Charlotte's Cookbook and Recipes

Category: Main Dishes

  • Luau Pork Roast I

    Ingredients:

    1 (5 lb.) pork loin roast
    4 jars strained apricot baby food
    1/3 cup honey
    1/2 cup lemon juice
    1/2 garlic cloves minced
    1 small onion finely chopped
    1 cup ginger aJe ‘1 tsp. pepper
    1 Tbsp. gr. ated lemon rind
    I c-m whole apricots, dr. tined

    Instructions:

    Combine 2 jars strnined apricots, honey, lemon juice soy sauce, garlic. onion, ginger ale, and pepper. Pour over roast; marinate overnight or at least 4 to 5 hours turning occasionally. Place in pan. Bake 350° for 3112 hours, basting fruently. Spread I jar strained apricots on top of roast during last 5 minutes. Combine remaining jar of apricots and lemon rind in a saucepan. Heat well; ser. e as a sauce with roast. Garnish with whole apricots and watercress. Serves 8.

    Notes:

    Awesome! A great recil”! that makes use of baby food 07EN-BARBECUED PORK

    Servings Yield:

    Serves 8

  • Saufeed Quail

    Ingredients:

    1/1 tsp. salt
    1/2 cup butter or margarine
    1/3 cup sliced onion ‘1 tsp. pepper
    1/3 cup sherry

    Instructions:

    Rinse quail well; pat dry with paper towels. In hoc butter in large kille saute quail until nicely browned, about 10 minutes. Add onion; cook stirring occasionally, until tender, about 5 minutes. Add saJ pepper, and sherry, mixing well; bring to boiling. Reduce heat. and simmer, covered, 20 minutes or until quail are tender. Serves 2.

    Notes:

    Servings Yield:

    Serves 2

  • Chops

    Ingredients:

    6 pork chops (l” thick)
    2 cups soy sauce
    1 cup water
    1⁄2 cup firmly packed brown sugar
    1 Tbsp. molasses
    1 tsp. salt
    l (14-oz.) bottle catsup
    1 (12-oL) bottle chili sauce
    1⁄2 c. up firmly packed brown sugar
    1/3 cup water
    1 Thsp. dry mustard

    Instructions:

    Trim excess fat from chops, and place in large shallow container. Combine soy sauce, l c. water, 1⁄2 c. brown sugar, molasses, and salt, stirring well; pour over chops. Cover and refrigerate at least. 8 hours, turning chops once. Remove chops from marinade, and transfer to 13 x 9 x 2″ baking pan. Cover and bake at 350° for 1 1/2 hours. Combine catsup, chili sauce, 1⁄2 cup brown sugar, 1/3 cup water, and dry mustard in large saucepan; bring to boil, stirring constantly. Remove sauce from he and pour over chops; bake, uncovered, an additional 20-25 minutes or until tender. Serve with sauce. Yield 6 servings.

    Notes:

    Servings Yield:

    Serve with sauce

  • Smothered Quail

    Ingredients:

    4, auail
    1/2 cup buttr or margarine
    1/2 cup sliced shallots;,. cup ddr, incgar
    1 Tbsp. sugar
    1/2 tsp. salt

    Instructions:

    Rinse quail; pat dry with pa(J(r to,”ds. In hot buur in larg kilk saut quail untiI nicely brownc: d. about IO minuts.. Add shallots; cook, stirring occasionally. until tndr, about 5 minutes. Add vinegar, sugar, und salt. mixing well; bring to boiling. R

  • Pork Chops In Wine

    Ingredients:

    large onion, sliced
    3 T. salad oil, hot
    1/2, cup butter or margarine, softened
    1/4 tsp. dry mustard h tsp. salt
    1⁄2tsp. pepper
    6 pork chops (loin–1⁄2 to
    31.1inc. thick)
    1 cup white wine, dry
    3 T. panley, chopped

    Instructions:

    Saute onion in oil in large skillet; drain. Set aside, reserve drippings. Combine buner, mustard, salt and pepper; stir to make a paste and spread on both sides of chops. Brown chops in reserved drippings; pouroff drippings. Return onions to sk. illet; add wine. Cover and simmer 1 hour or until done. Sprinkle with chopped parsley before serving.

    Notes:

    Servings Yield:

    Make a paste and spread on both sides of chops

  • Stuffed Enison Steaks

    Ingredients:

    2 lbs. venisoft steaks
    2 medium potatoes
    1⁄2 tsp. black pepper
    1/2 tsp. ground cumin
    1 tsp. salt
    1/2i tsp. thyme
    1/2 tsp. oregano
    1 egg plus
    3 tbs. milk
    1-1⁄2 cup corn meal

    Instructions:

    Cut venison into steaks and slice a pocket on the side. Boil potatoes and mash with salt and pepper. Set aside. Combine spices and water and marinate venison about one hour. Place about a spoonful of potatoes in slit of steaks. Dip in egg with milk, then in cornmeal. Heat oil and cook with lid until done on one side, tum and brown on other side. 6 servings.

    Notes:

    Servings Yield:

  • Pork Cjiops Liexicalva

    Ingredients:

    6 thick cut loin pork chops salt to taste salad oil
    3/ c. uncooked regular rice
    1/2 c. water
    1 (8-oz.) can tomato sauce
    1 (
    1.25-07-) package taco seasofting mix
    1 tsp. salt
    1/4 c. shredded Cheddar cheese
    1 medium green pepper, sliced
    into rings

    Instructions:

    Sprinkle chops with salt; brown on both sides in a smaJJ amount of hot oil. Drain well on paper towels. Place chops in a 13 X 9 X 2 inch baking dish; sprinkle rice around chops. Combine water, tomato sauce, taco seasoning, and I teapoon salt; pour over chops and rice. Cover tightly, and bake at 350° for I hour. Remove cover, sprinkle with cheese, and top with green pepper. Cover and bake 15 minutes or until chops are done and rice is tender. Yields 6 servings.

    Notes:

    Tbsp. recipe is one that was used when the kids were older. They all loved the taste of Mexican food and even added picante to the tops of these.

    Servings Yield:

    Yields 6 servings

  • Venison Stew Montara

    Ingredients:

    1/2 lbs. cubed venisoft (, preferably back strap)
    2 stems celery
    1 medium beU pepper
    11! lb. carrots
    3 Tbsp. flour thyme Bay leaf
    salt and pepper to taste

    Instructions:

    Saute venison cubes in pot till brown. add ce. lery. pepper, carrots, onions, shallots. Take some of the drippings and make roux with flour. Add this to pot then add water and mix thoroughly. Cook about 3 hours until tender.

    Notes:

    Servings Yield:

    Make roux with flour

  • Balsatllc Pork Chops

    Ingredients:

    S boneless pork loin chops
    (1/2″ thick)
    1/2, tsp. lemon-herb seasofting
    2112 Tbsp. all-purpose
    1 Tbsp. olive oil
    2/1 cup balsamic vinegar
    1/2? cup chicken broth

    Instructions:

    Sprinkle pork evenly with seasoning and flour. Cook. pork in hot oil in large skillet over medium heat 4 minutes on each side or until browned. Remove from skillet, and keep warm. Add vinegar and broth to skillet, stirring to loosen particles from bouom. Coo stirring often. over medium heat 5 minutes or until slightly thkkened Spoon sauce over pork, and serve immediately. Yields 5 servings.

    Notes:

    Servings Yield:

    Serve immediately

  • Barbecued Pork Ro.L-.St

    Ingredients:

    l (S lb.) pork shoulder roast
    1/2 cup catsup
    1 can tomato soup undiluted
    1/2, cup water
    1/1 cup vinegar
    112cup water
    10 bay leaves
    10 whole clo’es or
    1 T. ground cloves
    salt and pper to taste

    Instructions:

    Place roast in foil lined pan. Bake at 325° about 31/1 hours. Combine remaining ingredients to make a sauce. Bte roast frequenlly ith sauce during last 30 minutes of baking. Lefto’er sauce can be uScXI for ribs or hamburgers. Serves 6-8.

    Notes:

    Servings Yield:

    Make a sauce