BEEF
Stuffed Meatloaf
1- 4oz can sliced mushrooms (drained, save liquid)
1 lb ground beef
1 egg
1/4 teaspoon garlic powder
1/2 teaspoon salt
8 strips bacon
1/2 teaspoons; oregano, basil
1 teaspoon parsley flakes
2 Tablespoons bread crumbs
1 small onion - 1/2 cup chopped
1 cup mozzarella cheese- shredded or chopped
1- 16oz can tomato sauce
Add enough water to the mushroom liquid to make 1/2 cup. In a bowl, mix beef, 1/2 cup bread crumbs, egg, diluted mushroom liquid, garlic
powder, and salt. Cover and refrigerate until needed.
Heat oven to 350°F.
Fry bacon and reserve fat. Cool and crumble. On wax paper,pat out meat mixture into a 12 x 8 rectangle. Drizzle bacon fat over
meat. Sprinkle with parsley, oregano, basil, and 2 T. bread crumbs.
Leave 1/2 inch border around the edges and scatter bacon, onion,mushrooms, and cheese over meat. Roll up like a jelly roll, pressing
meat to hold the filling. Put roll seam side down in a 13 x 9 x 2 pan and top with tomato sauce. Cover with foil and bake 50 - 60 minutes.
Cut into thick slices and serve.
Makes 6 servings.
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Short Ribs
4 pounds boneless beef short ribs
1 tablespoon olive oil
1 large onion, chopped
6 garlic cloves, sliced
3 large carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup dry red wine
1 can (28 oz.) crushed tomatoes in thick puree
3/4 cup pitted sliced green olives
3/4 cup low-sodium beef broth
1/4 cup coarsely chopped flat-leaf parsley, plus additional for garnish
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
2 thyme sprigs
Rinse short ribs and pat dry; season with salt. Heat oil in a large skillet over moderately high heat until hot but not smoking.
Add ribs, in batches, and cook, turning, until browned on all sides, about 5 minutes; transfer, as cooked, to slow cooker.
Pour off all but 1 tablespoon of fat from skillet.
Add onion, garlic, carrots, and celery; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet, about 3 minutes.
Add wine and simmer 2 minutes. Transfer to slow cooker with remaining ingredients and stir to combine.
Cook, covered, on low heat until ribs are very tender, about 4 hours. Remove thyme sprigs.
Serve ribs with their sauce over buttered noodles or mashed potatoes and garnish with parsley. Makes 8 servings.
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Fireside Beef Stew
1-1/2 pounds boneless beef chuck pot roast
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2 small onions, cut into wedges
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen Italian green beans
Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings. Source: Better Homes and Gardens
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Cheeseburger Meatloaf
1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows
Preheat oven to 350° F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.
Sauce:
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups grated Cheddar
Chopped onions, optional
1 bunch fresh parsley leaves, chopped, optional
Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table. Recipe courtesy Paula Deen, FoodNetwork
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3 Pines Steak 'N Gravy
4 large cubed steaks, or 8 small
All-purpose flour for dredging
Salt and pepper to taste
3 tablespoons vegetable oil
1 large onion, halved, thinly sliced
1 jar (12 oz.) beef gravy
1-2 tablespoons dry red wine
Salt and pepper the steaks to taste; dredge in flour.
Heat a large skillet until very hot and add the oil.
Brown steaks on one side
over medium heat about 3-4 minutes.
Turn steaks and add the onions to the skillet.
Cook and stir until onions are transparent.
Add the gravy to the pan;
rinse the jar with the
wine and add to the pan.
Stir until well-mixed;
cover and simmer 10 minutes.
Serve hot with mashed potatoes.
Thanks to Carol of Shaboom's Kitchen - ref:1/17/99
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Beef Stroganoff with Squash
2 tablespoon oil
½ cup red wine
1 small onion, chopped
1/4 cup tomato sauce
1 clove garlic, minced
1# mushrooms, sliced
6 tablespoon flour
1/3 cup sour cream
1 ½ teaspoon salt
1 large spaghetti squash
½ teaspoon pepper
1 tablespoon chopped fresh parsley
2# boneless beef chuck, cubed
In large skillet heat oil over med-hi heat. Add onion and garlic; cook 5 min. combine flour, salt and pepper; coat beef in mixture. Add to skillet; brown 5 min. Add wine and tomato sauce. Cover; reduce heat to low. Cook until meat is tender, about 2 hours. Meanwhile, preheat oven to 350° F. Butter large baking sheet. Halve squash lengthwise; remove seeds. Place cut side down on pan. Bake until soft, 1 hour. Remove strands of squash with fork. When meat is tender add mushrooms to skillet; cook until softened, about 10 min. Add sour cream; heat through. Spoon over squash; sprinkle with parsley.
Try some Pumpkin Yeast Rolls with this.
From: Kathy's Kitchen - ref:10/20/01
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Peppered Beef Brisket in Beer
l large onion sliced, separated into rings
3/4 teasp. black pepper
l beef brisket, cut in half
3 tbl. flour
3 tbl. br. sugar
2 minced garlic cloves
3/4 cup beer
1/2 cup chili sauce
Put onion rings into electric slow cooker, sprinkle pepper on meat and place on rings. Mix flour,sugar, garlic in bowl, and add beer and chili sauce, blend and pour over meat. Cook on high setting for one hour, reduce to low heat, 6-8 hr. Serve with the sauce!
From: Cuz' Sandy - ref:11/13/04
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Feta-Stuffed Burgers
1# lean ground beef or turkey
1/4 cup crumbled feta cheese (the basil/garlic is great)
4 kaiser rolls, split, toasted
Preheat grill to medium heat. Shape meat into 8 thin patties. Cover each of 4 of the patties with 1 tbl. feta cheese; top with second patty. Pinch edges of patties together to seal. Place on grill. Grill 7-9 minutes on each side or until cooked through. Fill rolls with patties. Makes 4 servings.
From: Athenos - ref:07/03/04
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Skillet Steak with Mushrooms and Onion
1 tablespoon peanut or vegetable oil
1 medium sweet onion (such as Spanish or Vidalia), very thinly sliced
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 pound shiitake mushrooms, sliced
3 tablespoons dry sherry, divided
2/3 cup chicken broth
1/4 cup teriyaki sauce
1/2 teaspoon cornstarch
1 1 1/2-pound boneless beef loin top sirloin steak, about 1 inch thick
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Heat oven to 350°F. Heat oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add onion and cook 4 minutes, until softened and beginning to brown. Add garlic and ginger; cook 30 seconds, until fragrant. Add mushrooms and 1 tablespoon of the sherry. Cover and cook 3 minutes, until softened. Stir mushrooms, and cook, uncovered, 5 minutes more, until mushrooms are lightly browned.
Meanwhile, whisk together chicken broth, teriyaki sauce, remaining 2 tablespoons sherry and cornstarch in a small bowl. Add to mushroom mixture and bring to a boil. Boil 30 seconds. Transfer to a bowl. Cover and keep warm. Wipe out skillet. Sprinkle steak with salt and pepper. Heat the skillet over medium-high heat 2 minutes, until very hot. Add steak; cook 1-1/2 minutes per side, until browned. Transfer skillet to oven and bake steak 5 minutes.
Remove skillet from oven, turn steak over and insert an instant-read meat thermometer on an angle into center of steak (temperature should register 140 degrees F for medium-rare). Transfer steak to a cutting board; let stand 5 minutes (temperature will increase to 145°F). Slice steak; transfer to 4 serving plates and top with mushroom mixture. Makes 4 servings.
Source: Ladies' Home Journal - ref:01/17/04
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Belgium Beef Stew
1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck,
trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest
Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
From: allrecipes - ref:11/09/02
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Yorkshire Beef Pie
3/4# ground beef
2 tbl. marg.
1 onion, sliced
1 cup milk
½ cup cooked veg.
2 eggs
1 can beef gravy
1 cup flour
½ cup water
1/4 tsp. salt
1 tbl. worcestershire sauce
1/8 tsp. pepper
In a large skillet cook beef and onion, drain.
Add veggies and 1/4 c. beef gravy. Stir water and Worcestershire sauce into remaining gravy. Set aside. In a 10" quiche plate place marg. and put in oven; set oven to 425°F .
Meanwhile, in a small mixer bowl combine milk and eggs. Add flour, salt and pepper. Beat till mixture is smooth.
Remove dish from oven. Pour egg mixture into hot dish. Spoon meat mixture evenly over bottom, keeping 1" from edge.
Return to oven. Bake for 25-30 min. until puffed. Heat gravy; pass with pie.
From: Kathy's Kitchen - ref:09/07/02
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Beef & Broccoli Stir-Fry
1# piece beef flank steak
1/4 cup soy sauce
1 tbl. honey
2 tsp. grated fresh ginger root
1 garlic clove, minced
2 tbl. cornstarch
1 sm. bunch broccoli
1 large red bell pepper, strips
2 scallions, sliced
8 ounces sliced water chestnuts, drained.
Place flank steak in freezer for 10 min.
Meanwhile, in a 1-cup glass measure, stir soy sauce, honey, ginger root, garlic, cornstarch and enough water to measure 1 cup; set aside.
Remove meat from freezer; slice against grain into thin strips.Cut florets from broccoli; slice stems into bite-sized pieces.
In a wok, coated with vegetable cooking spray, over med-hi heat, saute broccoli, pepper and scallions about 3 min. Remove and keep warm.
Re-spray wok. Place over med-hi heat; add beef and stir until beef is no longer pink, about 5 min.
Stir in soy sauce mixture, vegetable mixture and water chestnuts until mixture is thickened, about 3 min.
Serve over rice.
From: Kathy's Kitchen - ref:08/03/02
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CAJUN MEAT LOAF
2 tbl. butter
½ large onion, chopped
½ c. chopped green bell pepper
1 tsp. salt
3/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1# lean ground beef
1 egg, beaten to blend
½ c. fine dry bread crumbs
½ c. catsup
1 tsp. Worcestershire sauce
Preheat oven to 375°F.
Melt butter in heavy medium
skillet over medium low heat.
Add next 8 ingredients and cook
until vegetables are tender,
stirring frequently, about 10 min.
Combine meat, egg, bread crumbs,
1/4 cup catsup and Worcestershire
sauce in medium bowl.
Blend in sauteed vegetables.
Form mixture into loaf 1 3/4"
high and 5" wide in baking dish.
Bake 20 min.
Spread top with remaining 1/4 c. catsup
and bake for 40 more minutes.
Thanks to my friend Rod from Maui, HI - ref:4/18/99
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CURRIED BEEF KABOBS
2/3 cup olive oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, minced
2 tsp. curry powder
2 tsp. salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into cubes
2 large green peppers, cut into pieces
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges
In a large resealable plastic bag,
combine the first eight ingredients; mix well.
Remove 2/3 c. for basting; refrigerate.
Add beef to remaining marinade in bag; turn to coat.
Cover and refrigerate for 8 hours or overnight.
Drain and discard the marinade.
On metal or soaked bamboo skewers,
alternate beef, peppers, tomatoes and onions.
Place on a greased rack in broiler or place on outside grill.
Broil 5 inches from heat for 3 minutes on each side.
Baste with reserved marinade.
Continue broiling, turning and basting for 8-10 min.
until meat reaches desired doneness.
from Taste of Home - ref:6/6/99
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BEEF-CHEESE CASSEROLE
1 1/2 lbs. ground round
2-8 oz. cans of tomato sauce
8 oz. sour cream
8 oz. cottage cheese (small curd)
4 oz. chopped green chiles
2-cans of sliced olives
1 pkg. tortilla chips
2-3 cups jack/cheddar cheese
Brown beef with garlic salt and some instant onion.
Add tomato sauce add olives and simmer for 15 mins.
Combine sour cream, cottage cheese and chiles in a bowl.
Crush tortilla chips and place in bottom of buttered casserole dish.
Alternate layers of beef, cottage cheese mixture
and cheese ending with a little of the chips on top.
Bake at 350°F until cheese bubbles about 35 mins.
Marlene, Kihei, HI - ref:6/27/99
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GERMAN BEEF STEW
1 tbl. olive oil
2# beef cubes
2 lg. onions, sliced
2 ribs celery, diced
1 med. sweet red pepper
2 tbl. water
4 c. carrots, sliced
1 tbl. dark brown sugar
2 tsp. thyme
Salt to taste
Pepper, to taste
12z beer
1 can beef broth
8 med. potatoes
Optional: 1/2 c. green onion, sliced
In a Dutch oven or range-top casserole,
heat olive oil over med. heat.
Working in batches add beef and brown on all sides.
As beef brown, remove to a large plate.
Add onion, celery, red pepper and water
to the Dutch oven and stir to scrape
brown bits from the bottom.
Cover and cook over low heat 10 min.
Return beef to the pot.
Add carrots, sugar, thyme, salt,
pepper, beer and beef broth.
Cover and bring to a simmer.
Adjust heat and simmer, covered,
1 1/2 hours or until beef is tender.
Add potatoes;
press down to cover with liquid.
Simmer 20 min.
Sprinkle with green onions before serving.
Kathy's Kookbook - ref:10/03/99
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KWANZAA BEEF AND GROUNDNUT STEW
1-1/2 lb. boneless beef chuck pot roast, cut into 1-inch cubes
1 Tbsp. peanut oil or cooking oil
1 large onion, chopped (1 cup)
2 cups water
2 large tomatoes, peeled and chopped (1-1/2 cups)
1/2 cup finely chopped fresh,
mild green chili peppers (such as Anaheim)
1/2 tsp. salt
1/2 tsp. crushed red pepper
3/4 cup peanut butter
3 cups hot cooked rice
6 hard-cooked eggs, sliced (optional)
Trim fat from meat.
In a 4-quart Dutch oven
brown half the beef in the hot oil.
Remove from pan.
Brown remaining beef with the onion,
adding more oil if necessary.
Drain off fat.
Return all beef to pan.
Stir in water, tomatoes, chili peppers,
salt, and crushed red pepper.
Bring to boiling; reduce heat.
Simmer, covered, about 1-1/2 hours or
until meat is tender.
Remove about 1 cup of the broth
from the meat mixture; stir into peanut butter.
Return peanut butter mixture to Dutch oven.
Heat through.
Serve over hot cooked rice.
Garnish with egg slices, if desired.
Makes 6 servings.
Nutrition facts per serving: 525 cal., 27 g total fat (7 g sat. fat),
82 mg chol., 395 mg sodium, 35 g carbo., 3 g fiber, 38 g pro.
Daily values: 5% vit. A, 69% vit. C, 3% calcium, 33% iron.
Kwanzaa Recipe: Better Homes and Gardens - ref:1/1/00
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SZECHWAN BEEF
1 pound beef flank steak
2 tablespoons soy sauce
4 teaspoons dark sesame oil, divided
1-1/2 teaspoons granulated sugar
1 teaspoons cornstarch
2 cloves garlic, crushed
1 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes, crushed
1 red bell pepper, cut into 1" pieces
8 ounces baby corn (thawed if frozen)
1/4 pound pea pods, cut into 1" pieces
Cut beef steaks lengthwise into 2 strips;
slice across the grain into 1/8-inch thick strips.
Combine soy sauce, 2 teaspoons sesame oil,
sugar and cornstarch; stir into strips.
Heat remaining 2 teaspoons sesame oil
in a saucepan over medium-high heat.
Add garlic, ginger, and pepper flakes
and stir-fry 30 seconds.
Add bell pepper and corn, stir-fry 30 seconds.
Remove vegetables.
Stir-fry half of the beef strips 2-3 minutes.
Remove beef.
Stir-fry remaining beef strips 2-3 minutes.
Return vegetables and beef to skillet and heat through.
Chinese New Year site:http://www.web-holidays.com/lunar/chfood.htm - ref:2/5/00
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MIRACLE MEAT ROLLS
1 1/2 pounds ground beef
1/4 cup dry bread crumbs
1 egg
½ tsp. salt
2 cup mashed potatoes
2 hard eggs (chopped)
1/3 cup Miracle Whip
1/4 cup chopped celery
2 tbl. green onions
Salt & pepper
1 cup Miracle Whip
1/3 cup milk
2 tbl. green onion slices
Combine meat, bread crumbs, egg & salt; mix well.
Pat meat mixture into 14"x 8" rectangle on foil or waxed paper.
Combine potatoes, eggs, salad dressing, cheese, celery & onion;
mix lightly. Season to taste. Spread potato mixture over meat.
Roll up jelly roll fashion, beginning at narrow end. Chill several hours.
Slice meat roll into 6 servings. Bake on rack of broiler pan at 350°F 25 - 30 min.
Combine salad dressing, milk and green onion slices in saucepan; mix well.
Heat over low heat. Serve over meat rolls.
Thanks Aunt Mary - ref:4/22/00
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CORNED BEEF
Corned Beef Meatloaf
2 beaten eggs
2/3 c. evap. milk
1 ½ c. soft rye bread crumbs
1/4 c. chop. onion
1 tsp. prepared mustard
1 tbl. prepared horseradish
½ tsp. salt
Dash pepper
1 pd. ground beef
1 16z can sauerkraut, drained & snipped
1 12z can corned beef, flaked
Combine eggs, milk, bread crumbs, onion, mustard, salt & pepper. Add beef, sauerkraut, & corned beef; mix well.
Turn mixture into loaf pan. Bake at 350°F for 1 hour or until cooked through.
Garnish with celery leaves and serve with catsup or mustard. Makes 8 servings. Kathy's Kookbook
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St. Patrick's Day Casserole
1 pound medium-wide noodles
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and chopped
½ small green pepper, seeded and chopped
1 large cooked potato, cold, diced
1 pound cooked lean corned beef, coarsely chopped
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
2 dashes hot pepper sauce
½ cup chopped parsley
In a large skillet, sauté the onion, green pepper, and potato in the olive oil and butter. Add the corned beef, and when crisp, add the pepper, Worcestershire sauce, hot sauce, and chopped parsley. Toss with the noodles and serve. Serves 4 to 6 From: Marla - ref:03/08/03
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Corned Beef and Noodle Casserole
2 tablespoons butter or margarine
1 medium onion -- chopped
1 medium green pepper -- chopped
1 rib celery -- finely diced
1 clove garlic -- minced
Salt and pepper to taste
2 cups diced cooked corned beef (not canned)
1 can tomato sauce (8 oz.)
1/4 cup chili sauce
1/4 cup chicken stock or water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
1 package wide egg noodles (8 oz.)
2 tablespoons olive oil or vegetable oil
Preheat oven to 350°; grease a 1-1/2 quart casserole or baking dish. In a skillet, cook onions green pepper, celery and garlic in butter 5-6 minutes or until tender; season with salt and pepper to taste. Stir in corned beef; set aside. In a bowl, combine tomato sauce, chili sauce, stock or water, mustard and Worcestershire sauce; pour over corned beef mixture. Cook noodles according to package directions until just al dente; drain and toss with olive oil or vegetable oil. Transfer mixture to the prepared casserole or baking dish. Make a large deep well or depression in the center of the noodles; fill with corned beef mixture. Bake 20 minutes. Sprinkle top with cheese; bake an additinal 10 minutes. Serves: 4 From: Shaboom's Kitchen - ref:03/16/02
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CORNED BEEF AND CABBAGE
5# corned beef brisket
1 large onion, quartered
4 carrots, sliced lengthwise
4 potatoes, quartered
1 tbl. pickling spice
1 head cabbage, quartered
In a 5qt. crock pot place carrots and potatoes.
Put corned beef on top of veggies,
sprinkle with pickling spice
and cover with onions.
Cover meat with hot water
and set on high for 6-8 hours.
Take meat and veggies out and keep warm.
Place cabbage in crock pot and
cook another half hour or so.
You might want to take the water
from the crock pot and place in pot on the stove to
cook the cabbage. It won't take as long.
The secret to a tender corned beef in the crock pot
is the high temp. If you cook it on low, it will be tough.
From Kathy's Kookbook - ref:03/08/98
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Red Flannel Hash
1/3 cup finely chopped shallots or onions
2 tablespoons margarine or butter
2 cups chopped, cooked potatoes or loose-pack, frozen, hash brown potatoes, thawed
1 16-ounce can diced beets, drained
1-1/2 cups finely chopped, cooked corned beef or beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk
Few drops bottled hot pepper sauce (optional)
In a large skillet cook shallots or onions in margrine or butter until tender. Stir in potatoes, beets, beef, salt, and pepper. Spread evenly in skillet. Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally. Stir in milk, and, if desired, hot pepper sauce. Makes 4 servings.
Source: Better Homes and Gardens - ref:03/13/04
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HAM
Baked Ham with Cranberry-Honey Glaze
1 8-pound smoked fully cooked ham half -- well trimmed
3/4 cup frozen cranberry juice cocktail concentrate -- thawed and undiluted
2 cups sparkling mineral water
Vegetable cooking spray
Cranberry-Honey Glaze * -- * Recipe Below
Place ham in a large zip-top, heavy-duty plastic bag. Pour cranberry concentrate and mineral water over ham. Seal bag securely. Place ham in large bowl, and chill 8 hours, turning occasionally. Remove ham from marinade, reserving marinade. Place ham on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325° for 2 hours; baste occasionally with marinade. Remove ham from oven; coat exposed portion of ham with Cranberry-Honey Glaze. Bake, uncovered, an additional 15 minutes or until meat thermometer registers 140°. Transfer ham to a platter, and let stand 10 minutes before slicing. Serve with Cranberry-Honey Glaze.
* CRANBERRY-HONEY GLAZE
1 (12-ounce) package whole cranberries
1/2 cup honey
1/4 cup water
2 tablespoons grated orange rind
2 teaspoons chopped crystallized ginger
Combine all ingredients in a medium saucepan; place over medium-high heat, and bring to a boil. Reduce heat, and simmer 10 minutes, uncovered, stirring occasionally. YIELD: 1 1/2 cups Taken from MasterCook -
ref:04/07/01
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Ham and Bean Soup with Vegetables
1 cup dry navy beans
1-1/4 to 1-1/2 pounds meaty smoked
pork hocks or one 1- to 1-1/2-pound meaty ham bone
1 cup chopped onion
1/2 cup sliced celery
1 tablespoon instant chicken bouillon granules
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh thyme or
1 teaspoon dried, crushed
1/4 teaspoon pepper
2 cups chopped parsnips or rutabaga
1 cup sliced carrots
1 10-ounce package frozen chopped spinach, thawed and well drained. Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.
Nutrition facts per serving: 347 calories, 3 g total fat, 1 g saturated fat, 19 mg cholesterol, 1175 mg sodium, 60 g carbohydrate, 23 g protein.
From: Better Homes and Gardens - ref: 04/21/01
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Savory Ham and Cheese Biscuits
1 tbsp. vegetable oil
1/3 cup finely chopped onion
1/4 cup finely chopped red bell pepper
8 oz. chopped, cooked ham
1 1/2 cup flour
1/2 cup yellow cornmeal
1 tsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tps. cayenne pepper or black pepper
3 tbsp. chilled solid vegetable shortening
2 tbsp. chilled butter
2/3 cup shredded sharp Cheddar cheese
3/4 cup plus 2 tbsp. buttermilk
In a medium skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, 4 minutes.
Add bell pepper; cook for 3 minutes. Stir in ham. Remove from heat. Preheat oven to 450°F. Grease 2 baking sheets.
In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda and cayenne pepper. Using a pastry blender or 2 sharp knives, cut shortening into flour mixture until coarse crumbs form. Stir in ham mixture and cheese. Make a well in the center of flour mixture. Add buttermilk all at once to well, tossing with a fork until dry ingredients are just moistened and a dough forms.
On a floured surface, using a floured rolling pin, roll dough to a 3/4 inch thickness. Using a 2 inch round or fancy biscuit cutter, cut out biscuits. Gather trimmings, roll to a 3/4 inch thickness, and cut out more biscuits. Place biscuits, 1 inch apart, on prepared baking sheets.
Bake biscuits until golden, 12 to 15 minutes. Transfer baking sheets to wire racks to cool slightly.
Thanks to: Lost Angel: 1LostAngel1@excite.com - ref:04/14/01
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HAM 'N SWISS BROCCOLI QUICHE
15z pkg. pie crust (I use Pillsbury)
Filling:
1 c. half and half
4 eggs, beaten
1/2 tsp. dry mustard
1/8 tsp. pepper
1 c. cubed ham
1 1/2 c. shredded Swiss cheese
1 c. broccoli (cooked, drained)
1 tbl. onion, chopped
Heat oven 350°F.
Prepare crust for one pie.
In medium bowl, combine half and half,
eggs, dry mustard and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust.
Pour egg mixture over ham, cheese and broccoli.
Bake for 40-50 min.
Cool 5 minutes before serving.
Kathy's Kookbook - ref: 04/19/98
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Ham and Potato Au Gratin
2 eggs, beaten
3 tbl. margarine
2 small onion, thinly sliced
3 tbl. flour
2 tbl. olive oil
1 3/4 cup milk
1 10 ounce pkg. frozen spinach, thaw & drain
1 ½ cup shred. cheddar cheese
12z cooked ham, cut into strips
1/4 cup dry sherry or milk
1 24 ounce pkg. frozen shredded hash brown potatoes
1 tbl. Dijon mustard
1/4 cup grated parmesan cheese
1/4 tsp. nutmeg
1/4 tsp. pepper
In medium bowl beat eggs; set aside. In a large saucepan melt marg.; stir in flour. Add milk all at once. Cook and stir till bubbly; cook 1 minute more. Remove from heat.
Stir 1 cup of hot mixture into beaten eggs; return mixture to saucepan. Stir in cheddar cheese, sherry and/or milk, mustard, nutmeg and pepper. Set aside.
In a large skillet cook onion in hot oil until tender, about 5 minutes. Stir in spinach; set aside.
Place half of the ham in an ungreased 2 qt. rectangular baking dish or casserole. Break up hash brown patties and place half atop ham. Spoon half of the cheese sauce atop potatoes. Spoon the spinach mixture atop cheese in dish. Repeat layers with remaining ham, potatoes, and sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350°F oven about 30 min. Let stand 10 min.
Kathy's Kitchen - ref:04/28/01
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Easter Baked Ham
1 Picnic Ham
1 large pineapple, orange, apricot or grape preserves
Whole cloves or ground (I use ground) cinnamon (optional)
Prepared Mustard
Rinse ham, cut off skin if using a picnic ham.
Lay fat side up in baking pan or dish.
I usually use my corning casserole dish,
or if large ham, wrap in aluminum foil.
Smear preserves on ham, sprinkle cloves,
cinnamon and cover with prepared mustard.
Bake til done, in 350F oven, depending on the size of ham you bake.
I cook it til just starting to brown. I have cooked it til dark, and it is still delicious.
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Chutney Spareribs
3-4 pounds meaty pork spareribs or loin back ribs
Salt
1 cup mango chutney
1/4 cup bottled chili sauce
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon onion powder
Several dashes bottled hot pepper sauce
Fresh thyme sprigs (optional)
Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender. Drain ribs; sprinkle lightly with salt. Meanwhile, chop any large pieces of chutney. In a medium saucepan combine the chutney with the chili sauce, vinegar, Worcestershire sauce, 1 tablespoon water, dry mustard, onion powder, and hot pepper sauce. Cook and stir over medium heat until heated through. Place ribs, meaty side down, on rack of an uncovered grill directly over medium coals. Grill 10 minutes. Turn ribs meaty side up; brush with some of the chutney sauce. Grill 5 minutes more. Pass remaining warmed chutney sauce. Garnish ribs with fresh thyme sprigs, if desired. Makes 6 servings.
Nutritional Information Nutritional facts per serving calories: 421, total fat: 23g, saturated fat: 9g, cholesterol: 70mg, sodium: 297mg, carbohydrate: 29g, fiber: 1g, protein: 23g, vitamin A: 4%, vitamin C: 13%, calcium: 4%, iron: 14%
From: Better Homes and Gardens
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PORK
Fix and Forget Pork Chops
1.5 c. quick rice
1.5 c. water
11z. can whole corn with peppers
1 med. carrot, shred.
1 tbl. minc. onion
½ tsp. thyme
1 can cream mush. soup
4 pork chops
Dash salt
Dash pepper
1/4 c. bread crumbs
½ tsp. paprika
1 tbl. marg., melted
In a med. saucepan combine uncooked rice, water, undrained corn, carrot, onion and thyme; bring to boiling. Stir in soup. Transfer mixture to 2 qt. rectangular baking dish. Trim excess fat from chops; sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil. Bake in 375° oven 15 min. Stir together bread crumbs and paprika. Add marg.; toss gently to mix. Remove foil from chops; sprinkle paprika mixture atop. Bake, uncovered, about 15 min. or till rice is tender and pork is slightly pink just near the bone.
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Pork Chop Potato Casserole
1 can cream of mushroom soup
1 carton sour cream
6 pork chops
Flour
Parsley flakes (optional)
Salt and pepper to taste
5 C. sliced potatoes, sliced 1/4 inch thick
Combine soup and sour cream in bowl, mixing well. Coat pork chops with seasoned flour.
Place pork chops in 9x13x2 inch buttered casserole. Arrange pork chops on top.
Cover with sour cream mixture. Bake at 350° for about 1 hour and 25 minutes or until pork chops are tender.
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Pork Tenderloin ala Aunt Theresa
1 pork tenderloin with hole cut in center
Stuff with 1 thick slice procuitto cubed &
1 thick slice of provolone
Rub with olive oil & brown on all sides.
Roast.
Make sauce with drippings, chicken broth, white wine & cornstarch mixed.
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Pork Chops with Sweet Potato Chutney
1/3 cup finely chopped shallots
1/4 teaspoon crushed red pepper
4 6-ounce pork loin rib chops, cut 1-inch thick
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons dried cranberries
1/2 teaspoon grated fresh ginger
1 medium sweet potato, peeled and coarsely chopped
Combine shallots and red pepper. Reserve 2 tablespoons shallot mixture for chutney. Rub both sides of chops with remaining shallot mixture. Place on the unheated rack of a broiler pan. Set aside.
For chutney, combine reserved shallot mixture, brown sugar, vinegar, dried cranberries, and ginger in a medium saucepan. Stir in sweet potato; bring to boiling. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.
Meanwhile, broil chops 3 to 4 inches from heat to desired doneness, turning once (7 to 11 minutes for medium). Serve with chutney. Makes 4 servings.
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Pork with Lemon and Rosemary
4 teaspoons minced garlic (about 8 cloves)
1-1/2 teaspoons finely shredded lemon peel
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon dried sage, crushed
1/2 teaspoon pepper
4 pork loin chops, cut 1-1/4 inches thick
For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop.
Place chops on grill rack directly over the pan.
Preheat grill. Reduce heat to medium and adjust for indirect cooking. Place chops on grill rack; cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160°F and juices run clear (35 to 40 minutes). Makes 4 servings.
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Herb Roasted Pork Loin with Parsley Shallot Sauce
2 garlic cloves, minced (1 tablespoon)
1/2 teaspoon salt
2 teaspoons olive oil
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows
Preheat the oven to 350°F.
Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155°F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
Parsley Shallot Sauce:
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tablespoons coarsely chopped shallot
3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper
Combine all ingredients in a blender and puree.
Copyright, 2005, Ellie Krieger, Food Network
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Asian Pork Loin
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped shallots
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons Emeril's Asian Essence
2 tablespoons chopped garlic
1 tablespoon sesame oil
1 tablespoon crushed red pepper
2 pork tenderloins (about 2 pounds total)
Sesame Snow Peas, recipe follows
Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree.
Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
Preheat the oven to 400°F.
Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes.
Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F. Remove from the oven and let rest for 5 minutes.
Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F.
Remove from the grill and let rest for 5 minutes.
Sesame Snow Peas:
2 teaspoons sesame oil
1 pound snow peas, cleaned
1 tablespoon black and white sesame seeds
1 lemon, juiced and zested
Salt and pepper
1 tablespoon chopped fresh parsley leaves
In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley
Source: Emeril Live - Food Network
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Pancetta Wrapped Pork Roast
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth
1 1/2 cups dry white wine
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat the oven to 400° F.
Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145°F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Source: Giada De Laurentiis - Food Network
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Citrus Pork Chops/Fresh Ginger Peaches
Pork:
4 boneless center cut pork chops, about 1 pound
Marinade:
2/3 cup teriyaki marinade & sauce
1/2 cup orange juice
2 tablespoons honey
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
Peaches:
2 medium to large fresh peaches
2 tablespoons granulated sugar
1/2 teaspoon ground ginger
Preheat oven to 375°F. Rinse off pork chops with cold running water and pat dry with a paper towel. Place in a gallon sealable plastic bag. Whisk together all marinade ingredients in a measuring cup. Pour marinade into bag over chops and seal. Marinate in the refrigerator for at least 6 hours, occasionally turning to cover. Drain off marinade and place chops in a baking pan with a rack.
Cut peaches in half and remove pit. Stir together sugar and ginger and lightly sprinkle over peach halves. Place cut side up on baking pan rack along side of pork chops. Cover tightly with foil and bake for about 40 minutes until chops are well done or register 160-degrees on a food thermometer. Let stand for a couple of minutes. Serve pork chop with a peach half. Yield: 4 servings.
Recipe Lady Tips:
Choose pork chops 1/2 to 3/4 –inch thick. Baking time will vary.
A baking pan with a rack prevents chops from soaking up excess cooking juices.
By covering the pan with foil, the pork chops are steamed and baked.
Choose firm medium to large size fresh peaches.
Canned Cling peaches can be substituted. Canned Freestones are too tender.
Test with a meat thermometer to insure doneness.
Source: From the kitchen of Carolyn Gass Hardimon
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Chutney Spareribs
3-4 pounds meaty pork spareribs or loin back ribs
Salt
1 cup mango chutney
1/4 cup bottled chili sauce
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon onion powder
Several dashes bottled hot pepper sauce
Fresh thyme sprigs (optional)
Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender. Drain ribs; sprinkle lightly with salt. Meanwhile, chop any large pieces of chutney. In a medium saucepan combine the chutney with the chili sauce, vinegar, Worcestershire sauce, 1 tablespoon water, dry mustard, onion powder, and hot pepper sauce. Cook and stir over medium heat until heated through. Place ribs, meaty side down, on rack of an uncovered grill directly over medium coals. Grill 10 minutes. Turn ribs meaty side up; brush with some of the chutney sauce. Grill 5 minutes more. Pass remaining warmed chutney sauce. Garnish ribs with fresh thyme sprigs, if desired. Makes 6 servings.
Nutritional Information Nutritional facts per serving calories: 421, total fat: 23g, saturated fat: 9g, cholesterol: 70mg, sodium: 297mg, carbohydrate: 29g, fiber: 1g, protein: 23g, vitamin A: 4%, vitamin C: 13%, calcium: 4%, iron: 14%
From: Better Homes and Gardens
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Apple Pork Chop Skillet
4 boneless pork chops, 1/2 inch thick
2 apples, coarsely chopped
(such as Granny Smith, Macintosh, Fuji, Jonathan or Rome)
1-1/2 cups apple juice
1 pkg. (6 oz.) Stove Top Stuffing Mix
Heat 1 tablespoon oil in large nonstick skillet on medium heat. Add chops; cook 4 minutes on each side or until lightly browned. Remove chops from skillet.
Add apples, juice and contents of Vegetable/Seasoning Packet to skillet; stir. Bring to a boil. Add Stuffing Crumbs; stir just to moisten.
Top with chops; cover. Cook on low heat 5 minutes or until pork chops are cooked through.
Try serving with green beans and warm whole wheat rolls.
Tip: For extra texture, try adding 1/4 cup chopped walnuts or pecans. Stir in nuts with Stuffing Crumbs; continue as directed.
From: Kraft Foods
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ROAST PORK WITH HONEYED APRICOTS
5.5# boned, rolled and tied pork loin roast
2 tsp. garlic, chopped
1 tbl. salt
½ tsp. rosemary leaves
½ tsp. pepper
1.5 tsp. thyme
1 tbl. olive oil
1 lg. onion, quartered
2 carrots, quartered
1 clove unpeeled garlic
1 bay leaf
3 sprigs fresh parsley
½ c. chicken broth
Herb Topping:
5 tbl. oleo, soft
1 c. bread crumbs
1/4 c. chop. parsley
2 tbl. minced onion
½ tsp. minced, garlic
Honeyed Apricots(recipe below)
Using a small, sharp knife, make fifteen to twenty ½" incisions in pork.
Sprinkle chopped garlic with salt, rosemary, pepper and 1 tsp. of the
thyme leaves. Mash to a smooth paste with the blade of a knife.
Rub garlic paste all over pork roast, working it into the incisions.
Heat oven to 350°F. In a large roasting pan heat oil over mod. heat.
Add pork and cook 7-10 min., turning occasionally, until browned all over.
Add onion, carrot, garlic clove, bay leaf, parsley, chicken broth and the
remaining ½ tsp. thyme. cover tightly with aluminum foil and bake 1 hour.
Herb topping: Mix all topping ingredients except Honeyed Apricots
in a small bowl. Press topping mixture evenly over top of pork. Bake, uncovered 20-30 min.
longer, until a meat thermometer inserted in thickest part of meat registers 160°F.
Transfer meat to a serving platter; let stand 20 min. in a warm place before carving.
Strain pan juices, discarding vegetables; skim off and discard fat.
Garnish pork with Honeyed Apricots and serve with juices.
Honeyed Apricots:
½ c. water
l-8oz pack. dried apricot halves
3/4 c. honey
In a med. skillet bring water and apricots to a boil over high heat.
Reduce heat to mod. and simmer 5-7 min. until apricots are tender;
pour off and discard any remaining liquid. Add honey to apricots and
simmer for 10 min. without stirring; remove from heat.
From the archives of my Aunt Mary, Sandisfield, MA - ref:10/12/97
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SKILLET PORK CHOPS
4 pork chops
2 c. onions, sliced
16z bag sauerkraut
12z jar pork gravy
16z bag frozen butternut
squash chunks
Heat a large nonstick skillet.
Add pork chops and brown 2 min. per side.
Remove pork.
Put onions in skillet and
cook 5 min. until lightly browned.
Add a rinsed bag of sauerkraut,
jar of gravy and squash.
Cover, reduce heat to simmer 8 min.
Stir, top with pork chops,
cover and simmer 4-5 min.
until pork is no longer
pink near the bone.
From Kathy's Kookbook - ref:10/11/98
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EASY KALUA PUA'A
(Hawaiian Roast Pork)
3# boneless shoulder pork roast
1 tablespoon MSG
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 small piece ginger root, crushed
Liquid smoke
4 large ti leaves
Place roast into a plastic bag; set in a bowl.
Combine salt, MSG, soy sauce, Worcestershire sauce,
garlic, ginger, and a few drops of the liquid smoke.
Seal bag and marinate overnight in refrigerator, turning occasionally.
Wash ti leaves and remove fibrous part. Place 2 ti leaves vertically
and the third leaf horizontally in the center between the other 2 leaves.
Place the fourth leaf horizontally next to the third leaf.
Place roast in the center of the leaves. Baste with marinade.
Wrap and secure with string. Place in an 8" square baking dish.
Roast pork in electric oven at 325°F. for 2 1/2 hours or until done.
Note: The ti leaves can be replaced with banana leaves or corn leaves (not husks)
Makes 6 servings.
From 50th Anniversary Best of our Favorite Recipes 1946-1996 - ref:6/13/99
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SCHNITZEL BREADED BUTTERFLY PORK LOIN
4 boneless pork loin butterfly cut chops
2 eggs
bread crumbs
1/2 cup flour
salt and pepper to taste
1/2 cup oil
Remove fat from meat and place between plastic wrap.
Pound very thin.
Mix flour, salt and pepper on a plate.
Beat eggs on a plate. Put bread crumbs on a third plate.
Press meat in flour mixture till well coated.
Place in egg wash; press in bread crumbs till well coated.
Must be done in this order.
Heat oil in skillet on medium heat and cook
schnitzel on each side from 3 to 5 minutes.
May be used as a sandwich on rye bread,
or even better, serve with German potato salad.
Thanks Diana From Kihei, Hawaii - ref:11/07/99
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ORANGE PORK CHOPS
6 pork chops, 3/4 inch thick
Salt and freshly ground black pepper
Milk
Flour
3 tbs. vegetable oil
1/2 tsp. allspice, ground
1 tsp. freshly squeezed lemon juice
1 tsp. grated orange peel
3/4 cup freshly squeezed orange juice
2 tbs. honey
2 Sunkist oranges, peeled and sliced into 6 thick cartwheels
2 tbs. green onions, sliced
Wipe chops with damp paper towel. Dip chops in shallow bowl of milk.
In separate shallow bowl, combine flour, salt and pepper.
Coat chops lightly with flour mixture.
Heat oil in large skillet, brown chops on both sides.
Combine allspice and citrus juices and peel.
Pour over meat.
Simmer, covered, for 30 minutes and uncovered for 10 more minutes.
Remove chops from skillet to warm serving dish.
Blend honey into pan juices; add orange slices and glaze briefly on each side.
Top each pork chop with an orange slice,
pour over remaining sauce and sprinkle with green onions.
Serve at once. Makes 6 servings.
Thanks Pam's Pea PatchPam - ref:2/26/00
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SAUSAGE SAUERKRAUT SUPPER
4 cups carrot chunks
4 cups red potato chunks
2 cans (14z each sauerkraut, rinsed and drained
2 1/2# Polish sausage cut into 3 inch pieces
1 medium onion, thinly sliced
3 garlic cloves, minced
1 1/2 cups dry white wine or chicken broth
1 teaspoon pepper
1/2 teaspoon caraway seed
In a 5 qt. slow cooker, layer carrots, potatoes and sauerkraut.
In a skillet, brown the sausage, transfer to the slow cooker
(slow cooker will be full).
Reserve 1 tablespoon drippings in skillet,
sauté onion and garlic until tender. Gradually add wine or broth. Bring to a boil.
Stir in pepper and caraway. Pour over sausage.
Cover and cook on low for 8-9 hours or until vegetables
are tender and sausage is no longer pink.
YIELD 10 - 12 servings.
Kathy's Kitchen -
ref:9/16/00
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LAMB
Rosemary and Garlic Roast Leg of Lamb
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Preheat the oven to 400°F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat.
Season the meat with the salt and pepper and place the lamb in a roasting pan.
Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350°F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145°F to 150°F (be careful that the thermometer does not touch the bone.)
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings.
Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond.
Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
Source: Emeril Lagasse, 2004 on the Food Network - ref:04/09/05
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Spiced Lamb Chops on Peppers/Onions w/Garlic and Mint Couscous
8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted
Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.
Source: Rachael Ray on the Food Network - ref:04/01/06
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Lamb and Winter Vegetable Stew
1 pound lamb stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
2 cups beef broth
1 cup dry red wine or beef broth
2 cloves garlic, minced
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups cubed, peeled butternut squash
1 cup parsnips, cut into 1/2-inch slices
1 cup chopped, peeled sweet potatoes
1 cup sliced celery
1 medium onion, cut into thin wedges
1/2 cup dairy sour cream
3 tablespoons all-purpose flour
In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Stir in beef broth, wine, garlic, thyme, salt, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling. Reduce heat and simmer, covered, about 30 minutes more or until vegetables are tender. Discard bay leaf.
In a small mixing bowl combine sour cream and flour. Stir 1/2 cup of the hot liquid into the sour cream mixture. Return to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.Makes 4 servings.
*Note: If lamb stew meat isn't available in your supermarket, buy a lamb shoulder roast, trim off the fat, and cut it into 3/4-inch cubes. Source: Better Homes and Gardens - ref:02/28/04
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Easy Moussaka
Meat:
Use left over lamb or beef or ground beef.
The dish was created to use leftover, lean roasted lamb, so ground up leftovers are great.
Slow simmer the meat in seasoned juices.
Take either browned fresh ground meat or ground leftover meat put in a large pot with 1 can tomato paste, ½ cup red wine, 1 cup water, salt, pepper, a little oregano, and cinnamon (cinnamon is the secret) use at least 1 tsp of cinnamon per lb. of meat. Simmer this in an open pot until the liquid is absorbed.
If it is absorbed in less than an hour, add water so that it truly slow cooks for at least an hour. Cool and Mix with a cup or two of bread crumbs or cracker crumbs, and an egg. This is your first layer.
NOTE, You can also add sauteed onions at the beginning. I always do.
Eggplant:
Peel and discard peelings. Slice in ½ in. slices crosswise.
Cover all slices with salt and let sit under pressure for ½ hour.
I do this by putting all the salted slices between 2 plates and weighing down the top with cookbooks.
This is so important. It is what keeps your eggplant from making a wet mess of your Moussaka.
When time is up, rinse the eggplant and pat dry.
Then either lightly saute slices or spray with pam and brown in oven (easier).
Topping:
Make a white sauce* and cool enough to whisk in 4 or 5 eggs and a cup of parmesan cheese.
You can use any alternative white custard for this, just be sure to put in a dash of nutmeg, salt pepper, and a little parmesan.
Now spray your casserole with Pam, lay in the meat mix, then layer the sliced, browned, eggplant, and then pour on the sauce. Bake at 350°F until custard is set and dish is bubbly.
Usually about an hour. Then let it rest and cool down. Best after 20 minutes of ½ hour.
*Easy White Sauce Here - Click Here
from: Susan - ref:04/13/02
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Simple Lamb Curry
1/2# boneless lamb, cubed
2 tsp. bottled steak sauce
1 tart apple, chopped
1 small onion, sliced
1/4 tsp. salt
1/4 tsp. curry powder
1 can mushroom gravy
Preheat oven 325°F. Place regular size Brown-In-Bag in 10x6x2" baking dish. Brush lamb with steak sauce. Combine all ingredients in bag; turn bag gently to mix. Close bag with tie. Make slits in top. Cook 50-60 min. To serve, spoon over rice.
From: Kathy's Kitchen - ref:09/29/01
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VEAL
Veal Milanese
4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges
Preheat oven to 175 degrees F.
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal. Serve with lemon wedges. Recipe courtesy Giada De Laurentiis, FoodNetwork
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Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil
2 large yellow bell peppers, roasted
1 (3-ounce) package cream cheese with chives, at room temperature
1 (5.3-ounce) package basil and roasted garlic goat cheese,
or 6 ounces soft fresh herb-flavored goat cheese, at room temperature
1 bunch arugula, stems trimmed
16 large fresh basil leaves
1(3-pound) boneless veal loin
House Seasoning, recipe follows
14 oil-packed sun-dried tomatoes, drained
8 bacon slices
2 tablespoons butter
Olive oil
Salt and pepper
Char the peppers over a gas flame or in the broiler, turning until blackened on all sides. Place peppers in a paper bag for 10 minutes to loosen the skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside. Stir the cream cheese and goat cheese in a small bowl until blended. Set aside.
Plunge the arugula and basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.
Slice the veal open like a book and cover with plastic wrap. With a meat pounder or rolling pin gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness. Season with House Seasoning, as desired.
Overlap the arugula leaves down the center of the veal forming a 2-inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.
Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers.
Fold 1 long side of the veal over the filling. Roll up the veal jelly roll style and secure by tying with string. Wrap the string lengthwise around the veal to secure ends. Cover the ends of the veal with aluminum foil to enclose the filling completely. Cover the veal and the reserved cheese separately and chill for at least 6 hours. Can be prepared 1 day ahead.
Preheat oven to 375 degrees F.
Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat. Season the veal with salt and pepper. Brown the veal on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the veal and tuck in the ends.
Place the veal in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140 degrees F, about 45 minutes. Transfer to a work surface and let stand for 15 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Sauce:
2 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley leaves
1/2 cup (1 stick) butter, cut into pieces, at room temperature
Reserved cheese mixture
Salt and pepper
Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes
Whisk in the lemon juice, capers, and parsley. Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture. Season the sauce with salt and pepper, to taste.
To serve, remove the tinfoil from the ends of the roast, the bacon and the string. Cut the veal roast crosswise into even slices. Spoon a few tablespoons of sauce onto each plate. Top with 2 veal slices.
From: Paul Deen, Food Network - ref:08/13/05
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Veal Scallopini with Lemon, Garlic and Pine Nuts
POINTS® value | 3 Servings | 4
2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound lean veal leg, four 4 oz scaloppini cuts
1 serving olive oil cooking spray (5 one-second sprays per serving)
2 tsp light butter
1 Tbsp pine nuts, chopped
1 medium garlic clove(s), minced
3 Tbsp fresh lemon juice
1/4 cup fat-free chicken broth
1 Tbsp parsley, fresh, chopped
Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess. Coat a large, nonstick skillet with cooking spray; set over high heat. Sauté veal on both sides until nicely browned and firm, about 2 minutes per side (sauté in batches, if necessary, recoating the pan with cooking spray between each batch); remove and set aside. Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer. Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.
Source: Weight Watchers
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VEAL MARSALA
1# veal scaloppine
2 tbl. butter
½ cup flour
½ cup bread crumbs, seasoned
1 egg
1 pkg. mushrooms
3 cups noodles, cooked and drained
½ cup Marsala wine
Pound veal until thin, dip in egg, flour, egg, bread crumbs.
Saute in butter with mushrooms. Remove to warm platter.
Mix wine with butter, pour over veal.
Serve with noodles.
Thanks Arline - ref:8/08/99
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VEAL MARSALA A LA WEIGHT WATCHERS
1# veal scaloppine
2/3 cup grated parmesan cheese, divided
2 tbl. breadcrumbs, seasoned
1/4 tsp. salt
1/4 tsp. pepper
Cooking spray
1 tbl. olive oil, divided
1 pkg. presliced mushrooms
1 cup water
1/2 cup dry Marsala
1 beef-flavored bouillon cube
1/4 tsp. ground red pepper
3 cups hot cooked vermicelli
Chopped fresh parsley
Place each piece of veal between
2 sheets plastic wrap;
flatten with mallet.
Cut large pieces in half; set aside.
Combine 1/3 cup parm cheese and
next 3 ingredients in a shallow dish;
stir well.
Dredge veal in cheese mixture;
lightly coat each breaded
piece with cooking spray.
Coat a skillet with cooking spray;
add 1 tsp. oil.
Place over med-hi heat until hot.
Add 1/3 veal;
cook 1 1/2 min. or until lightly browned.
Remove from skillet, and keep warm.
Repeat with rest of meat.
Add mushrooms and next 4 ingredients to skillet.
Bring to a boil, and cook 6 minutes
or until reduced to 1 cup, stirring frequently.
Return veal to skillet, turning to coat.
Put some pasta on each plate and
spoon veal and mushrooms over pasta.
Sprinkle with remaining cheese
and top with parsley.
Nutritional Information:
calories 387; protein 35g; fat 12g; carb 33.9g;
chol 105mg; sodium 825mg; calc 213mg
From: Weight Watcher's Magazine, May 1999, page 78
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