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PORK BARBEQUE |
3 lb. pork
1 large can tomatoes
1 large can water
2 Tbsp. sugar
1/2 cup vinegar
1/2 cup catsup |
1/14 to 1/2 cup Worcestershire
2 medium onions, sliced
1 clove garlic
1 Tbsp butter
salt & pepper |
| Cook 3 to 4 hours in uncovered Dutch oven
on top of stove. Slice meat when done and return to broth. |
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HARVEST POT ROAST |
1 4-pound pork shoulder arm
roast
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
1 teaspoon dried dillweed
1 medium acorn squash |
8 small potatoes, peeled
(1-1/2 pounds)
3 large carrots, sliced
1/2 cup all-purpose flower
1/2 teaspoon Kitchen Bouquet
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| In a Dutch oven brown meat in hot oil.
Spoon off fat. Add onion, dillweed, 2 cups water, 2 teaspoons
salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat.
Simmer, covered for 1 hour. Cut squash crosswise into 1-inch-thick
slices; discard seeds. Halve slices. Add squash, potatoes
and carrots to meat. Simmer 30 minutes or till meat and vegetables
are tender. Remove to a platter. Skim fat from pan juices.
Measure 1-1/2 cup juices. Stir 1/2 cup cold water into the flower;
stir into reserved juices. Cook and stir till bubbly. Stir
in Kitchen Bouquet; cook and stir 1 to 2 minutes more. Pass with
meat. Serves 8. |
|
PORK WITH APPLE-CURRY SAUCE |
1 5- to 8-pound fresh pork
shoulder arm picnic or smoked port shoulder picnic whole
(cook-before-eating)
2 teaspoons curry powder
2 tablespoons butter or margerine |
2 medium apples, peeled,
cored, and chopped (2 cups)
1/2 cup finely chopped onion2 tablespoons all-purpose flour. |
Heat oven to 325º
Place meat on a rack in a shallow roasting pan. Insert a meat
thermometer. Roast in a 325º oven for 3 to 4 hours or till
thermometer registers 170º. Place meat on a serving platter; keep
warm. Skim fat from pan juices; reserve 2 tablespoons juices.
Add milk or cream to equal 1 cup liquid; set aside.In a saucepan cook
and stir curry powder in butter for 1 minute. Stir in apples and
onion; cook covered, till apples and onion are tender. Stir in
flour. Add milk mixture all at once. Cook and stir over
medium heat till thickened and bubbly. Cook and stir 1 to 2
minutes more. Season sauce for fresh roast with salt and pepper.
If resided, spoon some sauce over roast. Pass remaining sauce.
Serves 10 to 14. |
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