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Szechuan Pork
Jill Kounovsky
1
1
1
½
3
pound pork boneless loin or leg
tablespoon soy sauce
tablespoon cornstarch
teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
2 small onions, chopped
1 can (8 oz.) whole water chestnuts, drained
¼ cup chicken broth
cups broccoli flowerets or 1 package (16
½ cup peanuts
oz.)
frozen broccoli, thawed and drained
2 cups hot cooked rice
Trim fat from pork loin. Cut pork across grain into 1" cubes. Toss pork, soy sauce, cornstarch,
red pepper, and garlic in 3-quart casserole. Cover tightly and refrigerate for 20 minutes.
Microwave tightly covered on high 9-10 minutes, stirring after 4 minutes, until pork is no
longer pink. Stir in broccoli, onions, water chestnuts, and broth. Cover tightly and microwave
6-8 minutes, stirring after 3 minutes, until broccoli is crisp-tender. Stir in peanuts. Serve with
rice. Makes 4 servings.
Pork Roast with Mustard Sauce and Honey Apples
Carmen & Bill Biddle
1
¼
2
tablespoon rubbed sage
teaspoon dried whole marjoram
tablespoons soy sauce
½ cup Dijon mustard
1 (5 pound) rolled boneless pork loin roast
Honey Apples (see next recipe)
2
cloves garlic, minced
Combine sage, marjoram, soy sauce, garlic, and mustard in a small bowl. Mix well. Place
roast, fat side up, in a shallow roasting pan; spread with mustard mixture. Insert meat
thermometer, making sure it does not touch fat. Bake, uncovered, at 325º for 2-2½ hours or
until thermometer registers 160º. Serve with Honey Apples. Yield: 10-12 servings.
Honey Apples
Carmen & Bill Biddle
4
½
¼
Granny Smith Apples
cup honey
teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons cider vinegar
Peel, core, and slice apples into ½-inch-thick slices. Set aside. Combine honey, salt,
cinnamon, and vinegar in a large saucepan; bring to a boil. Add apples; reduce heat, and
simmer 10 minutes. Yield: about 2 cups.
Ham Balls
Kathryn Stanley
6
3
3
2
pounds ham loaf
eggs
cups graham cracker crumbs
cups milk
2 cans tomato soup
1 ½ cups brown sugar
¾ cup vinegar
2 teaspoons dry mustard
5
5
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