Pork Skewers With Bacon Sauce

Pork Skewers With Bacon Sauce

60 each bamboo skewer
5 pounds country-style pork spareribs
1/4 pound sliced bacon
1/2 cup sugar
1/2 cup white wine vinegar
1/2 cup red wine vinegar
4 each egg

Cut spareribs into thin slices or 1-inch cubes. Thread onto skewers. Place into a 9x13x2 glass pan, set aside. Cook bacon slices in a large skillet, until crisp. Drain well, reserving rendered fat. Crumble bacon, set aside.

Combine sugar and vinegars. Mix well. Pour over skewers. Cover and allow to stand for 30 minutes. Remove skewers, reserve marinade.

Grill or broil skewers to desired doneness. Remove to a serving platter.

Heat reserved fat in a non-stick skillet, over a medium flame. Stir in reserved marinade and beaten eggs. Heat and stir until slightly thickened.

Remove from heat. Stir in crumbled bacon. Pour over skewers. Serve warm. 

Stuffed Peppers with Tuna

Stuffed Peppers with Tuna


6 medium green bell peppers
salt
1 1/2 cups cooked rice
1 can or pouch (about 7 ounces) tuna, drained and flaked
1/2 cup chopped celery
2 tablespoons finely chopped onion
2 tablespoons finely chopped canned pimiento
1/2 teaspoon salt
dash pepper
3/4 cup mayonnaise
1/2 cup crushed potato chips

Cut peppers in half lengthwise; remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes; drain. Sprinkle peppers inside with a little salt; place in a shallow baking dish.

In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended.

Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers.

Bake tuna rice stuffed peppers at 350° for 30 minutes.

Makes 6 tuna and rice stuffed peppers.

Chicken Cheese Ball

Chicken Cheese Ball

10-oz can of white meat chicken/chicken breast
1 pouch of Original Ranch Dressing mix (the powder kind)
2 (8-oz) packages of cream cheese(or 1/3 less fat or no fat) - room temp
1 cup chopped pecan pieces - to roll the cheese ball in


Mix together in a bowl and form into a ball and roll in the pecan pieces. Wrap in plastic wrap and chill until firm.

FARRAH FAWCETT'S PECAN PIE

FARRAH FAWCETT'S PECAN PIE


1 c Corn syrup
3 Eggs -- slightly beaten
1/8 t Salt
1 t Vanilla
1 c Sugar
2 tb Butter or margarine -- melt
1 c Pecan halves
1 Unbaked 9" pie shell

Mix all ingredients for filling and add pecans last. Pour into pie shell.

Bake at 400~ for 15 minutes. Reduce heat to 350~ and bake 30-35 minutes longer. When done, outer edges will be set and center will be slightly soft.

DIABETIC LOWFAT TUNA RICE PIE

DIABETIC LOWFAT TUNA RICE PIE

1/3 cup uncooked white rice
1/4 teaspoon salt
1 teaspoon margarine
2 large eggs, or 1/2 cup egg substitute
1 6-1/2 ounce can water-packed tuna, drained and flaked
3/4 cup fat-free milk
1 1/2 cups fresh or thawed frozen peas
1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley flakes
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 slices (4 oz.) reduced-fat Swiss or reduced-fat Colby cheese

Preheat the oven to 350 degrees.

Prepare a 9-inch pie pan with nonstick spray.

Combine the rice, 1 cup water, and the salt in a small saucepan; bring to a boil, cover, and simmer 14 minutes.

Separate the rice grains with a fork.

Beat 1 egg in a small bowl.

Stir the margarine and beaten egg (or 1/4 cup egg substitute) into the rice mixture.

Press the rice against the sides and bottom of the pie pan to make a crust.

Spread the tuna or salmon evenly over the rice.

In a saucepan, heat the milk and peas to a simmer.

Add the parsley, pepper, and nutmeg. Beat the remaining egg and stir it into the milk mixture.

Pour over the tuna.

Layer slices of cheese over the top.

Bake for about 25 minutes.

Cut the pie in 6 equal wedges.

Makes 6 servings.

Tuna Pasta Salad

Tuna Pasta Salad
Serves: 4
Source: Taste of Home

Mustard and dill really add wonderful flair to the flavor of this simple salad. It's really very inexpensive to serve.—Pat Kordas, Nutley, New Jersey

Ingredients:

1 package Small pasta shells, cooked & drained (7 ounces)
1 can (6 ounces) tuna, drained and flaked
1 large carrot shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions:

In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.

Yield: 4 servings.

Cheese Spinach Pie

Cheese Spinach Pie
Source: Cynthia J. Port Washington, WI published in the Milwaukee Journal Newspaper March 31, 2010
Makes: 6 servings

Ingredients:

1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry
1 carton (16 ounces) small-curd cottage cheese
3 eggs
4 tablespoons butter, melted
1 cup sharp cheddar cheese cubes (1/2-inch pieces)
3 tablespoons flour
1 teaspoon salt (or to taste)

Preparation:

Preheat oven to 325 degrees.

In large bowl, combine all ingredients and mix well. Turn into a buttered 10-inch pie plate. Bake in preheated oven 1 hour and 15 minutes or until set and edges are golden.

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Colleen Smith 
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Swedish Nuts

Swedish Nuts
By Linda Larsen, About.com Guide

* 1 lb. pecan halves
* 2 egg whites
* 1 cup sugar
* Pinch salt
* 1/2 cup butter

Preheat oven to 325 degrees. Beat egg whites until frothy. Add salt, then sugar, one tablespoon at a time, beating until stiff peaks form. Fold nuts into meringue. Melt butter in 15x10 inch jellyroll pan. Spread coated nuts over butter.

Bake 30 minutes, stirring every 10 minutes, until nuts are light brown and all butter is absorbed. Cool and store in airtight container.

Serves 8-10

Mustard, Herb & Cheese Crusted Pork

Mustard, Herb & Cheese Crusted Pork

1 (4-pound) boneless pork loin, cut into 1 inch slices
1/2 cup canola oil for frying

Herb mixture:

1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Coating:

1-2 cups panko breadcrumbs
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme

Preheat the oven to 350 degrees. Heat oil in a skillet until hot.

Combine the all herb mixture ingredients in a small bowl. Brush the herb mixture onto the pork loin slices, covering all of the meat and fat.

Combine the coating ingredients in a shallow dish and dredge coated pork loin slices to coat completely.

Pan fry the coated pork loin slices until browned. Place browned pork on a baking sheet and bake in the preheated oven for 5-7 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the pork from the oven.

* To make ahead/freezer meal - Following the directions above and freeze pork after coating pork slices with panko breadcrumb mixture. Place in an oven- and freezer-proof baking dish covered with foil/lid or gallon sized freezer bag and freeze.When ready to prepare, pan fry from frozen until browned. Bake in preheated oven for 7-12 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the pork from the oven.

Chocolate Chess Pie

Chocolate Chess Pie

3-oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell

In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly.
Pour into pie shell and bake at 375 degrees for 20 -25 minutes.

Spicy Pork with Asparagus and Jalapeno

Spicy Pork with Asparagus and Jalapeno
Serves: 4/ Preparation time: 25 minutes / Total time: 25 minutes

We used pork tenderloin when testing this recipe and ground it in a food processor. Place the tenderloin in the freezer for about 20 minutes before slicing and grinding it so it doesn’t turn to mush.

3 tablespoons soy sauce, divided
1 tablespoon Shaoxing Chinese rice wine or dry sherry
2 teaspoons cornstarch
12 ounces coarsely ground pork
3 teaspoons toasted sesame oil, divided
12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
1 red jalapeno, minced with seeds
1 tablespoon minced, peeled fresh ginger
2 tablespoons oyster sauce
1 teaspoon honey
2 green onions, thinly sliced on diagonal
Fine sea salt
Ground pepper

In a medium bowl, whisk 1 tablespoon soy sauce, rice wine and cornstarch. Add the pork; toss to blend. In a wok or large deep skillet, heat 2 teaspoons of the sesame oil over high heat. Add asparagus, jalapeno and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up any clumps of meat, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if mixture is too dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

Read more: http://www.thenewstribune.com/2011/04/06/1614772/baby-vegetables-and-spring-greens.html#ixzz1RM2QY2Ob

Potato and Egg Burritos

*Potato and Egg Burritos
(Freezer-Friendly Recipe)

4 medium potatoes, cut into small cubes.
1/2 C. chopped onion
minced garlic, to taste
4 to 6 eggs
Cheddar cheese, cut into strips
flour tortillas
cooked bacon, ham, or sausage -- optional

In a skillet, sauté the potatoes, onion, and minced garlic in oil until the potatoes are lightly browned and cooked through.

Crack the eggs over the top, then scramble them in. When the eggs are at the desired level of done, spoon the filling into flour tortillas.

Top each one with a strip of Cheddar cheese.

If desired, add a generous pinch of cooked bacon, ham, or sausage on each burrito.

Roll up each burrito, and lightly brown in oil.

Cool, then freeze.

(Carol's note: I freeze them on waxed paper, and after they're frozen - I put them in a large, freezer-safe zipper-close bag.)

Freeze for up to 4 weeks.

Thaw before heating to serve. To heat, microwave for 1 to 2 minutes.
(Note: The length will depend on the microwave's wattage.)
Source : The Nacogdoches Daily Sentinel