Ham Fritters With Creamy Sauce
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs — beaten
1/4 cup milk
1 tablespoon melted shortening
1 cup chopped cooked ham
hot vegetable oil
CREAMY SAUCE:
1/4 cup shortening
1/4 cup flour
2 cups milk
1 teaspoon salt
1 cup shredded cheddar cheese
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening and mix well. Stir in ham.
Drop batter by tablespoon into deep oil heated to 375 degrees. Fry until golden, drain on paper towels. Serve hot with sauce. Yield: 2 dozen.
CREAMY SAUCE: Melt shortening in pan over low heat. Add flour and salt, stir until smooth. Cook 1 minute. Gradually add milk, cook over medium heat until thickened, stir in cheese until melted. Serve over Fritters. Yield: 2 cups.
Per Serving (excluding unknown items): 2412 Calories; 158g Fat (59.1% calories from fat); 97g Protein; 149g Carbohydrate; 5g Dietary Fiber; 686mg Cholesterol; 7775mg Sodium. Exchanges: 8 Grain(Starch); 9 Lean Meat; 2 Non-Fat Milk; 25 Fat; 0 Other Carbohydrates.
Ham Souffle
3 cups cubed french bread
1/2 pound cubed cheddar cheese
3 cups cubed ham
1 cup canned mushrooms
1 can sliced ripe olives
3 tablespoons flour
1 tablespoon dry mustard
melted butter
4 eggs — beaten
3 cups milk
salt and pepper to taste
Put bread, ham, cheese, mushrooms and olives in buttered 9 x 12″ pans. Mix flour and mustard. Sprinkle over layer. Repeat until all is used. Pour a little melted butter over top. Beat eggs and milk together. Pour over mixture in pan. Sprinkle with salt and pepper.
Refrigerate overnight. Remove 1 hour before baking. Bake 1 hour at 350 degrees.
Per Serving (excluding unknown items): 464 Calories; 28g Fat (54.4% calories from fat); 32g Protein; 21g Carbohydrate; 1g Dietary Fiber; 236mg Cholesterol; 1426mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 Fat.
Ham With Spiced Cherry Sauce
2 pounds cooked ham — thinly sliced
16 ounces canned dark sweet cherries
5 teaspoons cornstarch
1/2 cup sugar
2 tablespoons white vinegar
2 tablespoons water
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup rose wine (optional)
Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes.
Per Serving (excluding unknown items): 390 Calories; 16g Fat (37.0% calories from fat); 27g Protein; 34g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 1996mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
Honey Glazed Ham
4 pounds boneless fully cooked ham
12 ounces lemon-lime soda — or ginger ale
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Place ham and soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).
Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
Per Serving (excluding unknown items): 262 Calories; 12g Fat (40.7% calories from fat); 29g Protein; 9g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 1931mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
Honey-Mustard Turkey Meatballs
1 pound ground turkey
1 egg — lightly beaten
3/4 cup crushed butter-flavor crackers
1/2 cup shredded mozzarella cheese
1/4 cup chopped onion
1/2 teaspoon ground ginger
6 tablespoons dijon mustard — divided
1 1/4 cups unsweetened pineapple juice
1/4 cup chopped green pepper
2 tablespoons honey
1 tablespoon cornstarch
1/4 teaspoon onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Form into 30 balls, 1″ each. Place in a grease 13×9x2″ baking dish.
Bake, uncovered, at 350 degrees for 20-25 minutes or until juice run clear.
In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth.
Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.
Per Serving (excluding unknown items): 55 Calories; 2g Fat (38.7% calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Italian Style Meat Loaf
1 pound lean ground beef
6 ounces italian sausage or spicy bulk sausage
14 1/2 ounces Italian style stewed tomatoes
1 cup fresh bread crumbs
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 egg — beaten
In a large bowl, combine all ingredients; mix well.
Place in a 4 1/2 x 8″ loaf pan. Bake at 350F for 1 hour; drain.
Per Serving (excluding unknown items): 358 Calories; 26g Fat (66.0% calories from fat); 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 462mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.
Killer Cranapple Turkey
1 turkey breast roast
1/2 gallon cranapple juice
1/2 cup salt
1 tablespoon rosemary
1 tablespoon sweet basil
1 12-oz honey bear
TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast
TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt, rosemary, and sweet basil in a one gallon zip lock bag. Add Cranapple juice to fill. Seal bag and agitate to move and mix spices over roast. Place bag in refrigerator, turning occasionally to spread the spice mixture around.
ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice as possible on roast. Let roast “air dry” until cooking.
Cook roast as you prefer (it just ain’t the same if you don’t smoke it) until a meat thermometer indicates an internal temperature of one hundred and sixty degrees. Coat the roast with honey. Continue coating with honey every twenty to thirty minutes until the thermometer reads one hundred and eighty degrees. Remove roast from heat and let sit for fifteen to thirty minutes. When you remove the “net” from the roast, most of the spice should “hop off” leaving a nice checkered pattern.
Per Serving (excluding unknown items): 4010 Calories; 72g Fat (16.3% calories from fat); 461g Protein; 372g Carbohydrate; 2g Dietary Fiber; 860mg Cholesterol; 59474mg Sodium. Exchanges: 0 Grain(Starch); 63 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 18 1/2 Other Carbohydrates.
Mom’s Meat Loaf
2 pounds ground beef
1/2 pound ground pork
1 cup minced onion
1/2 cup catsup
1/2 cup seasoned dry breadcrumbs
2 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon ground pepper
Preheat the oven to 350F. By hand, thoroughly mix all of the ingredients in a large bowl. Pack the mixture into a 9-x-5-3-inch loaf pan.
Bake for about 1 1/4 hours or until the meat loaf is firm to the touch in the center, golden brown on the top and has pulled away from the sides of the pan. Transfer to a platter. Cut crosswise into slices.
Per Serving (excluding unknown items): 503 Calories; 38g Fat (68.0% calories from fat); 27g Protein; 13g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 791mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.
Mushroom Cheeseburger Pizza
1/2 pound ground beef or turkey
1 cup prepared pizza sauce
4 1/2 ounces canned sliced mushrooms — drained
10 ounces refrigerated all ready pizza crust (1 can)
8 ounces shredded cheddar cheese
Heat oven to 425F. Grease 12″ pizza pan or 13×9″ pan. Unroll dough and place in greased pan; starting at center press out with hands. Bake at 425F. for 5-8 minutes or until golden brown.
Brown ground beef in medium skillet; drain. Stir in pizza sauce and mushrooms. Spoon hamburger mixture over partially baked crust; sprinkle with cheese. Bake at 425F. for 10-15 minutes or until deep golden brown.
Per Serving (excluding unknown items): 275 Calories; 14g Fat (46.1% calories from fat); 16g Protein; 21g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 703mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
New Classic Pizza Dough
1 package dry active yeast
1/2 cup warm water — (105-115F)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Food Processor Directions for two 16 inch crusts.
Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until bubbly.
Measure the DRY ingredients into the bowl of the processor.
Stir the 3/4 cup milk into the finished yeast mixture.
Turn on the processor and pour in the yeast mixture, then the oil, stop the machine when the dough has massed on the blade. The dough will be soft. Allow it to rest 5 minutes.
Turn on the processor for a few seconds more (no more than 5).
Turn the dough out onto a lightly floured surface and knead by hand about 60 strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.)
Divide the dough in half. The dough may be kept covered in a cool place (up to an hour).
Use it immediately, refrigerated it or even freeze it.
Yield:
“2 pieces”
Per Serving (excluding unknown items): 1739 Calories; 37g Fat (19.5% calories from fat); 47g Protein; 298g Carbohydrate; 12g Dietary Fiber; 25mg Cholesterol; 3302mg Sodium. Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.
Octoberfest Pizza
2 prebaked Octoberfest crusts (see directions)
8 ounces shredded swiss cheese
16 ounces sauerkraut — well drained
8 ounces muenster cheese
1 pound smoked bratwurst
10 ounces shredded cheddar cheese
OCTOBERFEST PIZZA CRUSTS: Make basic Red Star Basic Pizza Crust as directed, but in step 1, stir in 2 teaspoons caraway seeds. In step 2, increase water to 1 cup plus 2 tablespoons. In step 3, use only 1/2 cup all purpose flour and stir in with 1 cup medium rye flour.
Divide ingredients in half. For each pizza, sprinkle crust with swiss cheese. Top with sauerkraut, then muenster cheese and bratwurst.
Crusts should be placed in pizza pans and baked on hot baking sheets. Bake at 400 degrees F. For 15 to 20 minutes or until cheese melts.
Per Serving (excluding unknown items): 431 Calories; 24g Fat (50.2% calories from fat); 21g Protein; 32g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 994mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Old-Time Country Ham With Redeye Gravy
6 cured ham slices — 1/2″ thick
1 cup boiling water
1 tablespoon freshly made black coffee
Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind.
Fry ham slices in single layer in an ungreased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter. Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.
Per Serving (excluding unknown items): 122 Calories; 4g Fat (32.8% calories from fat); 20g Protein; trace Carbohydrate; 0g Dietary Fiber; 45mg Cholesterol; 1270mg Sodium. Exchanges: 3 Lean Meat.
Orange-Glazed Ham
6 ounces slice fully cooked ham — cut into 3/4-inch chunks
2 stalks celery — cut into 1/2-inch chunks on a slant cut (bias)
11 ounces mandarin orange sections — *see directions
1 teaspoon cornstarch
1/8 teaspoon ground ginger
* Mandarin Oranges should contain pineapple also. If they do not, add pineapple to taste.
In a 1 1/2-quart casserole micro-cook ham, celery, 1 tablespoon water, covered, on 100% power for 3 to 4 minutes or till heated through.
Drain orange sections with pineapple, reserving 1/3 cup liquid.
In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired.
Per Serving (excluding unknown items): 176 Calories; 4g Fat (20.9% calories from fat); 17g Protein; 19g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 921mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat.
Pasta Pizza
8 ounces angel hair spaghetti
1 tablespoon olive oil
1 teaspoon olive oil
1/3 cup chopped green pepper
1/4 cup chopped onion
1 1/4 cups low-fat pasta sauce
1/4 cup sliced black olives
1/2 cup shredded non-fat mozzarella
1/4 teaspoon Italian seasoning
Prepare angel hair pasta as directed on package. Rinse and drain. Set aside.
In 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion. Cook over medium high heat for 3 to 5 minutes or until vegetables are tender, stirring frequently. Set aside.
Heat remaining 1 tablespoon olive oil over medium high heat in 10-inch nonstick skillet. Spread angel hair pasta in skillet. Cook for 4 to 6 minutes or until lightly browned on underside. Turn pasta crust onto plate. Slip crust back into skillet browned-side-up. Reduce heat to medium.
Spoon sauce evenly over crust. Top evenly with prepared vegetables and the olives. Sprinkle with cheese and Italian seasoning. Cover and cook for 4 to 5 minutes or until cheese is melted. Cut pizza into wedges and serve.
Per Serving (excluding unknown items): 212 Calories; 4g Fat (17.9% calories from fat); 9g Protein; 35g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
Peninsula Lamb Shanks
6 1-lb each lamb shanks
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons flour
14 ounces canned chicken broth
1 medium onion — sliced
1 clove garlic — minced
4 cups celery — sliced
3 medium tomatoes — cut in wedges
1 tablespoon fresh parsley — chopped
Sprinkle the lamb shanks with salt and pepper. Heat oil in a dutch oven, Add shanks and brown on all sides. Remove shanks and set aside.
Stir flour into oil and brown lightly. Blend in the broth and 1 3/4 cup water gradually and bring to boiling point.
Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender.
Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 minutes. Add tomatoes and parsley and cook for 5 minutes longer. spoon over shanks.
Per Serving (excluding unknown items): 848 Calories; 56g Fat (60.9% calories from fat); 71g Protein; 11g Carbohydrate; 3g Dietary Fiber; 243mg Cholesterol; 1026mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 5 Fat.
Pizza Style Cube Steaks
1 cube steak
1/2 teaspoon lemon
dill weed
rosemary
1 slice tomato
1/2 teaspoon salad oil
salt and black pepper
oregano
1 slice provolone cheese
Brush steak with the oil and lemon juice. Broil 5 min. quickly on one side. Turn and sprinkle with herbs. Broil 5 min on the other side. Turn off broiler and top with cheese and tomato. Serve on toast.
Per Serving (excluding unknown items): 330 Calories; 23g Fat (64.1% calories from fat); 27g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 305mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
Pork Chops And Beans
4 pork chops, loin or shoulder
30 ounces beans in tomato sauce
1 medium onion — minced
1/2 teaspoon salt
6 tablespoons ketchup
Brown chops lightly. Mix beans and remaining ingredients. Place in a 9 inch square pan or casserole. Top with chops and bake 1 - 1 1/2 hours at 350 F.
Per Serving (excluding unknown items): 517 Calories; 24g Fat (40.1% calories from fat); 30g Protein; 50g Carbohydrate; 11g Dietary Fiber; 90mg Cholesterol; 1522mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
Pork Chops With Spices
2 pounds pork chops (8 total) — 1/2-in. thick
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 cup water
1/2 teaspoon cumin
1/8 teaspoon paprika
1/2 teaspoon turmeric
1 bay leaf
Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about 5-6 min. Turn the chops and cook on the other side about 5 min. Pour off all the fat from the skillet.
Return the skillet to the heat and scatter the onions and garlic around the chops. Cook briefly, stirring. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf. Cover closely and cook about 30 min. over low heat.
Serve the chops with the sauce poured over.
Per Serving (excluding unknown items): 473 Calories; 36g Fat (69.9% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat.
Pork Steaks With Peppers
2 tablespoons olive or vegetable oil
1 1/2 pounds pork blade steaks (4 to 5 whole) — cut 1/2″ thick
1 medium red bell pepper — cut into thin strips
1 medium green bell pepper — cut into thin strips
1 medium yellow bell pepper — cut into thin strips
1 clove garlic — finely chopped
1 medium tomato — coarsely chopped
1 packet dry soup mix — onion, onion-mushroom or beefy mushroom
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon pepper
In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks.
Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil.
Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.
Per Serving (excluding unknown items): 475 Calories; 38g Fat (70.9% calories from fat); 22g Protein; 13g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 947mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat.
Pork Tenderloin With Hawaiian Sauce
6 pounds pork tenderloin
2 quarts reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup ketchup
1/3 cup brown sugar
4 large garlic cloves — minced
1/3 cup salt
1/3 cup cumin
1/3 cup black pepper
16 small red potatoes
4 carrots — stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock.
Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done (170 degrees) [about 1 hour on low heat].
Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Per Serving (excluding unknown items): 676 Calories; 17g Fat (22.6% calories from fat); 83g Protein; 50g Carbohydrate; 6g Dietary Fiber; 221mg Cholesterol; 6163mg Sodium. Exchanges: 2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
Pork with Chestnuts
1 pound very lean pork
1 teaspoon sesame oil
1 teaspoon dark brown sugar
2 tablespoons dry sherry (optional)
3/4 pound skinned chestnuts
5 tablespoons soy sauce
1 pound fresh leaf spinach
Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour.
Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes.
Wash the spinach very thoroughly and drain. Place into frying pan or wok along with 1 tablespoon of the liquid from the pork and 1 teaspoon Sesame oil. Set heat to high and cook for approx. 5 minutes stirring constantly.
Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot.
Per Serving (excluding unknown items): 89 Calories; 4g Fat (35.3% calories from fat); 11g Protein; 4g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 935mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Pork With Sweet Potatoes And Pineapple
4 pork chops — 3/4 inch thick
4 medium sweet potatoes — or canned
4 pineapple rings in juice
1 cup pineapple juice — from can
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons pineapple juice — from can
1/4 teaspoon salt
1/4 cup water
2 tablespoons margarine
Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain.
In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that.
Heat the pineapple juice to boiling. Stir in brown sugar, cornstarch, and salt, stirring until syrup is clear and thickened. Stir the water and margarine into the hot syrup; pour over casserole.
Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking.
Per Serving (excluding unknown items): 616 Calories; 28g Fat (40.8% calories from fat); 22g Protein; 70g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
Pork With Vegetables And Cashews
1 pound boneless fresh pork shoulder — cut into 3/4″ cubes
1 medium onion — sliced and separated into rings
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 10-oz package frozen peas
8 ounces fresh mushrooms — sliced
1 tablespoon cornstarch
2 tablespoons cold water
2 ounces canned pimiento — sliced
1 cup salted cashews or peanuts
Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes.
Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes.
Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes.
Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
Per Serving (excluding unknown items): 548 Calories; 34g Fat (54.5% calories from fat); 34g Protein; 29g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1147mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
Portuguese Pork With Lemon
2 pounds pork boneless shoulder
2 garlic cloves — chopped
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4 cup water
1/2 cup pitted ripe olives
Trim fat from pork. Cut pork into 3/4-inch cubes.
Toss together pork, garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 8 hours.
Remove pork from marinade. Reserve any remaining marinade.
Heat 1 tablespoon oil in skillet until hot. Cook and stir pork in oil over medium heat until liquid has evaporated and pork is brown, about 25 minutes. Drain.
Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. (Add water if necessary.) Stir in olives.
Per Serving (excluding unknown items): 398 Calories; 29g Fat (66.7% calories from fat); 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 539mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.
Potato Croquettes
3 medium baking potatoes — peeled and sliced
1/4 cup shredded low-fat swiss or cheddar cheese
1/4 cup nonfat cream cheese
1 tablespoon chopped fresh chives
1 tablespoon nonfat margarine
1 1/2 teaspoons prepared or dijon mustard
1/4 teaspoon hot sauce
1/8 teaspoon salt
1 egg white — lightly beaten
1 3/4 cups coarsely crushed corn flakes
vegetable cooking spray
Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well.
Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal.
Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden.
Per Serving (excluding unknown items): 235 Calories; 1g Fat (3.3% calories from fat); 8g Protein; 48g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 517mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Potato Topped Meat Loaf
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 1/2 cups crushed corn flakes
2 eggs
1/2 teaspoon salt
1/2 teaspoon sage
1/2 cup evaporated milk
1 1/2 cups hot mashed potatoes
Combine beef, veal, pork and cornflakes. Beat eggs, add to meat mixture with salt, sage and milk. Put into greased loaf pan and bake in 350 oven 1 hour. Unmold; frost with potatoes. Bake in 350 oven until potatoes are browned.
Per Serving (excluding unknown items): 617 Calories; 35g Fat (51.7% calories from fat); 33g Protein; 41g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 840mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.
Rice Meatloaf - Uncle Ben
3/4 pound lean ground beef
3/4 pound lean ground pork
1/2 cup raw converted rice
1/2 cup milk
1/4 cup minced onion
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 eggs — slightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large bowl, mix all ingredients together until well blended. Pack into a 9×5 (2L) loaf pan, cover with foil, and bake at 350F 180C for 1-1/4 to 1-1/2 hrs (removing foil after 30 minutes), or until loaf is well-browned and meat is cooked through with an internal temperature of 106F 70C. Even when cooked through, meat will still be slightly pink because of the ketchup.
Drain off fat, and let the meatloaf rest for 5 minutes before slicing to serve.
Per Serving (excluding unknown items): 404 Calories; 26g Fat (59.4% calories from fat); 24g Protein; 16g Carbohydrate; trace Dietary Fiber; 157mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Roast Goose With Stuffing
9 pound Canadian goose — (9-12 lb)
1 tart apple — peeled and diced
10 dried figs — cut into fourths
2 1/2 cups crumbled corn bread
salt to taste
ground pepper to taste
3 tablespoons chopped parsley
2 teaspoons chopped fresh savory
GRAVY:
1 1/2 cups reserved goose broth
1 tablespoon flour — 1 to 2
Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt.
Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
Stuff, lace, and truss the bird and roast in a 325′ oven, breast down, for 1 1/2 hours. Draw off fat as it accumulates.
Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.
Remove when done and let rest on a heated serving platter while you prepare the gravy.
Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose.
Per Serving (excluding unknown items): 606 Calories; 19g Fat (28.6% calories from fat); 59g Protein; 47g Carbohydrate; 9g Dietary Fiber; 202mg Cholesterol; 694mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 2 Other Carbohydrates.
Sage Pork Tenderloin
2 pounds pork tenderloin
5 fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
Butterfly and lay pork open. Place sage in open cut. Sprinkle with salt and pepper. Fold back over and tie into original shape.
Brown well directly over hot coals. Remove to edge of grill. Rub with oil. Place additional sage sprigs onto coals as desired. Cover and cook to an internal temperature of 160 degrees.
Carve into thin slices. Serve hot, with a flavored butter.
Per Serving (excluding unknown items): 189 Calories; 6g Fat (29.4% calories from fat); 32g Protein; trace Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fat.
Saucy Potatoes
16 ounces frozen hash brown potatoes
14 1/2 ounces stewed tomatoes
4 ounces Velveeta — diced
Spray a 1 1/2 quart microwave safe casserole dish. Place potatoes and stewed tomatoes (undrained) in the dish and stir.
Microwave, covered, on high for about 6 - 8 minutes, stirring once during cooking. Stir in Velveeta, and continue cooking for another 4 minutes, stirring once.
Per Serving (excluding unknown items): 176 Calories; 8g Fat (36.7% calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 519mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.