Tag: Pork

Ingredients:

3 lbs. boneless rolled pork loin roast
1 (16-oz.) can Jellied cranbe11ry sauce
1⁄2 c. sugar
1⁄2 c. cranberry Jui. cc
1 tsp. dry mustard
1/1 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water

Instructions:

Place roast in slow cooker. ln a bowl, mash cranberry sauce; stir in sugar, juice, mustard and cloves. Pour over roast. Cover and cook on low 6-8 hours. Remove roast. Skin fat. Measure 3 cups, add water if necessary and put in pan. Boil. Mix cornstarch and water to make a paste; stir into gravy. Cook and stir till thicken.

Notes:

Another crock pot recipe for those busy days we all have. Tbsp. can be done the day before it is cooked and put it on the next morning for your dinner.

Servings Yield:

Make a paste

Ingredients:

2 thick cut pork chops (, or ground chuck, chicken breasts, steak cutlet, etc.)
1 c. baby carrots (or fresh

Instructions:

carrots cut into bite sizes) 1 large potato, slices into pieces 1 large green pepper, cleaned and cut up 1 small yellow squash, cut up 2 T. Worcestersbi. re sauce cabbage wedges (optional) 1 large onion, sliced salt and pepper to taste Tbsp. recipe is for 2 people but ingredients can easily be adjusted to make as many servings as you need. Divide ingredients evenly onto two sheets of heavy foil paper placed on a cookie sheet, layering your favorite vegetables on top of the meat. Put another piece of foiI on top, and go around edges and crimp foil so it is air tight. Bake on 350° for about 45 minutes or more, depending on how many items you add to your meal. Cool 10 minutes before opening. Transfer to large dinner plate, or for ease of clean up, juM remove top foil and serve.

Notes:

Many recipe books leave this out because of its simplicity and obvious flexibiHty. Don’t forget this one for an easy and nutritious meal in one. Tuesday nights when I had bell prdttice my husband made these and they were always so good.

Servings Yield:

Make as many servings as you need

Ingredients:

1/-, cup lt!mon juice;., cup butter or margarine
2 Tbsp. Worcestershire sauce;., tp. salt
1/2 tsp. pepper
4 pork chops ( l” thick)

Instructions:

Combine all ingredients except chops in small saucepan, stirring wII; bring to boil. Reduce heat, and simmer. uncovered, 15 minutes; stir occasionally. Remove sauce from heat; set aside. Trim excess fat from chops. GrilJ over hot coals 20 minutes per side or until desired doneness. Baste frequently with sauce. Yields 4 servings.

Notes:

Serve with Asparagus and Mustard Sauce, Au Gratin Potato Casserole. and Spinach Amaretto Salad. Tbsp. is just one example of the flexibility of this recipe, one that can be used in an infinite number of ways. However you choose to serve it, you will want to keep serving it over and over again. I predict there will be nothing left on the plate.

Servings Yield:

Yields 4 servings

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

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

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

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