Pork Roast with Mustard Sauce and Honey
Source of Recipe
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List of Ingredients
Pork Roast with Mustard Sauce and Honey Apples
1 tablespoon rubbed sage
1/4 teaspoon dried whole marjoram
2 tablespoons soy sauce
2 cloves garlic, minced
1/2 cup Dijon mustard
1 (5 pound) rolled boneless pork loin roast
Honey Apples (see next recipe)
Combine sage, marjoram, soy sauce, garlic, and mustard in a small bowl. Mix well. Place roast, fat side up, in a shallow roasting pan; spread with mustard mixture. Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, at 325° for 2-2 1/2 hours or until thermometer registers 160°. Serve with Honey Apples. Yield: 10-12 servings.
Honey Apples
4 Granny Smith Apples
1/2 cup honey
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons cider vinegar
Peel, core, and slice apples into 1/2-inch-thick slices. Set aside. Combine honey, salt, cinnamon, and vinegar in a large saucepan; bring to a boil. Add apples; reduce heat, and simmer 10 minutes. Yield: about 2 cups.
Barbecue Sauce
1 cup ketchup
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
1 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
1 bay leaf
1 garlic clove, minced
1/2 cup water
2 teaspoons Worcestershire sauce
Combine all ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard by leaf. Yield: 1 1/2 cups.
Ranch Ribs
3-4 pounds loin back ribs or spareribs sawed in two strips, about 3" wide
1 cup ketchup
1 tablespoon Worcestershire sauce
2-3 dashes hot pepper sauce (optional)
1 cup water
1/4 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
Season ribs with salt and pepper; place in shallow roasting pan, meaty side up. Roast in 450° oven for 30 minutes. Lower temperature to 350°; continue baking 30 minutes more. Spoon off excess fat. Combine remaining ingredients; bring to boiling and pour over ribs. Continue baking at 350° about 45 minutes or until ribs are tender, basting with sauce every 15 minutes. If sauce gets too thick, add more water. Makes 4 servings.
Barbecued Ribs
1 tablespoon (or less) celery seed
1 tablespoon chili powder
1/4 cup brown sugar
1 tablespoon salt
1 teaspoon paprika
2 1/2 pounds country style ribs
1 (8 oz.) can tomato sauce
1/2 cup vinegar
Combine celery seed, chili powder, sugar, salt, and paprika. Spread 1/3 of the mixture over ribs. Heat in oven for 10-15 minutes at 250°. Add tomato sauce and vinegar to remaining mixture. Heat mixture and brush over ribs often while grilling over low fire for 40-60 minutes. Advertisement:
Barbecued Spareribs
12 pounds pork spareribs
water
Barbecue Sauce
Place ribs in large Dutch oven; cover with water. Bring to a boil. Cover and reduce heat; simmer 45 minutes. Remove from liquid. Place in a large roasting pan; slather about 3 cups barbecue sauce on ribs. Cover and refrigerate up to 24 hours. Remove ribs from sauce. Baste with sauce from pan and cook over medium coals 15 to 20 minutes on each side, basting every 5 minutes with additional sauce. Serve with remaining sauce. Makes 12 servings. Advertisement:
Barbecue Sauce
4 cups ketchup (about two 24-oz. bottles)
1/2 cup cider vinegar
2 tablespoons chili powder
1/4 cup brown sugar
3 bay leaves
2 cups finely chopped onions
1/2 cup Worcestershire sauce
1 cup butter or margarine
6 garlic cloves, crushed
1/2 teaspoon red pepper flakes
1/2 teaspoon liquid smoke
4 1/2 cups beer
Combne all ingredients in large stainless steel or enamel saucepot. Bring to a boil. Reduce heat; simmer 1 hour. Remove bay leaves. Store in covered containers in refrigerator overnight to allow flavors to mellow. Can be made ahead up to 1 month in advance. Makes about 10 cups, 20 calories per tablespoon. \
Barbecued Brisket
1 (6 pound) beef brisket
6 cups water or enough to cover meat
1 can (12 oz.) beer
1 onion, sliced
Barbecue Sauce (see following recipe)
Combine all ingredients in Dutch oven just large enough to hold the brisket. Bring to a boil; reduce heat. Cover and simmer about 4 hours or until brisket is fork-tender. Allow to cool to lukewarm in cooking liquid. Transfer brisket to plastic container; add 1 cup barbecue sauce. Cover and refrigerate up to 48 hours. Cook over medium hot coals about 15 minutes on each side, basting frequently with additional sauce. Makes 12-16 servings, about 270 calories per 4-ounce serving.
Slow-Cooked Pepper Steak
1 1/2 - 2 pounds round steak
2 tablespoons oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (16 oz.) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon cornstarch
cooked noodles or rice
Cut beef into 3" x 1" strips; brown in oil in skillet. Transfer to slow cooker. Combine next 7 ingredients and pour over beef. Cover and cook on low for 5-6 hours, until meat is tender. Add tomatoes and green pepper; cook on low 1 hour longer. Combine the cold water and cornstarch to make a paste, stir into liquid in slow cooker and cook on high until thickened.
Snappy Barbecue Beef Sandwiches
1 beef chuck roast (4 pounds-can use less)
1 cup ketchup
1 cup barbecue sauce
4 cups chopped celery
2 cups water
1 cup chopped onions
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic
1 teaspoon salt
Put beef in slow cooker. Combine other ingredients and pour over beef. Cook all day on low. I mix the ingredients the night before. You can delete or add any seasonings you like or don't. Have on hand rolls of some sort. Shred beef slightly and make sandwiches.
Beans with Hamburger
1/2 pound bacon, fried and diced
1 small onion, chopped
1 pound hamburger, browned
2 (1 pound each) cans pork and beans
1/2 cup molasses
1/2 cup catsup
1/2 teaspoon dry mustard
dash of Worcestershire sauce
salt to taste
Brown bacon until crisp. Remove from pan and sauté onion and hamburger in bacon drippings. Drain if there is too much liquid. Combine all ingredients and place in casserole. Bake uncovered in 350° oven for 45 minutes.
Spicy Meatballs
Sauce:
1/4 pound butter or margarine
1/2 cup vinegar
1/4 medium onion, chopped
3/4 teaspoon sugar
1/2 cup ketchup
1/2 cup water
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tablespoon lemon juice or Realemon
Meatballs:
1 pound ground beef
1 teaspoon Accent (optional)
1 teaspoon salt
1 small onion, chopped fine
1/2 cup soft bread crumbs
1/4 cup milk
Prepare sauce and put in crockpot to simmer while preparing meatballs. Mix meatball ingredients and form into 1-inch meatballs. Place on broiler pan and bake at 400° for 10 to 15 minutes. Put into sauce and cover, cook on low 4-6 hours. Serve with toothpicks. This recipe may be doubled and will serve 12 or more.
Swedish Meatballs
1 pound beef hamburger (12 meatballs)
1/2 cup milk
1 beaten egg
1/2 cup crushed bread crumbs
Chopped onions
Salt & pepper
1/2 teaspoon ginger
1/2 teaspoon curry powder
Knead meat. Add egg, milk, and bread crumbs. Add seasonings and mix. Shape into small balls. Flour lightly and brown in shortening. Cook about 35 minutes at low temperature. Can make gravy with pan drippings and milk or water.
Swedish Meatballs
4 or more tablespoons butter or margarine
1 medium onion, minced
3 pounds ground beef
2 cups fresh bread crumbs
1/8 teaspoon ground mace
2 eggs
2 cups half-and-half
salt
1/4 cup all purpose flour
1 teaspoon sugar
1/8 teaspoon pepper
1 cup water
chopped parsley for garnish
Begin about 1 1/4 hours before serving. In 12-inch skillet over medium heat, cook onion in 2 tablespoons butter until tender, stirring occasionally. In large bowl, mix onion, ground beef, bread crumbs, mace, eggs, 3/4 cup half-and-half, and 2 teaspoons salt. Shape beef mixture into 1-inch meatballs. In same skillet over medium-high heat, in 2 more tablespoons butter, cook meatballs, one-fourth at a time, until browned on all sides, removing meatballs to bowl as they brown and adding more butter if necessary. Into drippings in skillet over medium heat, stir flour, sugar, pepper, and 1/2 teaspoon salt until blended. Gradually stir in water and remaining 1 1/4 cups half-and-half, stirring to loosen brown bits from bottom of skillet; cook, stirring constantly, until mixture is thickened and boils. Return meatballs to skillet; simmer, covered, about 15 minutes to blend flavors, stirring occasionally. Spoon meatballs into chafing dish. Sprinkle with chopped parsley.
Meatballs in Mushroom Gravy
1 1/2 pounds ground beef
2 eggs
1 teaspoon salt
pepper to taste
3 tablespoons chopped onion
1/3 cup quick oats
1/3 cup milk
1 can cream of mushroom soup
1 beef bouillon cube
2/3 cup water (may need to add more)
Combine first 5 ingredients; mix well. Add oatmeal and milk. Shape into 1 1/2" balls. Roll in flour and brown in hot oil or shortening. Place in casserole and pour soup mixed with water and bouillon cube over meatballs. Bake covered for 1 hour at 350°.
Hollandaise Sauce
1/2 cup butter
1 tablespoon lemon juice
1 tablespoon water
3 egg yolks, slightly beaten
Place butter in 2-cup measure. Microwave for 1 minute to 1 minute, 15 seconds or until partially melted. Stir until completely melted. Add lemon juice and water. Gradually beat in egg yolks with fork. Microwave uncovered for 45 seconds; stir. Microwave uncovered 30 seconds to 1 minute longer, stirring every 15 seconds until thickened. Do not overcook or sauce will curdle. Cover and refrigerate remaining sauce.
Bacon & Cheese Oven Omelet
6 slices bacon, cooked, drained, and chopped
6 slices cheese
8 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Arrange cheese slices to cover bottom of a buttered 9" pie pan. Beat together eggs, milk, salt, and pepper with a fork. Add crumbled bacon and mix. Pour over cheese. Bake, uncovered, at 350° for 40 minutes. Let stand 5 minutes before cutting. Serves 3 or 4.
Chinese Cabbage Salad
1 medium head Chinese cabbage, chopped
5 green onions, chopped
1/2 stick butter
2 packages ramen noodles, crushed (no spices)
1/2 cup sesame seeds
1/2 cup slivered almonds
Dressing:
1/2 cup salad oil
3 tablespoons honey
3 tablespoons soy sauce
1/2 cup wine vinegar
Brown together butter, crushed noodles, sesame seeds, and almonds, stirring constantly. Drain on paper towel and chill. Toss together just before serving.
Thousand Island Dressing
1 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped stuffed olives
3 chopped hard boiled eggs
1/2 teaspoon paprika
Mix well and store in jar in refrigerator.
FRENCH DRESSING
1 cup salad oil
3/4 cup sugar
1 cup catsup
1 teaspoon paprika
1 teaspoon salt
1 tablespoon chopped onion
1/3 cup vinegar
Combine ingredients in blender for about 2 minutes.
Carrot Salad
2 pounds carrots, cut in 1/3" thick rounds
1 large onion, diced
1 large green pepper, diced
1 (10 3/4 oz.) can tomato soup
1 cup sugar
3/4 cup vinegar
1 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dry mustard
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions and green pepper. Combine soup, sugar, vinegar, oil, salt, pepper, and mustard. Pour over carrots. Refrigerate 24 hours. Yield: 12 servings.
Broccoli Delight Salad
1 large fresh broccoli, cut in pieces (4-5 cups)
1 cup raisins
1/4 cup diced red onion
10 strips bacon, fried and crumbled
1 cup sunflower seeds
Dressing:
3-4 tablespoons sugar or Equal
1 tablespoon vinegar
1/2 cup lite mayonnaise or creamy dressing
Put washed, well drained broccoli pieces in large glass bowl. Add raisins, onion, bacon, and sunflower seeds. Mix together dressing ingredients. Pour over salad. Yield: 6 servings.
Spring Salad
2 cups dry macaroni, any kind/shape, boiled, rinsed, and chilled
3 diced carrots
diced celery
medium green pepper, diced
cucumber, diced
Dressing:
1 cup mayonnaise (not salad dressing)
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 can (7 oz.) sweetened condensed milk
This can be made in large batches by doubling sauce. I like to use balsamic vinegar for a little different flavor. Sauce keeps well in refrigerator when not mixed on pasta. I like to use broccoli and cauliflower too in larger batches.
Shrimp Salad
1 package lemon jello
1 cup hot water
1 (8 oz.) can tomato sauce
1 tablespoon vinegar
salt and pepper to taste
3-4 green onions, chopped
3/4 cup celery, chopped
1 can shrimp
Make like
Macaroni & Shrimp Salad
3 cups macaroni, cooked
3 cups chopped ham pieces
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green peppers
1 can small cocktail shrimp
1 cup mayo
1 tablespoon lemon juice
dash salt and pepper
Mix macaroni, ham, onion, celery, green pepper, and shrimp. Add mayo mixed with lemon juice and salt & pepper.
Cherry Salad
2 cans cherry pie filling
2 small boxes cherry jello
2 cups boiling water
1 cup chopped apple, unpeeled
1/2 cup diced celery
1/2 cup coarsely chopped walnuts
Dissolve jello in boiling water. Add pie filling, apples, celery, and walnuts. Stir well. Chill at least 3 hours before serving
Cherry Salad Supreme
1 (3 oz.) package lemon jello
1 (3 oz.) package raspberry jello
2 cups boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) package cream cheese
1/3 cup mayonnaise (not salad dressing)
1 (83/4 oz.) can crushed pineapple
1/2 cup cream
1 cup miniature marshmallows
chopped pecans (optional)
Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2 dish. Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together cream cheese and mayonnaise; gradually add lemon jello. Stir in undrained pineapple. Whip cream; fold into lemon mixture with marshmallows. Spread on top of cherry layer, sprinkle with chopped pecans, if desired. (My family likes it better without the marshmallows and nuts.)
Four Fruit Compote
1 (20 oz.) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/3 cup orange juice
1 can mandarin oranges, drained
2 yellow apples, unpeeled and cut into pieces
2 red apples, unpeeled and cut into pieces
2-3 bananas
1 cup red grapes
Drain pineapple chunks, reserving 3/4 cup juice. In a saucepan combine sugar and cornstarch. Add reserved pineapple juice, lemon juice, and orange juice. Cook and stir over medium heat until thick and bubbly. Cook one minute longer. Remove from heat and set aside. In a bowl combine pineapple chunks, mandarin oranges, apples, bananas, and grapes. Pour warm sauce over the fruit. Stir gently to coat. Cover and refrigerate.
Taffy Apple Salad
1 (20 oz.) can pineapple chunks
2 cups tiny marshmallows
1/2 cup sugar
1 tablespoon flour
2 tablespoons vinegar
1 beaten egg
6-7 cups cubed, cored apples
1 (8 oz.) container cool whip
1 (10 oz.) jar maraschino cherries, drained and halved
1 cup peanuts
Drain pineapple, reserving juice. In large bowl, stir together pineapple chunks and marshmallows; cover and chill for up to 24 hours. For dressing, in a small saucepan stir together the sugar, flour, reserved pineapple juice, vinegar, and egg. Cook and stir over medium heat, just until mixture bubbles. Reduce heat; cook and stir for 2 minutes more. Transfer the mixture to a small bowl. Cover and chill. To serve, add chilled dressing and apples, cool whip, cherries, and peanuts to marshmallow mixture; stir to mix well.
Taffy Apple Salad
1 (20 oz.) can pineapple chunks
2 cups tiny marshmallows
1/2 cup sugar
1 tablespoon flour
2 tablespoons vinegar
1 beaten egg
6-7 cups cubed, cored apples
1 (8 oz.) container cool whip
1 (10 oz.) jar maraschino cherries, drained and halved
1 cup peanuts
Drain pineapple, reserving juice. In large bowl, stir together pineapple chunks and marshmallows; cover and chill for up to 24 hours. For dressing, in a small saucepan stir together the sugar, flour, reserved pineapple juice, vinegar, and egg. Cook and stir over medium heat, just until mixture bubbles. Reduce heat; cook and stir for 2 minutes more. Transfer the mixture to a small bowl. Cover and chill. To serve, add chilled dressing and apples, cool whip, cherries, and peanuts to marshmallow mixture; stir to mix well. Advertisement:
Strawberry Nut Salad
2 small (or 1 large) pkg. strawberry gelatin
1 cup boiling water
2 packages frozen sliced strawberries
3 bananas, mashed
1 (No. 2) can crushed pineapple, drained
1 cup broken walnuts
1 pint sour cream (I don't use this much.)
Topping:
1/3 cup sugar
2 tablespoons flour
2 tablespoons butter
2 beaten eggs
1 cup pineapple juice
1 cup heavy cream or 1 pkg. Dream Whip
Dissolve jello in hot water; stir in thawed strawberries and juice, pineapple, banana and nuts. Pour 1/2 mixture in 9 x 13 pan or large mold; refrigerate until firm, about 1 1/2 hours. Spread with sour cream, then spoon gently the remaining mixture and refrigerate. For topping, combine sugar, flour, and egg; stir in pineapple juice. Cook over low heat, stirring constantly until thick; remove from heat. Add butter and cool. Then fold in the cream that has been whipped (or the Dream Whip prepared according to package directions). Can be put on jello salad ahead of time. Optional: Top with shredded mild cheddar cheese.
Red Hot Salad
1 package unflavored gelatin
2 packages red jello
2 cans applesauce
1/2 cup red hots
2 cups 7 Up
Mix jello powders, applesauce, and red hots together in sauce pan. Bring to a boil over low heat. Pour into glass 9 x 13 serving dish and carefully add 7 Up. Place in refrigerator until set.
Jello Cranberry Mold
1 (3 oz.) package jello, any red flavor
1 cup boiling water
3/4 cup canned pineapple juice
1 can (8 oz.) whole berry cranberry sauce
1 cup diced apples or celery
1/3 cup coarsely chopped nuts
Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4-cup mold or individual molds. Chill until firm. Unmold. Makes 3 1/2 cups or 10 relish servings. Recipe may be doubled; use only 1 cup canned pineapple juice. Advertisement:
Fresh Cranberry Salad
1 package (12 oz.) fresh cranberries
1 1/2 cups sugar
3 cups boiling water
3 packages (3 oz. each) orange jello
2 cans mandarin oranges, drained and cut in small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained
Grind cranberries in food grinder, stir in the sugar to blend. Set aside. Dissolve gelatin in water; cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve on a plate of crisp greens. 16 servings.
Cranberry Salad
1poundfrozencranberries
1 cup sugar
1 cup crushed pineapple, well drained
1 pound miniature marshmallows
1/2 pint whipped cream
Grind cranberries. Add sugar and pineapple; let stand for one hour. Add marshmallows; let stand several hours or overnight. Add whipped cream, mix together and serve. Looks pretty in a crystal bowl.
Calico Beans
1/2 pound ground beef, browned and drained
1/2 pound bacon, cubed and browned
1/2 cup catsup
1 teaspoon salt
2 teaspoons vinegar
1 can butter beans
1 can pork and beans
1 can kidney beans
3/4 cup brown sugar
1 teaspoon mustard
Mix well. Bake at 350° for 40-60 minutes. Can omit hamburger and use more bacon. I use crock pot sometimes--takes 2 hours.
Ready Ahead Potatoes
4 pounds potatoes (12 medium)
1 (8 oz.) package cream cheese, softened
1 cup dairy sour cream
2 teaspoons salt
1/8 teaspoon pepper
1 clove garlic, crushed
1/4 cup chopped chives (may use pink and green salad onions)
1/2 teaspoon paprika
1 tablespoon butter
Cook potatoes in boiling, salted water until tender. Mash potatoes with electric mixer. Add cream cheese, sour cream, salt, pepper, and garlic. Beat at high speed until smooth and light. Stir in chopped chives. Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika. Dot with butter. Bake at 350° for 30 minutes until golden and heated through.
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