Main Dishes

Twice Cooked Pork

Summary

Yield
4 Servings
SourceSusan Lense (2002)
Prep time
1 hour
Cooking time
2 hours, 15 minutes
Total time
3 hours, 15 minutes

Ingredients

1
picnic or shoulder roast (any inexpensive cut will do)
1 T
gingerroot (up to 2 T, freshcut)
1⁄3 c
honey
1⁄3 c
soy sauce (up to 1/2 c depending on size of roast)

Instructions

Place the roast in a large stewing pot. Add enough water to slightly cover the surface of the roast. Add soy sauce. Put in fresh ginger slices. Mix in the honey. Bring the water mixture near the boiling point. Turn down heat so the meat is at a steady simmer. Allow to slowly cook in this fashion for 2 to 3 hours, as you would a stew or homemade soup. Time will vary depending on the size of your roast. Test for thoroughly cooking. The meat will be tender and come easily off any bones. Cool. After refrigeration, fat will gather on the surface of the reserve liquid. Skim off fat. The remaining liquid will have reduced to a nice gelatin which can be added to your future dishes. Use this as a base for any combination of stir-fry dishes. Several meals can be made from one roast. Use any fresh vegetables in season. Additional soy sauce to taste, sesame oil, garlic and additional ginger make good companions to the vegetables you choose.

Sweet & Sour Pork

Summary

Yield
4 Servings
SourceJennifer Tipple (1998)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

 
pork chops (or pork steak)
1⁄2 c
brown sugar
3 T
soy sauce
1⁄2 c
vinegar (white or cider)

Instructions

Flour pork chops or pork steak and brown in oil. Drain grease. Cover with water and simmer until tender and water has decreased. Remove meat from pan. Remove from heat. Add brown sugar, soy sauce and vinegar. Stir well and replace meat in sauce and cook until thickened. Serve over rice with green beans and salad.

Pork Tenderloin Diane

Summary

Yield
4 Servings
SourceTheresa Anderson (2000)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

1
pork tenderloin (about 1 lb)
1 T
lemon pepper
2 T
butter (or margarine)
2 T
lemon juice
1 T
Worcestershire sauce
1 t
Dijon mustard
1 T
parsley

Instructions

Cut tenderloin into 8 pieces; place each piece between two pieces of waxed paper and flatten. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through. Pour over pork and sprinkle with parsley. Serve immediately.

Double-Deuce Pork Roast

Summary

Yield
4 Servings
SourceIlene Sexton (1992)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

1
pork loin roast
 
honey (we use wildflower honey)
 
rosemary

Instructions

Take one pork loin roast and spread honey on it (we use wildflower honey) and sprinkle liberally with rosemary. Roast in oven, uncovered. After about 1/2 hour, brush the honey that has run off into the pan back on the roast. Then put some water in the bottom of the pan and cover. Continue roasting until done. We used a 350° oven. The smell is wonderful and it tastes divine.

The recipe was taken from Robert Parker’s book Double-Deuce.

Pork Roast with Plum Sauce

Summary

Yield
4 Servings
SourceKay Jones (1991)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1
loin pork roast (trimmed of fat)
1⁄2 t
garlic salt
1
onion (medium, chopped)
2 T
butter
1 cn
frozen lemonade concentrate (6-oz)
2⁄3 c
chili sauce
1 pk
plum preserves (12-oz jar)
1 T
light soy sauce
2 t
prepared mustard
1 t
ginger

Instructions

Rub roast with garlic salt. In small pan, sauté onion in butter. Add the rest of the ingredients which have been blended together. Pour half of the mixture over the pork roast. Cook roast at 325 degrees until meat thermometer reaches 180 degrees. (I add the remaining sauce when I baste the pork, every half hour or so.) This is a meat course that can be prepared the day before and reheated. In that case, I reserve sauce to add when reheating. Serve with rice.

Recipe modified from America Discovers Columbus cookbook.

Pork in Pastry

Summary

Yield
4 Servings
SourceJoy Greer (1973)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

1 lb
boneless pork roast (with minimum of fat)
1
recipe single pastry
1 T
soy sauce
1 T
Dijon mustard
1⁄4 t
Italian seasoning

Instructions

Trim off fat and wipe meat. Spread with mustard, soy sauce and herbs. Roll pastry around meat, tucking in the ends. Place on ungreased baking sheet and bake at 350° for 1 hour (170° on meat thermometer). Slice and serve hot or chill, slice and serve cold. For a party, use small pork tenderloin and the same seasonings, serve as an appetizer.

Baked Pork Chops

Summary

Yield
4 Servings
SourceIrene Allsop (1974)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

4
pork chops
1 T
onion soup mix
2 T
French dressing
1⁄4 c
water

Instructions

Place chops in baking dish. Top with soup mix. Mix dressing and water and pour over chops. Bake, covered, in moderate oven at 350 degrees for 1 hour.

Shepherd's Pie

Summary

Yield
6 Servings
SourceSandi Snider (1984)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

1
onion (large, chopped fine)
1
green pepper (optional, diced)
2 T
oil
1 1⁄4 lb
ground chuck
1
beef bouillon cube
1⁄2 c
boiling water
1 T
cornstarch (mixed with 2 T. cold water)
1 1⁄4 t
salt
1⁄4 t
pepper
1 T
steak sauce
3 c
mashed potatoes (hot seasoned, may be instant or made from scratch)

Instructions

Preheat oven to 400 degrees. Sauté onion and green pepper in oil in a large skillet over medium heat until onion is golden. Add beef and cook until browned. Drain off fat. Dissolve bouillon cube in boiling water. Add to cornstarch mixture, then stir into skillet along with salt, pepper and steak sauce. Heat and stir an additional 2 minutes. Spoon into ungreased 1 1/2 - quart casserole. Spread potatoes over the surface and roughen with a fork. Bake, uncovered, for 25 to 30 minutes, then broil 4 inches from heat for 2 to 3 minutes to brown top. Casserole may be prepared ahead of time, then covered and refrigerated until ready to use. Just bake it for a few more minutes.

Upside Down Casserole

Summary

Yield
6 Servings
SourceLeslie Massey (1982)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1 lb
hamburger
1
onion
1 cn
tomato paste
 
garlic
 
Italian seasoning
1 pk
macaroni and cheese mix (1 box)
4
eggs
 
milk

Instructions

Brown hamburger and onion. Drain grease. Add tomato paste and 1 1/2 cans water. Season with garlic and Italian seasoning to taste. Arrange in the bottom of 2-quart casserole dish. Make macaroni and cheese according to box instructions. Spread over top of hamburger mixture. Beat 4 eggs with a little milk and a dash of salt and pepper. Pour over top of casserole. Bake in 350° oven for 40 to 50 minutes. Casserole can be served in casserole dish or inverted and served on a platter.

Layered Supper

Summary

Yield
8 Servings
SourceLaura Griffin (1994)
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes

Ingredients

2 lb
potatoes (peeled and thinly sliced, about 6 c)
1 cn
whole kernel corn (17-oz can, drained)
1⁄2 c
green peppers (chopped)
1 c
onion (1 large, chopped)
2 c
carrots (4 medium, sliced)
1 1⁄2 lb
ground beef ( cooked, optional)
1 cn
tomato sauce (8-oz can)
1 c
cheddar cheese (shredded)

Instructions

Layer potatoes across the bottom of a 12 x 7 1/2 x 2-inch baking dish. Season with salt and pepper. Arrange corn and green peppers over the potatoes. Layer the onion, then the carrots. Crumble beef evenly over the vegetables. Sprinkle with more salt and pepper; pat gently to smooth. Top casserole with tomato sauce. Bake, covered, at 350° for 2 hours. Uncover; sprinkle with cheese. Let stand for 10 to 15 minutes before serving. Makes 8 to 9 servings.

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