Apple-Curry Pork
1 5- to 8-pound fresh pork shoulder arm or smoked port shoulder picnic whole (cook-before-eating) 2 teaspoons curry powder 2 tablespoons butter or margerine 2 medium apples, peeled, cored, and chopped (2 cups) 1/2 cup finely chopped onion 2 tablespoons all-purpose flour Heat oven to 325º Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325º oven for 3 to 4 hours or till thermometer registers 170º. Place meat on a serving platter; keep warm. Skim fat from pan juices;...
Read MoreHarvest Pot Roast
1 2 to 4-pound chuck roast 2 tablespoons cooking oil 1 medium onion, cut into thin wedges 1 teaspoon dried dillweed 1 medium acorn squash 8 small potatoes, peeled (1-1/2 pounds) 3 large carrots, sliced 1/2 cup all-purpose flower 1/2 teaspoon Kitchen Bouquet In a Dutch oven brown meat in hot oil. Spoon off fat. Add onion, dillweed, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered for 1 hour. Cut squash crosswise into 1-inch-thick slices;...
Read MorePork Barbeque
3 lb. pork 1 large can tomatoes 1 large can water 2 Tbsp. sugar 1/2 cup vinegar 1/2 cup catsup 1/14 to 1/2 cup Worcestershire 2 medium onions, sliced 1 clove garlic 1 Tbsp butter salt & pepper Cook 3 to 4 hours in uncovered Dutch oven on top of stove. Slice meat when done and return to broth. Share this:EmailPrint
Read MoreButternut Squash Soup
1 medium butternut squash (approximately 1 lb.) 3 tart green apples, peeled and coarsely chopped 1 medium onion, peeled and chopped 1/4 teaspoon rosemary or marjoram 1 teaspoon salt 1/4 teaspoon pepper 3 (10-1/2 OZ.) cans of chicken broth 2 soup cans of water 1/2 cup of heavy cream or half & half Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in a large pot. Bring to a boil and simmer uncovered for 45 minutes. Puree soup in blender...
Read MoreSimple Chicken Pot Pie
1 cup frozen mixed vegetables, thawed 1 cup cooked chicken cut-up 1 medium potato diced into small pieces 1 egg 1 can condensed cream of chicken mushroom soup 1-1/2 cup Bisquick 3/4 cup milk Heat oven to 400 degrees. Mix vegetables, potato, chicken, and soup into deep dish pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes, or until golden brown, then cover with aluminum foil and bake another 20 minutes. 6 servings. Share...
Read More