PORK RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANISE SAUSAGE STIR-FRY (02/02/94) (20:24) 1 - CAN(20 OZ)CHUNK PINEAPPLE IN JUICE 1/2 - LB POLISH SAUSAGE VEGETABLE OIL 2 - LARGE CLOVES GARLIC, QUARTERED 1 - LARGE YELLOW ONION, SLICED 2 - CUPS THINLY SLICED CARROTS 2 - TBSP MINCED GINGER ROOT 1 - BUNCH BROCCOLI, CUT IN FLOWERETS 3/4 - CUP CHICKEN BROTH 3 - TBSP SOY SAUCE 2 - TBSP CORNSTARCH 1/8 TO 1/4 - TSP ANISE SEED DRAIN PINEAPPLE, RESERVING JUICE. IN WOK OR SKILLET, STIR-FRY SAUSAGE IN 1 TABLESPOON OIL FOR 1 MINUTE. REMOVE FROM WOK. ADD OIL AS NEEDED. STIR-FRY GARLIC, ONION, CARROTS AND GINGER UNTIL ONION IS SOFT. ADD BROCCOLI; STIR-FRY UNTIL TENDER AND CRISP. STIR IN PINEAPPLE. COMBINE RESERVED PINEAPPLE JUICE WITH REMAINING INGREDIENTS. POUR INTO WOK. STIR AND COOK UNTIL SAUCE BOILS AND THICKENS. SERVE OVER RICE. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLES AND BUTTONS (12/15/93) (2:01) 3 LB HAM 1 QT APPLE, DRIED 2 TBSP BROWN SUGAR 2 CUP FLOUR MILK 4 TSP BAKING POWDER 1/4 TSP PEPPER 1 EGG, WELL BEATEN 3 TBSP BUTTER, MELTED 1 TSP SALT PICK OVER AND WASH DRIED APPLES. COVER WITH WATER AND LET SOAK OVER NIGHT OR FOR A NUMBER OF HOURS. IN THE MORNING, COVER HAM WITH COLD WATER AND LET BOIL FOR 3 HOURS. ADD THE APPLES AND WATER IN WHICH THEY HAVE BEEN SOAKED AND CONTINUE TO BOIL FOR ANOTHER HOUR. ADD BROWN SUGAR. MAKE DUMPLINGS BY SIFTING TOGETHER THE FLOUR, SALT, PEPPER AND BAKING POWDER. STIR IN THE BEATEN EGG, MILK (ENOUGH TO MAKE FAIRLY MOIST, STIFF BATTER), AND MELTED BUTTER. DROP THE BATTER BY SPOONFULS INTO THE HOT LIQUID WITH THE HAM AND APPLES. COVER KETTLE TIGHT AND COOK DUMPLINGS FOR 15 MINUTES. SERVE PIPING HOT ON LARGE PLATTER. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT-GLAZED HAM & SWEET POTATOES (10-17-92) (20:34) 1 TABLESPOONS MARGARINE OR BUTTER 1 FULLY COOKED SMOKED HAM CENTER SLICE, 3/4 INCH THICK 1/2 CUP APRICOT PRESERVES 1 TABLESPOON LEMON JUICE 1/8 TEASPOON GROUND CLOVES 2 17 OUNCE CANS WHOLE YAMS 2 GREEN ONIONS 1/4 CUP PECANS SLICED CRANBERRIES FOR GARNISH IN 12 INCH SKILLET OVER MEDIUM HIGH HEAT, IN HOT MARGARINE OR BUTTER, COOK HAM STEAK UNTIL BROWNED ON BOTH SIDES. IN SMALL BOWL, MIX APRICOT PRESERVES, LEMON JUICE, AND CLOVES; SPOON OVER HAM STEAK. REDUCE HEAT TO LOW; COVER AND COOK 5 MINUTES. DRAIN YAMS AND CUT INTO LARGE CHUNKS. CUT GREEN ONIONS DIAGONALLY INTO 1 INCH PIECES. ADD YAMS AND GREEN ONIONS TO SKILLET, TURNING TO COAT WITH PRESERVE MIXTURE. COVER; COOK 10 MINUTES OR UNTIL HEATED THROUGH. ARRANGE HAM AND VEGETABLES ON PLATTER. SPRINKLE WITH PECANS. GARNISH WITH SLICED CRANBERRIES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT GLAZED PORK ROAST (12-12-92) (0:05) IBM 5 POUND PORK LOIN ROAST 2 TABLESPOONS PREPARED MUSTARD 1 1/2 TABLESPOONS SOY SAUCE 1 TABLESPOON FLOUR 1 TEASPOON GROUND GINGER 1/4 TEASPOON GARLIC POWDER 8 1/4 OUNCES CANNED APRICOTS IN HEAVY SYRUP (RESERVE SYRUP PUT ROAST IN A SHALLOW PAN, PLACE IN THE OVEN UNCOVERED AND COOK ON MICROWAVE/CONVECTION WITH THE PROBE SET AT 160 DEGREES. TAKES APPROXIMATELY 30 MINUTES PER POUND. MEANWHILE, PREPARE BASTING SAUCE. COMBINE MUSTARD, SOY SAUCE, FLOUR, GINGER, GARLIC POWDER AND FRUIT SYRUP. CHOP UP HALF OF THE FRUIT AND ADD TO THE SAUCE. RESERVE THE REMAINING FRUIT FOR GARNISH WHEN THE MEAT IS READY. WHEN THE TEMPERATURE REACHES 160 DEGREES, BASTE ROAST WITH SAUCE AND REPROGRAM THE OVEN ON COMBINATION WITH THE PROBE AT 170 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED HAM (12/15/93) (2:02) 10 LB HAM 1 CUP BROWN SUGAR 1/4 CUP FLOUR 1 TSP MUSTARD, DRY 1/4 CUP MAPLE SYRUP 3 TBSP WATER WHOLE CLOVES WASH HAM AND COVER WITH BOILING WATER AND LET COOK ON TOP OF STOVE FOR 4 HOURS. LET HAM STAND IN LIQUID OVER NIGHT. NEXT DAY REMOVE THE FATTY RIND, MAKE GASHES ACROSS THE SURFACE OF HAM AND STICK IN WHOLE CLOVES. MAKE A PASTE OF THE SUGAR, FLOUR AND MUSTARD BY ADDING THE SYRUP AND WATER. USE WATER IN WHICH HAM WAS COOKED IF AVAILABLE. SPREAD OVER HAM AND PLACE IN ROASTING PAN. BAKE UNCOVERED AT 400-F FOR 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED PORK LOIN (02/02/94) (20:33) PREPARATION TIME: 5 MINUTES COOKING TIME: 1 1/2 HOURS 3 - LB BONELESS PORK LOIN 1/2 - LEMON 1 1/2 - TSP SALT 1 - TSP FRESH GROUND PEPPER BARBECUE SAUCE* PREPARE BARBECUE GRILL WITH ROTISSERIE. RUB PORK LOIN WITH LEMON, THEN SALT AND PEPPER. CENTER AND SECURE ROAST ON ROTISSERIE ROD. ROAST ON ROTISSERIE ACCORDING TO MANUFACTURER'S DIRECTIONS 1 1/2 HOURS OR UNTIL MEAT THERMOMETER REACHES 165 DEGREES, BASTING WITH 1/2 CUP BARBECUE SAUCE DURING LAST 20 MINUTES OF ROASTING. SERVE WITH ADDITIONAL BARBECUE SAUCE. MAKES 8 SERVINGS. * BARBECUE SAUCE 2 - TBSP SALAD OIL 2 - CUPS DICED ONIONS 3 - TBSP MINCED GARLIC 2 - TBSP CHILI POWDER 1 - CUP KETCHUP 1 - CUP STRONG BREWED COFFEE 1/2 - CUP WORCESTERSHIRE SAUCE 1/2 - CUP CIDER VINEGAR 1/2 - CUP FIRMLY PACKED BROWN SUGAR 1 - 4 OZ CAN GREEN CHILIES, DRAINED AND CHOPPED 2 - TSP SALT -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED PORK WITH BROCCOLI (02/02/94) (20:27) 3/4 - LB BONELESS PORK TENDERLOIN 1/3 - CUP BARBECUE SAUCE 2 - TBSP DRY SHERRY 1 - TBSP SOY SAUCE 1 - TSP HONEY 1/4 - TSP CHINESE FIVE SPICE POWDER 1/4 - TSP GARLIC POWDER 2 - CUPS HOT WATER 3 - OZ BUCKWHEAT NOODLES 4 - CUPS FRESH BROCCOLI FLOWERETS THINLY SLICE PORK ACROSS THE GRAIN INTO 1/8" SLICES. (THIS IS EASIEST TO DO WHEN PARTIALLY FROZEN.) IN A 2 QUART CASSEROLE, MIX TOGETHER BARBECUE SAUCE, SHERRY, SOY SAUCE, HONEY, CHINESE FIVE SPICE AND GARLIC POWDER. ADD SLICED PORK AND STIR TO COAT; SET ASIDE. PLACE WATER INTO A 4 CUP GLASS MEASURE. COVER WITH VENTED PLASTIC WRAP AND MICROWAVE ON HIGH 4 TO 6 MINUTES OR UNTIL WATER BOILS. STIR IN BUCKWHEAT NOODLES. DO NOT COVER. MICROWAVE ON HIGH 3 MINUTES; SET ASIDE. COVER CASSEROLE OF PORK WITH LID OR VENTED PLASTIC WRAP. STIRRING MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 5 TO 6 MINUTES OR UNTIL PORK IS TENDER. DRAIN BUCKWHEAT NOODLES AND STIR PORK MIXTURE INTO NOODLES. PLACE BROCCOLI IN SAME CASSEROLE. COVER AGAIN AND MICROWAVE ON HIGH 3 MINUTES; DRAIN. STIR BROCCOLI INTO NOODLE MIXTURE. MAKES 2 SERVINGS. CAN BE FROZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASQUE SHEPHERD'S PIE (05-02-93) (21:08) SERVINGS: 4 4 EA SLICES BACON 3 EA MED. POTATOES 2 T SLICED GREEN ONIONS/TOPS 1 T SNIPPED PARSLEY 3/4 T SALT 1/8 T DRIED THYME, CRUSHED 1 X DASH PEPPER 4 EA LARGE EGGS IN 8-INCH SKILLET COO BACON UNTIL CRISP; DRAIN, RESERVING 2 T OF DRIPPINGS. CRUMBLE BACON AND SET ASIDE. IN SAME SKILLET COMBINE RESERVED DRIPPINGS, PEELED, THINLY SLICED POTATOES, ONION, PARSLEY, SALT, THYME AND PEPPER. COVER TIGHTLY; COOK OVER LOW HEAT UNTIL POTATOES ARE BARELY TENDER, 20 TO 25 MINUTES, STIRRING CAREFULLY ONCE OR TWICE. IN SMALL BOWL BEAT TOGETHER EGGS AND MILK; POUR OVER POTATO MIXTURE. COVER AND CONTINUE COOKING OVER VERY LOW HEAT UNTIL EGG IS SET IN CENTER, 8 TO 10 MINUTES. WITH A WIDE SPATULA, LOOSEN SIDES AND BOTTOM AND SLIDE POTATOES OUT ONTO SERVING PLATE, OR SERVE FROM SKILLET. SPRINKLE CRUMBLED BACON ATOP. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED LION`S HEAD IN A SANDY POT (05/21/93) (0:08) THE FURTHER AHEAD YOU START THIS DELICIOUS "SOUP" THE BETTER IT WILL TASTE. 1 LB PORK BUTT, GROUND OR CHOPPED 1/4 C WATER CHESTNUTS, MINCED 1 T GINGER ROOT, MINCED 2 GREEN ONIONS, MINCED 1/2 C COOKED RICE, MINCED 1 T DARK SOY 1/2 T SESAME OIL 2 T WATER 3 C CHINESE MUSTARD CABBAGE, SHREDDED 4 C STOCK (OR WATER) 1/2 T SALT, TO TASTE 1/4 T SUGAR 6 T PEANUT OIL PREPARATION: IN BOWL, THOROUGHLY MIX PORK, WATER CHESTNUTS, GINGER ROOT, GREEN ONIONS, COOKED RICE, DARK SOY, SESAME OIL & WATER. ALLOW MIXTURE TO MARRY FOR 30 MINUTES. FORM INTO FIRM BALLS, ONE FOR EACH SERVING, EACH THE SIZE OF A TENNIS BALL (ABOUT 3 1/2" ACROSS). BRAISING: HEAT WOK OR SKILLET TO HOT; ADD OIL. WHEN OIL BEGINS TO SMOKE, INTRODUCE MEATBALLS 1 AT A TIME, SO AS NOT TO COOL OIL. FRY MEATBALLS UNTIL A BROWN CRUST HAS FORMED. THEY MUST BE WELL CRUSTED IN ORDER TO RETAIN THEIR SHAPE WHILE STEWING. COOKING IN SANDY POT: LINE SANDY POT WITH SHREDDED CHINESE MUSTARD CABBAGE; SPRINKLE WITH PAN OIL FROM MEATBALLS, SALT & SUGAR. ADD MEATBALLS, THEN ADD COOL OR COLD STOCK. BRING SLOWLY TO BOIL; COVER; REDUCE HEAT TO MEDIUM & SIMMER FOR ABOUT 2 HOURS. CORRECT SEASONING IF NECESSARY. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED PORK & FRESH OYSTERS IN (05/21/93) (0:37) AMONG OUR FAVORITE CLAY POT DISHES IS SOMETHING ONLY A CANTONESE CHEF WOULD DARE TO HAVE CREATED. 1/2 LB BONELESS PORK BUTT, CUT IN 1 1/2" CUBES 8 MEDIUM FRESH PACIFIC OYSTERS (OR 1 10 OZ. JAR) 4 GREEN ONIONS 1 1/2 C WARM WATER 1 T BROWN BEAN SAUCE 1 T DARK SOY SAUCE 1 T FRESH GINGER, MINCED 1 PIECE DRIED ORANGE PEEL 2 T MEDIUM SHERRY CORNSTARCH PASTE 1/2 C PEANUT OIL CHINESE OR ITALIAN PARSLEY FOR GARNISH MARINADE: 1/4 C MEDIUM SHERRY 2 T THIN SOY SAUCE 2 CLOVES GARLIC, MINCED 1 T 5-SPICE POWDER 1 T LEMON JUICE MARINATING: COMBINE MARINADE INGREDIENTS IN BOWL LARGE ENOUGH TO HOLD PORK, MIXING WELL. ADD PORK, COVER, AND MARINATE AT ROOM TEMPERATURE FOR 1 HOUR. BRAISING: DRAIN PORK, TAKING CARE TO REMOVE PIECES OF GARLIC. HEAT OIL IN WOK UNTIL IT BEGINS TO SMOKE. FRY PORK CUBES, A FEW AT A TIME, UNTIL BROWN AND CRUSTY. DO THIS QUICKLY TO SEAR MEAT WITHOUT COOKING IT THROUGH. DRAIN IN CHINESE STRAINER OR ON PAPER TOWEL. STRAIN AND RESERVE COOKING OIL. CLAY POT: IN COOL CLAY POT, COMBINE WATER, BEAN SAUCE, DARK SOY, MINCED GINGER, DRIED ORANGE PEEL, AND SHERRY. BRING TO BOIL, THEN ADD BRAISED PORK CUBES. REDUCE HEAT, COVER POT, AND SIMMER FOR 30 MINUTES. MEANWHILE, WASH AND TRIM GREEN ONIONS, CUT INTO 2" SECTIONS. DRAIN OYSTERS. WHEN PORK HAS SIMMERED 30 MINUTES, ADD ONIONS AND OYSTERS. YOU CAN STOP THE DISH BEFORE ADDING OYSTERS AND ONION. COVER AND COOK AT MEDIUM HEAT FOR 15 MINUTES MORE. TURN UP TO BOIL, DRIBBLE IN CORNSTARCH PASTE TO MAKE LIGHT GRAVY. SERVE WITH GARNISH OF PARSLEY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARMELIZED CARNITAS (08-20-93) (22:42) SERVINGS: 10 1 1/2 LB PORK SHOULDER; BONELESS, * 2 T BROWN SUGAR; PACKED 1 T TEQUILA 1 T MOLASSES 1/2 T SALT 1/4 T PEPPER 2 EA CLOVE GARLIC; FINELY CHOPPED 1/3 C WATER 1 EA GREEN ONION W/TOP; SLICED * PORK SHOULD BE CUT UP INTO 1-INCH CUBES. --------------------------------------------------------------------- --- PLACE PORK CUBES IN SINGLE LAYER IN 10-INCH SKILLET. TOP WITH REMAINING INGREDIENTS EXCEPT GREEN ONION. HEAT TO BOILING; REDUCE HEAT. SIMMER UNCOVERED, STIRRING OCCASIONALLY UNTIL THE WATER HAS EVAPORATED AND THE PORK IS SLIGHTLY CARMELIZED, ABOUT 35 MINUTES. SPRINKLE WITH GREEN ONION AND SERVE WITH WOODEN PICKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINA SUN PORK (11-04-92) (3:17) IBM 1 CAN (20 OUNCES) PINEAPPLE CHUNKS 3 TABLESPOONS SOY SAUCE 1 TABLESPOON CORNSTARCH 1 TEASPOON WHITE VINEGAR 1/4 TEASPOON HOT RED PEPPER FLAKES 1 POUND BONELESS PORK LOIN 2 TABLESPOONS VEGETABLE OIL 2 LARGE CLOVES GARLIC, PRESSED 2 TABLESPOONS MINCED GINGER ROOT 1 ONION, CUT IN WEDGES 2 MEDIUM CARROTS, SLIVERED 1 GREED OR RED BELL PEPPER, SLIVERED 2 CUPS SNOW PEAS DRAIN PINEAPPLE. RESERVE 3 TABLESPOONS JUICE. MIX RESERVED JUICE WITH 1/2 CUP WATER, SOY SAUCE, CORNSTARCH, VINEGAR AND PEPPER FLAKES; SET ASIDE. CUT PORK IN STRIPS. IN SKILLET, BROWN PORK IN HOT OIL. ADD GARLIC AND GINGER; COOK 1 MINUTE. ADD ONION AND CARROTS; COOK 1 MINUTE. STIR SAUCE; ADD TO SKILLET WITH PINEAPPLE, BELL PEPPER AND SNOW PEAS. COOK UNTIL SAUCE BOILS AND THICKENS. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE BARBECUE (08-20-93) (23:04) SERVINGS: 4 1 X -----------SAUCE------------ 1 T HOISIN SAUCE 2 T SOY SAUCE 1 T SESAME OIL 1 EA FRESH GARLIC FINELY CHOPPED 4 T SUGAR 1/2 T SALT & PEPPER 1 X ---LB PORK ROAST BONELESS--- SLICE PORK INTO STRIPS APPROXIMATELY 1 1/2 IN. THICK, 5-6 IN. LONG, AND 1/2 IN. WIDE. COMBINE ALL THE INGREDIENTS FOR THE SAUCE AND MIX WELL. MARINATE PORK STRIPS IN SAUCE FOR A MINIMUM OF 2 HOURS. BAKE IN PRE-HEATED OVEN 375 DEG FOR 25 MINUTES. TURN MEAT OVER AND BAKE FOR AN ADDITIONAL 25 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE PORK AND VEGETABLES (02/02/94) (20:26) 3 - TBSP OIL 1 - MEDIUM GREEN PEPPER, CUT INTO STRIPS 1 - CUP RADISH SLICES 1 - MEDIUM ONION, CUT INTO WEDGES 1 - 8 OZ CAN WATER CHESTNUTS, DRAINED AND HALVED 3/4 - CUP KRAFT THICK AND SPICY BARBECUE SAUCE 3 - TBSP SOY SAUCE 1 - CUP MUSHROOM HALVES 1/4 - TSP GROUND GINGER 1 - LB BONELESS PORK SHOULDER, CUT INTO 1/2" STRIPS 1/4 - TSP CRUSHED RED PEPPER 3 - CUPS HOT COOKED RICE HEAT 2 TBSP OIL IN WOK OR LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD PEPPERS, RADISHES AND ONIONS; STIR-FRY 3 TO 5 MINUTES OR UNTIL CRISP-TENDER. ADD WATER CHESTNUTS AND MUSHROOMS; STIR-FRY 1 MINUTE. REMOVE VEGETABLES FROM PAN. ADD REMAINING OIL AND PORK TO PAN; STIR- FRY 9 TO 10 MINUTES OR UNTIL TENDER. STIR IN VEGETABLES AND ALL REMAINING INGREDIENTS EXCEPT RICE; SIMMER 1 MINUTE, STIRRING OCCASIONALLY. SERVE OVER RICE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE BACON DELIGHTS (05-22-92) (2:27) (MW) 20 PITTED DATES BOURBON 10 SLICES BACON, CUT IN HALF SOAK THE DATES IN BOURBON TO COVER FOR AT LEAST 24 HOURS; 48 IS BETTER. DRAIN. WRAP EACH DATE IN ONE HALF SLICE OF BACON AND FASTEN WITH A TOOTHPICK. ON A PLATE, OR A PAPER PLATE, PLACE 4 LAYERS OF PAPER TOWELS AND COVER WITH ONE LAYER OF PAPER TOWELS. COOK IN CENTER OF THE OVEN 3 MINUTES. TURN ROLLS OVER. ROTATE THE PLATE A HALF TURN. COOK 4 MINUTES. BLOT OFF ANY REMAINING FAT. SERVE IMMEDIATELY. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED HAM MUFFINS (05-01-93) (16:08) SERVINGS: 12 6 EA ENGLISH MUFFINS; * 9 OZ DEVILED HAM; 2 CNS 1/4 TS OREGANO 12 EA APPLE RINGS; ** 24 OZ CHEDDAR; MD, *** * MUFFINS SHOULD BE SPLIT, TOASTED AND BUTTERED. ** APPLE RINGS SHOULD BE CORED BUT UNPEELED. *** SLICE THE CHEESE INTO 12 2-OZ SLICES AND THEN SLICE THEM DIAGONALLY. COMBINE THE DEVILED HAM AND OREGANO AND SPREAD ON THE CUT SIDES OF THE MUFFINS. TOP WITH AN APPLE RING. PLACE 2 CHEDDAR TRIANGLES ON EACH MUFFIN AND BROIL UNTIL THE CHEESE MELTS. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY HAM STACKS (04-01-93) (1:40) IBM 1 MEDIUM GREEN PEPPER, SEEDED AND CUT INTO 24 PIECES 6 OUNCES CHEDDAR CHEESE, CUT INTO SQUARES 1/4 INCH THICK 1/2 POUND HAM, CUT INTO 1 INCH CUBES TO ASSEMBLE, THREAD ONE PIECE GREEN PEPPER, ONE SQUARE CHEESE AND ONE CUBE HAM ON TOOTHPICK. REPEAT WITH REMAINING HAM, CHEESE AND GREEN PEPPER. ARRANGE HALF THE APPETIZERS ON A PAPER TOWEL LINED PLATE. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL CHEESE BEGINS TO MELT. REPEAT WITH REMAINING APPETIZERS. MAKES ABOUT 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIERY PORK & WINTER BAMBOO SHOOTS OVER SNOW (05/21/93) THIS ATTRACTIVE DISH IS SPICED WITH PUNGENT, HOT CHILI SAUCE WITH GARLIC. 1 LARGE END-CUT PORK CHOP (OR 1/2 LB PORK BUTT) 1 1/4 C SLIVERED WINTER BAMBOO SHOOTS 1 T MINCED GINGER ROOT 2 LARGE GARLIC CLOVES 2 T PEANUT OIL 1/2 C CHICKEN STOCK 1 T CHILI PASTE WITH GARLIC 1 PINCH SUGAR 1 1/2 C VEGETABLE OIL 1/2 C RICE STICK NOODLES 2 T THIN SOY SAUCE 2 T CORNSTARCH CORNSTARCH PASTE 1 T CHINESE RED VINEGAR PREPARATION: RINSE BAMBOO SHOOTS; SLICE & SLIVER TO THE SIZE OF THICK MATCHSTICKS. SLICE PORK LIKE BAMBOO & MARINATE IN THIN SOY SAUCE & CORNSTARCH FOR 10 MINUTES. PEEL & SLICE GARLIC IN THIN ROUNDS. COMBINE STOCK, CHILI PASTE & SUGAR. DEEP-FRYING RICE STICK: BREAK UP RICE STICK BEFORE MEASURING. HEAT VEGETABLE OIL IN HOT WOK. WHEN OIL IS MEDIUM HOT, TEST A FEW PIECES OF RICE STICK: IT SHOULD FRY QUICKLY TO A PUFFY WHITE. IF IT BROWNS, TURN DOWN THE HEAT. FRY RICE STICKS IN VERY SMALL BATCHES. SPREAD OUT FRIED SNOW ON SERVING PLATTER, RESERVE IN WARM PLACE. STIR-FRYING: CLEAN WOK; THEN REHEAT TO VERY HOT. ADD PEANUT OIL, HEATING UNTIL IT JUST BEGINS TO SMOKE; ADD DRAINED PORK & STIR-FRY BRISKLY FOR ABOUT 2 MINUTES. ADD BAMBOO, GARLIC & GINGER. TOSS WITH PORK FOR 1 MINUTE. RE-STIR LIQUIDS AND ADD TO WOK. COVER WOK, & SIMMER FOR 3 MINUTES. REMOVE COVER; TURN UP HEAT AGAIN; BOIL BRIEFLY TO REDUCE SAUCE; SPRINKLE ON VINEGAR. LADLE OVER RICE STICK & SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLESH OF THE PIG (08-20-93) (23:01) SERVINGS: 4 ---------------------------------BASIC RIBS--------------------------------- 3 LB COUNTRY RIBS OR OTHER 1 C CIDER VINEGAR 2 T BLACK PEPPER FINE GROUND 2 T GARLIC SALT ----------------------------SAUCE FOR RE-HEATING---------------------------- 1 EA OPEN PIT SMALL BOTTLE 1 EA SMALL BOTTLE A-1 SAUCE 1/4 C MOLASSES 1 EA SUPPLY OF HICKORY CHIPS REGULAR OLD SUPERMARKET PORK. SPARE RIBS, COUNTRY RIBS, OR ANY OTHER PORK NOT TOO MUCH FAT. CUT OFF ANY GROSS EXCESS, AND CUT THEM TO EVEN THICKNESS. YOU'LL RUIN EVERYTHING IF YOU COOK THE MEAT UNEVENLY. YOU MAY COMPENSATE BY SCORING THE MEAT. IN A LARGE BAKING PAN, SOAK THE RIBS WITH CIDER VINEGAR, AFTER WHICH SPRINKLE THEM WITH GARLIC SALT AND FINELY GROUND BLACK PEPPER. (DON'T USE PEPPER MILLS, OR OTHER PEPPERS.) IT DOESN'T SEEM TO MATTER HOW LONG THE RIBS SOAK, OR HOW MUCH VINEGAR IS ON THEM. JUST MAKE SURE IT HITS ALL SIDES, YOU DON'T HAVE TO PUNCTURE THEM. THIS SWEETENS THE MEAT. THE KEY TO THE FIRE IS THE HICKORY CHIPS. KEEP FEEDING THESE AMAZING LITTLE FELLOWS TO THE CHARCOAL. THE FLAVOR COMES OUT OF THESE CHIPS AND YOU CANNOT DO WITHOUT THEM. MAKE SURE THE FAT AND CHIPS DON'T LIGHT UP YOUR WHOLE DINNER AND RUIN IT. COOKING: A MODERATE HOT FIRE A COUPLE OF INCHES OR MORE FROM THE MEAT, AND A GRILL OF REASONABLE CLEANNESS. AS THE MEAT COOKS TURN IT OFTEN, DO NOT LET IT BURN, DO NOT BASTE IT WITH ANYTHING. DON'T COVER THE GRILL AND DON'T STRAY TOO FAR -- FIRE IS ALWAYS HIDING IN THE WINGS. HERE IS THE CATCH -- THE TRICK -- THE HARD PART, IS THE TIMING. YOU MAY RUIN SOME MEALS BEFORE YOU HIT IT, BUT THE TIME TO TAKE THEM OFF THE GRILL IS ONE MINUTE AFTER TRICHINA DANGER IS PAST. AS SOON AS THE MEAT TURNS BROWN IT'S TIME TO EAT. YOU CAN USE THE SMALL STRIPS YOU CUT OFF TO JUDGE JUST WHEN THINGS ARE PERFECT. SPECIAL PURPOSE SAUCE: (DON'T EAT IT COLD, IT'S AWFUL) 1 BOTTLE OPEN PIT, ONE BOTTLE A-1 SAUCE, 1/4 C OF MOLASSES. START RE-HEATING THE SAUCE UNTIL SLOW BOIL, DUMP IN THE COLD PORK FROM THE FRIDGE. ALT. WITHOUT SAUCE WRAP THE MEAT IN FOIL AND HEAT AT 325 OVEN FOR 15-20 MINUTES. SAUCE CAN BE STORED AND RE-USED, BUT REMEMBER IT WILL HAVE PORK FAT IN IT NOW. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PINEAPPLE PORK (04-22-92) 2 TABLESPOONS SOY SAUCE 1 1/2 POUNDS LEAN PORK, THINLY SLICED INTO STRIPS 1 FRESH PINEAPPLE 1 TABLESPOON MINCED FRESH GARLIC 1 CLOVE GARLIC, CRUSHED 2 TABLESPOONS VEGETABLE OIL 1/2 CUP WATER 1/4 CUP RED WINE VINEGAR 2 TABLESPOONS FIRMLY PACKED LIGHT BROWN SUGAR 2 TABLESPOONS CORNSTARCH 1 CUP SLICED CELERY 1 (8 OUNCE) CAN SLICED WATER CHESTNUTS, DRAINED HOT COOKED RICE IN SMALL BOWL, COMBINE SOY SAUCE AND PORK; COVER AND CHILL FOR 30 MINUTES. MEANWHILE, CUT PINEAPPLE IN HALF LENGTHWISE. SCOOP OUT FRUIT; RESERVE SHELLS. CUT PINEAPPLE INTO 1/2 INCH CUBES; SET ASIDE. IN LARGE SKILLET, OVER MEDIUM HIGH HEAT, STIR FRY GINGER AND GARLIC IN OIL FOR 2 MINUTES. ADD PORK MIXTURE; STIR FRY UNTIL MEAT IS COOKED. REMOVE FROM SKILLET AND RESERVE. ADD WATER, VINEGAR, BROWN SUGAR AND CORNSTARCH TO SKILLET. COOK, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS AND BEGINS TO BOIL. ADD RESERVED PINEAPPLE, CELERY AND WATER CHESTNUTS. HEAT TO A BOIL; REDUCE HEAT AND COOK FOR 3 MINUTES. RETURN MEAT TO PAN; HEAT THROUGH. SPOON INTO RESERVED PINEAPPLE SHELLS. SERVE WITH RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED HAM (12-12-92) (0:07) IBM 8 POUNDS PICNIC HAM, FRESH OR COOKED 8-12 WHOLE CLOVES 1 CUP PACKED BROWN SUGAR 1/2 CUP DRAINED, CRUSHED PINEAPPLE 1/3 CUP ORANGE JUICE 2 TABLESPOONS GRATED ORANGE RIND 1 TABLESPOON DRY MUSTARD PLACE CLOVES IN HAM, INSERT PROBE TAKING CARE SO THAT THE TIP OF THE PROBE DOES NOT TOUCH THE BONE. IN A SHALLOW DISH COOK ON MICROWAVE/CONVECTION, PROBE SET FOR 170 DEGREES. IT SHOULD TAKE ABOUT 2 2/1 HOURS. COMBINE THE OTHER INGREDIENTS, REMOVE HAM FROM THE OVEN, BASTE WITH PINEAPPLE MIXTURE AND COOK ON COMBINATION FOR AN ADDITIONAL 20 MINUTES, OR UNTIL THE HAM HAS A NICE GLAZED APPEARANCE. SERVE HOT. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED PORK LOIN ROAST (05-02-93) (21:30) SERVINGS: 8 1 EA FRESH PORK LOIN ROAST * 1 EA CLOVE GARLIC, CUT INTO 1/4'S 1 T SALT 1 T ORANGE MARMALADE 1 T PREPARED MUSTARD 1/2 T DRIED THYME LEAVES * PORK ROAST SHOULD BE 2 TO 2 1/2 LBS BONELESS ROAST. MAKE 4 SLITS IN FAT ON PORK ROAST WITH TIP OF SHARP KNIFE, INSERT A PIECE GARLIC IN EACH SLIT. SPRINKLE ROAST WITH SALT. MIX MARMALADE, MUSTARD AND THYME, SPREAD ON ROAST. PLACE ROAST IN 16 X 10-INCH COOKING BAG. CLOSE BAG LOOSELY WITH STRING (LEAVE HOLE THE SIZE OF FINGER IN CLOSURE). PLACE ROAST ON MICROWAVE ROASTING RACK IN OBLONG BAKING DISH 12 X 7 12 X 2-INCHES. MICROWAVE ON MEDIUM-LOW (30%) 30 MINUTES; TURN ROAST OVER AND TURN DISH ONE-HALF TURN. MICROWAVE UNTIL ROAST IS DONE (170 DEGREES F ON MEAT THERMOMETER INSERTED IN SEVERAL DIFFERENT PLACES IN ROAST), 20 TO 25 MINUTES. LET STAND 10 MINUTES IN BAG IN MICROWAVE. SERVE WITH MEAT JUICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN CHILI WITH PORK (05-01-93) (17:12) 1/2 C OLIVE OIL 2 LARGE YELLOW ONIONS, CHOPPED, ABOUT 4 CUPS 8 MEDIUM GARLIC CLOVES, PEELED AND CHOPPED 8 FRESH JALAPENO PEPPERS, STEMMED AND MINCED 3 CARROTS, PEELED AND SLICED CROSSWISE INTO 1/2" PIECES 1 1/2 T DRIED OREGANO, PREFERABLY MEXICAN 3 LB BONELESS PORK SHOULDER, CUT INTO 1/2" CUBES 5 C CHICKEN STOCK OR CANNED BROTH SALT 28 OZ CRUSHED ITALIAN PLUM TOMATOES, DRAINED 1 POTATO, PEELED AND GRATED (1= 8 OZ) 12 LARGE POBLANO CHILIES (1 1/2 LB), ROASTED AND PEELED *OR* 28 OZ CAN WHOLE ROASTED MILD GREEN CHILIES, DRAINED IN A LARGE HEAVY DUTY CASSEROLE OR DUTCH OVEN (ABOUT 5 QT.) WARM THE OIL OVER MEDIUM HEAT. ADD ONIONS, GARLIC, JALAPENOS, AND CARROTS. COOK,STIRRING ONCE OR TWICE, FOR 10 MINUTES. STIR IN OREGANO AND PORK CUBES AND COOK UNTIL PORK HAS LOST ITS PINK COLOR, ABOUT 20 MINUTES. STIR OCCASIONALLY. STIR IN THE CHICKEN STOCK, 1 TSP OF SALT, CRUSHED TOMATOES AND THE GRATED POTATO. BRING TO A BOIL, THEN LOWER THE HEAT AND COOK PARTIALLY COVERED, FOR 1 1/2 HOURS, STIRRING OCCASIONALLY. CUT THE POBLANO INTO 1/2" STRIPS. ADD THEM TO THE CHILI AND COOK , STIRRING OFTEN, FOR ANOTHER 30 TO 45 MINUTES OR UNTIL THE PORK IS TENDER AND THE CHILI IS THICKENED TO YOUR LIKING. TASTE FOR CORRECT SEASONINGS AND LET COOK ANOTHER 5 MINUTES. SERVE HOT. NOTE: TO ROAST POBLANOS, STICK THEM ON A SERVING FORK AND TURN OVER A GAS BURNER UNTIL THOROUGHLY CHARRED. WRAP CHILIES IN A PAPER BAG AFTER YOU ROAST THEM. WHEN COOL, RINSE UNDER COLD RUNNING WATER, RUBBING OFF THE BURNED SKIN. PAT DRY AND DE-STEM CHILIES. SERVES 6 GENEROUSLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED FRESH HAM (02/02/94) (20:37) 1 - 4 TO 5 LB BONELESS FRESH HAM 3/4 - CUP CHILI SAUCE 1/4 - CUP RED WINE VINEGAR 2 - TBSP LEMON JUICE 1 - TSP DRY MUSTARD 1 - CLOVE GARLIC, MINCED PREPARE BANKED COALS IN COVERED BARBECUE. PLACE HAM IN CENTER OF GRILL OVER DRIP PAN. CLOSE GRILL HOOD. GRILL OVER SLOW COALS FOR 1 1/2 TO 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 155 DEGREES. FOR SAUCE, IN SMALL MIXING BOWL, COMBINE CHILI SAUCE, VINEGAR, LEMON JUICE, MUSTARD AND GARLIC; MIX WELL. BRUSH HAM FREQUENTLY WITH SAUCE DURING LAST HOUR OF GRILLING TIME. LET HAM STAND AT LEAST 10 MINUTES BEFORE CARVING TO ALLOW JUICES TO SET. INTERNAL TEMPERATURE WILL RISE TO RECOMMENDED 160 DEGREES. MAKES 12 TO 15 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED PORK ROAST W/PEPPER JELLY GLAZE (11-06-92) (2:46) IBM 4 POUNDS PORK LOIN ROAST, ROLL AND TIED FOR MARINADE: 1 CUP APPLE JUICE 1 CUP CIDER VINEGAR 1 CUP HOT PEPPER JELLY FOR GLAZE: 3/4 CUP PEPPER JELLY 1/4 CUP CIDER VINEGAR PLACE PORK IN LARGE ZIP-LOCK BAG. HEAT MARINADE INGREDIENTS TOGETHER UNTIL JELLY MELTS; COOL SLIGHTLY; POUR OVER PORK. SEAL BAG. REFRIGERATE 12 TO 24 HOURS. PREPARE COVERED GRILL WITH BANKED COALS. REMOVE PORK FROM MARINADE, RESERVING MARINADE; INSERT THERMOMETER IN CENTER OF ROAST. WHEN COALS ARE HOT PLACE PORK OVER DRIP PAN; COVER GRILL. GRILL 1/4 HOURS OR UNTIL THERMOMETER READS 150 DEGREES, BASTING OCCASIONALLY WITH MARINADE. COMBINE GLAZE INGREDIENTS; COAT ROAST WITH GLAZE FOR LAST 10 MINUTES OF GRILLING, BRINGING ROAST TO INTERNAL TEMPERATURE OF 160 DEGREES. LET REST 10 TO 15 MINUTES BEFORE REMOVING STRING AND SLICING. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM APPLE PIE (11-14-93) (16:35) 4 LB LEAN HAM, COOKED, CHOPPED FINE 5 GREEN APPLES, CHOPPED 2 ONIONS, CHOPPED FINE 1 T SAGE 1 T MIXED VEGETABLE SEASONING 1 CUBE BOUILLON (DISSOLVED IN 1 C WATER) 4 POTATOES, COOKED AND MASHED 3 T MELTED BUTTER IN DEEP BAKING DISH, ARRANGE ALTERNATE LAYERS OF HAM AND APPLES. SPRINKLE EACH LAYER WITH ONION AND SEASONINGS. MOISTEN EACH LAYER WITH BOUILLON. OVER TOP, COVER WITH LAYER OF THICK MASHED POTATOES. BRUSH POTATO PEAKS WITH MELTED BUTTER. BAKE AT 325 DEGREES FOR 1 1/2 TO 2 HOURS UNTIL HAM IS THOROUGHLY HEATED AND POTATO PEAKS ARE BROWNED. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM CANAPES (04-01-93) (1:47) IBM 1 PACKAGE (4.4 OUNCES) CREAM CHEESE, SOFTENED 1 CUP FULLY COOKED HAM 1/2 CUP SHREDDED CHEDDAR CHEESE 1 TABLESPOON FINELY CHOPPED ONION 1/2 TEASPOON FREEZE DRIED CHIVES DASH DRY MUSTARD 24 MELBA CRACKER ROUNDS PLACE CREAM CHEESE IN MEDIUM BOWL. SOFTEN AS DIRECTED. ADD HAM, CHEESE, ONION, CHIVES AND MUSTARD. PLACE 1 ROUNDED TEASPOONFUL HAM MIXTURE ON EACH CRACKER. ARRANGE 12 CANAPES IN A CIRCULAR PATTERN ON PAPER TOWEL LINED PLATE. MICROWAVE AT 50% FOR 1 TO 1 1/2 MINUTES, OR UNTIL WARM. REPEAT WITH REMAINING CRACKERS AND HAM MIXTURE. MAKES 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM SALAD 1 CAN HAM CHUNKS 1 TABLESPOON PICKLE RELISH 1/2 DILL PICKLE DICED 1/2 TO 1 SMALL ONION DICED 1-2 TABLESPOONS MAYONNAISE MIX THE ABOVE TOGETHER WELL AND SERVE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM SALAD 1 1 CUP GROUND FULLY COOKED HAM 1/3 CUP FINELY CHOPPED CELERY 2 TABLESPOONS DRAINED PICKLE RELISH 1/2 TEASPOON PREPARED HORSERADISH 1/4 CUP MAYONNAISE COMBINE ALL INGREDIENTS. SPREAD BETWEEN BUTTERED BREAD SLICES. MAKES 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM SALAD 2 1/3 CUP MAYONNAISE 13 CUP DAIRY SOUR CREAM 1 TABLESPOON PREPARED MUSTARD 1 TABLESPOON LEMON JUICE 2 CUPS DICED COOKED CHICKEN 2 CUPS DICED COOKED HAM 1 CUP CHOPPED CELERY SALAD GREENS PLANTERS ALMONDS TO TASTE RITZ CRACKERS IN LARGE BOWL COMBINE MAYONNAISE, SOUR CREAM, MUSTARD AND LEMON JUICE. MIX IN CHICKEN, HAM AND CELERY. CHILL UNTIL READY TO SERVE. SPOON SALAD ONTO TO INDIVIDUAL SALAD PLATES LINED WITH CRISP SALAD GREENS. SPRINKLE PLANTERS SLIVERED ALMONDS. SERVE WITH RITZ CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM WITH GREEN STRING BEANS (12/15/93) (2:11) 3 LB HAM, SMOKED WATER 1 QT STRING BEANS 5 MED POTATO SALT & PEPPER COVER THE PIECE OF HAM WITH COLD WATER AND SET OVER A LOW FLAME TO COOK FOR 3 HOURS. ADD WATER FROM TIME TO TIME DURING COOKING IN ORDER TO HAVE AT LEAST ONE QUART OF BROTH AT ALL TIMES. WASH AND CLEAN THE STRING BEANS, BREAK INTO SMALL PIECES AND ADD TO THE HAM. CONTINUE COOKING ABOUT 25 MINUTES. PARE AND QUARTER THE POTATOES; ADD TO THE BEANS AND HAM AND COOK ABOUT 25 OR 30 MINUTES, OR UNTIL BEANS AND POTATOES ARE TENDER. ABOUT 15 MINUTES BEFORE SERVING, ADD SALT AND PEPPER TO TASTE. SERVE HOT, PROVIDING VINEGAR FOR THOSE WHO LIKE THE DISH STRONGLY FLAVORED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUEVOS RANCHEROS WITH REFRIED BEANS 1 (16 OUNCE) CAN REFRIED BEANS 1 (4 OUNCE) CAN DICED GREEN CHILIES, OPTIONAL 4 SLICES BACON, COOKED AND CRUMBLED 1/2 CUP SHREDDED MONTEREY JACK CHEESE (2 OUNCES) 1/2 CUP CHOPPED TOMATO 8 TOSTADA SHELLS HEATED 8 FRIED EGGS 1 CUP MILD, MEDIUM OR HOT TACO SAUCE IN MEDIUM SAUCEPAN, OVER MEDIUM HEAT, HEAT REFRIED BEANS UNTIL HOT; STIR IN CHILES, BACON, CHEESE AND TOMATO. TO SERVE, SPOON ABOUT 1/2 CUP REFRIED BEAN MIXTURE ONTO EACH TOSTADA SHELL; TOP WITH FRIED EGG AND 2 TABLESPOONS TACO SAUCE. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IRISH LOIN OF PORK W/LEMON AND HERBS (08-20-93) (23:07) SERVINGS: 8 6 LB BONELESS PORK LOIN 1/2 C CHOPPED PARSLEY 1/4 C MINCED ONION 1/4 C FINELY GRATED LEMON PEEL 1 T BASIL 3 EA GARLIC CLOVES CRUSHED 3/4 C OLIVE OIL 3/4 C DRY SHERRY PAT PORK DRY. SCORE WELL WITH SHARP KNIFE. COMBINE PARSLEY, ONION, PEEL, BASIL, AND GARLIC IN A SMALL BOWL. WHISK IN 2/3 OF OIL. RUB INTO PORK. WRAP IN FOIL AND REFRIGERATE OVERNIGHT. LET PORK STAND AT ROOM TEMPERATURE 1 HOUR BEFORE ROASTING. PREHEAT OVEN TO 350 DEGREES F. BRUSH PORK WITH REMAINING OLIVE OIL. SET ON RACK IN SHALLOW PAN. ROAST UNTIL MEAT THERMOMETER INSERTED IN THICKEST PART OF MEAT REGISTERS 170 DEGREES F, ABOUT 2 1/2 HOURS. SET MEAT ASIDE. DEGREASE PAN JUICES. BLEND SHERRY INTO PAN JUICES. COVER AND COOK OVER LOW HEAT 2 MINUTES. POUR INTO SAUCEBOAT. TRANSFER PORK TO PLATTER. GARNISH WITH FRESH PARSLEY AND LEMON SLICES. SERVE SAUCE SEPARATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JAMBALAYA (01/24/94) (20:44) 1 LB SMOKED SAUSAGE OR ANDOUILLE 2 ONIONS, CHOPPED 1/2 C FINELY CHOPPED CELERY 1 BELL PEPPER, CHOPPED 28 OZ CAN OF TOMATOES 2 BAY LEAVES 1/2 TSP BASIL 1/2 TSP THYME 1/2 TSP CHILI POWDER 4 CLOVES OF GARLIC, CHOPPED 10 1/2 OZ CAN BEEF CONSOMME 2 SOUP CANS OF WATER SALT TO TASTE PEPPER TO TASTE TABASCO TO TASTE 2 C RAW RICE 1/2 C FINELY CHOPPED GREEN ONION 2 TBSP MINCED PARSLEY SLICE SAUSAGE INTO SMALL PIECES, THEN BROWN IN DEEP FRYING PAN OR DUTCH OVEN. REMOVE AND ADD THE 2 ONIONS, CELERY, AND BELL PEPPER, SAUTE UNTIL TENDER. MIX IN TOMATOES, BAY LEAVES, BASIL, THYME, CHILI POWDER, AND GARLIC. MIX WELL. ADD CONSOMME AND WATER. LET SIMMER 40 MINUTES. ADD SAUSAGE, SALT, PEPPER, AND TABASCO. ADD RICE. COVER AND COOK SLOWLY UNTIL RICE IS TENDER, STIRRING OCCASIONALLY. AS RICE BEGINS TO ABSORB THE MOISTURE, THE JAMBALAYA MIGHT GET TOO DRY. IF SO, ADD A LITTLE MORE WATER. JUST BEFORE SERVING, STIR IN GREEN ONION AND PARSLEY. LET STAND 20 MINUTES. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED PORK (08-20-93) (23:03) SERVINGS: 6 4 LB PORK(RIBS, CHOPS OR OTHER) 2 T SALT 3 EA GARLIC CLOVES, CRUSHED 2 T WHOLE LEAF OREGANO 1 QT BLENDED RED CHILI SAUCE SPRINKLE MEAT WITH SALT. ADD GARLIC AND OREGANO TO BLENDED CHILI. POUR OVER MEAT AND MARINATE IN REFRIGERATOR 6-8 HOURS OR OVERNIGHT. COOK SLOWLY ON TOP OF STOVE OR IN 350 OVEN UNTIL MEAT IS DONE, ABOUT 1 HOUR. THICK SLICES OF POTATOES MAY BE MARINATED WITH THE MEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OATMEAL SCRAPPLE (12/15/93) (21:40) 3 LB PORK, LEAN 1 LARGE BONE 1 LB OATMEAL 5 TSP SALT 1 1/2 TSP PEPPER 5 TSP ONION JUICE PUT PORK AND BONE INTO A LARGE KETTLE AND COVER WITH WATER AND COOK UNTIL MEAT IS TENDER. REMOVE THE BONE AND MEAT AND PUT MEAT THROUGH A FOOD CHOPPER. RETURN MEAT TO THE LIQUID, BRING TO A BOIL AND STIR IN THE OATMEAL, SEASONINGS AND ONION JUICE. COOK SLOWLY FOR 1 HOUR. POUR INTO OBLONG PANS AND SET ASIDE TO COOL. WHEN COLD, SLICE AND FRY IN HOT FAT UNTIL CRISP AND BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION STUFFED PORK LOINS WITH APPLE GLAZE (12/10/93) SERVINGS: 6 1 X SALAD OIL 4 EA MEDIUM ONIONS,CHOPPED 1/2 T SUGAR 1 X SALT 2 LB BONELESS PORK TOP LOIN ROAST 1 T APPLE JELLY 1 T DIJON STYLE MUSTARD 1 T FRESH ROSEMARY 1/8 TS BLACK PEPPER 1 X APPLE JUICE 2 EA ACORN SQUASH,MEDIUM 2 T BROWN SUGAR 1/2 T CORNSTARCH PREPARE ONION STIRRING:IN A 10" SKILLET OVER HIGH HEAT,IN 3 TBSP. HOT SALAD OIL,COOK ONIONS,SUGAR AND 1/2 TSP. SALT FOR 5 MINUTES OR UNTIL ONIONS BEGIN TO BROWN.REDUCE HEAT TO LOW;CONTINUE COOKING,COVERED,ABOUT 20 MINUTES OR UNTIL ONIONS ARE VERY TENDER. PREHEAT OVEN TO 325 DEGREES.TRIM FAT FROM PORK LOIN ROAST;THEN CUT ROAST,LENGTHWISE,IN HALF BUT NOT ALL THE WAY THROUGH.OPEN AND SPREAD ROAST FLAT;SPOON COOKED ONION DOWN THE CENTER.FOLD ROAST INTO ORIGINAL SHAPE;WITH STRING,TIE PORK LOIN ROAST SECURELY IN SEVERAL PLACES TO HOLD CUT EDGES OF MEAT TOGETHER. IN A SMALL SAUCEPAN OVER LOW HEAT,COMBINE APPLE JELLY,MUSTARD,ROSEMARY,BLACK PEPPER AND 1/4 TSP.SALT;COOK UNTIL JELLY MELTS,STIRRING. POUR 1 CUP APPLE JUICE INTO A 13 X 9" ROASTING PAN;PLACE PORK LOIN ROAST,CUT SIDE DOWN,ON RACK IN SAME PAN.BRUSH ROAST WITH APPLE JELLY MIXTURE.ROAST IN OVEN FOR 50 TO 60 MINUTES UNTIL MEAT THERMOMETER INSERTED LENGTHWISE THROUGH END OF ROAST REACHES 160 DEGREES,BASTING OCCASIONALLY WITH PAN JUICES TOWARD THE END OF ROASTING TIME. MEANWHILE,PREPARE ACORN SQUASH;CUT IN HALF LENGTHWISE;REMOVE SEEDS;CUT EACH HALF,CROSSWISE,INTO 1/2" THICK SLICES.IN A 12" SKILLET OVER MEDIUM HIGH HEAT,IN 2 TBSP. HOT SALAD OIL,COOK SQUASH SLICES AND 1/2 TSP. SALT UNTIL SLIGHTLY BROWNED,ABOUT 10 MINUTES.REDUCE HEAT TO LOW;COVER AND CONTINUE COOKING 5 MINUTES OR UNTIL TENDER,STIR IN BROWN SUGAR TO COAT.REMOVE FROM HEAT;KEEP WARM. WHEN PORK IS DONE,PLACE ON WARM PLATTER.DISCARD STRING;KEEP WARM.REMOVE RACK FROM PAN;ADD 1/2 CUP APPLE JUICE AND 1/2 CUP WATER TO ROASTING PAN.OVER MEDIUM HEAT,HEAT TO BOILING,STIRRING TO LOOSEN BROWN BITS.IN CUP, COMBINE CORNSTARCH AND 1 TSP. WATER.STIR CORNSTARCH MIXTURE INTO LIQUID IN PAN;CONTINUE COOKING FOR 1 MINUTE OR UNTIL SAUCE THICKENS,STIRRING CONSTANTLY. SERVE SAUCE AND ACORN SQUASH WITH PORK ROAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE-GLAZED HAM (05/14/93) (23:30) SERVINGS: 2 6 OZ SLICE FULLY COOKED HAM * 2 EA STALKS CELERY ** 11 OZ MANDARIN ORANGE SECTIONS *** 1 T CORNSTARCH 1/8 T GROUND GINGER * SLICE OF HAM SHOULD BE CUT INTO 3/4-INCH CHUNKS. ** CELERY SHOULD BE CUT INTO 1/2-INCH CHUNKS ON A SLANT CUT (BIAS) *** 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 T 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL BAR-B-Q PORK TENDERLOIN (08-20-93) (22:49) SERVINGS: 8 8 LB PORK TENDERLOIN (BONELESS) 1 1/3 C SOY SAUCE 2/3 C ORIENTAL TOASTED SESAME OIL 4 EA MINCED GARLIC CLOVES (LARGE) 1 T GROUND GINGER (FRESH) 1 T MSG (IF DESIRED) 19 OZ BOTTLED BAR-B-Q SAUCE TRIM PORK TENDERLOIN OF ALL FAT (THE SESAME OIL WILL PREVENT BURNING ON THE GRILL. COMBINE 1/3 C SOY SAUCE, 1/3 C SESAME OIL, 3 MINCED GARLIC CLOVES, GINGER, AND MSG (IF USED) IN A DEEP BOWL AND MIX WELL (MAKE SURE THE GINGER IS NOT CLUMPING. PLACE PORK INTO MARINADE AND PLACE IN REFRIGERATOR FOR 6 TO 8 HOURS (OVER- NIGHT IF YOU PREFER). REMOVE PORK FROM MARINADE AND PLACE ON COVERED GRILL. ADD WET WOOD TO GRILL FIREPAN TO INSURE ADEQUATE SUPPLY OF SMOKE. PREPARE SAUCE: COMBINE BAR-B-Q SAUCE, 1/3 C SESAME OIL, 1/3 C SOY SAUCE AND 1 MINCED GARLIC CLOVE IN A BOWL AND MIX WELL. SERVE OVER SLICED PORK TENDERLOINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL PORK (05-02-93) (21:31) SERVINGS: 4 1 LB BONELESS FRESH PORK SHOULDER* 1/2 C WATER 1/2 C ORANGE JUICE 1/4 T SALT 1/8 T PEPPER 3 T IMPORTED SOY SAUCE 8 OZ (1CN) WATER CHESTNUTS, DRAIN 16 OZ (1CN) BEAN SPROUTS, DRAINED 2 C CHINESE CABBAGE, SLICED THIN 1 T CORNSTARCH 1 T COLD WATER 2 T CHOPPED GREEN ONIONS 3 C HOT COOKED RICE * PORK SHOULDER SHOULD BE CUT INTO 1/4-INCH STRIPS. MIX PORK, 1/2 C WATER, THE ORANGE JUICE, SALT, PEPPER AND SOY SAUCE IN 2-QT CASSEROLE. COVER AND MICROWAVE ON MEDIUM (50%) UNTIL PORK IS TENDER, 16 TO 20 MINUTES, STIRRING EVERY 3 MINUTES. STIR IN DRAINED WATER CHESTNUTS, BEAN SPROUTS AND CABBAGE. COVER AND MICROWAVE ON HIGH (100%) UNTIL CABBAGE IS CRISP TENDER, 3 TO 4 MINUTES. BLEND CORNSTARCH AND 1 T COLD WATER IN 4 C GLASS MEASURE. DRAIN JUICES FROM MEAT MIXTURE INTO CORNSTARCH MIXTURE; STIR WELL. MICROWAVE ON HIGH (100%) UNTIL MIXTURE BOILS AND THICKENS, 3 TO 4 MINUTES, STIRRING EVERY MINUTE OR SO. POUR OVER MEAT AND VEGETABLES. SPRINKLE WITH ONIONS AND SERVE OVER THE HOT RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN ROASTED CARAWAY PORK LOIN (02/04/94) (21:58) 1 - TSP DRIED ROSEMARY, CRUMBLED 1/2 - TSP CARAWAY SEEDS, CRUSHED 1/2 - TSP DRIED THYME LEAVES, CRUMBLED 1/2 - TSP SALT 1 - 3 LB BONELESS TRIMMED PORK LOIN ROAST SPICED RED CABBAGE COMBINE ROSEMARY, CARAWAY SEEDS, THYME AND SALT. RUB, EVENLY, OVER SURFACE OF ROAST, THEN PLACE ROAST ON RACK IN OPEN ROASTING PAN. INSERT A MEAT THERMOMETER SO BULB IS CENTERED IN THE THICKEST PART. ROAST, UNCOVERED, @ 325 DEGREES UNTIL THERMOMETER REGISTERS 165 DEGREES, 35 TO 40 MINUTES PER POUND. REMOVE ROAST FROM OVEN AND ALLOW TO STAND (ROAST WILL CONTINUE TO COOK UPON REMOVAL FROM OVEN) IN A WARM PLACE 15 TO 20 MINUTES. SERVE WITH SPICED RED CABBAGE. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIG'S KNUCKLES WITH SAUERKRAUT AND DUMPLINGS (12/15/93) 1 EGG, WELL BEATEN 1 CUP FLOUR 1 1/2 TBSP BUTTER, MELTED 1/2 CUP WATER 1/2 TSP SALT DASH NUTMEG 5 PIG'S KNUCKLES 2 1/2 LB SAUERKRAUT CLEAN, SCRAPE AND WASH THOROUGHLY THE PIG'S KNUCKLES. COMBINE WITH THE SAUERKRAUT AND COVER WITH COLD WATER. COOK SLOWLY UNTIL THE KNUCKLES ARE TENDER. TO THE BEATEN EGG, ADD THE MELTED BUTTER AND WATER. SIFT THE FLOUR, SALT AND NUTMEG TOGETHER AND COMBINE WITH EGG MIXTURE. BEAT THOROUGHLY. IF NECESSARY, ADD MORE FLOUR TO MAKE BATTER STIFF ENOUGH TO DROP FROM SPOON. 20 MINUTES BEFORE SERVING DROP THE BATTER BY SPOONFULS INTO THE HOT SAUERKRAUT. COVER POT TIGHTLY AND SERVE AS SOON AS DUMPLINGS ARE COOKED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK AND SAUERKRAUT (12/15/93) (21:38) PORK LOIN, SMOKED WATER SAUERKRAUT USE YOUNG PORK LOINS WHICH HAVE BEEN CURED AND SMOKED OVER A FIRE MADE OF SAWDUST AND HICKORY WOOD. ADD SUFFICIENT WATER TO KEEP MEAT FROM BURNING AND COOK OVER A LOW FLAME FOR 45 MINUTES. ADD SAUERKRAUT AND CONTINUE COOKING FOR 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK FAJITAS (12/10/93) (18:40) SERVINGS: 6 1 1/2 LB PORK TENDERLOIN 1/3 C RED WINE VINEGAR 2 T CORNSTARCH 1 T CHILI POWDER 1 T SUGAR 1 X SALT 1 X HOT PEPPER SAUCE 2 EA MEDIUM AVOCADOS 2 T LEMON JUICE 2 T CHOPPED PARSLEY 4 OZ CAN CHOPPED GREEN CHILIES 3 EA MEDIUM PLUM TOMATOES 1 EA MEDIUM RED ONION 1 EA LARGE YELLOW BELL PEPPER 1 EA LARGE GREEN BELL PEPPER 1 X SALAD OIL 1/4 T BLACK PEPPER 6 EA 7" FLOUR TORTILLAS CUT PORK TENDERLOIN,CROSSWISE,INTO 1/4" THICK SLICES.IN A BOWL,TOSS PORK SLICES WITH RED WINE VINEGAR,CORNSTARCH,CHILI POWDER,SUGAR,1 TSP. SALT AND 1/2 TSP. HOT PEPPER SAUCE.COVER AND REFRIGERATE. CUT EACH AVOCADO,LENGTHWISE,IN HALF;REMOVE SEED AND PEEL.DICE AVOCADOS.IN A MEDIUM BOWL,COMBINE AVOCADOS,LEMON JUICE,CHOPPED PARSLEY,CHOPPED GREEN CHILIES,1/2 TSP. SALT AND 1/4 TSP. HOT PEPPER SAUCE; COVER AND REFRIGERATE UNTIL READY TO SERVE. CUT TOMATOES INTO BITE SIZE CHUNKS;DICE RED ONION;THINLY SLICE YELLOW AND GREEN BELL PEPPERS. IN A 12" SKILLET OVER MEDIUM HIGH HEAT,IN 1 TBSP. HOT SALAD OIL,COOK ONION,STIRRING,UNTIL TENDER.ADD YELLOW AND GREEN BELL PEPPERS.COOK,STIRRING,QUICKLY AND FREQUENTLY UNTIL PEPPERS ARE TENDER.STIR IN TOMATOES,BLACK PEPPER AND 1/2 TSP. SALT;HEAT THROUGH.REMOVE VEGETABLE MIXTURE TO A BOWL;KEEP WARM. MEANWHILE,HEAT FLOUR TORTILLAS AS LABEL DIRECTS.IN THE SAME SKILLET OVER HIGH HEAT,IN 2 TBSP. HOT OIL,COOK PORK MIXTURE,STIRRING QUICKLY AND CONSTANTLY,JUST UNTIL PORK LOSES ITS PINK COLOR. TO SERVE,ROLL UP EACH TORTILLA AND ARRANGE ON PLATTER WITH PORK,VEGETABLES AND AVOCADO SALAD.LET EACH PERSON ASSEMBLE FAJITAS AS DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK IN HOT PEANUT SAUCE (05-01-93) (19:23) SERVINGS: 4 3 T PEANUT OIL 1/2 LB PORK BUTT 2 EA CLOVES GARLIC; MINCED 1 T MINCED FRESH GINGER ROOT 1/2 C PRESERVED RADISH 4 EA SQ. CANNED FIRM BEAN CURD 2 EA GREEN ONIONS ----------------------------------SAUCE-------------------------------------- 2 T CRUNCHY PEANUT BUTTER 1 T DARK SOY SAUCE 1 T CIDER VINEGAR 2 T SESAME OIL 2 EA DRIED HOT RED CHILI PEPPERS; MINCED 2 T SUGAR 1/3 C STOCK 1/2 T MSG (OPTIONAL) SOAK RADISH IN WARM WATER FOR 45 MINUTES. CUT PORK INTO 1/2" CUBES. DRAIN & RINSE CANNED BEAN CURD; CUT INTO 1/2" CUBES. (IF USING FRESH BEAN CURD, WRAP IT IN CLEAN DISH TOWEL AND PRESS IT FOR 1 HOUR TO MAKE IT MORE FIRM. WRAP IT TIGHTLY & USE ABOUT A 5-POUND WEIGHT.) DRAIN RADISH & CUT INTO 1/2" CUBES. CUT GREEN ONIONS, INCLUDING TOPS, INTO 2" LENGTHS. SAUCE: IN A CUP, CREAM TOGETHER PEANUT BUTTER AND SOY SAUCE. SLOWLY MIX IN REMAINING SAUCE INGREDIENTS. SET ASIDE. STIR-FRYING: ADD OIL TO HOT WOK. WHEN OIL STARTS TO SMOKE, ADD PORK. STIR-FRY FOR ABOUT 1 MINUTE. ADD GARLIC & GINGER; STIR-FRY FOR ANOTHER 30 SECONDS. TRANSFER PORK TO SAUCEPAN; ADD PEANUT SAUCE; HEAT & SIMMER FOR 15 MINUTES, ADDING ONIONS ABOUT MID-WAY. SKIM OFF EXCESS OIL. ADD MORE STOCK IF SAUCE THICKENS. STEAMING: IN CHINESE STEAMER, STEAM RADISH & BEAN CURD ON ITS SERVING PLATE FOR 15 MINUTES, JUST PRIOR TO SERVING. WHEN READY TO SERVE, DRAIN WATER OFF PLATE, AND TOP VEGETABLES WITH PORK & PEANUT SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK IN HOT PEANUT SAUCE (05/21/93) (0:52) PEANUTS WERE INTRODUCED INTO CHINESE CUISINE FROM THE WEST SEVERAL CENTURIES AGO. THEIR FOOD VALUE, DISTINCTIVE, RICH FLAVOR & CRUNCHY TEXTURE HAVE MADE THEM A HAPPY ADDITION TO CHINESE DISHES. 3 T PEANUT OIL 1/2 LB PORK BUTT 2 CLOVES GARLIC, MINCED 1 T MINCED FRESH GINGER ROOT 1/2 C PRESERVED RADISH 4 SQ. CANNED FIRM BEAN CURD 2 GREEN ONIONS SAUCE: 2 T CRUNCHY PEANUT BUTTER 1 T DARK SOY SAUCE 1 T CIDER VINEGAR 2 T SESAME OIL 2 MINCED DRIED HOT RED CHILIES 2 T SUGAR 1/3 C STOCK 1/2 T MSG (OPT) PREPARATION: SOAK RADISH IN WARM WATER FOR 45 MINUTES. CUT PORK INTO 1/2" CUBES. DRAIN & RINSE CANNED BEAN CURD; CUT INTO 1/2" CUBES. (IF USING FRESH BEAN CURD, WRAP IT IN CLEAN DISH TOWEL AND PRESS IT FOR 1 HOUR TO MAKE IT MORE FIRM. WRAP IT TIGHTLY & USE ABOUT A 5-POUND WEIGHT.) DRAIN RADISH & CUT INTO 1/2" CUBES. CUT GREEN ONIONS, INCLUDING TOPS, INTO 2" LENGTHS. SAUCE: IN A CUP, CREAM TOGETHER PEANUT BUTTER AND SOY SAUCE. SLOWLY MIX IN REMAINING SAUCE INGREDIENTS. SET ASIDE. STIR-FRYING: ADD OIL TO HOT WOK. WHEN OIL STARTS TO SMOKE, ADD PORK. STIR-FRY FOR ABOUT 1 MINUTE. ADD GARLIC & GINGER; STIR-FRY FOR ANOTHER 30 SECONDS. TRANSFER PORK TO SAUCEPAN; ADD PEANUT SAUCE; HEAT & SIMMER FOR 15 MINUTES, ADDING ONIONS ABOUT MID-WAY. SKIM OFF EXCESS OIL. ADD MORE STOCK IF SAUCE THICKENS. STEAMING: IN CHINESE STEAMER, STEAM RADISH & BEAN CURD ON ITS SERVING PLATE FOR 15 MINUTES, JUST PRIOR TO SERVING. WHEN READY TO SERVE, DRAIN WATER OFF PLATE, AND TOP VEGETABLES WITH PORK & PEANUT SAUCE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK LO MEIN (12/10/93) (18:38) SERVINGS: 4 1 EA PORK TENDERLOIN (3/4 LB) 2 T OYSTER SAUCE 2 T DRY SHERRY 2 T SOY SAUCE 1 T GRATED PEELED GINGERROOT 1 EA BUNCH GREEN ONIONS 1 1/2 LB BOK CHOY 6 OZ RADISHES 8 OZ LINGUINE 1 X SALAD OIL 3%3 1/2 T SALT 15 OZ CAN CHINESE STRAW MUSHROOMS TRIM FAT FROM PORK TENDERLOIN.CUT TENDERLOIN,CROSSWISE,INTO THIN SLICES.IN A BOWL,MIX PORK,OYSTER SAUCE,SHERRY,SOY SAUCE AND GINGERROOT.CUT GREEN ONIONS INTO 2" PIECES;SLICE BOK CHOY CROSSWISE INTO 1" WIDE STRIPS;CUT EACH RADISH IN HALF,IF LARGE. IN A LARGE SAUCEPAN,PREPARE LINGUINE AS LABEL DIRECTS.MEANWHILE,IN A 12" SKILLET OVER HIGH HEAT IN 2 TBSP. HOT OIL,COOK BOK CHOY AND SALT,STIRRING QUICKLY AND FREQUENTLY UNTIL TENDER CRISP;REMOVE TO A BOWL.IN OIL REMAINING IN SKILLET IN 1 TBSP. ADDITIONAL HOT OIL,COOK RADISHES,STIRRING FREQUENTLY,UNTIL TENDER CRISP;REMOVE TO BOWL WITH BOK CHOY.TO OIL REMAINING IN SKILLET OVER HIGH HEAT,ADD 1 TBSP. OIL AND GREEN ONIONS,STIRRING FREQUENTLY,UNTIL ONIONS ARE TENDER CRISP.ADD PORK MIXTURE;COOK,STIRRING,JUST UNTIL PORK LOSES ITS PINK COLOR AND IS TENDER,ABOUT 5 MINUTES. RETURN BOK CHOY AND RADISHES TO SKILLET;ADD MUSHROOMS;HEAT.DRAIN LINGUINE.RETURN LINGUINE TO SAUCEPAN;ADD PORK MIXTURE;TOSS TO MIX WELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK MEDALLIONS (02/04/94) (21:47) 1/2 - LB PORK TENDERLOIN 1/2 - TSP GARLIC SALT 1/8 - TSP BLACK PEPPER 1/4 - CUP PLAIN LOW-FAT YOGURT 2 - TSP DIJON STYLE MUSTARD 1/4 - TSP DILL WEED 1/4 - TSP SUGAR CUT PORK, CROSSWISE, INTO 4 PIECES. TO MAKE MEDALLIONS, PLACE EACH PIECE, CUT SIDE DOWN, ON A FLAT SURFACE. COVER WITH WAX PAPER AND FLATTEN, GENTLY, WITH THE HEED OF HAND TO 1/4" THICK. PAN BROIL PORK IN A NON-STICK SKILLET OVER MEDIUM HEAT, 3 TO 4 MINUTES, PER SIDE. REMOVE MEDALLIONS TO A WARM PLATTER. SEASON BOTH SIDES WITH GARLIC SALT AND BLACK PEPPER. MEANWHILE, COMBINE YOGURT, MUSTARD, DILL AND SUGAR. PLACE IN A HEAT PROOF MEASURE OVER HOT, NOT BOILING, WATER. HEAT FOR 2 TO 3 MINUTES. DO NOT COOK OR MIXTURE WILL CURDLE. SERVE WITH MEDALLIONS. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK PINWHEELS WITH APRICOT STUFFING (08-20-93) (23:12) SERVINGS: 6 1 LB PORK TENDERLOIN 1 X -----------SAUCE------------ 1 1/2 T CORNSTARCH 1 X NUTMEG, DASH 1 C APRICOT NECTAR 1 X ------APRICOT STUFFING------ 1 T BOUILLON, CHICKEN, INSTANT * 2/3 C WATER; HOT 1/3 C APRICOTS, DRIED, SNIPPED 2 T CELERY, CHOPPED 1 T MARGARINE 1/8 T CINNAMON, GROUND 1 X PEPPER, BLACK, (DASH) 2 C WHOLE WHEAT BREAD CUBES * INSTANT CHICKEN BOUILLON GRANULES --------------------------------------------------------------------- ---- PER SERVING: 198 CAL., 19G PRO., 19G CARBO., 5G FAT, 56MG CHOL., 207 SODIUM SPLIT TENDERLOIN LENGTHWISE, CUTTING TO, BUT NOT THROUGH, OPPOSITE SIDE; OPEN OUT FLAT. POUND TENDERLOIN LIGHTLY WITH MEAT MALLET TO A 10X6 RECTANGLE. APRICOT STUFFING----------------------------------------------------------- DISSOLVE BOUILLON IN HOT WATER, POUR OVER APRICOTS. LET STAND 5 MINUTES. COOK CELERY AND ONION IN MARGARINE UNTIL TENDER BUT NOT BROWN. REMOVE FROM HEAT; STIR IN CINNAMON AND PEPPER. IN A LARGE BOWL MIX BREAD CUBES, ONION MIXTURE, AND APRICOT MIXTURE; TOSS LIGHTLY TO MOISTEN. --------------------------------------------------------------------- ---- SPREAD STUFFING EVENLY OVER TENDERLOIN. ROLL UP JELLY-ROLL STYLE, STARTING FROM SHORT SIDE. SECURE MEAT ROLL WITH WOODEN TOOTHPICKS OR TIE WITH STRING AT 1-INCH INTERVALS. CUT MEAT ROLL INTO SIX 1-INCH SLICES. PLACE MEAT SLICES ON RACK OF UNHEATED BROILER PAN, CUT SIDE DOWN. BROIL 4 INCHES FROM HEAT 12 MINUTES. TURN; BROIL 11 TO 13 MINUTES MORE OR TILL DONE. REMOVE TOOTHPICKS OR STRING; TRANSFER MEAT TO A SERVING PLATTER. MEANWHILE, FOR SAUCE, COMBINE CORNSTARCH AND NUTMEG. STIR IN APRICOT NECTAR. COOK AND STIR TILL MIXTURE IS BUBBLY. COOK AND STIR 2 MINUTES MORE. SERVE SAUCE WITH MEAT SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK STEAKS WITH PEPPERS (05-02-93) (21:45) SERVINGS: 4 2 T OLIVE OR VEGETABLE OIL 1 1/2 LB PORK BLADE STEAKS * 1 EA (3 TOTAL) PEPPERS ** 1 EA CLOVE GARLIC FINELY CHOPPED 1 EA MED TOMATO COARSELY CHOPPED 1 EA ENV. SOUP MIX *** 1 C WATER 1/2 T THYME LEAVES 1/8 T PEPPER * PORK STEAKS SHOULD BE CUT 1/2 INCH THICK. THERE SHOULD BE 4 TO 5 OF THEM. ** THERE SHOULD BE 1 MED PEPPER OF RED, GREEN AND YELLOW SWEET PEPPERS, AND THEY SHOULD BE CUT INTO THIN STRIPS. *** CHOOSE ONE OF THE FOLLOWING SOUP MIXES TO USE IN THE RECIPE: ONION, ONION-MUSHROOM OR BEEFY MUSHROOM. 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK TENDERLOIN WITH APRICOT RELISH 1 - WHOLE PORK TENDERLOIN, ABOUT 1 1/2 POUNDS MARINADE: 1/4 - CUP APRICOT PRESERVES 3 - TBSP LIGHT SOY SAUCE 1/4 - TSP EACH: MINCED GARLIC, GROUND GINGER, DRY MUSTARD, ORIENTAL SESAME OIL APRICOT RELISH: 1 - 8 3/4 OZ CAN APRICOT HALVES, DRAINED, PITTED 1 - ORANGE 1 - TBSP EACH: MINCED FRESH GINGER, MINCED FRESH CILANTRO 1 - TSP EACH: CIDER VINEGAR, SOY SAUCE 1/2 - TSP BROWN SUGAR 1/8 - TSP EACH: DRY MUSTARD, TURMERIC TOPPING: 3 - TBSP APRICOT PRESERVES 1 - TBSP DIJON MUSTARD 3 - STRIPS BACON USING KITCHEN STRING, TIE SMALL END OF TENDERLOIN UNDER TO MAKE COMPACT SHAPE THAT WILL COOK EVENLY. FOR MARINADE, MIX APRICOT PRESERVES, SOY SAUCE, GARLIC, GINGER, DRY MUSTARD AND SESAME OIL IN A SHALLOW GLASS DISH. ADD TENDERLOIN. TURN TO COAT WELL WITH MARINADE. COVER WITH PLASTIC WRAP. REFRIGERATE AT LEAST 3 HOURS OR OVERNIGHT. MEANWHILE, FOR APRICOT RELISH, COARSELY CHOP APRICOTS. PUT IN BOWL. GRATE ORANGE RINDS TO MEASURE 1/2 TEASPOON. REMOVE AND DISCARD REMAINING ORANGE RIND. COARSELY CHOP ORANGE FLESH. ADD RIND AND ORANGE FLESH TO APRICOTS. ADD GINGER, CILANTRO, VINEGAR, SOY SAUCE, BROWN SUGAR, DRY MUSTARD AND TURMERIC. STIR TO MIX. COVER WITH PLASTIC WRAP. REFRIGERATE AT LEAST 1 HOUR OR UP TO 4 HOURS. FOR TOPPING, MIX APRICOT PRESERVES AND DIJON MUSTARD IN A SMALL BOWL. HEAT OVEN TO 375 DEGREES. REMOVE TENDERLOIN FROM MARINADE. ALLOW EXCESS MARINADE TO DRIP OFF. PUT TENDERLOIN INTO ROASTING PAN. SPREAD TOP WITH APRICOT MUSTARD MIXTURE. LAY BACON STRIPS LENGTHWISE OVER TENDERLOIN. BAKE UNTIL MEAT THERMOMETER INSERTED IN CENTER REGISTERS 160 DEGREES, ABOUT 45 TO 60 MINUTES. LET STAND 10 MINUTES. (MEAT THERMOMETER WILL RISE 10 DEGREES.) SERVE THINLY SLICED WITH APRICOT RELISH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK TENDERLOIN WITH HAWAIIAN SAUCE (08-20-93) (22:51) SERVINGS: 8 6 LB PORK TENDERLOIN 2 QT REDUCED PORK BROTH 1 C BROWN MUSTARD 1 C YELLOW MUSTARD 1/3 C HORSERADISH 1/3 C KETCHUP 1/3 C BROWN SUGAR 4 EA CLOVES MINCED GARLIC (LARGE) 1/3 C SALT 1/3 C CUMIN 1/3 C BLACK PEPPER 16 EA SMALL RED POTATOES 4 EA CARROTS (STRIPPED) 1 C PINEAPPLE RINGS IN SAUCEPAN, PLACE PORK BROTH, BROWN AND YELLOW MUSTARDS, HONEY, HORSE- RADISH, KETCHUP, BROWN SUGAR AND GARLIC. COOK UNTIL SIMMERS AND THEN KEEP WARM, REDUCING THE STOCK. GRILL PORK TENDERLOIN, TURING TO PREVENT BURNING WHILE BRUSHING SAUCE OVER THE MEAT. REMOVE FROM GRILL WHEN DONE (170 DEG) [ABOUT 1 HOUR ON LOW HEAT] GRILL VEGETABLES AND PINEAPPLE DURING LAST HALF OF THE COOKING TIME AND SERVE WITH THE MEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK WITH CHESTNUTS (08-20-93) (23:13) SERVINGS: 6 1 LB VERY LEAN PORK 3/4 LB SKINNED CHESTNUTS 1 T SESAME OIL 5 T SOY SAUCE 1 T DARK BROWN SUGAR 1 LB FRESH LEAF SPINACH 2 T DRY SHERRY (OPTIONAL) 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.... -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK WITH VEGETABLES AND CASHEWS (05-02-93) (21:29) SERVINGS: 4 1 LB BONELESS FRESH PORK * 1 EA MEDIUM ONION ** 2 T SOY SAUCE (IMPORT. IF AVAIL) 1/2 T SALT 1/4 T PEPPER 1 PK (10 OZ) FROZEN PEAS 8 OZ FRESH MUSHROOMS, SLICED 1 T CORNSTARCH 2 T COLD WATER 1 EA JAR (2 OZS) PIMIENTO *** 1 C SALTED CASHEWS OR PEANUTS * PORK SHOULD BE FRESH SHOULDER MEAT CUT INTO 3/4-INCH CUBES. ** ONION SHOULD BE SLICED AND SEPARATED INTO RINGS. *** JAR OF PIMENTOS, SHOULD BE 2 OZS AND THEY SHOULD BE SLICED. 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST PORK (12/15/93) (21:37) 6 LB PORK LOIN FLOUR SALT & PEPPER 2 ONION, THINLY SLICED 1 TSP GINGER WIPE MEAT WITH WET CLOTH AND SEASON WELL WITH SALT & PEPPER AND THE GINGER. DREDGE WITH FLOUR AND PLACE IN ROASTING PAN IN A HOT OVEN (400-F) UNTIL MEAT IS BROWN. REDUCE HEAT TO 350-F AND ROAST FOR THREE HOURS. ADD 1 CUP HOT WATER AND THE SLICED ONIONS AFTER THE FIRST HOUR AND BASTE EVERY 15 MINUTES. WHEN ROAST IS FINISHED, REMOVE TO HOT PLATTER AND TO THE LIQUID IN THE PAN ADD 2 TBSP FLOUR, STIRRING UNTIL BLENDED. POUR IN 1 1/2 CUPS OF WATER AND COOK, STIRRING CONSTANTLY, UNTIL MIXTURE IS THICK. SERVE AS A GRAVY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUERKRAUT AND CHOPS (12/15/93) (21:39) 1 QT SAUERKRAUT 8 PORK CHOP DIRECTIONS ------------------------------------------------------------ COVER SAUERKRAUT WITH WATER AND ALLOW TO SIMMER FOR 45 MINUTES. FRY THE CHOPS UNTIL TENDER AND GOLDEN BROWN. ADD THE SAUERKRAUT AND CONTINUE COOKING UNTIL THE KRAUT HAS ABSORBED THE PORK DRIPPINGS AND IS BROWN. SERVE WITH MASHED POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUERKRAUT WITH PORK (12/15/93) (21:44) 3 LB PORK WATER 1 QT SAUERKRAUT SALT & PEPPER WIPE PIECE OF PORK WITH A DAMP CLOTH, PLACE IN LARGE STEWING PAN AND COVER WITH COLD WATER. SET OVER FLAME TO COOK SLOWLY FOR ONE HOUR. ADD THE SAUERKRAUT AND MORE WATER IF NECESSARY AND CONTINUE COOKING FOR ANOTHER HOUR OR UNTIL MEAT HAS BECOME THOROUGHLY TENDER. SEASON WITH SALT AND PEPPER. SERVE WITH MASHED POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCRAPPLE (12/15/93) (21:45) 1 HOG'S HEAD WATER SALT & PEPPER 1 TSP SAGE, POWDERED CORN MEAL, YELLOW SEPARATE ONE HOG'S HEAD INTO HALVES. TAKE OUT THE EYES AND BRAINS. SCRAPE AND THOROUGHLY CLEAN THE HEAD. PUT INTO A LARGE KETTLE AND COVER WITH 4 OR 5 QUARTS OF COLD WATER. SIMMER GENTLY FOR 2 OR 3 HOURS, OR UNTIL THE MEAT FALLS FROM THE BONES. SKIM OFF GREASE CAREFULLY FROM THE SURFACE; REMOVE MEAT, CHOP FINE AND RETURN TO THE LIQUOR. SEASON WITH SALT & PEPPER TO TASTE AND 1 TSP SAGE. SIFT IN GRANULATED YELLOW CORN MEAL, STIRRING CONSTANTLY, UNTIL THE MIXTURE IS THICKENED TO THE CONSISTENCY OF SOFT MUSH. COOK SLOWLY FOR 1 HOUR, WATCHING CAREFULLY AS IT SCORCHES EASILY. WHEN SUFFICIENTLY COOKED, POUR INTO GREASED OBLONG TINS AND STORE IN A COOL PLACE UNTIL READY TO USE. CUT IN THIN SLICES AND FRY IN HOT FAT UNTIL CRISP AND BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SMOKED TASSO (02/13/94) (23:37) 4 LB. PORK BUTT 1/4 CUP CAYENNE PEPPER 1/2 CUP WORCESTERSHIRE SAUCE 1/4 CUP BLACK PEPPER - CRACKED 1 TBSP LOUISIANA GOLD PEPPER SAUCE - OR TABASCO 1/4 CUP SALT 1/4 CUP BROWN SUGAR 1/2 CUP GARLIC - GRANULATED CUT PORK BUTT INTO 1/2-INCH THICK STRIPS. PLACE ON A BAKING PAN AND SEASON WITH WORCESTERSHIRE AND LOUISIANA GOLD SAUCES. ONCE LIQUIDS ARE WELL BLENDED INTO MEAT, ADD ALL REMAINING INGREDIENTS. MIX WELL INTO MEAT TO ENSURE THAT EACH PIECE IS WELL COATED WITH THE SEASONING MIXTURE. COVER WITH CLEAR WRAP AND REFRIGERATE OVERNIGHT. USING A HOME STYLE SMOKER, AND USING BRIQUETTES FLAVORED WITH PECAN WOOD AND SUGAR CANE STRIPS IF POSSIBLE, SMOKE TASSO AT 175-200F FOR 2-1/2 HOURS. ONCE COOKED, TASSO MAY BE FROZEN OR USED TO SEASON GUMBOS, VEGETABLES, OR A GREAT POT OF WHITE OR RED BEANS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTH OF THE BORDER PORK ROAST (05-08-92) (22:29) 3 TO 4 POUND BONELESS PORK LOIN ROAST 1 GARLIC CLOVE, SMASHED WITH A KNIFE (OR 1/2 TEASPOON GARLIC POWDER 1/2 TEASPOON CHILI POWDER 1/3 CUP PINEAPPLE ORANGE OR PLUM JELLY MARMALADE 1/3 CUP BARBECUE SAUCE (OR MIXTURE OF 1/3 CUP CATSUP, 1 TEASPOON VINEGAR, AND 1/2 TEASPOON CHILI POWDER) 1/4 CUP BRAN 1/4 CUP GRATED PARMESAN CHEESE PREHEAT OVEN TO 325 DEGREES. PLACE ROAST IN A BAKING PAN. SEASON WITH GARLIC AND CHILI POWDER. COVER WITH FOIL AND BAKE 2 1/2 TO 3 HOURS. TO MAKE GLAZE, COMBINE THE JELLY AND BARBECUE SAUCE OR CATSUP MIXTURE IN A SMALL SAUCEPAN AND SIMMER 3 TO 5 MINUTES. REMOVE ROAST FROM OVEN, BASTE WITH GLAZE, AND SPRINKLE WITH COMBINED BRAN AND PARMESAN CHEESE. RETURN TO OVEN UNCOVERED AND BAKE 30 MINUTES. TO MAKE MEAT SAUCE, MEASURE PAN DRIPPINGS AND ADD WATER TO MAKE 1 CUP, HEAT TO BOIL, AND SERVE WITH MEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTH SEAS STIR FRY (02/02/94) (20:22) 1 - 8 OZ CAN CRUSHED PINEAPPLE WITH NATURAL JUICE 2 - TBSP LIGHT SOY SAUCE 1 - TBSP CORNSTARCH 1/2 - CUP WATER 1 - LB LEAN PORK, CUT INTO 1/2" CUBES 1 - STALK CELERY, CHOPPED 1/2 - CUP CHOPPED ONION 1 - TBSP FINELY CHOPPED FRESH GINGER 1 - CUP CHOPPED RED OR GREEN SWEET BELL PEPPER 1 1/2 - TBSP VEGETABLE OIL 1/4 - TSP CRUSHED RED PEPPER FLAKES, OPTIONAL DRAIN PINEAPPLE JUICE INTO MEASURING CUP. ADD SOY SAUCE, CORNSTARCH AND ABOUT 1/2 CUP WATER OR ENOUGH TO MAKE 1 CUP LIQUID. SET ASIDE. CUT UP PORK, TRIMMING OFF ALL VISIBLE FAT. CHOP CELERY, ONION, GINGER AND RED OR GREEN BELL PEPPER. HEAT OIL IN A WOK OR HEAVY 10" SKILLET. ADD PORK AND STIR FRY 2 MINUTES. REMOVE FROM WOK. ADD CELERY AND ONION TO WOK AND STIR FRY 1 1/2 MINUTES, ADDING ONE OR TWO TABLESPOONS OF WATER IF FOOD STICKS TO PAN. ADD GREEN OR RED BELL PEPPER AND CRUSHED PINEAPPLE; RETURN PORK TO WOK, STIRRING WELL. SPRINKLE IN CRUSHED RED PEPPER FLAKES, IF DESIRED. STIR SOY SAUCE MIXTURE TO BLEND IN THE CORNSTARCH, THEN ADD TO WOK. COOK AND STIR OVER HIGH HEAT UNTIL PORK IS DONE AND SAUCE HAS THICKENED. SERVE IMMEDIATELY OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY PORK STRIPS WITH BLACK FUNGUS (11-16-93) (0:23) 3/4 LB BONED PORK SHOULDER 1/2 T DARK SOY SAUCE 1/4 C CLOUD EAR BLACK FUNGUS 3/4 C WINTER BAMBOO SHOOTS 1/2 C WATER CHESTNUTS 6 THIN SLICES OF GINGER ROOT 1 T SZECHUAN HOT SAUCE (HALVE FOR NON-CHILI LOVERS) 1/3 C STOCK 2 GREEN ONIONS 2 T PEANUT OIL PREPARATION: WASH AND SOAK CLOUD EARS IN WARM WATER FOR 45 MINUTES. SLICE PORK INTO 2" STRIPS WITH THE GRAIN; MARINATE IN DARK SOY SAUCE WHILE FINISHING PREPARATIONS. SLICE BAMBOO SHOOTS INTO 2" STRIPS, AND WATER CHESTNUTS INTO THIN ROUNDS. MIX SZECHUAN HOT SAUCE WITH STOCK. THINLY SLICE GREEN ONIONS ON BIAS. DRAIN, WASH & THINLY SLICE CLOUD EARS. STIR-FRYING: HEAT WOK TO HOT; ADD OIL. WHEN OIL BEGINS TO SMOKE, ADD PORK & STIR-FRY FOR ABOUT 1 MINUTE OR UNTIL IT LOOKS SLIGHTLY SHRIVELED. TOSS IN BAMBOO SHOOTS, WATER CHESTNUTS, CLOUD EARS & GINGER, STIR-FRY WITH PORK FOR 1 MORE MINUTE. POUR IN LIQUID INGREDIENTS QUICKLY AROUND SIDE OF WOK. KEEP STIRRING UNTIL SAUCE REDUCES TO ALMOST NOTHING. ADD GREEN ONIONS AT LAST MINUTE. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED PORK W/PRESERVED TIANJIN VEGETABLE (05/21/93) 1 LB PORK BUTT, CHOPPED FINE 4 WATER CHESTNUTS, COARSELY CHOPPED 1 GREEN ONION, MINCED 2 T PRESERVED TIANJIN VEGETABLE MARINADE: 1 1/2 T DARK SOY SAUCE 1/2 T SUGAR 1/2 T SALT 1/2 T SESAME OIL 1 T CORNSTARCH PREPARATION: MIX MARINADE. IN BOWL, MIX CHOPPED PORK, WATER CHEST- NUTS, 1/2 PRESERVED VEGETABLE, & MARINADE; MIX TOGETHER WITH YOUR FINGERS - IT'S FASTER. SPREAD MIXTURE ON ROUND 12" PLATE. SPRINKLE WITH REMAINING PRESERVED VEGETABLE. REFRIGERATE IF WORKING IN AD- VANCE. STEAMING: BRING PORK MIXTURE TO ROOM TEMPERATURE BEFORE STEAMING. BRING WATER IN STEAMER TO RAPID BOIL. STEAM FOR ABOUT 20 MINUTES. SPRINKLE WITH CHOPPED ONIONS JUST BEFORE SERVING. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR-FRIED PORK & ASPARAGUS W/FISH SAUCE (05/21/93) (0:30) 1/4 LB BONELESS PORK BUTT 12 MEDIUM ASPARAGUS SPEARS 1/2 T FRESH GINGER ROOT, MINCED 1 T PEANUT OIL 1/3 C CHICKEN STOCK 1 PINCH SUGAR 1 T FISH SAUCE (OR 2 T #2 OYSTER SAUCE) THIN CORNSTARCH PASTE PREPARATION: SLICE PORK BUTT (OR COMPARABLE BONELESS PORK) ACROSS THE GRAIN INTO STRIPS 2" BY 1/4" BY 1/8" THICK. WASH AND TRIM TOUGH WHITE SKIN FROM ASPARAGUS. CUT ASPARAGUS INTO 2 1/2" SEGMENTS. IF ASPARAGUS IS THICK (3/4" OR MORE), CUT ON BIAS SO IT WILL COOK QUICKLY AND BE BALANCED IN SIZE WITH PORK STRIPS. STIR-FRYING: HEAT PEANUT OIL IN WOK UNTIL IT JUST BEGINS TO SMOKE. ADD PORK STRIPS AND STIR-FRY ABOUT 1 MINUTE UNTIL NO LONGER PINK. ADD ASPARAGUS AND STIR-FRY BRISKLY FOR ANOTHER MINUTE. BEFORE ASPARAGUS TURNS BRIGHT GREEN, ADD GINGER, CHICKEN STOCK AND SUGAR; KEEP STIR- RING. WHEN LIQUID BOILS, REDUCE HEAT TO MEDIUM, ADD FISH SAUCE (NOT OYSTER SAUCE, THOUGH), COVER AND SIMMER FOR ABOUT 1 MINUTE OR UNTIL ASPARAGUS IS COOKED BUT STILL FIRM. UNCOVER, TURN UP HEAT, AND PUSH INGREDIENTS OUT OF LIQUID. DRIBBLE IN CORNSTARCH PASTE, STIRRING CONTINUOUSLY UNTIL LIQUID THICKENS. YOU MAY NEED 1 TO 2 TSP OF PASTE. RECOMBINE INGREDIENTS. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR-FRY ASPARAGUS & PORK (02/02/94) (20:24) 1/4 - LB FRESH ASPARAGUS 1 - OZ (1/4 CUP) WATER CHESTNUTS, DRAINED AND SLICED 4 - OZ LEAN PORK, THINLY SLICED (OR VEAL) 1 1/2 - TSP VEGETABLE OIL 1/3 - CUP CHICKEN BROTH, UNSALTED 2 - TSP SOY SAUCE 1 - TBSP DRY SHERRY 1/8 - TSP POWDERED GINGER 2 - TSP CORNSTARCH SNAP ENDS OF ASPARAGUS; RINSE. CUT STALKS DIAGONALLY IN 1" PIECES. COMBINE COOL BROTH, SOY SAUCE, SHERRY, GINGER AND CORNSTARCH. WHISK TO COMBINE. HEAT OIL IN A SKILLET OR WOK OVER HIGH HEAT. ADD PORK AND STIR CONTINUOUSLY UNTIL MEAT IS OPAQUE AND JUICES HAVE EVAPORATED. ADD ASPARAGUS. COOK, STIRRING CONSTANTLY UNTIL ASPARAGUS IS BRIGHT GREEN. ADD WATER CHESTNUTS. ADD BROTH CORNSTARCH MIXTURE. BRING TO A BOIL, STIRRING, AND COOK UNTIL LIQUID IS THICKENED AND CLEAR. SERVE IMMEDIATELY WITH RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED PORK ROAST /W CRANBERRY SAUCE (02/04/94) (21:57) 1 - 4 LB BONELESS PORK LOIN, UNTIE 4 - TBSP BUTTER 2 - SMALL ONIONS, PEELED AND THINLY SLICED 1 - CUP PECANS 1/2 - CUP DAY OLD FRENCH BREAD, CRUSTS REMOVED 2 - OZ SMOKED HAM 1/4 - TSP EACH: SALT AND FRESHLY GROUND BLACK PEPPER 1 - CUP WATER 1/2 - CUP SUGAR 1 - LB CRANBERRIES 1/2 - TSP SALT 1/4 - TSP FRESHLY GROUND BLACK PEPPER PAT PORK LOIN DRY WITH PAPER TOWELING; SET ASIDE. MELT BUTTER IN A MEDIUM HEAVY SKILLET OVER MEDIUM HIGH HEAT. REDUCE HEAT, ADD ONION. COVER AND COOK, STIRRING OCCASIONALLY, ABOUT 30 MINUTES. TRANSFER ONION TO A FOOD PROCESSOR. ADD PECANS, BREAD, HAM, SALT AND PEPPER. MINCE, USING ON AND OFF TURNS. PREHEAT OVEN TO 350 DEGREES. SPREAD 1/4 TO 1/2 STUFFING OVER PORK LOIN, FOLD AND TIE WITH BUTCHER'S TWINE AT 1 1/2" INTERVALS. PLACE ROAST ON RACK OF A ROASTING PAN. PLACE IN OVEN AND ROAST UNTIL INTERNAL TEMPERATURE REACHES 160 DEGREES, ABOUT 1 1/2 HOURS. BAKE REMAINING DRESSING IN A SMALL CASSEROLE FOR 30 MINUTES. MEANWHILE, COMBINE WATER AND SUGAR IN A 3 QUART NON ALUMINUM SAUCEPAN. BRING TO A BOIL OVER MEDIUM HIGH HEAT, MAKING SURE SUGAR IS DISSOLVED. ADD CRANBERRIES; REDUCE HEAT. COVER AND SIMMER UNTIL BERRIES POP OPEN, ABOUT 5 MINUTES. PUREE IN A FOOD PROCESSOR AND STRAIN TO REMOVE SKINS. STIR IN SALT AND PEPPER. HEAT AGAIN, GENTLY IF NECESSARY, BEFORE SERVING. LET ROAST STAND 10 MINUTES BEFORE SLICING THINLY TO SERVE. SERVE PORK WITH EXTRA STUFFING ON THE SIDE, WITH CRANBERRY SAUCE. SERVES 10 TO 14. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET AND SOUR PORK (05-02-93) (21:30) SERVINGS: 6 1 1/2 LB FRESH PORK SHOULDER * 1 EA MED. ONION, SLICED 8 OZ (1 CN) PINEAPPLE CHUNKS 1/4 C PACKED BROWN SUGAR 3 T CORNSTARCH 2 T LEMON JUICE 1 T IMPORTED SOY SAUCE 1 T SALT 1/8 T PEPPER 1/8 T GROUND GINGER 1 EA SMALL GREEN PEPPER ** 6 OZ (1 PK) FROZEN PEA PODS * PORK SHOULDER SHOULD BE CUT INTO 1/2-INCH CUBES. ** GREEN PEPPER SHOULD BE SEEDED AND CUT INTO 1-INCH PIECES. MIX PORK, ONION, PINEAPPLE (WITH JUICE), BROWN SUGAR, CORNSTARCH, LEMON JUICE, SOY SAUCE, SALT, PEPPER AND GINGER IN 2-QT CASSEROLE. COVER AND MICROWAVE ON MEDIUM (50%) UNTIL PORK IS NO LONGER PINK, 24 TO 28 MINUTES, STIRRING EVERY 3 MINUTES. STIR IN GREEN PEPPER AND PEA PODS. COVER AND MICROWAVE ON HIGH (100%) GREEN PEPPER AND PEA PODS ARE TENDER, 3 TO 4 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET AND SOUR PORK 2 (11-19-93) (19:42) 1 1/2 LB PORK STEAK 1 T OIL (OPT.) 1 CAN (20 OZ) PINEAPPLE CHUNKS PACKED IN ITS OWN JUICE 1 C LIQUID - PINEAPPLE JUICE PLUS WATER 1 PKG BROWN GRAVY MIX 3 T VINEGAR 1/4 TSP MINCED GINGER 1 GREEN PEPPER, CHOPPED (OPT.) IF YOU ARE USING PORK STEAK, FREEZE IT JUST UNTIL FIRM AND THEN SLICE IT INTO VERY THIN STRIPS. FOR HAM, CUT INTO LONG STRIPS ABOUT 3/8-INCH ON A SIDE. BROWN MEAT IN FRYING PAN OR WOK, USE OIL IF NECESSARY. DRAIN PINEAPPLE JUICE FROM CANNED PINEAPPLE INTO A MEASURING CUP AND ADD WATER IF NECESSARY TO GET CORRECT AMOUNT OF LIQUID. ADD THIS TO FRY PAN OR WOK. STIR IN BROWN GRAVY MIX, VINEGAR AND GINGER. ADD PINEAPPLE AND GREEN PEPPER. SIMMER ABOUT 10 MINUTES, JUST UNTIL LIQUID BEGINS TO THICKEN. SERVE OVER RICE. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET 'N' SOUR SAUCED PORK (05/14/93) (23:24) SERVINGS: 2 1/2 LB LEAN BONELESS PORK 4 T COOKING OIL 2 T SESAME OIL 1 EA MED. CARROT * 1 EA SMALL GREEN BELL PEPPER ** 2 EA GREEN ONIONS, SLICED 1/4 C PACKED BROWN SUGAR 2 T CORNSTARCH 2 T WATER 2 T RED WINE VINEGAR 1 T SOY SAUCE 1 X DASH OF GROUND GINGER 1 C PINEAPPLE CHUNKS, DRAINED 1 X HOT COOKED RICE * CARROT SHOULD BE CUT THINLY WITH A SLANT CUT. ** GREEN BELL PEPPER SHOULD BE SEEDED AND CUT INTO STRIPS. PARTIALLY FREEZE PORK. THINLY SLICE INTO BITE-SIZE STRIPS. PREHEAT A 10-INCH MICROWAVE BROWNING DISH ON 100% OF POWER FOR 5 MINUTES. ADD COOKING OIL AND SESAME OIL TO DISH. SWIRL TO COAT DISH. ADD THE PORK. MICRO-COOK, COVERED, ON 100% POWER FOR 2 TO 3 MINUTES OR TILL PORK IS NO LONGER PINK, STIRRING EVERY MINUTE. STIR IN SLICED CARROT, GREEN PEPPER STRIPS, AND SLICED GREEN ONIONS. MICRO-COOK, COVERED, ON 100% POWER FOR 2 TO 4 MINUTES MORE OR TILL THE VEGETABLES ARE CRISP-TENDER. DRAIN OFF LIQUID. IN A 2-CUP MEASURE STIR TOGETHER THE BROWN SUGAR AND CORNSTARCH. STIR IN WATER, RED WINE VINEGAR, SOY SAUCE AND GROUND GINGER. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 1/2 TO 2 1/2 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. STIR IN DRAINED PINEAPPLE CHUNKS. MICRO-COOK, UNCOVERED, ON 100% POWER FOR ABOUT 45 SECONDS MORE OR TILL PINEAPPLE IS HEATED THROUGH. TOSS THE PINEAPPLE MIXTURE WITH THE PORK MIXTURE. SERVE WITH COOKED RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TERIYAKI GRILLED PORK TENDERLOIN (05-01-93) (20:14) 1/2 C. OIL 1/4 C. SOY SAUCE 1/2 T. GROUND GINGER 1/3 C. DRY SHERRY 1 MINCED GARLIC CLOVE 1 SMALL CHOPPED ONION 2 TO 3 LBS. PORK TENDERLOIN TRIM FAT AND WHITE FILM FROM TENDERLOINS. MARINATED IN REMAINING INGREDIENTS FOR 2 TO 24 HOURS IN REFRIGERATOR. GRILL OVER LOW TO MEDIUM HOT COALS ABOUT 15 TO 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TWICE COOKED PORK AND SPICY VEGETABLES (05-01-93) (19:22) SERVINGS: 4 1/2 LB PORK BUTT; IN ONE PIECE 5 EA MUSHROOMS; LARGE JYO BLACK 2 EA SMALL DRIED RED CHILI PEPPERS; MINCED 2 EA LARGE CLOVES GARLIC, MINCED 2 T GINGER ROOT, MINCED 1 EA SMALL BELL PEPPER 1/4 C BAMBOO SHOOTS 1 EA LARGE CARROT 1 EA CUBE BEAN CURD 1/3 C MUSHROOM LIQUID 1 T THIN SOY SAUCE 1 PN SUGAR 1 T SALT 2 T PEANUT OIL 1 EA CORNSTARCH PASTE; AS REQUIRED IN SAUCEPAN, COVER PORK BUTT WITH WATER, BRING TO A BOIL & SIMMER FOR 30 MINUTES. ADD MORE HOT WATER IF LEVEL GOES BELOW PORK. COOL PORK IN ITS COOKING WATER. WASH, THEN SOAK MUSHROOMS IN WARM WATER FOR 1 HOUR. SQUEEZE LIQUID FROM MUSHROOMS, RESERVING LIQUID. DISCARD MUSHROOM STEMS, AND HALVE MUSHROOMS. HALVE, SEED & CORE BELL PEPPER; CUT INTO PIECES ABOUT 1" BY 1 1/2". SLICE BAMBOO TO MATCH BELL PEPPER. PEEL CARROT; SLICE ON BIAS INTO OVALS. REMOVE PORK FROM COOKING WATER, & PARBOIL CARROTS IN WATER FOR 1 MINUTE. SLICE 2/3 OF PORK BUTT INTO RECTANGLES SAME SIZE AS BELL PEPPER. SAVE REMAINING 1/3 FOR ANOTHER DISH. STRAIN MUSHROOM LIQUID; COMBINE SPECIFIED AMOUNT WITH SOY SAUCE, SUGAR & SALT. DRAIN BEAN CURD, RINSE IN COLD WATER, AND SLICE SAME SIZE AS BELL PEPPER. STIR-FRY: ADD OIL TO VERY HOT WOK. WHEN OIL BEGINS TO SMOKE, STIR-FRY MUSHROOMS, GARLIC AND GINGER FOR 1 MINUTE. ADD BELL PEPPER, BAMBOO SHOOTS, CARROTS & PORK; STIR-FRY FOR 1 MINUTE. ADD BEAN CURD & MUSHROOM LIQUID; BRING TO BOIL. ON MEDIUM HEAT, COVER WOK & COOK FOR 1-2 MINUTES, UNTIL BELL PEPPER IS BRIGHT GREEN & CRISP. PUSH INGREDIENTS UP SIDE OF WOK. RESTIR THICK CORNSTARCH PASTE, THEN DRIBBLE INTO LIQUID UNTIL IT THICKENS; COOK BRIEFLY WHILE STIRRING. RECOMBINE WITH INGREDIENTS. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VINDALOO (GOAN-STYLE HOT AND SOUR PORK) (05-02-93) (21:13) SERVINGS: 6 2 T WHOLE CUMIN SEEDS 2 EA HOT, DRIED RED CHILIES 1 T BLACK PEPPER CORNS 1 T CARDAMOM SEEDS 3 EA IN STICK CINNAMON 1 1/2 T BLACK MUSTARD SEEDS 1 T FENUGREEK SEEDS 5 T WHITE WINE VINEGAR 1 1/2 T SALT 1 T BROWN SUGAR 5 T VEGETABLE OIL 2 EA MEDIUM ONIONS CUT INTO RINGS 1 1/3 C WATER 2 LB PORK CUT INTO 1" CUBES 1 EA ONE IN CUBE GINGER CHOPPED 8 EA CLOVES GARLIC PEELED 1 T GROUND CORIANDER SEEDS 1/2 T TURMERIC GRIND CUMIN SEEDS, RED CHILIES, PEPPERCORNS, CARDAMOM SEEDS, CINNAMON, BLACK MUSTARD SEEDS AND FENUGREEK SEEDS IN A COFFEE-GRINDER OR OTHER SPICE GRINDER. PUT THE GROUND SPICES IN A BOWL. ADD THE VINEGAR, SALT AND SUGAR. MIX AND SET ASIDE. HEAT THE OIL IN A WIDE, HEAVY POT OVER A MEDIUM FLAME. PUT IN THE ONIONS. FRY, STIRRING FREQUENTLY, UNTIL THE ONIONS TURN BROWN AND CRISP. REMOVE THE ONIONS WITH A SLOTTED SPOON AND PUT THEM INTO THE CONTAINER OF AN ELECTRIC BLENDER OR FOOD PROCESSOR. (TURN OFF THE HEAT.) ADD 2-3 TABLESPOONS OF WATER TO THE BLENDER AND PUREE THE ONIONS. ADD THIS PUREE TO THE GROUND SPICES IN THE BOWL. (THIS IS THE VINDALOO PASTE. IT MAY BE MADE AHEAD OF TIME AND FROZEN.) DRY OFF THE MEAT CUBES WITH A PAPER TOWEL AND REMOVE LARGE PIECES OF FAT, IF ANY. PUT THE GINGER AND GARLIC INTO THE CONTAINER OF AN ELECTRIC BLENDER OR FOOD PROCESSOR. ADD 2-3 TABLESPOONS OF WATER AND BLEND UNTIL YOU HAVE A SMOOTH PASTE. HEAT THE OIL REMAINING IN THE POT ONCE AGAIN OVER A MEDIUM-HIGH FLAME. WHEN HOT, PUT IN THE PORK CUBES, A FEW AT A TIME, AND BROWN THEM LIGHTLY ON ALL SIDES. REMOVE EACH BATCH WITH A SLOTTED SPOON AND KEEP IN A BOWL. DO ALL THE PORK THIS WAY. NOW PUT THE GINGER-GARLIC PASTE INTO THE SAME POT. TURN DOWN THE HEAT TO MEDIUM. STIR THE PASTE FOR A FEW SECONDS. ADD THE CORIANDER AND TURMERIC. STIR FOR ANOTHER FEW SECONDS. ADD THE MEAT, ANY JUICES THAT MAY HAVE ACCUMULATED AS WELL AS THE VINDALOO PASTE AND THE WATER. BRING TO A BOIL. COVER AND SIMMER GENTLY FOR AN HOUR OR UNTIL PORT IS TENDER. STIR A FEW TIMES DURING THIS COOKING PERIOD. SERVE WITH RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=