These recipes will change monthly.
PORK AND PINEAPPLE STIR-FRY
¾ pound lean boneless pork or turkey breast steaks
1 20-ounce can pineapple chunks (juice pack)
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
½ teaspoon instant chicken bouillon granules
¼ teaspoon ground cumin
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces
2 cups bean sprouts
1 cup cherry tomatoes, halved
4 cups shredded romaine
Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Drain pineapple, reserving ¾ cup of juice. Set aside.
For sauce, stir together reserved pineapple juice, cornstarch, Worcestershire sauce, bouillon granules, and cumin. Set aside.
Spray a wok or large skillet with nonstick spray coating. Preheat over medium-high heat. Add green onions and stir-fry for 1½ minutes. Add bean sprouts and stir-fry 1 minute or till vegetables are crisp-tender. Remove from wok.
Add pork to wok and stir-fry for 2 to 3 minutes or till no longer pink. Push pork from center of wok.
Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Return vegetables to wok. Add tomatoes and pineapple. Stir everything together to coat with sauce. Cook and stir for 1 minute or till heated through. Serve over shredded romaine.
APPLE-STUFFED PORK ROAST
1 small apple, chopped
½ cup soft bread crumbs
¼ cup chopped celery
2 tablespoons raisins
2 tablespoons chopped walnuts
2 tablespoons sliced green onions
Dash ground nutmeg
2 tablespoons apple juice or apple cider
¾ pound pork tenderloin, trimmed of separable fat
½ cup apple juice or apple cider
1½ teaspoons cornstarch
1/8 teaspoon ground cinnamon
For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
Butterfly the pork tenderloin (see small photo above).
Cover meat with clear plastic wrap. Pound with a meat mallet to ½-inch thickness. Spread stuffing over meat. Roll up from one of the short sides. Tie with string to secure. Brush with some of the remaining 1 tablespoon apple juice.
Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 350' oven for 1 to 1¼ hours or till meat is no longer pink, brushing with the remainder of the 1 tablespoon apple juice after 30 minutes.
Meanwhile, in a small saucepan stir together the ½ cup apple juice or ½ cup apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve with roast.
Makes 4 servings.
Italian Style Sausage
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon Italian-style seasoning
1/2 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
3/4 teaspoon crushed anise seeds
1/2 teaspoon paprika
1/2 teaspoon instant minced onion flakes
2 teaspoons salt
2 pounds ground pork
1 In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
2 Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
3 In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.
Makes 6 servings
¼ pound fully cooked smoked turkey sausage
¾ cup chopped onion
1 cup chopped green or sweet red pepper
1 cup sliced fresh mushrooms
1 clove garlic, minced
1 teaspoon chili powder
¼ teaspoon ground red pepper
2¼ cups water
1 16-ounce can tomatoes, cut up
2 cups cubed cooked pork
1 9-ounce package frozen cut okra
1 cup long grain rice
1 tablespoon instant chicken bouillon granules
Halve turkey sausage lengthwise and cut into ¼-inch slices.
In a 12-inch skillet cook sausage, onion, green pepper, mushrooms, and garlic till onion is tender.
Stir in chili powder, ground red pepper, and ¼ teaspoon pepper. Cook and stir for 1 minute.
Stir in water, undrained tomatoes, pork, okra, uncooked rice, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or till rice is tender.
Makes 6 servings.
Creamy Potato Pork Chop Bake
1 tablespoon vegetable oil
6 pork chops
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (24 ounce) package frozen hashbrown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups canned French-fried onions
1 Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
2 Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3 In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
4 Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
Makes 6 servings