BOILED PORK WITH GARLIC SAUCE Ingredients: 2 5 3 5
lbs. pork, boneless center loin roast Boston lettuce leaves scallions, cut into halves slices ginger root
SAUCE: 1 tbsp. grated garlic 4 tbsp. soy sauce 2 tsp. sugar 1 tbsp. rice vinegar 1/4 tsp. chili oil 2 tsp. sesame oil Procedure: 1. Put the meat in a saucepan. Add water, enough to cover the meat. 2. Add sliced ginger and scallions, too. Boil it about 40-50 minutes (until well done).
3. Cool the meat and thinly slice.
4. Make sauce. Mix all ingredients.
5. Put the lettuce leaves on the plate, and then put on the sliced pork. Serve with sauce. Serves 4.
PORK ROAST FOR WEIGHT WATCHERS Ingredients: 4 lb. center cut loin of pork (bone or boneless) 3/4 tsp. salt and pepper 8 baking apples, cored 8 lg. onions, peeled but left whole 2 tbsp. flour 2 1/2 c. apple cider 8 med. baking potatoes, if desired Procedure: 1. Salt and pepper pork roast and place in roasting pan. Roast at 325 degrees for 1 1/2 hours. Pour off fat. 2. Place onions and apples in alternate positions around roast. Potatoes may be put in oven at this time. Add 1 1/2 cups cider and roast an additional 1 1/2 hours, basting often. Skim off fat when done. 3. Add flour and remaining cider to pan liquid. Cook mixture until smooth and thickened, stirring frequently. Place roast on platter to serve. Serves 8.
CROWN ROAST OF PORK Ingredients: 1 (7 lb.) 12 rib pork crown roast 1 tsp. salt 1/4 tsp. pepper Stuffing of choice Procedure: 1.) Preheat oven to 325 degrees. Season meat with salt and pepper. Place meat, rib bones up, on rack in baking pan. 2.) Wrap tips of bones with foil to prevent excess browning. Roast 2 hours. Fill center of roast with stuffing. 3.) Roast 1 1/2 to 2 hours longer or until meat thermometer registers 165 degrees. Cover stuffing with foil if top becomes too brown.
HAM LOAF WITH MUSTARD GLAZE Ingredients: 2 1/2 lb. ground smoked ham 1/2 lb. ground lean pork 2 eggs, beaten 1 c. crushed saltine crackers 1/4 tsp. pepper 1/2 c. chopped onions 1 c. milk Procedure: 1.) Mix all ingredients thoroughly. 2.) Place in ungreased 9x5x3 inch loaf pan. 3.) Bake at 350 degrees for 2 hours. 4.) Spread mustard glaze (below) over ham loaf during last 1/2 hour of baking, basting often with sauce in pan. Serves 10-12. 5.) Recipe can be doubled or tripled. MUSTARD GLAZE: 1.) Combine 3/4 cup of firmly packed brown sugar, 1 1/2 tablespoon prepared mustard, 3 tablespoons cider vinegar and 2 tablespoons water. 2.) Blend well.
BAKED BUTTERFLY PORK CHOPS WITH SWEET POTATOES Ingredients: 6 butterfly pork chops 4 sweet potatoes 4 tart apples 1/4 c. brown sugar 2 tbsp. butter 1/4 c. water Procedure: 1.) Slice peeled, sweet potatoes and arrange on bottom of greased casserole. Slice peeled apples; arrange on top of potatoes. Melt sugar, butter, and water; pour half over apples and potatoes. 2.) Layer potatoes over apples; follow with apples using remainder of syrup. Arrange chops on top, adding remaining apples. Cover and bake at 350 degrees for 1 hour.
PORK CASSIS Ingredients: 1 (4-6 lb.) pork roast (center loin) 3 cloves garlic, split 3 slices dill pickle chips, cut in half 2 bay leaves, crumbled Salt and pepper 1 c. ice water 1 c. crème de cassis Procedure: 1.) In fat side of pork, cut 6 deep slits. Put 1 piece of garlic, a piece of pickle and 1/6 of the bay leaf. Salt and pepper the top of roast. 2.) Preheat oven to 450 degrees. Sear meat for 20 minutes. Pour ice water over meat. Reduce oven to 325 degrees. Roast 1 hour. Pour crème de cassis over roast. Cook to desired doneness.
SPARERIBS CANTONESE Ingredients: 4 lbs. pork spareribs 1 (12 oz.) jar orange marmalade 1/2 c. soy sauce 1/2 tsp. garlic powder 1/2 tsp. ground ginger Dash pepper Procedure: 1.) Cut ribs in serving pieces. Arrange in 12 x 7 1/2 x 2 inch glass baking dish. Cover with waxed paper. Cook in countertop microwave oven 10 minute. 2.) Drain off juice. Combine marmalade, soy sauce, garlic, ginger, pepper and 3/4 cup water. Pour over ribs. 3.) Microwave 30 minutes uncovered. Baste and rearrange ribs. Garnish with orange slices.
BAKED STUFFED PORK TENDERLOIN Ingredients: 3 pork tenderloins (3/4 lb. each) Salt Clove garlic, cut (optional) 1/2 recipe buttery bread stuffing Procedure: 1.) Start heating oven to 350 degrees. Split each tenderloin lengthwise almost all the way through. Lay flat; sprinkle with salt; rub with garlic 2.) . Spread half of each tenderloin with stuffing. 3.) Fold halves together, tie with string. 4.) Set on rack in shallow open pan. Bake 1 1/4 hours or until tender. Remove string. Makes 6 servings.
PORK TENDERLOIN IN MUSHROOM CREAM Ingredients: 1/4 c. flour 1 tsp. salt 1 lb. pork tenderloin 1 tbsp. vegetable oil 1 c. heavy cream 1 med. onion, chopped 1 green pepper, chopped 8 oz. sliced mushrooms 1 tsp. dried savory 1 tbsp. dry sherry Procedure: 1.) Combine flour and 1/2 teaspoon salt. 2.) Cut meat crosswise into 3/4 inch slices. 3.) Heat oil. Coat meat with flour and brown. 4.) Remove to plate. 5.) Add onion, pepper, mushrooms, savory and 1/2 teaspoon salt to the drippings. Stir frequently. 6.) Slowly stir in cream and simmer. 7.) Add browned tenderloin slices and cook uncovered until meat is done, about 10 minutes. 8.) Remove meat to platter and reduce vegetable - cream mixture to sauce consistency. 9.) Stir in sherry. Serve sauce around meat. Serves 4.
SWEET AND SOUR PORK
Ingredients: 2 lbs. pork, cubed 1 large can pineapple chunks, reserve liquid 1 large green pepper, cut into squares 1 large red pepper, cut into squares 3 tbsp. soy sauce 1 tbsp. freshly grated ginger 3/4 cup pineapple juice 1 tbsp. rice vinegar 1/2 cup cashews, broken 1 tbsp. sugar 1 tbsp. cornstarch 1 tbsp. olive oil 1 large onion, chopped 2 cloves garlic, minced Pr4ocedure: 1.) Chop the onion; cube the pork, and sauté in the olive oil. 2.) When the pork begins to brown add the peppers, garlic, ginger and cashews. 3.) Stir in the pineapple juice, rice vinegar, sugar, soy sauce, and cornstarch. 4.) Simmer 10 more minutes. 5.) Remove from heat and serve over cooked rice.
BAKED LASAGNA
Ingredients: 1 lb. ground beef 1 clove garlic (minced) 1 1/2 tbsp. parsley flakes 1 tbsp. basil 1 1/2 tsp. salt 1 (1 lb.) can tomatoes 2 (6 oz.) cans tomato paste 10 oz. lasagna noodles 3 c. cottage cheese 2 tbsp. parsley flakes 2 beaten eggs 2 tsp. salt 1/2 tsp. pepper 3/4 c. Parmesan cheese 1 lb. Mozzarella, sliced thin Procedure: 1.) Brown meat slowly, drains off excess grease. 2.) Add next 6 ingredients; simmer, uncovered for 30 minutes to blend flavors, stirring occasionally. 3.) Cook noodles in boiling salted water until tender, drain and rinse in cold water. 4.) Combine cottage cheese with eggs, seasoning and Parmesan cheese. 5.) Place 1/2 noodles in 13x9 baking dish, spread 1/2 cottage cheese mixture, 1/2 Mozzarella, 1/2 meat sauce. 6.) Repeat layers. Bake at 375 degrees for 30 minutes. 7.) Garnish with slices of Mozzarella cheese. 8.) Let stand 15 minutes before cutting.
EDGARDO'S PASTA Ingredients:
Salmon, cooked 1/4 lb. mushrooms Green pepper Garlic Olive oil Butter, milk, white wine 1/2 tsp. sugar Salt and pepper Nutmeg Ravioli, cooked in hot water with olive oil Parmesan cheese after you serve the dish Procedure: 1.) Put the garlic together with the butter and the green pepper and stir fried with the salmon. 2.) When garlic begins to get gold, add the mushrooms and the wine. 3.) Then the rest of the ingredients except the Ravioli. 4.) Put the ravioli already cooked and add the sauce. In top put the Parmesan cheese and parsley.
PASTA FASOL Ingredients:
1 grated onion and few tsp. olive oil (sauté) 2 cans of tomatoes OR 1 qt. jar put in blender or processor 2 cans of bean soup (with water added) Minced garlic Salt and pepper to taste Wide dumpling noodles (12 oz.) Procedure: 1.) Combine onion, tomatoes, bean soup and seasonings, simmer on low heat. 2.) Boil noodles, rinse and add. Simmer another 15 to 20 minutes. 3.) Serve with a baked loaf of Italian bread. This meal will make you feel warm all over.
PASTA WITH SHRIMP AND SCALLOPS Ingredients: 6 tbsp. olive oil 2 lbs. ripe tomatoes, peeled, seeded and chopped 3 tbsp. capers, drained 2 tbsp. anchovies, chopped 1 tbsp. garlic, chopped 3/4 lb. raw shrimp, peeled 1/2 lb. sea scallops, halved 2 tbsp. olives (Kalamata) chopped, optional Procedure: 1.) Heat oil on high temperature. Add tomatoes, capers, anchovies and garlic. 2.) Cook until tomatoes releases their juices and mixture thickens, stir occasionally about 10 minutes. 3.) Add shrimp and scallops cook about 2 minutes. 4.) Cook pasta (fettuccine or linguine). Pour sauce over pasta and serve.
THAI PASTA AND SEAFOOD SALAD Ingredients: 1/4 c. peanut butter 1/3 c. cider vinegar
2 tbsp. sugar 1 tsp. minced garlic 2 1/4 c. chilled cooked shrimp and scallops 1 c. cilantro leaves, chopped 1/2 c. sliced scallions 1/4 c. hot water 2 tbsp. soy sauce 1 tbsp. ground fresh ginger 7 c. chilled cooked pasta 3 med. pickling cucumbers halved lengthwise, seeded and thinly sliced crosswise. 2 medium red bell peppers, cored and sliced thin Procedure: 1.) Whisk peanut butter and hot water in large bowl until smooth. Whisk in vinegar, soy sauce, sugar, ginger root and garlic. Add remaining ingredients; toss to mix.
PASTA CARBONARA Ingredients: 1/4 lb. bacon 1 stick (1/4 lb.) butter 1 c. milk 2 tbsp. wine vinegar 1 lb. pasta (fettuccine or linguine) 2 eggs, whipped 1/2 c. fresh Parmesan Procedure: 1.) Cut the bacon into little pieces and cook in butter until clear. Heat milk in a small saucepan, and add the bacon and butter, add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce cooks smooth. 2.) Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon sauce and cheese. Toss and serve. Add salt and pepper to taste.
MACARONI AND CHICKEN SALAD Ingredients:
2 cups macaroni 2 small or 1 large can Swanson white chicken breast celery tomato green pepper onion mayonnaise apple cider vinegar salt pepper sugar Procedure: 3.) Cook macaroni according to box, do not over cook (7 min). 4.) Drain; cool water. 5.) Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. 6.) Remove seeds from 2 tomatoes and dice. 7.) Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellmann’s mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper. 8.) Mix; add to salad mixture.
ALFREDO SAUCE Ingredients: 1 pt. cream or half & half 1 1/2 oz. butter 1 1/2 oz. flour for paste
White pepper Salt Italian noodles (any type) 1/2 c. Parmesan cheese (fresh grated) 1 c. young peas (optional) 1 sm. jar sliced mushrooms (optional) Procedure: 1.) In pan, warm cream. Do not boil. Add white pepper and salt to taste to the warm cream. In separate pan, melt butter. Remove butter from heat; add flour for paste. 2.) Add flour mixture to cream. While cream is warming, boil noodles until half cooked. Strain noodles and add cream sauce. Boil until noodles are done. Add Parmesan cheese to thicken.
BAKED VELVEETA MACARONI AND CHEESE WITH BROCCOLI Ingredients: 1 1/2 lbs. elbow macaroni (optional) 3/4 stick butter (butter) 1 1/4 c. milk 1 lg. block Velveeta 1 pkg. broccoli in cheese sauce 1 pkg. frozen chopped broccoli Procedure: 1.) Cook macaroni. Cook broccoli with cheese sauce and plain broccoli. Cut Velveeta in cubes. 2.) Mix all ingredients and bake at 350 degrees for 20 minutes. Take out and stir then bake for another 20 minutes. You can also add bread crumbs on the top for last 20 minutes. Sauce thickens as it cools.
CREAMY CHICKEN OR TURKEY LASAGNE Ingredients: 8 1 1 1 1
oz. lasagna (9) wide noodles (10 3/4 oz.) can condensed cream of chicken soup can condensed cream of mushroom soup c. grated Parmesan cheese c. sour cream
1 c. finely chopped onion 1/2 tsp. garlic salt 2 to 3 c. diced cooked chicken or turkey 2 c. ( oz.) shredded American cheese (use a sharp Cheddar cheese) Procedure: 1.) Cook lasagna as directed on package; drain in colander. 2.) Meanwhile, blend soups, Parmesan cheese, sour cream, onion and garlic salt; stir in chicken or turkey. 3.) Spread 1/4 turkey or chicken mixture over bottom of 9x13x2 inch baking pan. 4.) Alternate layer of lasagna noodles, chicken or turkey mixture and American cheese 3 times, ending with cheese. 5.) Bake in 350 degree oven for 40 to 50 minutes. 6.) Let stand 10 minutes before cutting. Makes 8 servings.