1 tb Medium-hot Hungarian paprika

4 Pork chops, about 1/2″ thk, trimmed of all fat

2 tb Butter or margarine

2 tb Vegetable oil

2 Medium onions, cut cross-wise thinly and separated into rings

6 Cloves garlic, chopped fine

3/4 c Dry white wine

2 tb Slivovica (Plum brandy)

2 tb Sour cream

Strips of pickled mild red -peppers for garnish Mix the paprikas together and spread on a sheet of waxed paper. Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika. Heat butter and oil together in a large skillet. Add onions and saute until they are soft. Add the garlic and cook another 2 minutes, stirring occassionally. Push the onions and garlic to one side and add the chops. Brown chops on both sides, about 4 minutes each side. Add more oil if needed. Stir in wine and brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness. Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until the mixture is the consistency of a thick soup. reduce the heat and add the sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes.

1 c Chicken broth

2 tb Reduced-sodium soy sauce

2 ts Cornstarch

5 oz Rice sticks or noodles, angel hair pasta, or vermicelli

2 tb Reduced-sodium soy sauce or oyster sauce

2 tb Finely chopped fresh lemongrass or 3/4 tsp. finely shredded lemon peel

1 1/2 ts Toasted sesame oil

1/2 To 1 tsp. crushed red pepper

1 tb Cooking oil

2 Cloves garlic, minced

8 Green onions, bias-sliced into 1-inch lengths

1 md Red, yellow, orange, or gree sweet pepper, cut into thin strips

2 oz Pea pods, halved crosswise diagonally (1 cup)

1 md Orange, peeled, cut crosswise into 1/2-inch thick slices, and halved

Orange wedges (optional)

Green onions (optional)

Trim fat from pork. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside. Soak rice sticks for 15 minutes in enough warm water to cover. Drain well. Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3- inch lengths; cook according to package directions.) In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper. Cover and let stand for 20 minutes. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add meat mixture to the hot wok. Stir-fry for 2 to 3 minutes or til no pink remains. Push meat to sides of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat. Stir in orange lices. Serve immediately. If desired, garnish with orange wedges and green onions. Makes 4 main-dish servings. Nutrition facts per serving: 253 cal., 11 g total fat (4 g sat. fat), 39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value: 20% vit. A, 106% vit C, 3% calcium, 14% iron. Source: Better Homes & Gardens

1 1/2 c Grape jelly

1/2 ts Dry mustard

1 tb Prepared horseradish

Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes. (C) 1992 The Los Angeles Times

1 tb Cajun seasoning

2 tb Vegetable oil

2 lg Red onions; sliced

1/2 c Bottled barbecue sauce

NUTRITIONAL INFORMATION/SERV
x 252 calories x 24 g protein x 10 g carbohydrate x 13 g fat x 72 mg cholesterol x 401 mg sodium

1. Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate.

2. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, saute’ until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm.

3. In same skillet, heat remaining 1 T oil over medium-high heat. Add pork chopes; cook until borwned and just cook throuhg, about 3 minutes each side. Serve topped with onion mixture. From: McCall’s August 1993

4 lb Bone-in or boneless pork-loin roast

Flour, all purpose

3 tb Vegetable oil

2 Med onions; chopped

3 Granny smith apples*

1 c Apple juice

3 tb Brown sugar

1 ts Ground ginger

* Peeled, shredded or sliced thin

THIS IS AN EXCELLANT PORK ROAST Pat roast dry. Cover with My Seasoning. Let stand 15 minutes. Sprinkle roast with flour until evenly coated. Preheat oven to 325F. degrees (165C). Heat oil in a large skillet. Add roast; cook over medium-high heat until browned on all sides. Place browned roast in a deep baking dish. Add onions to skillet cooking juices; saute’ over medium heat until tender. Remove from heat. Stir apples into onions, add brown sugar and ginger; spoon mixture over roast. Add water to the bottom of baking dish. Cook, uncovered 2 to 2-1/2 hours or until tender. Baste every 20 minutes, adding enough water to make sure at least 1 cup cooking juices remains in baking dish throughout cooking time. When done, remove meat and strain cooking juices. Slice meat and serve hot with side dish of strained juices.

CROCKPOT: Layer apples and onions mixture on bottom of crock-pot. Add roast. Mix apple juice or water (use only 1/4 cup) with brown sugar and ginger. Spoon over top surface of roast, moistening well. Cover and cook on low setting 8-10 hours or until done. NOTE: For Crock-Pot use only 1/4 cup liquid.

My Seasoning: 1 part garlic powder, 1 part onion powder, and one half part ground pepper. Mix well before adding to recipe.

salt and pepper — to taste

1 cup cranberries — chopped OR ground

1/4 cup honey

1 teaspoon orange peel — grated

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Sprinkle roast with salt and pepper. Place in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on low for 8 to 10 hours. Makes 6 servings. BETTY’S NOTE: Boneless or pork loin roast may be used.

MARINADE
2 tb Light soy sauce

2 tb Hoisin sauce

1 tb Sherry

1 tb Black bean sauce

1 1/2 ts Minced gingeroot

1 1/2 ts Packed brown sugar

1 Clove garlic, minced

1/2 ts Sesame oil

One pinch 5 spice powder

VARIATIONS:
Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five-spice powder.
Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1 green onion, chopped.

1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.

2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.

3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temp before cooking.

4. Place tenderloins on rack in roasting pan, reserving marinade.

Pour 1 cup water into pan. Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink. 5. Remove to cutting board, and tent with foil. Let stand for 10 minutes. 6. Remove string. Using sharp knife, slice pork diagonally into thin slices.

1 large green bell pepper — cut into 1 1/2″ wide strips

1 large red bell pepper — cut into 1 1/2″ wide strips

1 large vidalia onion — cut in center and then in 1″ slices

2 jalapenos — quartered

1 cup fresh pineapple — cut in large chunks

1/4 cup fresh pineapple juice

1 tablespoon fresh picked rosemary

salt

freshly ground pepper

Prepare a wood or charcoal grill and allow it to burn down to embers.

Toss vegetables and pineapple in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over mashed potatoes.

1 x Ginger root(1-inch);chopped

2 Garlic cloves; chopped

1 x Dried Red Chili; or

1 ts Chinese chili sauce

1 x Lime; grated rind and juice

2 tb Soy sauce

1 tb Brown sugar

1 tb Vegetable oil

12 oz Pork tenderloin

PEANUT LIME SAUCE
1/4 c Peanut butter

1/4 c Soy sauce

1/4 c Fresh lime juice

1 tb Rice vinegar

3 tb Coriander; chopped

1 tb Brown sugar

1/2 ts Chinese chili sauce; or

1/4 ts dried chili flakes

Substitute chicken, shrimps or beef for the pork, if desired

Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur?e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.

1 lb Beef chuck, cut into large pieces

1 lb Pork fat, fresh cut into large pieces

10 Garlic cloves, peeled and crushed (about 2 tbs)

1 c Water

2 tb Salt

1/2 tb Black pepper, freshly ground

3 tb Hungarian paprika

1 ts Saltpeter

1/4 ts Cloves, ground

1 Sausage casing, 1″ diameter 10 feet

In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16″ lengths. Do not fill them too tightly as they must have room to expand when they cook. Hang the sausages in a home style smoker and smoke them for abour 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator, where they will keep well for about a week.