown evenly. If it starts to burn before it is cooked through,

move it to

one side of the fire. Cook until a meat thermometer registers

140

degrees. Remove to a warm platter and cover loosely with foil

for

10

minutes.

Bring the stock to a boil and boil rapidly until reduced by one

half. Serve

the pork loin with the reduced juices.

--

Notes:

Instructions:

3 tablespoon reduced-calorie margarine

3 tablespoon flour

1 1/2 cup skim milk

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon worcestershire sauce

1 (20 oz.) can whole kernel corn, drained

1/4 cup chopped onion

1/4 cup chopped green pepper

2 cup cubed lean cooked ham

1 cup breadcrumbs

1 cup grated low-fat process American cheese

make white sauce of margarine, flour and milk (see below)

stir in mustard, salt, pepper, and worcestershire sauce

add corn, onion, green pepper and ham

pour mixture into nonstick casserole

top with breadcrumbs and cheese

bake at 375 for 25 minutes or until bubbly.

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup chopped onion

1/2 pound fresh mushrooms -- sliced

2 tablespoons butter or margarine

3 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup half-and-half

2 tablespoons dry sherry

2 cups cubed cooked chicken or turkey

1 cup cubed cooked ham

1 8 oz. can sliced water chestnuts -- drained

1 cup shredded Swiss cheese

1 1/2 cups soft bread crumbs

3 tablespoons butter or margarine -- melted

Preheat oven to 400 degrees. Spray a 1 1/2-quart casserole with

nonstick

cooking spray. In a large skillet over medium heat, cook onion and

mushrooms

in butter until soft. Sprinkle with flour, salt, and pepper. Add

half-and-half

and sherry. Cook until thickened. Add chicken, ham, and water

chestnuts. Pour

mixture into casserole. Top with cheese. Combine crumbs and melted

butter and

sprinkle over top. Bake for 25 minutes or until bubbly and golden.

NOTE: This dish freezes well.

Notes:

Instructions:

1 cup diced cooked ham

2 tablespoon chopped onion

1/8 teaspoon tarragon

2 tablespoon margarine

10.5 oz can condensed cream of chicken soup

1/2 cup water

1 1/2 cup cooked noodles

1/2 cup cooked & sliced green beans

2 tablespoon fine dry bread crumbs

1/2 small clove garlic, minced

1/4 teaspoon paprika

Heat oven to 350 degrees. Butter a 1 quart baking dish. Sauté ham,

onion and tarragon in 1 tablespoon margarine until ham is browned and

onion is tender. Stir in soup, water, noodles and green beans. Turn

into a baking dish. Lightly brown crumbs, garlic and paprika in

remaining tablespoon margarine; sprinkle over top of ham mixture.

Bake 30 minutes or until hot and bubbly.

Notes:

Servings :6

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound cooked ham -- ground

1 1/2 pound pork -- ground

2 eggs -- beaten

1 1/2 cup bread crumbs

1 1/2 cup buttermilk

1 tablespoon Dijon mustard

2 tablespoon horseradish

2 tablespoon onion -- grated

1 tablespoon pickle relish

1 1/4 teaspoon black pepper

Instructions:

Mix all ingredients together. Pack into greased loaf pan. Bake at 350

degrees for

to 1-1/2 hours.

Notes:

Instructions:

3 cup thinly sliced potatoes

1 small onion, thinly sliced

1 cup thinly sliced carrots

2 cups diced, cooked ham

2 Tbsp. flour

1 can Cheddar cheese soup

1/2 cup milk

1/8 tsp. pepper

Preheat oven to 350 F. Combine potatoes, onion, carrots and ham; place

in

9x13" greased pan. Blend together the flour, soup, milk and pepper in

a

saucepan and cook, stirring constantly until the mixture boils. Pour

over

vegetables and ham. Cover and bake 1 hour. Remove lid and bake 30

minutes

longer. Makes 8 to 10 servings.

Notes:

Instructions:

Yield: 4 servings

Stephen Ceideburg

2 Ham steaks or 4-1/2 inch

-thick slices left over

-baked ham

2 tb Buffer

2 tb Mild prepared mustard

8 oz Can cranberry sauce

Grated rind and juice from

- 1 orange

Soak the clay pot in water for 10 minutes. Place the ham in the pot.

Dot each ham steak with butter and add all the remaining

ingredients.

Cover and place in a cold oven. Adjust the heat to 400 degrees F.

and

cook for 35 minutes.

Posted by Stephen Ceideburg

From "Cooking in Clay" by Irena Chalmers, Potpourri Press,

Greensboro

N.C., 1974.

BTW, if you crack the pot, it can be repaired by using two part

epoxy

which will withstand the oven heat okay. Sale's book recommends

Elmer's Two Part Epoxy, but I wouldn't hesitate to use another brand

if that one isn't available.

Notes:

Instructions:

1 1/4 cup water or milk

1/4 teaspoon salt

1 dash pepper

1 1/3 cup minute rice

1 1/2 cup ham, diced, cooked

1 cup green beans, cooked

Combine soup, water, onion, salt and pepper in sauce pan. Mix well

and

bring to a boil over med. heat. ( Microwave about 4-5 minutes on HI).

Pour 1/2 mixture in greased 1 1/2 qt casserole. Pour Minute rice from

box into casserole. Combine ham and beans. Put in on top. Put

remaining soup over ham. Sprinkle with grated cheese and paprika if

desired. Cover and bake at 375 for 20 mins.

Notes:

Instructions:

2 tsp ground cumin

1 tsp dried thyme

1 tsp dried rubbed sage

1 tsp ground cinnamon

1/4 tsp garlic powder

1/4 tsp salt

2 (1-lb) pork tenderloins

1/4 c orange marmalade

Cooking spray

1. Preheat oven to 425.

2 Combine the first 6 ingredients in a shallow dish. Trim the fat from

pork. Brush pork with orange marmalade, and roll each tenderloin in

spice

mixture. Place the pork on a broiler pan coated with cooking spray.

Insert

a meat thermometer into the thickets part of pork. Bake pork at 450

for 25

minutes or until the thermometer registers 160 (slightly pink). Cover

pork

and let stand 10 minutes before slicing. Yield 8 servings.

Clare

Notes:

Instructions:

Yield: 6 Servings

4.00 oz Lean bacon

-- cut into 1/2-inch pieces

2.00 lb Boneless pork

-- trimmed of fat,

-- and cut into 1-inch cubes

1.00 lg Red onion; chopped coarsely

2.00 lg Garlic cloves; minced

2.00 tb Flour

2.00 tb Sweet Hungarian paprika

2.00 ts Caraway seed

1.00 tb Chopped fresh sage

2.00 ts Chopped fresh rosemary

1.00 tb Chopped fresh sweet marjoram

-OR- mild oregano

2.00 ts Chopped fresh thyme

1.00 ts Salt

0.50 ts Freshly ground black pepper

2.00 c Apple juice or cider*

2.00 lb Sauerkraut; drained & rinsed

2.00 Tart apples (or more)

-- cored and sliced

1.00 c Sour cream

Red potatoes or spaetzle

-or- egg noodles

GARNISH------------------------------

Chopped fresh dill & parsley

*NOTE: Frozen apple juice concentrate, diluted with 2

parts water

instead of 3, may be substituted for apple juice or cider

In a large,

deep roasting pan or Dutch oven, saute bacon until crisp.

Remove with

a slotted spoon and set aside. Remove with a slotted

spoon and set

aside, leaving 1 to 2 tablespoons of fat in the pan. Add

pork cubes

gradually, stirring to brown on all sides. Stir in onion

and garlic,

and cook until onion softens. Sprinkle flour, paprika,

and seasonings

over vegetables and meat and stir to combine, letting

mixture brown

slightly. Add apple juice and sauerkraut; mix well.

Reduce heat,

cover, and cook about 45 minutes, or until meat is

tender. Stir

occasionally and add additional apple juice or water if

needed.

During the last 10 minutes of cooking, stir in apples and

simmer,

covered, until apples are just tender. Do not overcook.

Dish can

easily be prepared ahead up to this point and then

reheated. When

ready to serve, stir in sour cream, adding a small amount

of liquid

if meat mixture is too dry. There should be plenty of

sauce. Heat

through but do not boil. Serve with steamed (diced or

sliced) red

potatoes, spaetzle or noodles (tossed in a small amount

of melted

butter to moisten). Garnish with dill, parsley, and

reserved bacon,

broken into pieces.

Notes:

Instructions:

Yield: 10 Servings

5 lb Pork loin roast

1/2 c Chutney

1/4 c Catsup

2 tb Salad oil

1 cl Garlic

1 tb Soy sauce

1/8 ts Red pepper sauce

1/2 c Dry roasted peanuts

- chopped

Place pork roast in a shallow bowl. Process chutney, catsup, oil,

garlic, soy sauce and red pepper sauce in a blender or food

processor

until smooth. Pour over the pork roast. Cover and refrigerate for

at

least three hours or overnight.

Soak top and bottom of 3 1/4 quart (3.25 L) clay cooker in water

about 15 minutes, then drain.

Place pork roast, fat side up, in cooker. Pour marinade over the

meat. Pat the peanuts evenly over the top and sides of the meat.

Insert meat thermometer in the center of the roast.

Place covered cooker in a cold oven. Set oven at 425 F. Bake until

meat thermometer reads 170 degrees F. 1 1/4 to 2 hours.

Consumers Cookbook

Notes:

Instructions:

5 lbs. boneless pork loin

4 cloves garlic, crushed

2 large bay leaves, crushed

1/4 tsp. fresh black pepper, cracked

1 cup Captain Morgan Spiced Rum

1/4 cup fresh lime juice

1 tsp. salt

2 1/2 cups chicken stock

1 tsp. ground cloves

1/2 cup dark brown sugar

1/4 tsp. fresh ground ginger

1/4 tsp. ground nutmeg

2 tsps. arrowroot

Score the surface of the pork roast using a diamond

pattern. In a separate bowl, combine black pepper, salt,

ginger, cloves, nutmeg, garlic, and Texas Pete. Mix

well.

Rub mixture into the scored surface of pork loin. Crumble

bay leaves on top and place in a roasting pan along

with

1/2 of the chicken stock, and half cup of rum. Roast at

325 F degrees for 2 1/2 hours (30 minutes per pound).

Periodically baste with a sauce made by combining brown

sugar, lime juice, and 1/2 cup of rum. Add stock to

basting mixture as necessary. Remove bay leaves after

cooking, place on platter for 15-20 minutes.

Combine basting sauce, remaining stock, and drippings

in

a saucepan. Bring mixture to a boil, add arrowroot and a

little water, stirring frequently until gravy has

thickened. Serve with roast on a bed of yellow rice, and a sidedish

of steamed butter squash. A nice fruit bowl for dessert

and a light fruity wine cooler.

Notes:

Instructions:

4 lbs boneless pork butt or shoulder

1 Tbsp coarse-ground fennel seed

2 bay leaves, crushed

3 Tbsps chopped parsley

5 garlic cloves, crushed

1/2 tsp dried red popper flakes

2 tsp salt

1 tsp freshly ground black pepper

1 cup grated Romano or Parmesan cheese

3/4 cup dry red wine

4 yards sausage casing

Olive oil for frying

Grind the meat using the coarse blade. Mix all ingredients together

and

allow the mixture to sit for 1 hour before stuffing into casings. To

cook, place in a pan with a a bit of olive oil and just enough water

to

cover the bottom of the pan. Cover and cook until the water has

evaporated. Continue to brown, turning once. Makes 4 lbs.

Bob Y.

Notes:

Instructions:

Warm and filling for a cold winter day.

1 TBSP Olive Oil (you may need a little more if your sausage is very

lean)

1 lb hot or mild Italian Sausage (your choice)

1 small cabbage, shredded

1/2 cup water

1 lb medium or wide egg noodles

Black pepper, freshly ground

Slit sausage casings and remove. Break sausage up into small pieces.

Brown

sausage in olive oil in a large pot. When sausage is cooked

through,place into crockpot and add

water and shredded cabbage. Cover pot and cook on low heat for 7-9

hrs

stirring occasionally. When ready to eat boil the noodles.

When done, drain noodles and place in a large bowl. Put cabbage and

sausage

in bowl on top of noodles. Grind pepper over the top and mix all

ingredients well.Serve immediately.

Margaret Radcliffe - mrad@vt.edu

Virginia Tech

Notes:

Instructions:

5 feet casings (optional)

4 1/2 pounds lean pork butt cubed

1/2 pound pork fat, cubed

2 1/2 tsp. salt or to taste

3 tsp. ground black pepper

3 tsp fennel seed

crushed pepper if making hot sausage

2 cloves garlic, finely minced

1 tsp anise seed

Gather all the utensils, wash them thourouly and wash the work area,

and your hands. If you get called away, wash them again when you

get back.Prepare the casing as explained above. If you are using a

food

processor. process the meat to a very fine dice and mix in the

seasonings after the entire batch of meat has been processed. If you

are

using an electric grinder with a sausage attachment, sprinkle

the seasonings over the meat and mix with your hands before grinding

since the grinding and stuffing will be one operation. If you are

using a hand grinder, put the meat through the fine disk (1/4 inch or

smaller)twice. Mix in the seasonings between the first and second

grindings.

Sausage tastes better if it has a chance to allow the spices to

incorporate throughout the meat. Weather you made sausage in casings

or

not, refrigerate at least a couple hours. Fresh sausage will keep ok

in

the fridge for a couple days. Otherwise wrap and freeze it.

Cooking fresh sausage should be thorough and slowly. Never eat pork

that

has not been completely cooked!

--

Notes:

Servings :8

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

3 ham hocks

1 pound lima beans

3 cups chicken broth

3 cups water

2 garlic cloves

2 bermuda onions

1 cup celery -- diced

1 cup carrots -- sliced

1 bay leaves

hot pepper sauce -- optional

Instructions:

1. Prepare lima beans by picking over to remove any debris that might

be in packag

. Rinse beans well. Cover with about 8 cups water. Bring to a boil,

cover and boil 2 mi

utes. Remove from heat, keep covered and allow to stand for 1 hour or

more.

2. While beans are soaking, prepare the ham hocks (or use meaty

ham bones). Combin

the 3 cups broth and 3 cups water in a large heavy pan with lid;

bring to a boil. Add

he ham and simmer for about 1 hour.

3. Drain the beans, running hot water over beans briefly to

rinse. Add the beans t

the ham mixture. Slice the onions and separate into rings. Add the

onions, along with

he carrots, celery, and bay leaf, to the pot. Mince the garlic cloves

or use a garlic p

ess; add to mixture. Add fresh ground black pepper and salt if you

prefer. Ham is salte

already so you may not want to add salt at this point. Pour

additional broth or hot wa

er over this mixture to reach about 1 inch above the ingredients.

4. Simmer for about 1 hour, stirring several times, checking to

see if you need to

add more liquid. After beans and vegetables are tender, remove the ham

hocks or bone. R

move the meat from bones and add back to the bean mixture. Taste and

add more salt or p

pper if you wish; also add hot pepper sauce to your taste.

Notes:

Instructions:

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon dry oregano, crushed

1 clove garlic, minced

1 1/2 pounds lean pork tenderloins

1 large sweet onion

olive oil cooking spray

Combine chili powder, cumin, salt, oregano and garlic in small mixing

bowl.

sprinkle spice mixture over meat, pressing into surface. Arrange coals

for

indirect cooking. Place meat on grill, cover and grill for 30 to 45

minutes

until thermometer registers 160 degrees. Spray onion slices with olive

oil

cooking spray and place on the grill rack over coals last 10 to 15

minutes

of grilling time. Slice pork and serve pork and grilled onions with

Corn and

Black Bean Salsa.

Makes 6 servings.

Calories 152 Fat 4 g Carbs 4 g Sodium 156 mg Fiber 0 g.

Notes:

Instructions:

1 egg white

2 tablespoons Dijon mustard

1/3 cup seasoned bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon ground sage

1 pound pork loin chop

Heat oven to 400. Spray backing dish with non-stick cooking spray. In

small

bowl, beat egg white until frothy, stir in mustard until well mixed.

In

shallow dish combine breadcrumbs, garlic powder and sage. Dip pork

cops into

egg white mixture, coat with breadcrumb mixture. Place in baking dish,

spray

with cooking spray. Cook, 20 to 25 minutes or until pork is no longer

pink

Makes 4 servings.

Calories 202 Fat 7 g Carbs 7 g Sodium 311 mg Fiber 0

g.

Notes:

Instructions:

1 pound boneless pork loin, cut into 1/2 inch cubes

1 teaspoon vegetable oil

4 Granny Smith apples, cored and sliced into 1/2 inch wedges

1 cup dry white wine or chicken broth

1/2 cup brown sugar

1/4 cup cider vinegar

3 tablespoons cornstarch

2 tablespoons Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oil in a large nonstick skillet. Add pork and brown on all

sides. Add

apple slices, saute 3 minute, stirring occasionally. Add 1/2 cup

wine,

reduce heat, cover and simmer 10 minutes. Mix remaining wine together

with

remaining ingredients, add to skillet. Cook over medium heat,

stirring

constantly until sauce thickens.

Makes 5 servings.

Calories 306 Fat 7 g Fiber 2 g.

Notes:

Servings :4

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cups maple syrup

2 tablespoon chili sauce

2 tablespoon cider vinegar

1 1/2 tablespoon onion -- chopped

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 1/2 teaspoon dry mustard

1 1/8 teaspoon black pepper

2 pounds pork spareribs

Instructions:

Combine all ingredients except spare ribs and bring to a boil. Wipe

spareribs wit

damp paper towels. Brush sauce on both sides of ribs. Place in a

shallow, open roastin

pan and bake for 1-1/2 hours, basting frequently with remaining sauce

and turning to g

aze.

Notes:

Instructions:

Yield: 1 servings

1 5-7 lb fully-cooked bone-in

-ham (shank or butt)

1 1/2 c Maple syrup

1 ts Ginger

1/4 ts Nutmeg

1/2 ts Allspice

16 Whole cloves

Pineapple slices, canned

Marachino cherries

Directions: Use a fully-cooked whole, shank or butt ham increasing

cooking time for larger whole ham. If a country ham is used, soak it

in water or apple cider (for a sweet flavor) a few hours or overnight

to remove some of the salty taste. Remove thick skin if a strong

smoke flavor is desired. Trim fat leaving no more than 1/2" thick

covering.

Score ham. Combine syrup, ginger, nutmeg and allspice. Place ham in a

large dish and baste with syrup mixture. Let the ham stand in syrup

for 1 to 2 hours or until it reaches room temperature; baste

frequently with syrup. When ready to smoke, remove ham from dish,

stud with cloves and place on smoker grid. Baste with syrup at least

twice while smoking. Before last hour of smoking, decorate with

canned pineapple slices and cherries, baste again. If using a meat

thermometer, fully cooked ham should reach an internal temperature of

130-140 degrees. Make certain the thermometer is not touching the

bone. CHARCOAL: Use 7-8 lbs. charcoal, 3 quarts hot water, 3-4 wood

sticks and smoke 2 1/2 to 3 1/2 hours. ELECTRIC: Use 3 quarts hot

water, 3-4 wood sticks, and smoke 2-3 hours. GAS: Use 4 quarts hot

water, 3-4 wood sticks, and smoke 2-3 hours. Formatted for Compu-Chef

v2.01 by Jess Poling

Notes:

Instructions:

Prep Time:25 mins.

Skill: Learning Cook

Ready In: 1 hr. 55 mins.

Serves: 8

Ingredients:

------------

2 tsp. butter or margarine

1/2 cup finely chopped apple

1 cup STOVE TOP Stuffing Mix for Chicken in the Canister

2 lb. pork loin , butterflied

1 large onion , coarsely chopped

2 Tbsp. maple syrup

2 Tbsp. Dijon mustard

1 tsp. chopped fresh rosemary

Preparation:

------------

MELT butter in large nonstick skillet over medium heat. Add apple;

cook and stir

3 minutes or until soft. Remove from heat.

MEANWHILE prepare stuffing mix as directed on package. Stir into

cooked apple.

PRESS stuffing mixture onto cut-side of pork loin to within 1/2 inch

of edge.

Roll up, jelly-roll fashion. Tie closed with 6 or 7 pieces of cotton

butchers'

twine. Place onion on bottom of a small roasting pan sprayed with no

stick

cooking spray. Place pork on top of onion.

COMBINE maple syrup and mustard. Stir in rosemary. Spoon mixture

evenly over

the pork.

BAKE at 350 Degrees F for 1-1/2 hours or until a meat thermometer

registers 160

Degrees F. Remove from oven and let stand 15 minutes before slicing.

Notes:

Instructions:

Prep Time:15 mins.

Skill: Learning Cook

Ready In: 1 hr.

Serves: 4

Ingredients:

------------

1 cup KRAFT Original Barbecue Sauce

1/3 cup maple syrup

1/4 cup apple cider

2 tsp. chili powder

3/4 tsp. ground cinnamon

2 lb. sweet potatoes , peeled, thinly sliced

1 small onion , thinly sliced

1 lb. pork tenderloin

Preparation:

------------

MIX together sauce, syrup, cider, chili powder and cinnamon.

ARRANGE potatoes and onion in 13x9-inch baking dish. Pour half of the

sauce

mixture over the top.

BAKE at 425 Degrees F for 15 minutes. Place pork over potatoes. Pour

remaining

sauce mixture over pork.

BAKE 30 minutes or until pork is cooked through.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pounds pork shoulder -- cut in 1-inch cubes

1 1/2 tablespoon chopped onions

1 tablespoon soy sauce

1 teaspoon browning sauce -- * see note

8 3/4 ounces pineapple chunks in juice -- 1 can

2 2/3 cup water

1 1/4 cup cider vinegar

1 1/4 cup packed brown sugar

3 tablespoon cornstarch

1 1/2 teaspoon salt

1 green bell pepper -- 1/2 inch strips

1 can waterchestnuts -- drain, slice

1 tomato -- chopped

Instructions:

* Browning sauce can be found in the condiments area of most grocery

stores, but can be

omitted if necessary.

1. Use pork shoulder, pork butt or any cut you prefer. Cut pork

into 1-inch cubes.

Place in a 2-quart casserole; add the instant minced onions, soy sauce

and browning sau

e.

2. Drain pineapple, reserving juice. Add the juice to the pork

and stir to blend.

over and microwave at medium power for 25 minutes, stirring once after

15 minutes.

3. Blend together in a small bowl the 2/3 cup water, vinegar,

brown sugar, cornsta

ch and salt. Add this mixture along with the pineapple and

waterchestnuts to the meat m

xture. Cover and microwave at medium high for 15 minutes, stir every 5

minutes. Add the

green pepper for the last 5 minutes of cooking time. The mixture

should be clear and th

ck by this time; if not, cook a minute or two longer.

4. Gently fold in the chopped tomatoes and let stand, covered,

for 10-15 minutes b

fore serving. Serve over rice or crisp noodles.

* Do not double this recipe, the cooking time would vary a lot.

Notes:

Servings :4

Time to prepare :65 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup chopped onions

3 tablespoon green bell peppers -- chopped

2 tablespoon vegetable oil

1 cup rice

2 cups stewed tomatoes -- chopped

2 teaspoons sugar

1 1/2 cup grated Parmesan cheese

4 pork chops -- * see note

Instructions:

* Use 3/4 pound hot sausage instead of pork chops if you prefer.

1. Heat oil in a skillet that can go into oven; add onions, green

peppers and rice

Saute until rice is translucent.

2. Add sugar and tomatoes; blend.

3. Top with pork chops and then cheese. Bake, covered, in

preheated 350-degree ove

for about 1 hour. Uncover and carefully stir rice mixture after 50

minutes.

Notes:

Instructions:

Yields 4 Servings

2 lb Pork Loin 1/2 Cup Chicken Broth

MARINADE: 1/4 Cup Honey

1/2 Cup Soy Sauce 1 Tbls Cornstarch

1 Inch Fresh Ginger, Sliced 1 piece Star Anise

3 Cloves Garlic Honey

1 Cup Orange Juice 2 Tbls Sesame Seeds

1 Orange, Rind Only, 2 Oranges, Peeled &

Grated Sliced

1/2 Cup Dry Sherry

Preheat the oven to 425 degrees.

Place the pork in a shallow bowl.

Puree the soy sauce, ginger, garlic and half of the orange juice in a

blender.

Pour half of the mixture over the pork.

Add the grated orange peel.

Cover.

Marinate at room temperature for 2 hours.

Combine the remaining soy sauce mixture with the remaining orange

juice, the

sherry, chicken broth, the measured amount of honey, the cornstarch

and the

star anise.

Heat to boiling.

Boil until the sauce thickens (about 1 minute), stirring constantly.

Strain.

Lift the pork from the marinade.

Place on a roasting rack in a pan.

Brush with the unmeasured honey.

Sprinkle with sesame seeds.

Insert a meat thermometer in the center of the meat.

Roast to an internal temperature of 150 degrees (30-40 minutes).

Remove from the oven.

Immediately cover with foil.

Let stand for 10 minutes (the meat will continue cooking).

Slice to serve.

Garnish with orange slices.

Strain the pan gravy into the sauce and serve separately.

Notes:

Servings :6

Time to prepare :205 minutes

Origin :Jo Anne Merrill

Ingredients:

4 pounds spareribs

2 tablespoon margarine

1 1/2 cup chopped onions

1 cup ketchup

2 tablespoon vinegar

2 tablespoon lemon juice

2 tablespoon Worcestershire sauce

2 tablespoon brown sugar

1 teaspoon dry mustard

1 teaspoon salt

1 1/4 teaspoon black pepper

Instructions:

1. Cut spareribs into serving-size pieces. Brown in a heavy skillet.

Place ribs in

a foil-lined baking pan in a single layer.

2. Pour off any fat left in skillet, leaving the browned

particles. Melt margarine

and saute onion until brown and limp. Add remaining ingredients along

with 1 cup water.

Stir to blend and simmer for 20 minutes. Pour mixture over ribs; cover

pan tightly with

foil. Bake in 275-degree oven for 3 hours.

Notes:

Instructions:

Yields 4 Servings

2 1/2 lb Bone In Pork Loin 3 Tbls Tomato Puree

BASTING SAUCE: 2 Tbls Cider Vinegar

1/2 Cup Onion, Chopped 2 Tbls Molasses

1/2 Cup Celery, Chopped

2 Tbls Butter

Preheat the oven to 350 degrees.

Saute the onions and celery in the butter until soft.

Add the tomato puree, vinegar and molasses.

Blend well.

Place the meat on a roasting rack.

Brush with some sauce.

Bake until the pork is tender and juices run clear when the meat is

pierced

with a fork (about 90 minutes or so - depending on the thickness of

the meat).

Brush the pork with sauce from time to time.

Serve hot.

Notes:

Servings :8

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

4 pounds chicken -- cut into pieces

1 1/4 cup olive oil

1 1/2 cup chopped onions

2 garlic cloves

3 tablespoon margarine

2 cups rice

1 pinch saffron

4 cups chicken broth

2 cups green peas

1 pound cooked shrimp

1 cup chopped ham

1 Italian sausage -- sliced

24 cherrystone clams -- in shells

Instructions:

Prepare all ingredients before beginning assembly. Scrub clams well.

Cook shrimp o

buy pre-cooked. Slice sausage and chop the ham. Cut chicken into

serving sized pieces.

Cook green peas until barely tender. Chop onions and bruise garlic;

mince if you prefer

stronger garlic taste.

1. Use a very heavy skillet to heat the olive oil. Add 4-5 pounds

of cut-up skinne

chicken pieces. Brown well on all sides then add 1/2 cup water. Cover

tightly and cook

until chicken is tender, about 30-35 minutes.

2. Remove chicken from pan and set aside. Add the onion and

garlic cloves (slightl

bruised) to the pan juices; cook slowly for 5 minutes.

3. In a medium saucepan, melt margarine then add uncooked rice

and a pinch of saff

on; do not use too much saffron. Stir over low heat for 5 minutes. Add

4 cups broth or

roth and water mixed. Bring to a boil, cover, and cook on low heat for

17-18 minutes.

4. Stir the rice mixture into the pan with the onions and garlic.

Add green peas a

d blend well.

5. Use a 4-quart casserole or a paella pan to finish

preparations. Layer the rice,

chicken, shrimp, ham and sausage in pan. Bury some of the clams

partially into the mixt

re. Place rest of clams on top. Bake at 350 degrees until paella is

heated through and

lams are open. Discard any clams that do not open.

Notes:

Servings :4

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound pork sausage -- ground

2 tablespoon chopped onions

2 cups soft bread crumbs

1 1/4 teaspoon black pepper

1 1/8 teaspoon salt

1 egg -- beaten

4 peaches -- canned

24 whole cloves

Instructions:

Drain peaches and reserve syrup.

Combine sausage, onion, bread crumbs, salt, pepper and egg. Mix

well and form into

8 balls.

Place peach halves, cut side up, in baking dish. Stick 3 cloves

in each peach, aro

nd the edge. Place the sausage balls in peach cavity. Bake in

preheated 350-degree oven

for 45 minutes. Drain off fat. Heat the syrup reserved from the

peaches and pour over t

e sausage and peach halves; serve immediately.

Notes:

Instructions:

1 pork fillet, or tenderloin (weighing about 12 oz)

4 oz minced park

4 oz sausage meat

1 clove of garlic (crushed with a little salt)

1 teaspoon chopped parsley

1 tablespoon grated Parmesan cheese

black pepper

little grated nutmeg

1 egg (beaten)

1/4 lb green streaky bacon

1 tablespoon seasoned flour

2 oz clarified butter

1 wineglass white wine

Cut the pork fillet into thin slices and flatten out with a rolling

pin or a bottle. Mix the minced pork, sausage meat, garlic,

parsley, cheese and seasoning together, and add a little beaten

egg to bind. Spread out the bacon rashers with a knife blade.

Put a layer of the stuffing mixture on to each slice of pork,

roll up, wrap in a slice of the bacon and fasten with a cocktail

stick. Dust with a little seasoned flour.

Set oven at 350'F. Heat the butter in a flameproof

casserole, put in the pork rolls and cook gently until golden brown

all over. Pour over the white wine and allow to reduce to half

quantity, then cover the pan tightly and put in the preset moderate

oven for 30-40 minutes. Serve this with a risotto Milanese and a

green vegetables.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

6 pork chops

1 can pineapple chunks in juice

1 onion -- chopped

1 1/4 cup celery leaves -- minced

1 garlic clove -- minced

12 prunes -- pitted

2 teaspoons soy sauce

1 1/2 teaspoon marjoram

1 cup celery -- sliced diagonally

1 cup rice

1 teaspoon ginger

Instructions:

1. Trim excess fat from chops; lightly grease heavy skillet with fat

from 1 chop.

rown chops on both sides; drain off excess fat. Season lightly with

salt and pepper.

2. Drain pineapple (medium can, use sweetened or in its own juice

as you desire).

ombine the juice, onion, celery leaves, garlic, prunes, soy sauce and

marjoram. Pour ov

r chops. Simmer, covered, for 20-30 minutes (depending on thickness of

chops).

3. Add pineapple and celery and cook for 10 minutes longer or

until celery is tend

r and pork is well done, adding a small amount of water if needed.

Prepare rice according to package directions; add ginger,

stirring to blend. Serve

pork over rice.

Notes:

Instructions:

(Pork Braised with Sauerkraut)

Braised Sauerkraut

In France before sauerkraut is braised with wine, stock,

aromatic vegetables, and spices, it is always drained and

soaked in cold water for 15 to 20 minutes to remove all but a

suggestion of its preserving brine.

2 lbs. (about 5 cups) fresh suarerkraut (canned raw sauerdraut

may be used). Drain the sauerkraut and soak it in a large

basin of cold water for 15 to 20 minutes or more, changing the

water three times. Taste the sauerkraut, and when as much of

the briny flavor as you wish has been removed, drain it.

Taking it by small handfuls, squeeze out as much water as you

cam. Pick it apart to separate the strands.

A 1/2-chunk of bacon: Remove the rind and slice the bacon into

1/2-inch pieces about 2 inches long. Simmer it in 2 quarts of

water for 10 minutes.

Preheat oven to 325-degrees.

1/2 cup thinly sliced carrots

1 cup sliced onions

4 Tb. rendered fresh goose or pork fat, or butter

A 2-1/2 to 3 quart, covered fireproof casserole

Cook the bacon, carrots, and onions, in fat or butter slowly in

the covered casserole for 10 minutes without browning. Stir in

the sauerkraut and when it is well covered with the fat amd

vegetables, cover and cook slowly for 10 minutes more.

The following tied in washed cheesecloth:

4 sprigs parsley

1 bay leaf

6 peppercorns

10 juniper berries (or add 1/4 cup gin to the casserole)

1 cup dry white wine or 2/3 cup dry white vermouth

2 to 3 cups white stock, brown stock, or canned bouillon

Salt

A round of buttered paper

Bury the herb and spice packet in the sauerkraut. Pour in the

wine, and enough stock or bouillon just to cover the

sauerkraut. Season lightly with the salt. Bring to the simmer

on top of the stove. Lay on the round of buttered paper.

Cover and set in middle level of preheated oven. Regulate heat

so sauerkraut bubbles slowly for 3 hours.

Notes:

Instructions:

A 3-lb boneless roast of pork, previously marinated for several

hours in salt.

Brown the pork in hot fat in a skillet. After the sauerkeraut

has cooked for 3 hours, brown the pork, add it to the

casserole, and cook for another 2 hours until the pork is done.

A hot platter

Salt and pepper

Then place the pork on a platter, drain the sauerkraut and

arrange it around the pork. Correct seasoning. Degrease and

season the cookin juices, and pour them over the sauerkraut.

Notes:

Instructions:

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lb Pork cut into 1/2 inch cubes

2 oz Seasoned flour

1/2 oz Caraway seeds

3 oz Lard

1 oz Paprika

6 oz Shreaded cabbage / Saurkraut

2 oz Tomato puree

1 c Water

1 oz Vinegar

4 oz Sour cream

1 oz Onions

Toss the meat cubes in seasoned flour and caraway seeds. Heat lard

and saute the meat with a lid on pan. Shake from time to time and

cook

until brown for 10 minutes. Then add ground paprika and sliced

onions.

Toss a few minutes, add tomato puree and white cabbage or

saurkraut,

vinegar and cold water. Season with a little salt. Simmmer gently

for

1 1/2 hours until the meat is tender. Add sour cream or plian

yoghurt

at the last minute.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

4 pork chops -- thick cut

1 cup sauerkraut

1 large onion -- thinly sliced

2 medium apples -- peeled,cored,sliced

salt

pepper

2 tablespoon white wine

1 tablespoon white wine vinegar

1 tablespoon brown sugar

Instructions:

Brush a hot skillet with cooking oil and brown pork chops quickly.

Remove from pan

Saute onion slices in same skillet over medium high heat until they

begin to brown, ad

ing a little more oil, if necessary, to keep them from sticking.

Add sauerkraut to skillet and heat through, stirring. Spread

sauerkraut mixture on

bottom of 8" square baking pan. Top with half of apple slices. Place

pork chops on top,

season with salt and pepper to taste, and top with remaining apple

slices. Deglaze skil

et with wine and vinegar, stir in brown sugar and pour over pan of

pork chops. Bake at

50 degrees for 30-45 minutes.

Notes:

Servings :6

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

6 pork chops

4 apples -- * see note

1 1/4 cup brown sugar

1 1/2 teaspoon cinnamon

2 tablespoon margarine

Instructions:

* Use apples that are unpeeled, cored, and sliced into rings.

Brown chops on both sides. Place apples rings in greased baking

dish. Sprinkle wit

sugar and cinnamon. Dot with margarine.

Place pork chops on top of apples. Cover. Bake in preheated

350-degree oven for 1-

/2 hours.

Notes:

Instructions:

Yield: 4 servings

2 Tbsp Margarine and butter

1 lb Pork tenderloins, cut cross

Wise into 1/4 inch slices

14 1/2 Ounce Can chicken broth

2 tsp Worcestershire sauce

1/4 tsp Salt

1/8 tsp Pepper

8 small Red potatoes, quartered

1 cup Sliced fresh mushrooms

1/2 cup Sliced green onions

2 Tbsp Flour

Melt margarine in 12-inch skillet or Dutch oven over medium-high

heat. Add pork slices; cook 3 to 5 minutes or until browned on both

sides. Remove pork from skillet; set aside.

Reserve 1/4 cup of the broth. Add remaining broth, Worcestershire

sauce, salt, pepper, and potatoes to skillet. Bring to a boil. Reduce

heat to low; cover and simmer 15 minutes or until potatoes are tender.

Stir in mushrooms, onions, and pork slices. Cover; simmer an

additional 5 minutes or until pork is no longer pink in center.

In small bowl, combine flour and reserved 1/4 cup broth; blend

until smooth. Gradually stir into pork mixture. Cook and stir over

medium-high heat until mixture is bubbly and thickened.

Nutrition Information Per Serving: 420 Calories, 11 g Fat, 620 mg

Sodium

From: Paula <demoness@bellatlantic.Net>

Notes:

Instructions:

Thai entree

2 tablespoons vegetable oil

1-1/4 pounds pork tenderloins

2 tablespoons unsalted butter

2 tablespoons chopped onion

2 tablespoons chopped shallot

1/2 cup dry white wine

1 cup chicken stock or canned low-salt broth

1/2 cup beef stock or canned broth

1 cup whipping cream

2 tablespoons fresh lime juice

Preheat oven to 400^. Heat oil in heavy large ovenproof skillet over

high

heat. Add pork and brown on all sides, turning frequently. Transfer

skillet with pork to oven and roast pork until cooked through, about

20

minutes. Meanwhile, melt butter in heavy large skillet over medium

heat.

Add onion and shallot and saute 3 minutes. Add wine and boil until

liquid

is reduced by half, stirring occasionally, about 5 minutes. Add both

stocks and boil until liquid is reduced to 6 tablespoons, stirring

frequently, about 13 minutes. Add whipping cream and boil until sauce

is

reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh

lime

juice. Season sauce to taste with salt and pepper. Cut pork

diagonally

into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop

sauce

and serve. 4 servings

Notes:

Instructions:

1/4 cups firmly packed dark brown sugar

1/2 teaspoon fresh grated nutmeg

1/4 teaspoon cinnamon fresh ground white pepper to taste

1/4 teaspoon ground allspice

1/3 cup fresh lime juice

1 tablespoon peanut oil

1-1/2 lb. boneless pork loin cut into 6 in. steaks butterflied and

pounded

lightly to flatten them

1/4 cup dark rum

1/2 cup unsalted butter, cut into pieces

In a small bowl combine well the first 6 ingredients. In a large

skillet

heat oil over high heat until it is hot but not smoking. Sear pork or

1

minute per side. Pat dry. Reduce the heat to moderate and cook the

pork,

turning it once, for 3 more minutes. Transfer the pork to a platter

and

keep it warm, covered loosely with foil. Pour off the fat from the

skillet. In the skillet put 2 tablespoons water and deglaze the

skillet

over moderately high heat, scraping up the brown bits. Add the brown

sugar mixture and cook, swirling in the skillet for 2 minutes or until

bubbly and thickened slightly. Add the heated rum and ignite it

carefully Shake skillet until flames go out. Reduce heat to low and

whisk in the butter, 1 piece at a time, lifting the skillet

occasionally

and adding each new piece of butter before the previous one has

melted.

Stir in any juices that have accumulated on the platter and salt to

taste. Spoon the sauce over the pork. Serves 6.

SMP/NM

Notes:

Instructions:

Source: Fine Cooking - Issue No. 19

Serves six

The fennel and pears soften during cooking but keep

their

shape so you can serve them alongside the slices of

pork.

3 to 4 lb. pork butt, well trimmed

4 cloves garlic, slivered

1 bulb fennel, coarsely chopped (about 1 1/2

cups)

3 shallots, minced

3 ripe pears, peeled, cored, and diced

1/4 cup dry sherry

1/4 cup homemade or low-salt canned chicken

stock

1 tablespoon fennel seeds, chopped

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

Heat the oven to 350 degrees F. Poke the meat

all over

with a thin-bladed knife and insert the garlic

slivers

into the holes. Put the fennel, shallots,

pears, sherry,

and stock into a large casserole or small

roasting pan;

toss to combine. Put the pork in the pan and

pat the

fennel seeds over the pork. Sprinkle the pork

with the

salt and pepper.

Cover the pan with a lid or foil, and cook the

pork

until it's easily pierced with a fork and its

juices run

clear, 3 1/2 to 4 hours. Remove the roast from

the oven

and allow it to rest in the pan for 5 to 10

minutes

before carving. Slice and serve with the

fennel, pears,

and pan juices (degreased if necessary)

spooned over the

top.

Reprinted by permission of Fine Cooking

Magazine. All

rights reserved.

Notes:

Instructions:

This is from Julia Child's Mastering the Art of French Cooking

and as such it is a rather long recipe as she goes into quite

detailed explanations. I made this once years ago, though with

the red cabbage rather than the sauerkraut and received raves

on it.

You will need a 3-pound boneless roast of pork, previously

marinated for several hours in salt, if possible. See below.

Temperature and timing for Roast Pork:

Pork develops its best flavor and texture when it is cooked to

an interior temperature of 180 to 185-degrees on a meat

thermometer. At this point all its juices have turned clear

yellow with no trace of rosy color, and the meat is somewhat

gray with only a suggestion of pink overtone. From 30 to 45

minutes per pound are required to roast a 3- to 8-pound piece

of unchilled fresh pork to an internal temperature of 180 and

185 degrees. As it takes a good hour for a large roast to cool

off when it is out of the oven, you can afford to allow

yourself plenty of time. Here are some examples for covered

roasting in a 325-degree oven:

A 3 pound loin

Bone in ... 1-1/2 to 1-3/4 hours

Boned & rolled .... 1-2/4 to 2 hours

Marinade Seche

(Salt Marinade with Herbs and Spices)

This tenderizes the pork and accentuates its natural flavor.

Per pound of pork:

1 tsp. salt

1/8 tsp. freshly ground pepper

1/4 tsp. ground thyme or sage

1/8 tsp. ground bay leaf

Optional: 1/2 clove mashed garlic

Mix all the ingredients together and rub them in to the surface

of the pork. Place in a covered bowl. Turn the meat 2 or 3

times if the marinade is a short one; several times a day if it

is of long duration.

Before cooking, scrape off the marinade, and dry the meat

thoroughly with paper towels.

Notes:

Instructions:

Ingredients:

Pork Roast (Rump or Shoulder)

(Allow 1/2 lb of meat per serving before cooking)

20 oz of Canned Sauerkraut - Your favorite brand - I use Libby's.

Yellow Onions - One onion per person

Preheat oven to 350 degrees. Spray a 13x9x2 baking pan with

non-stick

cooking spray. Place sauerkraut (undrained) in the bottom of the

13x9x2

baking pan. Mound the sauerkraut into a line running down the center

of

the pan. Place the pork roast on top of the sauerkraut (this will

allow the

meat juices to mix with the sauerkraut and add to it's flavor). Slice

the

onions - do not separate the onion slices into rings. Set the onions

in

the pan layering them on top of any sauerkraut sticking out of the

bottom of

the roast. (Feel free to overlap the onion slices if you are feeding

several and need the space.)

Place on lower rack of oven. Cook for 30 minutes per pound.

Do not cover. Do not add any liquid other than the liquid that comes

with

the sauerkraut.

Please note: If you are cooking a roast larger than 2 1/2 pounds, add

the

sauerkraut and onions for the last 1 to 1 1/2 hours of cooking -

otherwise

they will dry out and may burn.

I would not salt or season the roast until after you have tasted it.

The

sauerkraut adds quite a bit of flavor and it may not need it.

Notes:

Instructions:

5 slices bacon

8 ounces pork tenderloin -- thinly sliced

1 onion -- chopped

1/2 cup andouille sausage or pepperoni -- thinly sliced

1/2 cup parsley -- chopped

2 cups soft bread crumbs

2 tablespoons fresh basil -- chopped

salt and pepper -- to taste

8 ounces phyllo dough

1/2 cup butter -- melted

WINE SAUCE

2 tablespoons butter

3 teaspoons flour

1/2 cup cream

1/4 cup dry red wine (I prefer to use Marsala, but it's really up to

your

tastes. Any wine will do as long as it's not white).

1/2 cup beef stock

3 tablespoons Worcestershire sauce

2 tablespoons honey

salt and pepper -- to taste

Preheat oven to 350 degrees and lightly butter a 11 X 7 baking dish.

In a

large skillet, over medium low heat, cook bacon until crisp. Remove

from

pan, drain on paper towel and set aside. Place pork tenderloin and

onion in

pan with bacon drippings and cook until meat just begins to loose it's

pink

color. Remove with a slotted spoon and place in a large bowl with

andouille,

parsley, bread crumbs and basil. Add salt and pepper to taste.

Crumble bacon and add to mixture and mix well to thoroughly combine

all

ingredients. Set aside. Lay 1 sheet of phyllo on a cutting board and

fold in

half to form a rectangle. Brush with some of the melted butter. Place

1/2 cup of the tenderloin mixture in the center on one end. Roll

phyllo

around mixture, jelly roll style, and tuck ends in underneath. Repeat

forming other rolls until all ingredients are used. Place roll in the

prepared pan and brush with remaining butter making sure each roll has

been

coated with the butter. Bake for 40 - 50 minutes or until phyllo is

crisp and golden. Meanwhile, make the sauce. in a small saucepan, over

low

heat, melt butter, add flour and stir for 2 minutes. Stir in cream,

wine and

beef stock. Increase heat to medium high and continue to cook,

stirring constantly, until slightly thickened. Stir in Worcestershire

sauce,

honey, salt and pepper.

Notes:

Instructions:

1 pork tenderloin, trimmed, cut into medallions

1/2 cup all-purpose flour

1 tablespoon vegetable oil

thyme, to taste

dill weed, to taste

1/4 cup frozen orange juice concentrate, thawed

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon freeze dried green peppercorns

Soak peppercorns in water for 30 minutes, then drain.

Lightly coat tenderloin medallions in flour and saute in non-stick pan

with

1 tablespoon vegetable oil until lightly browned.

Sprinkle medallions with crushed dill weed and thyme. Cover, cook on

low

heat while preparing sauce.

Combine orange juice, mustard, honey, and soaked peppercorns.

Coat medallions with sauce and cook on low heat for 20 minutes longer.

Turn

medallions to glaze with sauce.

Serve hot garnished with parsley and orange slices.

Notes:

Instructions:

2 pork tenderloins (1-1/2 lb total)

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons butter

1 tablespoon vegetable oil

3/4 cup chopped onions

1 clove garlic; minced

1 cup dry white wine

1 cup chicken stock

1 teaspoon chopped fresh rosemary; or

1/4 teaspoon crushed dried rosemary

1/2 teaspoon chopped fresh thyme; or

pinch crushed dried bay leaf

10 cherry tomatoes

1 can (14 oz) artichokes; drained

Cut tenderloin into slices, 1 inch thick. In large bag, combine flour,

salt

and pepper. Shake tenderloin slices, a few at a time, in flour mixture

to

coat lightly. Shake off excess flour.

In large skillet, melt 1 tablespoon of the butter with the oil over

medium-high heat. Brown meat slices in batches, 2 to 3 minutes per

side.

Remove each batch and set aside; add a little more butter to the

skillet as

needed.

Melt remaining butter and cook onions and garlic until softened, about

3

minutes. Pour in wine and stock; bring to boil, scraping up brown bits

from

bottom of pan. Boil vigorously, uncovered, for 3 minutes or until

sauce

has thickened slightly. Add rosemary, thyme, bay leaf and cherry

tomatoes;

simmer for 10 minutes, uncovered, stirring from time to time, to

reduce

sauce slightly and soften tomatoes.

Return pork to skillet, along with artichokes; spoon sauce over.

Simmer for 4 to 5 minutes or until meat slices are glazed and no

longer

pink in middle. Taste and adjust seasoning. Remove bay leaf.

Contributor: Canadian Living

Yield: 6 servings

Notes:

Instructions:

2 pork tenderloins (about 9 oz each)

2 tablespoons soy sauce

2 tablespoons sherry

1 tablespoon finely chopped ginger root

1 tablespoon vegetable oil

1 teaspoon granulated sugar

1 clove garlic; minced

Place pork in plastic bag. Combine soy sauce, sherry, ginger, oil,

sugar and garlic; mix well. Pour into bag over pork; refrigerate for

at

least 2 hours or overnight.

Remove pork from marinade, reserving marinade. Place on

greased grill over medium-hot coals or at medium-high setting; grill

for 18 to 25 minutes or until meat thermometer registers 160 F for

medium or 170 F for well done, turning occasionally and brushing

with marinade during last 10 minutes. Remove from grill; tent with

foil and let stand for 5 minutes. Slice diagonally into thin slices.

Serve with Grilled Vegetable Salad.

Contributor: Canadian Living

Yield: 6 servings

Notes:

Instructions:

2 pork tenderloins, about 3/4 lb. each

2/3 cup herb-seasoned stuffing mix

1/4 cup chopped dried apricots

3 tablespoons chopped fresh parsley

dash pepper

1 clove garlic, crushed

3 tablespoons unsweetened apple juice

1 tablespoon dijon mustard

1 tablespoon unsweetened apple juice

dash pepper

Heat oven to 425^. Flatten each pork tenderloin to 1/2" thickness

between

plastic or waxed paper. Mix stuffing, apricots, parsley, dash pepper

and

garlic in medium bowl. Toss with 3 tablespoons apple juice. Spoon

apricot mixture over pork pieces. Toll up pork, beginning at narrow

ends. Secure with toothpicks if necessary. Place pork, seams down,

about

3" apart on rack in broiler pan. Mix mustard, 1 tablespoon apple

juice

and sash of pepper. Brush over pork. Insert meat thermometer

horizontally so tip is in center of thickest roll but not in stuffing.

Roast uncovered 27-29 minutes or until thermometer reads 160^. Let

stand

10 minutes before slicing. Remove toothpicks. Cut each roll into 6

slices.

Notes:

Instructions:

2 pork tenderloins (1-1/2 lb total)

1 teaspoon curry powder

pinch salt

pinch pepper

1 tablespoon olive oil

3 tablespoons butter

1/2 cup onion; finely chopped

1/2 cup apple; peeled and chopped

1/2 cup chicken stock

1/4 cup whipping cream

1 tablespoon red currant jelly

2 cups small mushrooms; quartered

2 tablespoons fresh parsley; chopped

Pat pork dry. Combine curry powder, salt and pepper; rub over pork. In

heavy skillet, heat oil and 1 tablespoon of the butter over

medium-high

heat, brown pork on all sides. Transfer to 11- x 7-inch baking dish.

In

same skillet, cook onion and apple over medium heat for about 5

minutes or

until onion is softened. Add stock, cream and jelly; simmer, stirring

occasionally, for about 5 minutes or until thickened slightly. Pour

over

pork.

In clean skillet, melt remaining butter; cook mushrooms over

medium-high

heat, stirring occasionally, for about 4 minutes or until lightly

browned.

Add to pork mixture; cover with foil and cook in 350 F oven for 25 to

30

minutes or until meat thermometer registers 160 F. With slotted spoon,

transfer pork, mushrooms and apples to platter; tent with foil and let

stand for 10 minutes.

Meanwhile, return sauce to skillet over medium-high heat; boil for 2

to 3

minutes or until thickened and reduced by about one-quarter. Slice

pork

across the grain into 1/2-inch slices. Top servings with

sauce,mushrooms

and apples; garnish with parsley. Pass remaining sauce.

Yield: 6 servings

Contributor: Canadian Living Magazine

Notes:

Instructions:

2 tablespoons Dijon mustard

1 teaspoon rosemary

1/2 teaspoon thyme

1/4 teaspoon whole black peppercorns; crushed

1 lb pork tenderloin

In small bowl, combine mustard, rosemary, thyme and peppercorns and

mix.

Spread over pork. Place in roasting pan. Roast in 350:F oven for 35 to

45

minutes or until no longer pink inside. Garnish with fresh rosemary.

To

serve, cut in thin slices.

Yield: 3 servings

Contributor: Smart Cooking - Anne Lindsay

From: Johnson <jmjohnsn@sprynet.com>

Subject: Ham One-dish Meal

Date: Friday, September 03, 1999 10:18 PM

Notes:

Instructions:

http://www.lhj.com

Pork tenderloin is a great choice for weeknight meals because it's

ready

in less than thirty minutes. Here it's seasoned with thyme, rosemary

and

fennel seeds for maximum taste.

Prep time: 25 minutes

Baking time: 20 to 25 minutes

Degree of difficulty: easy

Low-fat

Low-calorie

PORK

1 pork tenderloin (1 1/4 to 1 1/2 lbs.)

1 teaspoon extra-virgin olive oil

1 teaspoon salt

1 teaspoon rosemary

1/2 teaspoon thyme

1/2 teaspoon fennel seeds

1/2 teaspoon freshly ground pepper

--------------------

WHITE BEANS

1 teaspoon extra-virgin olive oil

1 tablespoon chopped garlic

1 can (28 oz.) plum tomatoes in juice, chopped 1/2 teaspoon rosemary

2 cans (15 oz. each) cannellini beans, drained and rinsed 1/2 teaspoon

salt

1/4 teaspoon freshly ground pepper

--------------------

3 bunches (2 1/2 lbs.) or 3 bags (10 oz. each) fresh spinach, trimmed

2

tablespoons water

1/4 teaspoon salt

Fresh rosemary sprigs, for garnish

1. Make pork: Heat oven to 450°F. Brush all sides of pork with oil.

Place in center of a jelly-roll pan. Combine salt, rosemary, thyme,

fennel seeds and pepper in cup. Rub mixture over all sides of pork.

Roast pork 10 minutes; turn and roast 10 to 15 minutes more until meat

thermometer inserted in center of tenderloin registers 155°F. Transfer

pork to cutting board; cover loosely with foil and let stand 5

minutes.

2. Make white beans: Meanwhile, heat oil in medium saucepan over

medium

heat. Add garlic and cook 1 minute. Add tomatoes and rosemary; bring

to

boil. Reduce heat to medium-low; stir in beans, salt and pepper and

simmer 15 to 20 minutes, until mixture thickens slightly.

3. Heat 12-inch skillet over high heat. Add spinach, water and salt;

cook, stirring, until spinach wilts, 3 to 5 minutes.

4. Slice pork and divide slices among 6 serving plates. Divide and

spoon

beans and spinach onto each plate. Garnish with rosemary sprigs, if

desired. Makes 6 servings.

Notes:

Instructions:

This wonderful roast, which draws its inestimable flavor from bitter

oranges, provides the ideal mainstay for a summertime gathering.

Everything else is a side dish. If bitter oranges are unavailable in

your area, you can combine 8 sweet oranges and 4 limes to achieve a

similar effect.

1 15-18 lb. fresh ham on the bone

The juice of 12 bitter oranges

1 head of garlic, cloves separated, peeled, and minced

A pinch of oregano

A pinch of basil

Trim off (or have your butcher trim off) ham's outer skin, and score

fat about 1/2-inch deep in a diamond pattern. Put ham in a roasting

pan and set aside. Pour all except 1/2 cup of the orange juice over

the ham, rubbing garlic into scored fat. Cover with plastic wrap, and

marinate overnight in the refrigerator. The next day, preheat the oven

to 325 and remove the plastic wrap. Bake the ham, basting occasionally

with reserved orange juice, for approximately 5 hours, or until the

ham reaches an internal temperature of 170 degrees. Let it rest for 20

minutes before carving. You won't believe the deliciousness of the

glaze!

Notes:

Instructions:

1 boneless pork loin roast (about 2 1/2 lbs.)

1/4 cup honey

2 tablespoons Dijon-style mustard

2 tablespoons crushed mixed peppercorns*

1/2 teaspoon thyme, crushed

1/2 teaspoon salt

Honey Cranberry Relish (recipe follows)

Garnish: fresh thyme and cranberries

Carefully score roast 1/2 inch deep completely around roast, taking

care not

to cut string holding roast together. Combine all remaining

ingredients; mix

well. Spoon or brush 2/3 of honey mixture over pork to coat. Place

meat on

roasting rack in baking pan. Roast at 300°F 1 hour; brush with

remaining

honey mixture and cook about 45 minutes or until thermometer inserted

into

thickest part registers 170°F. Cool 10 minutes before slicing.

Garnish with

fresh thyme and cranberries. Serve with Honey Cranberry Relish.

Makes 8

servings.

Nutritional Analysis Per Serving: 369 Cal., 30 g pro., 11 g fat (26%

Cal.

from fat), 38.6 g carb., 85 mg chol., 2 g fiber and 275 mg sodium.

HONEY CRANBERRY RELISH: Coarsely chop 1 package (12 oz.) fresh or

frozen

whole cranberries** and 1 medium orange in food processor or by hand.

Stir in

3/4 cup honey. Bring to boil over medium-high heat and cook 3 to 4

minutes.

Cool. Makes 2 1/4 cups.

Preparation Time (including Honey Cranberry Relish): About 30

minutes.

Tips: Line baking pan with aluminum foil for easy clean-up.

Orange blossom honey adds exceptional flavor to relish.

* Black or white peppercorns can be substituted.

** One can (15 oz.) whole cranberries can be substituted.

Notes:

Instructions:

Yields 4 Servings

1 tbls flour 1 cup prunes, pitted

2 lbs pork, rolled, boneless 1 cup brown sugar

1 cup apricots, dried 1/2 cup white wine, dry

1 cup apple slices, diced

Preheat the oven to 325 degrees.

Dust the inside of an oven cooking bag with the flour.

Place the pork and the dried fruits in the bag.

Place the bag in a large, shallow roasting pan.

(The edges of the bag should not spill over the sides of the pan.)

Sprinkle the brown sugar into the bag.

Pour in the wine.

Tie the bag securely.

Using a fork, puncture 4 holes spaced evenly across the top of the

bag.

Roast for 1 1/2 hours or until the pork is cooked through to a

temperature of

170 degrees.

Slit the bag open, being careful to avoid getting burned by the

escaping

steam.

Place the meat on a serving platter.

Scatter the fruit around the roast.

Spoon the cooking glaze over the meat and fruit.

Serve.

Notes:

Instructions:

c.1997, M.S. Milliken & S. Feniger, all rights

reserved

2 tablespoons butter

1 large red onion, thinly sliced

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 (12ounce) bottles beer (not dark)

1/2 cup Dijon mustard

1/4 cup honey

1 (3 1/2) pound boneless pork loin, tied

2 tablespoons vegetable oil

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

Melt 2 tablespoons butter in heavy large saucepan

over

mediumhigh heat. Add onion and saute until tender

and golden

brown, about 15 minutes. Add garlic, cumin, cinnamon

and

allspice and stir 1 minute. Add beer, mustard and

honey and

bring to boil (sauce will foam). Remove from heat.

Puree in

batches in blender until smooth. Cool to room

temperature.

Pour into baking dish. Add pork loin; turn to coat.

Cover and

refrigerate 8 hours or overnight, turning

occasionally.

Preheat oven to 375 degrees F. Remove pork from

marinade; pat

dry. Reserve marinade. Heat oil in heavy large

skillet over

medium heat. Season pork with salt and pepper. Add

to skillet

and brown on all sides. Transfer to baking sheet

with rim.

Roast in oven for 3/4 to 1 hour or until thermometer

inserted

into thickest part registers 155 degrees F. Transfer

pork to

work surface; reserve any pan juices.

Combine pan juices and marinade in saucepan. Bring

to boil.

Reduce heat to simmer. Mix butter and flour in small

bowl

until smooth paste forms. Add to sauce and simmer

until sauce

thickens. Season to taste with salt and pepper. Cut

pork into

slices. Pour sauce over.

Bullet Points

. The first Oktoberfest marked Prince Ludwig's

marriage to

Princess Therese; it was so much fun that it evolved

into an

annual celebration of German food and culture.

. Mexico has a long tradition of producing beer. It

is said to

have had the first commercial brewery in the New

World (in the

1500s) and has been making lagers since 1880s or

1890s.

. Corona still enjoys a bit of a following in the

U.S. which

is funny because it is made as cheaply as possible

so it can

be sold inexpensively to manual workers in Mexico.

Every

Mexican brewery has a product in its portfolio. Some

of the

best Mexican beers are the chocolatety Negro Modelo,

which is

perfect with chicken mole, the dark reddish amber

Dos Equis,

and Nochebuena.

. In Mexico, beer is still sometimes served at room

temperature which is especially good for the

heartier beers.

Lighter bodied beers are better served chilled.

Yield: 6 servings

Prep Time: 9 hours 0 minutes

Cooking Time: 1 hours 30 minutes

Difficulty: Easy

Notes:

Servings :6

Time to prepare :70 minutes

Origin :Jo Anne Merrill

Ingredients:

6 baking potatoes -- * see note

1 pound sausage

1 tablespoon Angostura bitters

3 tablespoon minced onions

1 1/3 cup bread crumbs

salt -- to taste

black pepper -- to taste

6 bacon slices

Instructions:

* Use Idaho baking potatoes.

1. With apple corer, hollow out potatoes lengthwise.

2. Mix together sausage, bitters, onion and bread crumbs; blend

well. Use mixture

o stuff holes in potatoes. If any sausage remains, shape into 1-inch

balls and set asid

.

3. Sprinkle with salt and pepper to taste. Place potatoes in one

layer in a grease

shallow baking pan. Cover tightly with foil.

4. Bake in preheated 350-degree oven for 50 minutes or until

tender. Remove foil;

ut bacon slices over tops so potatoes are covered. Add sausage balls

and bake 15-20 min

tes longer or until bacon is brown and crisp.

5. Serve potatoes with sausage balls. Use part spicy sausage if

you prefer.

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse

1 pound smoked sausage (Hillshire Farms) sliced in half

lengthwise, cut 1/4-inch slices, about 4 cups

2 cups chopped yellow onion (1 medium)

Salt

Freshly ground black pepper

4 cloves of garlic

4 bay leaves

5 sprigs of fresh thyme

3 teaspoons finely chopped parsley

8 cups chicken stock

1 pound black-eyed peas

2 tablespoons minced garlic

6 ounces bacon, chopped

1/2 cup celery

2 dozen shucked oysters, chopped and liquid reserved

2 cups left-over crumbled cornbread

1 to 1 1/2 cups water

1/4 cup chopped green onions, green part only

4 pound pork tenderloin, trimmed, butterflied and pounded

1/2-inch thick

1 cup Steen's 100 percent Pure Cane Syrup

1 sweet potato, peeled, cut into curls and fried until golden

brown

Preheat the oven to 400 degrees F. In a large pot, medium

heat, render the sausage for 5 minutes. Stir in the 1 cup of

the onions, bay leaves, thyme and parsley. Season with salt

and black pepper. Saute for 5 minutes, or until the onions are

wilted. Stir in the chicken stock, peas and 1 tablespoon of

the garlic. Bring the liquid up to a simmer and cook for 1 1/2

hours, or until the peas are tender. In a large saute pan,

over medium heat, render the bacon until crispy, about 6 to 8

minutes. Add the onions and celery. Season with black pepper.

Saute for 3 minutes. Add the oysters. Season with Essence.

Saute for 1 minute. Remove from the heat and turn into a

mixing bowl. Add the cornbread and reserved oyster liquor. Add

the remaining tablespoon of garlic and enough water to moisten

the dressing. Stir in the green onions. Season with Essence

and cool completely. Season the tenderloin with Essence.

Spread the dressing evenly over the tenderloin. Roll the

tenderloin up tightly and tie with butcher's twine the secure

the filling. Place the tenderloin on a parchment or waxed

paper baking sheet. Brush the tenderloin the cane syrup. Place

in the oven and roast for about 35 to 40 minutes for medium.

Baste the tenderloin, every 10 minutes with the remaining cane

syrup. Remove from the oven and cool for 5 minutes before

slicing. To serve, spoon the black-eyed peas in the center of

each plate. Slice the pork into individual slices and fan

around the peas. Garnish with the sweet potato nests.

Yield: 8 to 10 servings

Difficulty: Medium

Notes:

Instructions:

1 1/2 lb. Pork shoulder or butt

1/2 lb. Pork liver

1 onion, chopped

1 1/2 quarts of water

1 1/2 tsp. salt

1/4 tsp. pepper

1/2 c. yellow cornmeal

1/2 c. buckwheat flour (if you don't have buckwheat flour, substitute

all purpose flour)

1 1/4 c. all purpose flour

1/4 c. ground coriander

Pour boiling water over liver, let stand for 5 minutes. Rinse in cold

water. Add to pork, cover with water, add onion, salt

and pepper. Cook on medium heat for 2 hours or until fork tender.

Remove

meat from broth, set aside to cool. Measure

broth and add water to make 4 1/2 cups of liquid. Place 3 cups into

saucepan, reserve remaining liquid. Bring to a boil.

Mix cornmeal, flour, coriander and buckwheat flour in a separate bowl.

Mix together with remaining broth gradually until

smooth. Stir gradually into boiling broth. Cook on low heat uncovered,

for 30 minutes, stirring occasionally. Grind or chop

meat in food chopper (or finely by hand). It should measure 2 or more

cups. Add to the pot while cooking on low heat.

Pour into casserole or loaf pans. Rinse pans first with cold water.

A reader submitted this tip for making scrapple. "I bake mine in the

oven for 2-1/2 to 3 hours--it gets delicious."

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 can pineapple chunks in juice -- 13.5 ounces

3 cups ham -- cubed

2 cups sweet potatoes, canned -- cooked, sliced

1 1/3 cup packed brown sugar

1 1/4 cup all-purpose flour

1 1/4 teaspoon curry powder

1 1/8 teaspoon black pepper

2 tablespoon vinegar

3 3/4 cup water

--- Topping: -----

1 cup all-purpose flour

2 teaspoons sugar

2 teaspoons baking powder

1 1/4 teaspoon salt

1 1/2 cup Macadamia nuts -- chopped

2 large eggs

1 1/2 cup milk

2 tablespoon margarine -- melted

1 1/2 teaspoon ground cinnamon -- optional

Instructions:

CASSEROLE:

Drain pineapple and reserve syrup. Layer pineapple chunks, cubed

ham and sliced co

ked sweet potatoes in a 2-quart casserole. Combine brown sugar, flour,

curry powder and

pepper. Blend in the reserved pineapple juice, water and vinegar. Pour

mixture over cas

erole. Bake in preheated 375-degree oven for 20 minutes. Cover with

topping and bake 20

25 minutes longer or until golden brown.

TOPPING:

Combine flour, sugar, baking powder, salt , cinnamon (if using)

and chopped nuts.

eat egg yolks until creamy. Stir in milk and margarine. Add dry

ingredients and stir ju

t until dry particles are moistened. Beat egg whites until stiff then

fold into batter.

Notes:

Servings :6

Time to prepare :135 minutes

Origin :Elizabeth Powell

Ingredients:

4 yellow onions

2 quarts sauerkraut

2 small spareribs

Instructions:

Cut onions in half and place in casserole. Spread sauerkraut over

onions. Place ribs on

top. Brown in a 500-degree oven, reduce heat to 450 degrees, cover

tightly, and bake 1-

/2 to 2 hours.

Notes:

Instructions:

Recipe By : The Best Of Food Digest-Reader's Digest

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 pork chops -- 1 inch thick

1 can condensed Italian tomato soup

2 tablespoons water

2 tablespoons vinegar

1 tablespoon firmly packed brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

1. Heat the oven to 400 degrees.

2. In a 3-quart oblong baking dish, arrange the chops in a single

layer.

3. Bake 20 minutes or until the chops begin to brown. Spoon off fat.

4. Meanwhile, in a small bowl, combine the soup, water, vinegar, brown

sugar,

Worcestershire sauce, and pepper sauce.

5. Spoon the soup mixture over the chops.

6. Bake 15 minutes or until the chops are no longer pink.

7. Stir the sauce before serving.

Notes:

Instructions:

Recipe By : Casseroles {Christie Katona and Thomas

Katona}

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large potatoes -- peeled and thinly

-- sliced

1/2 pound shredded Swiss cheese

2 eggs -- beaten

1 cup cream

1 teaspoon seasoning salt

1/2 teaspoon pepper

1 package frozen chopped spinach -- thawed and squeezed

-- dry

1 medium onion -- chopped

1 tablespoon Dijon mustard

1 pound baked ham -- cut into strips

1 large red bell pepper -- cut into strips

Preheat oven to 325 degrees. Spray 3-quart casserole with nonstick

cooking

spray. Place 1/3 of the potatoes in the casserole and sprinkle with

1/3 of the

cheese. Combine eggs, cream, seasoning salt, and pepper. In small

bowl,

combine spinach, onion, and mustard. Spoon 1/3 of the egg and cream

mixture

over cheese and potato layer. Top with ham strips. Add second layer of

potatoes and cheese and spoon another 1/3 of the egg and cream mixture

over.

Top with spinach and onion mixture. Add remaining 1/3 of the potatoes

and

cheese; drizzle with remaining egg and cream mixture and top with red

bell

pepper strips. Bake for 2 hours; do not cover. Top should be well

browned. Cut

into squares to serve.

Notes:

Servings :4

Time to prepare :75 minutes

Origin :Elizabeth Powell

Ingredients:

4 pork chops -- extra thick

1 1/2 cup fruitcake -- crumbled

2 tablespoon butter -- melted

2 tablespoon cooking oil

1 1/4 cup fresh orange juice

1 1/2 cup water

1 dash nutmeg

Instructions:

Cut slits in pork cops to form pockets. Mix fruitcake crumbs and

butter. Stuff por

chops with this mixture. Secure each chop with a toothpick. Brown

chops in hot oil. Re

uce heat. Add orange juice and water. Cover and simmer over low heat

for 45 minutes to

ne hour. Season with nutmeg to taste.

Notes:

Servings :0

Keywords :pork ham p2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

Recipe adapted from Emeril's Creole Christmas Cookbook, by

Emeril Lagasse, published by William Morrow, 1997

12 sugarcane swizzle sticks, each cut into about 3 inch pieces

1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone,

water added, cooked)

1 cup firmly packed light brown sugar

1 cup Steen's 100 percent Pure Cane Syrup

1/2 cup dark molasses

1/2 cup dark corn syrup

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 teaspoon dry mustard

1/4 cup water

1 1/2 pounds (about 4) Granny Smith apples

1 1/2 pounds (about 4) Bartlett pears

2 dozen medium buttermilk biscuits

Preheat the oven to 350 degrees F. Line a shallow baking pan

with parchment or waxed paper. Insert the sugarcane sticks

into the ham at 3 to 4-inch intervals. Tie the ham, using

kitchen twine, at two inch intervals horizontally and

vertically to keep it together. Place on a wire rack in the

baking pan. In a mixing bowl, combine all of the ingredients

together except for the mustard and water. Mix well. In a

small bowl, dissolve the mustard in the water, then add to the

spice mixture. Blend well. Yields: 2 1/2 cups Brush the entire

ham with the glaze, coating it evenly. Wash, core, and halve

the fruit. Place all around the ham. Baste the ham a second

time and baste the fruit with the glaze. Bake for 45 minutes.

Baste the ham and fruit again. Bake another 45 minutes. Remove

the ham from the oven and let it rest for 5 minutes. Remove

and discard the string and swizzle sticks. Serve the apples

and pears on a platter with the ham. Serve everything warm or

at room temperature. Serve the biscuits on the side.

Yield: 10 to 12 servings

Difficulty: Medium

Notes:

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound sausage

2 tablespoon yellow onions -- minced

3 tablespoon packed brown sugar

1 garlic clove -- minced

8 bacon slices

8 green apples -- baking type

Instructions:

* Use all ground bulk sausage or a combination of bulk and mild to hot

Italian sausage.

If using hot Italian sausage, you may wish to omit the garlic.

Brown sausage, add garlic and onion. Stir for 3-4 minutes until

onion begins to tu

n light brown and is softened. Drain the mixture thoroughly.

Wash and core but do not peel the apples. Stuff the cored apples

with the sausage

ixture. Sprinkle with brown sugar and top with the bacon slices which

have been chopped

into small pieces.

Put into an oven-safe baking dish and bake at 350 degrees for

about 40-45 minutes

r until apples are soft.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound lean pork -- cut in 3/4" cubes

1 egg -- well beaten

1 1/2 cup all-purpose flour

6 cups peanut oil

1 1/4 cup brown sugar

1 1/3 cup vinegar

3 3/4 cup pineapple juice

1 tablespoon soy sauce

2 tablespoon cornstarch

1 can pineapple chunks in juice -- drain, rese

3 tablespoon pineapple juice -- from reserved juice

1 whole green pepper -- sliced

1 whole red pepper -- sliced

Instructions:

Dip pork cubes in beaten egg and then in flour, coating well. Fry pork

in hot peanut oi

(360°) until brown, about 8 minutes. Remove and drain on paper towel;

keep warm. In a

ok or deep skillet, combine sugar, vinegar, pineapple juice, and soy

sauce; bring to bo

ling. Blend cornstarch into juice; gradually stir into sauce. Continue

to simmer sauce,

stirring constantly until it thickens.

Stir the warm deep fat-fried pork cubes, drained pineapple chunks and

pepper slices int

the thickened sauce. Heat mixture thoroughly, stirring constantly for

about 5 minutes.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

4 large sweet potatoes -- boiled

2 tablespoon butter

1 1/2 cup brown sugar, packed

1 1/4 teaspoon cinnamon

1 1/8 teaspoon ground cloves

1 1/2 pound cooked ham

1 1/4 cup fresh orange juice

2 tablespoon butter -- in bits

Instructions:

Boil sweet potatoes until they can just be pierced with a fork; cool

slightly. When

cool enough to handle, peel and slice lengthwise into 1/2" slices.

Slice ham into 1/2"

lices about as large as sweet potato slices.

Melt butter and pour into shallow 2 quart baking dish. Stir in

1/4 cup brown suga

. Place sweet potatoes and ham slices in dish in alternating rows,

turning sweet potato

s to coat with butter. Sprinkle top with remaining brown sugar,

cinnamon, and cloves. P

ur juice over all. Place bits of butter on top. Bake at 325 degrees

for 45 minutes or u

til top is brown, basting with juice if necessary.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups chicken -- cubed

2 cups pork -- cubed

1 1/4 cup peanut oil

1 1/2 cup chicken broth

1 cup celery -- peeled, julienned

1 teaspoon soy sauce

1 1/2 teaspoon sugar

1 teaspoon cornstarch

1 1/2 cup water -- or broth

1 1/2 cups waterchestnuts, canned -- sliced thin

1 1/2 cups bamboo shoots -- julienned

almonds -- sliced

Chinese noodles OR

cooked rice

Instructions:

* Use cooked, cubed chicken and pork.

1. Cube raw chicken and pork; add to peanut oil which has been

heated in a heavy s

illet. Stir over low heat until meat is white (about 10 minutes).

2. Add 1/2 cup chicken broth, celery which has been cut in

julienne strips, soy sa

ce, sugar and salt to taste. Cover and cook on low heat until celery

is tender but stil

crisp.

3. Mix 1 teaspoon cornstarch with 1/2 cup water or broth. Stir

into the meat mixtu

e; bring to a boil, then add water chestnuts and bamboo shoots which

have been julienne

. Cover and simmer for a few minutes. Add salt and pepper if you think

it needs more se

soning.

Serve over Chinese crispy noodles or over hot steamed rice. Add the

almonds at serving

ime if you are using them.

Notes:

Instructions:

"A hundred years ago, the tourtihre was a must on every Christmas

table.

It can also be served in small tartlets as an apiritif."

1 lb pork, minced

1 small onion, chopped

1 small garlic clove, minced

1/2 tsp salt

1/4 tsp celery salt

1/4 tsp ground cloves

1/2 cup water

1/4- 1/2 cup breadcrumbs

Pastry of your choice

Place all ingredients except the breadcrumbs in a saucepan. Bring to

a

boil and cook uncovered for 20 minutes over medium heat. Remove from

heat

and add a few spoonfuls of breadcrumbs. Let stand for 10 minutes. If

the

fat is sufficiently absorbed, do not add more, If not, continue in

the

same manner.

Cool and pour into a pastry lined pan. Cover with crust. Bake at 400

degrees F until golden brown. Serve hot. A cooked tourtihre can be

frozen 4-5 months. It does not have to be thawed before reheating.

Notes:

Instructions:

Marcel Kretz, chef at Httel la Sapinihre and son-in-law of Fleur-Ange

Vanier Rochon says her pork pie is the best he has ever eaten.

Working

from this recipe, I'm inclined to agree.

2 lb lean ground pork

1 cup water

1 cup celery, chopped

1/2 cup celery leaves, chopped

2 large onions, chopped

2 cloves garlic, chopped

1/2 cup fresh parsley, chopped

1 tbsp fresh savory, chopped or 1 tsp dried

pinch each ground cinnamon and cloves

salt and ground black pepper

pastry for 2 double-crust pies

1 egg yolk combined with 1 tbsp milk

In a large, heavy saucepan, simmer pork with water, celery and leaves,

onions, garlic, savory, cinnamon, cloves, and salt and pepper to

taste.

Cook, stirring occasionally for 30 minutes, adding more water, if

necessary to prevent the mixture from drying. Drain off fat. Adjust

seasonings if necessary. Cool

Line 2 9-inch pie plates with pastry and fill with cooled meat

mixture.

Roll out top crusts, cutting a generous steam vent in the centre of

each.

Cover each pie with top crust, trim pastry, crimp and seal edges and

cut

small steam vents. Brush the top of the pastry with egg yolk and milk

mixture. (At this point, pies may be refrigerated or frozen)

Bake pies in 400 deg F oven for 35 to 40 minutes or until crust is

golden.

Serve hot or cold. Server 12 to 16.

Notes:

Instructions:

1 1/4 lb ground pork

1/2- 3/4 cup cold water

1/2 cup chopped onion

1/4 cup chopped celery

1/2 tsp ground black pepper

1 bay leaf

1/2 tsp dried savory

1/4 tsp dried rosemary

1/4 tsp grated nutmeg

pinch cinnamon

salt

1/4 cup old-fashioned rolled oats

pastry for double crust pie.

In a large frying pan, combine pork with cold water and heat to

boiling

point. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg

and

cinnamon. Cook, covered, over medium heat for 1 1/4 hours adding more

water

if the mixture dries out. Halfway through the cooking time, season

with

salt to taste. Stir in rolled oats and cook, stirring for 1 to 2

minutes.

Remove the bay leaf.

Meanwhile, line a 9 inch pie pan with pastry. When meat mixture is

lukewarm, spoon into pie shell and cover with remaining pastry. Trim

the

pastry, seal edges, cut steam vents in top crust. Decorate as desired

and

bake in preheated 425 degree F oven for 15 minutes then reduce heat to

375

degrees F and bake another 25 minutes or until crust is golden.

Serves six.

Notes:

Instructions:

1 pound pork

3 pounds other meats (beef, veal, chicken, etc)

1 large onion, chopped

salt and ground black pepper

6 pounds potatoes

ground cinnamon

pastry for 2 double-crust pies

The day before, make pastry, wrap and refrigerate.

Cut meat into small cubes and combine with onion in a large bowl.

Season

with salt and pepper to taste. Cover and refrigerate overnight.

Peel and cut potatoes into small cubes. Place in another large bowl.

Add

water to cover and refrigerate overnight.

The next day, roll out pastry so that bottom layer is slightly more

that 1/4

thick, but the top is the usual thickness. Line a deep heavy 14" oval

or

12" round casserole dish.

Arrange alternating layers of meat and potatoes in the pastry lined

casserole, sprinkling each layer lightly with salt, pepper, and a

little

cinnamon. Add just enough cold water to cover the mixture. Cover

with

top pie crust. Decorate as desired and cut steam vents in the top

crisp.

Bake in preheated 425 degree F oven for 1 hour. When pastry is

golden,

cover with casserole lid or double layer of aluminum foil. Reduce

temperature to 300 deg F and cook slowly for 2 to 3 hours or reduce

temperature to 250 deg F and cook for 6 to 7 hours. Serves 10 to 12.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

6 pork loin chops -- 3/4 inch thick

1 1/2 cup pineapple juice

1 1/2 cup ketchup

2 tablespoon honey

2 tablespoon white wine vinegar

1 1/2 teaspoons Dijon mustard

1 1/4 teaspoon salt

4 teaspoons cornstarch

2 tablespoon water

Instructions:

* You can substitute chicken for pork if you prefer.

Place pork chops in a 13 x 9 x 2-inch baking dish.

In a bowl, combine pineapple juice, ketchup, honey, vinegar,

mustard and salt. Pou

over the chops.

Cover tightly and bake at 350 degrees for 30 minutes, uncover and

bake 30 minutes

onger or until meat is tender.

Remove chops from pan to a serving platter and keep warm. Strain

pan juices into a

saucepan. Combine cornstarch and water; add to pan juices. Cook and

stir until thickene

and bubbly; cook and stir 2 minutes longer.

Pour sauce over chops and serve immediately.

Notes: