Foods Recipes

1 1/2 lb Pork roast; shoulder, bnlss

1 Garlic clove; minced

1 tb Oil

5 md Carrots; cut 1/2" pieces

3 md Potatoes; peeled & cubed

1 1/2 c Water

1/4 c Tapioca; quick-cooking

1 tb Worcestershire sauce

2 Bay leaves

1 ts Thyme; dry and crushed

1/2 ts Salt

1/4 ts Nutmeg; ground

1/2 ts Salt

1/4 ts Pepper

1 cn Tomatoes; cut-up, (28oz)

-----------------------------CORNMEAL DUMPLINGS----------------------------- 1/2 c Flour

1/2 c Cheddar cheese

1/3 c Cornmeal; yellow

1 ts Baking powder

ds Pepper 1 Egg; beaten

2 tb Milk

2 tb Oil

2 tb Cheddar cheese; shredded

Cut pork into 1" cubes. In a large skillet brown pork and garlic in hot oil. Drain well. Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar, worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9-11 hours or on high-heat setting for 4-5 hours. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Prepare cormeal dumplings. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (DO NOT LIFT COVER). Sprinkle dumplings with cheese. DUMPLINGS: In a medium mixing bowl stir together flour, cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just till combined. Use in Pork stew with cornmeal dumplings, above.

3 leeks -- thinly sliced

1 tbsp olive oil

1 c snipped parsley

2 tbsp snipped fresh thyme or 1tsp dried thyme

1/4 c Parmesan or Romano cheese -- grated

1/4 tsp salt

1/4 tsp pepper

3 tbsp olive or cooking oil

1/4 c chopped walnuts

2 12oz pork tenderloins

Roasted Garlic Mayonnaise: 1 med garlic clove

2 tsp olive oil

1/2 c light mayonnaise

In a medium skillet cook leeks in the 1 tbsp olive oil til tender; remove from heat.

In a blender container or food processor boel combine parsley, thyme, Parmesan or Romano cheese, salt and pepper. Cover and blend or process with several on-off turns till finely chopped. With the machine running, gradually add the 3 tbsp oil; blend or process to consistency of soft butter. Add leeks and nuts; process with several on-off turns till coarsely chopped. Set aside.

Remove fat and paper-thin membranes from surface of tenderloins. Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side. Cover one tenderloin with clear plastic wrap. using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12x8-inch rectangle. Remove wrap; repeat with the remaining tenderloin.

Sprinkle tenderloins lightly with additional salt and pepper. Spread half the parsley mixture evenly over each tenderloin to within 1 inch of edges. Roll up each tenderloin from a short side. Tie rolls with string, if necessary. Insert a meat thermometer in center of one tenderloin. Place meat, seam side down, on a rack in a shallow roasting pan.

Roast, uncovered, in a 325? oven for 45-60 minutes or till thermometer reads 160?. Cool about 30 minutes at room temperature. Remove string; cut into slices about 1/2 inch thick. Cover and chill. Serve with Roasted-Garlic Mayonnaise.

Roasted-Garlic Mayonnaise:

Peel away outer skin from 1 medium head garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish; drizzle with 2 tsp olive oil. Bake, covered, alonside the meat, for 45-60 minutes or till cloves are very soft. Cool slightly. Press to remove garlic "paste" from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and 1/2 cup light mayonnaise dressing or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill till serving.

3/4 lb Pork tenderloin

1/2 c Salad dressing;or mayonnaise

1/4 c Seasoned bread crumbs

1 tb Parmesan cheese;grated

1 tb Margarine

1 Garlic clove; minced

1 tb Milk

1 tb Capers; drained (optional)

1 ts Lemon juice

Slice pork into 3/4" slices; pound to 1/4" thickness. Spread pork generously w/ 1/4 cup salad dressing. Combine crumbs & cheese. Coat pork w/ crumb mixture. Melt margarine. Add garlic; cook until tender. Reduce heat. Add pork; cook until meat is no longer pink. Combine remaining salad dressing, milk, capers & juice; mix well. Serve with pork. Serve w/ your favorite accompaniments. Makes 4 servings. LYNDA in TX POSTED: 07/13 3:45 PM FROM: LYNDA MCCORMICK (WCDJ16B)

3/4 lb Pork tenderloin

1/2 c Salad dressing -- or mayonnaise

1/4 c Seasoned bread crumbs

1 tb Parmesan cheese -- grated

1 tb Margarine

1 Garlic clove -- minced

1 tb Milk

1 tb Capers -- drained (optional)

1 t Lemon juice

Slice pork into 3/4" slices; pound to 1/4" thickness. Spread pork generously w/ 1/4 cup salad dressing. Combine crumbs & cheese. Coat pork w/ crumb mixture. Melt margarine. Add garlic; cook until tender. Reduce heat. Add pork; cook until meat is no longer pink. Combine remaining salad dressing, milk, capers & juice; mix well. Serve with pork. Serve w/ your favorite accompaniments. Makes 4 servings. LYNDA in TX POSTED: 07/13 3:45 PM FROM: LYNDA MCCORMICK (WCDJ16B)

6 1"thick loin pork chops

-well trimmed 1/4 c Unsalted butter

1/4 t Salt

1/4 t Ground pepper

2 1/2 c Gruyere cheese,finely grated

2 T Dijon mustard

1/2 c Heavy cream, divided

1/4 c Plus 2T. Calvados brandy

Or any apple flavored brandy 2 T Chopped fresh parsley

Saute' pork chops until browned in melted butter in an oven proof skillet over medium heat. Sprinkle chops with salt and pepper; cover and bake in a 350 degree oven for 45 minutes. Combine cheese, Dijon mustard and 4 Tbl. of heavy cream; spread mixture evenly over pork chops. Broil 5-6 " from heat, remove from oven immediately when cheese is lightly browned. Remove pork chops from skillet to a serving platter (keep warm), reserving all drippings in skillet. Add Calados brandy to dripping in skillet; cook over fairly high heat, deglazing skillet by scraping particles that cling to the bottom. Reduce heat to medium-low. Add remaining heavy cream and continue cooking, while stirring constantly until slightly thickened. Pour sauce over pork chops and sprinkle with paprika and parsley. From the recipe files of suzy@gannett.infi.net