* Exported from MasterCook * Barbecue Pork Loin Roast Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Pounds Pork Loin Salt Pepper 1 Can Tomato Sauce 1/2 Cup Catsup 1/2 Cup Vinegar 1/2 Cup Packed Brown Sugar 1 Teaspoon Chili Powder 1/4 Cup Dark Corn Syrup 1/2 Cup Cold Water 1 Tablespoon Cornstarch Have meatman remove chine bone. Rub pork roast with salt and pepper. Place, fat side up, in a shallow roasting pan. (If you have a meat thermometer, insert it in to center of thickest part of meat.) Bake at 325 degrees for 35 to 40 minutes per pound (or, until thermometer registers 185 degrees), about 3 to 3 1/4 hours. Meanwhile, in a saucepan combine the tomato sauce, catsup, vinegar, brown sugar, chili powder, corn syrup and water. Mix 2 Tbsp. of this mixture with cornstarch. Stir cornstarch mixture into first mixture. Cook over low heat, stirring occasionally, until slightly thickened, about 15 minutes. One-half hour before roast is done, remove from oven and drain off drippings. Spoon one-third of the sauce over roast. Return to oven and bake 15 minutes. Spoon more sauce over roast. Bake 15 minutes more. Serve roast with rest of heated sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Barbecued Ribs Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : 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 2 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Braised Pork With Pears And Peppers Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds lean -- boneless pork loin -- roast 2 cups chicken stock 1/2 cup soy sauce 3 tablespoons sherry wine (optional) 1/3 cup fresh ginger -- thinly shredded or -- 1/2 tsp. dry -- powdered ginger 2 cloves garlic -- crushed, or 1/2 -- tsp. garlic puree 2 tablespoons brown sugar 3 fresh california bartlett pears -- sliced 1 cup green onions -- sliced 2 large bell peppers -- sliced Put the roast in a deep roasting pan with a cover. Pour stock, soy sauce, wine, ginger, garlic and brown sugar over. Cover and bake in a 350 degree oven basting frequently until roast is done (about 1 1/2 to 2 hours). Remove pork to a platter and keep warm. Thicken pan liquid with a little cornstarch mixed with cold water and poach sliced pears, sliced onions and sliced peppers in sauce until just heated through. Arrange fruit and vegetables around thin sliced meat. Serve hot rice with this pork dish, mold the rice in ramekins, and turn out as they do in oriental restaurants. It's a nice authentic touch to this pork and vegetable dish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham Royal Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Boneless smoked fully cooked ham 1/2 cup jellied cranberry sauce 1/2 cup orange marmalade 1/4 teaspoon ground cloves 1/2 teaspoon dry mustard 2 teaspoons lemon juice Place ham, fat side up on rack in open roasting pan. Insert roasting meat thermometer so bulb is in center of thickest part of ham. Bake in a 325 degree oven until meat thermometer registers 140 degrees (allowing 15 to 18 minutes per pound). Meanwhile combine cranberry sauce, orange marmalade, ground cloves, mustard and lemon juice in saucepan. Cook over low heat, stirring occasionally about 5 minutes. Spread ham with glaze every 10 to 15 minutes, during last 30 minutes of cooking time. Let ham set about 15 minutes before carving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham And Potato Salad #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 2 tablespoons chopped onion 1 tablespoon prepared mustard 1 tablespoon milk 1/4 teaspoon dried dill weed 2 cups cubed cooked ham 2 cups peeled cubed cooked potatoes 1/4 cup chopped dill pickles In large bowl stir together mayonnaise, onion, mustard, milk and dill. Add ham, potatoes and pickles; toss to coat well. Cover; chill. Makes 4 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham And Cheese With Coleslaw Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine 1/2 teaspoon mustard -- prepared 4 rye bread -- toasted 4 ham -- cooked & sliced 1 large tomato -- sliced 4 slices cheese 1 cup coleslaw Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast slice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Foo Yung Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon soy sauce 1 teaspoon dark molasses 1 tablespoon cornstarch 1 cup cooked pork -- sliced 1 1/2" long & -- 1/2" wide 1 cup bean sprouts -- canned, drained 1/4 cup pimientos -- chopped 1 cup shredded lettuce 6 eggs -- beaten 1/2 teaspoon salt salad oil 1 teaspoon cider vinegar 13 3/4 ounces chicken broth 1/4 cup slivered green pepper 1/4 cup thinly sliced onions In small saucepan, combine soy sauce, molasses, vinegar and cornstarch, stirring until smooth. Gradually stir in chicken broth; over direct heat, bring to boil, stirring. Reduce heat and simmer 10 minutes. Sauce with thicken and become translucent. Keep hot over hot water. In large bowl, combine cooked pork, bean sprouts, green pepper, pimiento, lettuce and onion. Add eggs and salt, stirring just until combined. Heat 1 tablespoon oil in small skillet. Add egg mixture, 1/2 cup at a time, (as for pancakes). Saute over high heat, turning once. Just until browned until egg mixture is used. Adding more oil to skillet as necessary. Arrange on hot platter. Pour some of hot sauce over them - - - - - - - - - - - - - - - - - - - NOTES : Good with butter thin noodles, green beans, marinated slliced tomatoes, toasted Englis muffins and Almond cookies. Nutr. Assoc. : 0 * Exported from MasterCook * Easy Oven Pork Chops Recipe By : Margie Russell Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- 1 inch thick 1 bell pepper -- sliced 2 onions -- sliced 12 tablespoons rice -- uncooked 1 can consomme 1/2 cup water Brown , salt and pepper both sides of pork chops. Place in baking dish. Put onions and pepper slices on each chop. Sprinkle 3 tablespoons rice around each chop. Pour mixture of water and consomme over entire dish. Bake covered at 325 degrees for 60 minutes or until chops are tender. - - - - - - - - - - - - - - - - - - - NOTES : If rice gets done to fast, then bake chops 30 minutes, then add rice, water and consomme and bake the last 30 minutes. Nutr. Assoc. : 0 * Exported from MasterCook * Pork Roast With Sauerkraut, P K Recipe By : Barbara Price Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork roast 1 quart sauerkraut -- fresh or in a jar 2 small apple -- quartered 2 small onions -- quartered 3/4 cup packed brown sugar salt -- to taste pepper -- to taste Place pork in a roaster and baked covered at 300 degrees until almost done, about 2 1/2 hours. Drain and rinse the sauerkraut and season to taste. Quartered the apples and the onions. When roast is nearly done, drain the fat off and cover the roast with the sauerkraut. Sprinkle the brown sugar over top. Then place the apples and onions pieces alternately apart over the roast and on the sides. Turn over up to 400 degrees and place the roast uncovered in center of oven. .Bake for about 20 minutes or until apples and onions are tender and the pork is done. - - - - - - - - - - - - - - - - - - - Serving Ideas: Buttered boiled potatoes. NOTES : I use a pork loin roast for this dish. If I don't have fresh saurekraut I will use Claussen in a jar in the refrigerated section of the store. Nutr. Assoc. : 0 * Exported from MasterCook * Pork Meatball With Sweet-Sour Sauce 1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground pork 1/2 cup Bisquick baking mix 1 Egg 1/2 teaspoon garlic powder 1/4 teaspoon garlic salt Sweet-Sour Sauce -- (see sauce section) Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about twenty 1 1/2" balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 20 meatballs. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pork Loin Roast Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork loin roast Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer in the thickest part. Make certain bulb does not rest in fat or on bone. Do not add water. Roast in preheated 325 degree oven until the thermometer registers 180 degrees. Watch in closely. Allow 30 to 35 minutes per pound for a center loin roast, 40 to 45 minutes per pound for smaller blade or sirloin roast. Serve with Berry Sausage Dressing - - - - - - - - - - - - - - - - - - - Serving Ideas: Brussel sprouts and roasted postatoes, oven fried potatoes NOTES : Have the butcher loosen the chin (backbone) by sawing across the rib bones. When roasting is finished the backbone then can be removed easily by running a carving knife along the edge of the roast before the meat is placed on the platter to be carved. Nutr. Assoc. : 0 * Exported from MasterCook * Pork Chops With Mushrooms Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Boneless pork chops -- about 1" thick Flour 4 tablespoons butter 2 tablespoons oil Salt to taste 1 teaspoon freshly ground pepper 1/2 cup white wine 1 pound mushrooms caps-little ones or large ones -- quartered 5 tablespoons butter 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon Worcestershire sauce 2 tablespoons flour 3/4 cup heavy cream Flour the chops lightly and brown them well in 4 Tbsp. butter and oil over brisk heat. Season them, add the white wine, and reduce the heat. Cover and simmer 10 - 15 minutes. Saut the mushroom caps in the 5 Tbsp. butter in another skillet and season them with salt, pepper and Worcestershire sauce. Sprinkle with flour, and then stir in heavy cream. Continue to stir until lightly thickened. Transfer the chops to a hot platter. Skim off excess fat from the pan and pour the degreased pan juices into mushrooms. Stir and spoon over the chops. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pork Chop Special Recipe By : Southern Living, April 1979 Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork chops 1 tablespoon all-purpose flour 1 tablespoon vegetable oil 2 1/2 tablespoons grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups potatoes -- thinly sliced 1 medium onion -- thinly sliced 2 beef bouillon cubes 1/4 cup hot water -- plus 2 tablespoons 1 1/2 teaspoons lemon juice Dredge pork chops in flour; brown in hot oil in a medium skillet. combine cheese, salt, and pepper; sprinkle 1 tablespoon cheese mixture over pork chops. Arrange potatoes over meat, sprinkle 1 tablespoon cheese over potatoes. Arrange onion on top. Dissolve bouillon cubes in hot water, stir in lemon juice and pour over vegetables. Sprinkle remaining cheese mixture on top. cover and simmer 40 minutes or until pork chops are done. Jeannette Milstead, Nacogdoches, Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Polynesian Luau Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup French dressing 1 1/2 teaspoons blue cheese 1 1/2 teaspoons chopped anchovies or anchovy paste 12 slices white bread Butter or margarine -- softened 6 slices baked ham 6 slices sweetened pineapple -- fresh or canned 3/4 cup toasted -- salted coconut -- chips 3 Maraschino cherries -- halved Combine French dressing, blue cheese and anchovies. Mix well. Toast bread lightly and spread with butter. Place 6 slices on a baking sheet, or arrange one whole slice and two diagonally cut half slices in each of six individual; casseroles. Cover 6 slices toast with slice of ham. Spread with about 2 Tbsp. dressing. Top with whole pineapple ring. Broil until pineapple browns, basting once with dressing. Remove from broiler and place cherry half in center of pineapple ring. Sprinkle with 2 Tbsp. coconut chips. Serve hot. Makes 6 sandwiches Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Polish Sausage, Cabbage & Potatoes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salad oil 1/2 pound Kielbasa -- sliced 1/4" thick 1 small cabbage -- shredded 3 potatoes -- sliced 1/4" thick 1 cup sliced onions 2 tablespoons flour 10 3/4 ounces chicken broth -- undiluted 1 tablespoon cider vinegar 1 teaspoon caraway seed 1/2 teaspoon salt 1 dash pepper 1. In hot oil in large skillet, over medium heat, lightly brown Kielbasa, remove from pan. Set aside. 2. To remaining fat in skillet add cabbage, potatoes, and onions, stir-fry for 2 minutes. 3. Sprinkle vegetables with flour, mix well. 4. Add water to chicken broth to make 1 1/2 cups. Return sausage to skillet, add chicken broth, vinegar, caraway seeds, salt and pepper. Bring to boil, reduce heat and simmer covered 20 to 30 minutes, or till potatoes are tender. 5. Turn onto warm serving dish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet And Sour Spareribs Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds spareribs -- up to 5 Soy sauce 3/4 cup granulated sugar 2 tablespoons cornstarch 1 cup cider vinegar 1/2 cup pineapple juice 2 tablespoons soy sauce 1 medium green pepper -- cut in strips 1/2 cup drained pineapple chunks Ask the meat cutter to cut the slabs in half lengthwise. Lay in shallow pan. Brush ribs lightly with soy sauce. Roast 1 1/2 hours in 350 degree oven or until done. Drain off drippings. Cut into serving portions two ribs wide. Place on heated deep platter. Meanwhile to make sauce, combine sugar and cornstarch in saucepan. Stir in vinegar, pineapple juice, soy sauce and green pepper. Heat, stirring constantly, to boiling. Boil until clear and slightly thickened. Just before serving, stir in pineapple chunks and pour over spareribs or serve separately. Serve with hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Pork Chops Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 med. apples coarsely chopped 7 tablespoons unsalted butter 3 tablespoons brown sugar 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg -------seasoning mix-------- 1 tablespoon salt 1 teaspoon onion powder 1 teaspoon ground cayenne pepper 3/4 teaspoon garlic powder 1/2 teaspoon white pepper 1/2 teaspoon dry mustard 1/2 teaspoon rubbed sage 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves ---pork chop ingredients---- 6 1 3/4" thick pork chops 3/4 pound ground pork 1 cup chopped onions 1 cup chopped green bell peppers 2 teaspoons minced garlic 1 cup (4 oz) diced green chilies 1 cup chicken stock 1/2 cup very fine bread crumbs 1/2 cup finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach Bacon Dish Recipe By : Shirlie Tremple Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bags frozen spinach 1 pound bacon 1/3 cup vinegar 1 large white onions 1 tablespoon sugar Fry bacon till crisp, drain and crumble, set aside. Reserve enough bacon fat to brown onion, then dump in spinach, vinegar, sugar and crumble bacon. Bring to a boil. simmer 30 minutes. Garnish with 2 hard boiled eggs, finely chopped. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Smoked Pork Butt, Carrots & Cabbage Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 pounds boneless pork shoulder butt -- smoked 4 whole black peppercorns 2 whole cloves 1 bay leaf 1/2 cup apricot preserves ***Butter Carrots*** 4 large carrots -- pared and cut on -- diagonal into 1/8" -- thick slices 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons butter or margarine ***Butter cabbage*** 2 1/4 teaspoons salt 3 quarts shredded cabbage 1/4 cup butter 1 tablespoon cider vinegar 1/4 teaspoon pepper Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch oven. Cover with water. Add pepper corns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound) or until pork is fork tender. Remove from heat, let meat cool in water 2 hours. Preheat oven to 375 degrees. Remove meat from cooking liquid and place in shallow roasting pan. Spread apricot preserves on top. Bake uncovered 40 minutes. Meanwhile prepare buttered carrots in 1 inch boiling water. Cook carrots with 1/2 teaspoon salt and the sugar 10 minutes, or until tender. Drain, add 2 tablespoons butter, cover and keep warm. Also prepare butter cabbage, in 1 quart boiling water with 1 teaspoon salt cook cabbage 5 minutes, or until just tender. Drain well, toss with butter, vinegar remaining salt and pepper. To serve, arrange cabbage in center of large platter, cut pork butt in 1" slices and place on cabbage. Arrange carrots around edge of platter. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage And Cornbread Cabbage Rolls Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large cabbage leaves 1 large beaten egg 1 cup apple chopped (1 med) 1/3 cup cornbread stuffing mix 2 tablespoons apple juice or cider 1/2 pound bulk pork sausage 1/4 cup water 1/3 cup apple juice or cider 1 teaspoon cornstarch 1/2 teaspoon instant beef bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 0 seconds. Spoon sauce atop cabbage rolls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Potato-Ham Scallop Recipe By : Helen Tighe, Jamaica, Iowa Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cubed fully cooked ham 6 medium potatoes -- thinly sliced, up -- to 8 1/4 cup finely chopped onion 1/3 cup flour 2 cups milk 3 tablespoons bread crumbs 1 tablespoon melted butter Place 1/2 of the ham in 2-qt. casserole. Cover with 1/2 potatoes and onion. Cover with 1/2 the flour and season with salt and pepper. Repeat layers. Pour milk over all. Combine bread crumbs and butter and sprinkle over top. Bake uncovered, at 350 degrees, till potatoes are nearly tender (1 1/4 to 1 1/2 hours). Uncover, bake 15 minuets longer. May be baked in microwave oven on roast or medium, 20 to 25 minutes, covered. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * New Orleans Ham Gumbo Recipe By : Mary L. Phillips of Midlothian Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 tablespoons shortening or oil 7 tablespoons flour 1/2 cup chopped onion 1/2 cup diced bell pepper 1 can tomatoes -- pureed in blender -- (16 oz.) 1 can Spanish style tomato sauce -- (15 oz.) 1/2 cup water 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1/2 teaspoon celery salt 1 tablespoon brown sugar 1/4 teaspoon hot red pepper sauce -- optional 1 1/2 cups sliced fresh okra 2 cups cubed cooked ham -- 1/2" cubes Melt shortening in large Dutch oven (5 qt.) over medium high heat. Add flour; cook and brown flour, stirring constantly, until it is deep, dark brown. Add chopped onion and diced bell pepper. Flour will stop browning when onion is added. Cook until onion turns clear, stirring occasionally. Add tomato sauce, purred tomatoes and water; stir until smooth and boiling. Cook 3 minutes or until thickened. Add all spices and seasoning, stirring well. Add thin-sliced okra and cook 15 minutes, stirring occasionally. Add cubed ham and continue cooking 10 minutes. Gumbo may be prepared in a day in advance and stored in refrigerator. Serve over scoops of fluffy white rice. YIELD: 6 to 8 servings NOTE: Cleaned shrimp may be substituted for all or half of ham. Mary L. Phillips of Midlothian Dallas Times Herald, Oct. 27, 1977 Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Kailua Spareribs Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds spareribs -- cut in servings -- pieces, 2 ribs -- wide, up to 4 1 cup soy sauce 1/2 cup pineapple juice 1/4 cup sherry 1 tablespoon brown sugar 1 small clove garlic -- crushed 1/4 teaspoon ground ginger Place ribs in a single layer in shallow roasting pan, meaty side up. Roast in 450 degree oven for 30 minutes. Pour off fat. Meanwhile, combine remaining ingredients. Pour over ribs. Reduce oven to 350 degrees. Bake 30 minutes. Turn ribs over, cook 30 to 45 minutes longer, basting with sauce every 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Pork Chops Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Ragu Italian Cooking Sauce 3 pounds pork chops -- 1/2" thick 1/4 cup vegetable oil Trim off excess fat from chops, brown in oil for 5 minutes on each side. Drain excess oil. Pour Ragu sauce over chops. Reduce heat and simmer 1 hour. Serves 4 - 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Ham 'n Swiss Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fully cooked smoked ham -- cut up 1 cup Swiss cheese -- shredded 1/3 cup chopped green onions 4 eggs 2 cups milk 1 cup Bisquick. baking mix 1/4 teaspoon salt 1/8 teaspoon pepper Heat oven to 400 degrees. Grease pie plate, 10x1 1/2 inches. Sprinkle ham, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Bacon Pie Recipe By : Bisquick "No Time to Cook" Recipe Book Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices bacon -- crumbled 1 cup Swiss cheese -- shredded 1/3 cup chopped onions 2 cups milk 1 cup Bisquick. baking mix 4 eggs 1/4 teaspoon salt 1/8 teaspoon pepper Heat oven to 400 degrees. Grease 10" quiche dish or pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. Note: If using pie plate, 9x1 1/4 inches, decrease milk to 1 1/2 cups, baking mix to 3/4 cup and eggs to 3. High Altitude Directions (3500 to 6500 feet): No adjustments are necessary. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Ham And Beans Recipe By : Kathy Van Gundy, Jamaica, Iowa Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork sausage 1 small onion -- chopped 1/8 teaspoon minced garlic 1 1/2 cups cubed cooked ham 1 Bay leaf 2 cans Navy beans -- (15 oz. each) 1/4 cup dry white wine 1 dash ground cloves 1/2 teaspoon dried parsley Cook sausage, onion and garlic till meat is lightly browned and onion is tender. Drain off fat. Add ham, parsley and bay leaf and mix well. Stir in undrained beans, wine and cloves. Turn into 1 1/2 quart casserole and bake, covered at 325 degrees for 45 minutes. Uncover and bake 40 minutes longer, stirring occasionally. Remove bay leaf and serve in bowls with hot corn bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Barbecued Pork Chops Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Pork Chops and Rice Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pork chops -- center cut salt and pepper -- to taste 2 tablespoons salad oil 1 1/2 cups long-grain rice 1 can mushrooms 1 can beef consomme 1 1/2 cans water -- soup cans 1 green pepper -- sliced 1 onion -- sliced 1 tomato -- sliced Season meat, saute in oil until well browned. Combine rice, mushrooms, consomme and water; place in a lightly greased casserole dish. Arrange chops on top. Place a slice of pepper, onion and tomato on top of each chop. Cover tightly. Bake at 350 degrees for 1 hour and 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Ham With Brandy Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds canned ham 1/4 cup apple juice 1 cup cognac 1/4 cup corn syrup 1/4 cup brown sugar 1 tablespoon dry mustard 1 whole cloves pineapple -- for decoration maraschino cherries -- for decoration Preheat oven to 350 degrees. Mix apple juice, cognac, corn syrup, brown sugar and mustard together and brush on ham after studding with cloves. Bake for 1 hour basting frequently with above mixture. Garnish with pineapple slices and cherries. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apricot Glazed Ham Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces bartlett pears -- halves, canned 2 tablespoons lemon juice 1/2 teaspoon allspice 12 dried apricot halves 1/2 cup apricot preserves ham Drain pears, reserving 1 cup syrup. Combine pear syrup with lemon juice and allspice. Add dried apricots and simmer for 15 minutes or until apricots are tender. Remove apricots with slotted spoon. Add apricot preserves to remaining liquid. Bring to boil and cook 2 to 3 minutes, or until glaze consistency. Arrange pears and apricots around ham 15 minutes before serving. Brush with glaze and bake 15 minutes. Baked Ham: score ham fat with diamonds and stud with whole cloves. Bake ham 15 minutes per pound at 325 degrees. 30 minutes before serving brush ham with apricot glaze. Continue baking and brushing several times with glaze. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Prosciutto & Sausage Wrapped Fruits Recipe By : Serving Size : 48 Preparation Time : 0:00 Categories : Nat. Pork Producers Council Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cantaloupe or honeydew melon -- peeled and thinly we 1/2 pound wafer-thin-sliced prosciutto 2 apples -- cored and cut into w 2 pears -- cored and cut into w Fresh lime wedges 1/2 pound very thinly sliced spiced deli sausage -- (like hard salami) Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple and pear wedges with fresh lime juice; wrap in sausage. Arrange on serving tray. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Caraway Pork Chops Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Fruits Pork/ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Onions -- thinly sliced 3 Apples -- peeled & thin sliced 2 tablespoons Honey 2 teaspoons Caraway Seeds 6 1/2" Pork Chops Garlic Salt and Pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Virginia Apple Smothered Pork Chops Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pork chops 3 tablespoons molasses 2 teaspoons salt 3 tablespoons flour 1 1/2 teaspoons sage 2 cups hot water Vegetable oil 1 tablespoon cider vinegar 3 tart apples 1/3 cup raisins Season each chop with 1/4 teaspoon salt, and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a smallamount of vegetable oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick;arrange on chops. Pour molasses over apples and chops. Sprinkle flour over drippings in skillet; cook until brown,stirring occasionally. Slowly add water, stirring constantly to keep smooth; bring to boil. Stir in cider vinegar,1/2 teaspoon salt and raisins. Pour over apples and chops. Cover and bake at 350 degrees for 1 hour. Source: "Virginia Apple Growers Association" S(Internet Address): "http://www.virginiaapples.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot And Spicy Spareribs Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 Finely chopped med. onion 2 Minced garlic cloves 1 can tomato sauce -- (15 oz.) 2/3 cup cider vinegar 2/3 cup firmly-packed brown sugar 2 tablespoons chili powder 1 tablespoon prepared mustard 1/2 teaspoon pepper 4 pounds spareribs Melt butter in a large skillet over low heat; add onion and garlic and saut until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake in oven until ribs are done. Baste as needed to keep moist. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto with Sausage and Shrimp Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sweet Italian sausage -- crumbled 1/2 pound medium shrimp -- peeled and deveined 3 tablespoons butter or margarine -- divided 1/2 cup chopped onion 1 cup uncooked rice 1/3 cup dry white wine 2 cups chicken broth 1/4 cup grated Parmesan cheese Ground white pepper to taste 1/2 cup heavy cream Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside. Cook shrimp in 2 tablespoons butter until it turns pink. Remove from skillet; set aside. It will take approximately 25 to 30 minutes. Cook onion until soft in remaining 1 tablespoon butter. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curry Barbecued Pork Ribs Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Main Dishes Nat. Pork Producers Council Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork back ribs 1 tablespoon creamy peanut butter 1 tablespoon curry powder 1 tablespoon soy sauce 1 tablespoon cooking oil 1/3 cup catsup 1/4 cup orange juice In medium bowl, stir together peanut butter, curry powder, soy sauce, oil, catsup and orange juice. Beat until smooth. Place ribs on shallow baking pan. Brush ribs with glaze and place in a 350:F oven for 1 1/2 hours, brushing with sauce occasionally. Cut into 2-3 rib portions to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pear Pork Stir-Fry Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounce can pear halves -- drained, liquid rese 12 ounces lean pork loin -- julienned 2 tablespoons vegetable oil 3 carrots -- sliced at a diagonal 1 medium onion -- diced into 1/2-inch 1 green pepper -- diced into 1/2-inch 3 tablespoons packed brown sugar 1 tablespoon corn starch 3 tablespoons red wine vinegar 1 tablespoon soy sauce salt and pepper -- to taste Drain pears, reserving liquid. Cut pear slices in half. In medium-sized skillet, saute pork in oil until lightly browned. Add vegetables and saute until vegetables are tender but still slightly crisp, about 5 minutes. In small bowl, combine pear liquid with brown sugar, cornstarch, vinegar, soy sauce, salt and pepper. Stir mixture into pork and vegetables; add pears. Cook mixture, stirring gently 1 to 2 minutes, until sauce thickens. Serve over white rice. Source: "Pacific Northwest Canned Pears" S(Internet Address): "http://www.pnw-cannedpears.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Pork Chops Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : German Pork/ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Pork chops 1 teaspoon Caraway seeds -- crushed 1/2 teaspoon Salt 1 cup Dry White wine 1 Garlic clove -- minced 2 teaspoons Hungarian mild paprika -- (available at most larger stores and at specialty shops) Pepper -- as desired 1 cup Sour cream -- (optional) Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage-Stuffed Mushrooms Recipe By : Serving Size : 40 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small fresh white mushrooms 2 tablespoons vegetable oil -- divided 1 (about 3.5 ounces) hot Italian sausage -- casing removed 1/4 cup finely chopped onion 1/4 cup finely chopped sweet red or green bell peppers 1 tablespoon dried Italian flavored bread crumbs Heat oven to 400 degrees. Remove mushroom stems; chop enough to make 1/2 cup; reserve. In a medium bowl, place caps, toss with 1 tablespoon of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. In a small skillet, over medium heat, heat remaining 1 tablespoon oil. Add sausage, onion, pepper and reserved chopped stems; cook and stir, breaking sausage into smaller pieces with a fork, until cooked through, about 5 minutes. Add liquid collected in the baking pan to the sausage mixture; cook until all liquid has evaporated. Remove from heat; stir in breadcrumbs. Turn mushrooms over, stuff with sausage mixture. Bake until stuffing is browned, about 10 minutes, serve hot. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chops with Mushrooms, Tomatoes & Peppers Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Main Course Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh white mushrooms 2 tablespoons olive oil -- divided 2 large garlic cloves -- halved 4 loin pork chops -- 3/4 inch-thick(about 1/2 cup dry white wine 1/2 teaspoon salt 1/4 teaspoon red pepper flakes -- optional 1 cup coarsely chopped fresh plum tomatoes 1 large yellow or green bell pepper -- cut in 1/4 inch stri Trim mushroom stems; cut in thick slices; set aside. In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until hot. Add garlic; cook and stir until golden, 1 to 2 minutes; remove garlic and discard. In the same skillet, cook pork chops until lightly browned, turning once, 6 to 8 minutes; remove and set aside. Raise heat to medium high, add wine, salt and red pepper flakes (if using). Cook, stirring to loosen particles, until wine is reduced by half, 2 to 3 minutes. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, about 15 minutes. Meanwhile, in a medium-sized skillet, over medium heat, heat remaining 1 tablespoon olive oil until hot. Add reserved mushrooms and the bell pepper; cook and stir until vegetables are softened, about 5 minutes. Add mushroom mixture to skillet with pork chops, Cover and simmer mixture just until hot, about 3 minutes, adding 1 to 2 tablespoons water, if needed. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0