The Arsenal Files 8

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---------- Recipe via Meal-Master (tm) v8.04 Title: DILLED BLANQUETTE OF PORK Categories: Meats, Main dish Yield: 12 Servings 3 lb Boneless pork loin - cut into 1-inch cubes 8 tb Butter; divided 8 tb Flour; divided 3/4 ts Freshly grated nutmeg 1 ts Salt 1 1/2 ts Freshly ground black pepper 2 1/2 c Peeled carrots - sliced on the diagonal 2 lg Onions; coarsely chopped 6 tb Finely chopped fresh dill 4 c Chicken broth 1 c Evaporated skimmed milk Heat oven to 350 degrees F. Melt 4 tablespoons butter in a heavy Dutch oven. Add the pork and cook over medium-low heat, turning frequently, until lightly browned, 10-15 minutes. Stir 4 tablespoons of flour together with the nutmeg, salt and pepper; sprinkle over the pork. Continue to cook over low heat, stirring, for 5 minutes. Add the carrots, onions, 4 tablespoons of the dill and enough broth to just cover the meat and vegetables. Bring mixture to a boil, cover and bake for 1 1/2 hours. Remove from oven, remove solids from stew with a slotted spoon, set aside. Carefully remove liquid to a large bowl, set aside. Return pot to medium heat and melt remaining 4 tablespoons butter in it. Sprinkle in the remaining 4 tablespoons flour, and cook over low heat, stirring constantly, for 1 minute. Whisk in the reserved cooking liquid and bring to a simmer. Cook slowly, stirring constantly until slightly thickened, for 5 minutes. Whisk in the evaporated milk, remaining 2 tablespoons dill, and season with additional salt, pepper and nutmeg to taste. Return the pork and vegetables to the casserole and simmer to heat through, about 5 minutes. Makes 12 servings. Cover, refrigerate up to three days. Reheat gently before serving. COOKFDN brings you this recipe with the kind permission of: National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: FEIJOADA Categories: Main dish, Meats Yield: 12 Servings 1 lb Dried black beans Enough water to cover beans 6 c Water 1 lb Boneless ham -- cut into 3/4-inch cubes 1 lb Boneless pork loin -- cut into 3/4-inch cubes 3/4 lb Hot Italian sausage -- sliced into 1-inch pieces 3/4 lb Smoked sausage -- sliced into 1-inch pieces 1 pt Cherry tomatoes; stemmed 1 Onion; peeled and chopped 1 ts Red pepper flakes 6 Garlic cloves -- peeled and minced 1/8 ts Orange zest Cover the beans with water and soak overnight; OR cover them with boiling water and let stand two hours. Drain. Preheat oven to 350 degrees F. In a large Dutch oven, combine beans, the 6 cups of water, and remaining ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven. Bake 1-1/2 hours; remove cover and bake another 30 minutes, stirring occasionally. Serve immediately, with cornbread, if desired. Or allow to cool slightly, then cover and refrigerate overnight. Remove any fat from surface. Reheat feijoada slowly. Preparation Time: 15 minutes. Cooking Time: 120 minutes. Approximate Nutrient Information per Serving: Calories: 346. Protein: 16 g. Fat: 31 g. Sodium: 773 mg. Cholesterol: 71 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Irish Pork Stew Categories: Main dish, Meats Yield: 8 Servings 2 lb Boneless pork shoulder -OR sirloin, -- cut into 1/2-inch cubes 1/3 c All-purpose flour 1 1/2 ts Salt 1/4 ts Black pepper 1 ts Vegetable oil 4 lg Onions; peeled -and sliced 1/2-inch thick 1 Garlic clove; minced 1/4 c Chopped parsley 1 ts Caraway seed 1 Bay leaf 10 1/2 oz Canned chicken broth 1 12-oz bottle imported stout 2 tb Red wine vinegar 1 tb Packed brown sugar Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onion and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1-1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired. Preparation Time: 10 minutes. Cooking Time: 90 minutes. Nutrient Information per Serving: Calories: 227. Protein: 20 g. Fat: 9 g. Sodium: 691 mg. Cholesterol: 63 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: MILWAUKEE PORK STEW Categories: Meats, Main dish Yield: 8 Servings 2 lb Boneless pork shoulder -OR sirloin, -- cut into 1/2-inch cubes 1/3 c All-purpose flour 1 1/2 ts Salt 1/4 ts Black pepper 2 tb Vegetable oil 4 lg Onions; peeled - and sliced 1/2-inch thick 1 Garlic clove; minced 1/4 c Chopped fresh parsley 1 ts Caraway seed 1 Bay leaf 14 1/2 oz Canned chicken broth 1 12-oz. can beer 2 tb Red wine vinegar 1 tb Packed brown sugar Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook, stirring occasionally over medium-low heat 1 to 1-1/4 hours or until meat is very tender. Stir occasionally. Preparation Time: 10 minutes. Cooking Time: 90 minutes. Nutrient Information per Serving: Calories: 252. Protein: 20 g. Fat: 12 g. Sodium: 691 mg. Cholesterol: 63 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: POSOLE Categories: Main dish Yield: 4 Servings 3 Boneless pork chops -- cut into 3/4-inch cubes 1 tb Vegetable oil 1 lg Onion; chopped 4 Garlic cloves; minced 2 Cans (15-ounce) hominy - drained 1 Can (15-ounce) tomato sauce 1 1/2 c Beef OR chicken broth 2 tb Chili powder 1 ts Dried oregano, crushed 1/4 c Beef OR chicken broth 2 tb Flour Chopped fresh cilantro In a Dutch oven heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork to Dutch oven. Cook and stir for 2-3 minutes or until browned. Stir in hominy, tomato sauce, 1 1/2 cups beef broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally. Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium heat, stirring constantly, until mixture thickens. Spoon posole into individual soup bowls. Garnish with cilantro. If desired, serve with tortillas and lime wedges. Preparation Time: 35 minutes. Approximate Nutrient Information per Serving: Calories: 401. Protein: 27 g. Fat: 11 g. Sodium: 953 mg. Cholesterol: 51 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spicy Tortilla Soup Categories: Soups Yield: 6 Servings 1/2 lb Lean ground pork 1/2 c Chopped onion 4 c Crushed canned tomatoes 2 c Chicken broth 8 oz Salsa, medium-hot 1 ts Ground cumin 1 ts Chili powder 1/2 ts Salt 1/2 ts Garlic powder 1/2 ts Ground black pepper 4 Corn tortillas -- cut into thin strips Brown pork and onion over medium-high heat in large saucepan, stirring occasionally. Add remaining ingredients except tortilla strips. Cover and simmer 20 minutes. Stir tortilla strips into soup and simmer for 5-10 minutes more, until tortilla strips are softened. Serve hot. Preparation Time: 10 minutes. Cooking Time: 20 minutes. Nutrition Information per Three-Ounce Serving: Calories: 175. Protein: 12 g. Fat: 6 g. Sodium: 760 mg. Cholesterol: 27 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Marinated Pork Salad Categories: Salads, Main dish, Meats Yield: 6 Servings 1 lb Pork tenderloin* 1/4 c Italian dressing -(bottled or homemade) 6 c Romaine; washed and torn 6 tb Mayonnaise 1 tb Lemon juice 2 ts Worcestershire sauce 4 dr Hot sauce 3/4 c Croutons 2 tb Shredded Parmesan cheese Freshly ground pepper Slice pork into 1/4-inch-thick slices. Put pork into a non-metal bowl; pour dressing over and marinate at least 1 hour, turning once or twice. Combine mayonnaise, lemon juice, Worcestershire sauce and Tabasco. Broil or saute pork, 2 minutes on each side or until done. Cut into 1/2-inch strips. Toss pork, romaine, croutons, Parmesan cheese and ground pepper together. Serve topped with a spoonful of dressing. *Note: cooked pork may be used. Marinate 2 cups cut-up lean pork in Italian dressing for 1 hour. Preparation Time: 15 minutes. Approximate Nutrient Information per Serving: Calories: 218. Protein: 18 g. Fat: 15 g. Sodium: 337 mg. Cholesterol: 62 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: PECAN-PORK SALAD WITH HONEY-BALSAMIC DRESSING Categories: Salads, Main dish, Meats Yield: 4 Servings 4 Boneless pork chops 2 ts Vegetable oil Salt and pepper 2 Garlic cloves; minced 1/4 c Honey 3 tb Balsamic vinegar 4 c Torn iceberg lettuce -OR Boston lettuce -OR Bibb lettuce 1 c Sliced fresh strawberries 1/2 c Sliced celery 1/4 c Chopped pecans Heat large skillet over medium-high heat. Season chops with salt and pepper and brush with a little oil. Cook, turning occasionally to brown evenly, until chops are just done. Remove chops from skillet and reserve. Add any remaining oil to pan and quickly saute garlic cloves until tender, about 1-2 minutes, stirring constantly. Stir in honey and balsamic vinegar, cook and stir 1 minute or until heated through. In large bowl, toss together lettuce, strawberries, celery and vinegar mixture. Divide lettuce mixture among individual plates. Slice each pork chop and fan over salads. Sprinkle with pecans. Preparation Time: 20 minutes. Nutrient Information per Serving: Calories: 324. Protein: 25 g. Fat: 14 g. Sodium: 213 mg. Cholesterol: 68 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pork and Apricot Salad Categories: Main dish, Salads, Meats Yield: 4 Servings 2 c Cooked pork loin -- cut into 1/2-inch cubes 16 oz Unpeeled apricot halves - in natural juice 2 c Broccoli flowerettes - blanched 1 c Sliced celery 2 ts Soy sauce 1/2 ts Ground ginger 1 ds White pepper Drain apricots, reserving 1/2 cup syrup. Place pork, apricot halves, broccoli and celery in large bowl. Combine reserved syrup with soy sauce, ginger and pepper; pour over pork mixture, tossing lightly to coat. Cover and refrigerate 8 hours or overnight. Serve chilled. Preparation Time: 10 minutes. Nutrient Information per Three-Ounce Serving: Calories: 238. Protein: 26 g. Fat: 6 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Warm Pork and Spinach Salad Categories: Main dish, Meats, Salads Yield: 6 Servings 1 lb Boneless pork loin - cut into thin strips - (2 x 1/4") 1 lb Fresh spinach leaves - coarsely shredded 3 c Watercress sprigs 1 c Thinly sliced celery 1 c Seedless green grapes 1/2 c Thinly sliced green onion 8 oz Sliced water chestnuts - drained 1 lg Golden Delicious apple - cored and chopped 1 c Italian salad dressing -(low-calorie) 2 tb Dry white wine 2 tb Dijon mustard 3 tb Light brown sugar 2 tb Toasted sesame seeds Here's a sophisticated salad that's also quick for weeknight dinners. Spray nonstick skillet with vegetable cooking spray; stir-fry pork strips until cooked through, about 4 minutes. Set aside; keep warm. In large serving bowl, toss spinach, watercress, celery, grapes, green onion, water chestnuts and apple; toss to mix. In small saucepan, combine salad dressing, white wine, mustard and brown sugar; heat just until brown sugar is dissolved, stirring constantly. Stir cooked pork into hot dressing to coat well. Remove pork; pour half of dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seeds. Pass remaining dressing. Preparation Time: 15 minutes. Nutrient Information per Serving: Calories: 275. Protein: 22 g. Fat: 7 g. Sodium: 602 mg. Cholesterol: 46 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Gyro-Style Pork Sandwich Categories: Main dish, Sandwiches, Meats Yield: 4 Servings 1 lb Boneless pork loin 4 tb Olive oil 1 tb Prepared mustard 1/2 c Lemon juice 2 Garlic cloves; minced 1 ts Oregano, dried 1 c Plain yogurt 1 Cucumber; peeled and chopped 1/2 ts Garlic, crushed 1/2 ts Dill 2 Pita loaves, halved 1 sm Red onion -- peeled and thinly sliced This quick-to-make pita sandwich filled with seasoned stir-fried pork strips will bring the charm of the Mediterranean to your dinner table. Cut pork crosswise into thin slices. Slice them into strips 5 x 1/2-inch. Combine olive oil, mustard, lemon juice, garlic and oregano. Pour over pork slices. Cover and refrigerate for 1-8 hours. Meanwhile, in small bowl stir together yogurt, cucumber, garlic and dill. Cover and refrigerate. Preheat oven to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions. Preparation Time: 15 minutes. Cooking Time: 10 minutes. Approximate Nutrient Information per Serving: Calories: 303. Protein: 32 g. Fat: 8 g. Sodium: 295 mg. Cholesterol: 69 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Honey-Lime Tenderloin Sandwich Categories: Sandwiches, Meats, Main dish Yield: 8 Servings 2 Pork tenderloins -(about 2 pounds) 1/2 c Fresh lime juice 1/4 c Honey 1/4 c Water 2 Garlic cloves; minced 8 Hard rolls, split Combine lime juice, honey, water and garlic. Place pork tenderloins in plastic bag or utility dish; add marinade, turning pork to coat. Tie bag securely or cover dish and marinate in refrigerator 6 hours or overnight, turning pork once. Drain, reserving marinade. Place pork on a rack in open roasting pan. Roast at 375 degrees F. for 20-30 minutes. Place reserved marinade in a small saucepan, cover and cook 5 minutes; keep warm. Carve pork into thin slices; place in shallow serving dish. Pour warm marinade over pork. Serve sliced pork in rolls. Preparation Time: 10 minutes. Cooking Time: 25 minutes. Nutrient Information per Three-Ounce Serving: Calories: 325. Protein: 29 g. Fat: 6 g. Sodium: 371 mg. Cholesterol: 67 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushroom-Stuffed Pork Burgers Categories: Main dish, Meats Yield: 6 Servings 3/4 c Sliced fresh mushrooms 1/4 c Thinly sliced green onion 1 Garlic clove; minced 2 ts Butter or margarine 1 1/2 lb Lean ground pork 1 ts Dijon-style mustard 1 ts Worcestershire sauce 1/4 ts Salt 1/8 ts Freshly ground black pepper Burgers are a backyard cookout classic. Try this recipe for elegant dinner burgers that are perfect for patio entertaining. In skillet, saute mushrooms, onion and garlic in butter until tender, about 2 minutes; set aside. Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter. Spoon mushroom mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium-hot coals. Grill 10-15 minutes, turning once. Serve on buns, if desired. Preparation Time: 15 minutes. Cooking Time: 15 minutes. Nutrient Information per Serving: Calories: 294. Protein: 19gm. Fat: 22 gm. Sodium: 202 mg. Cholesterol: 85 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: PORK POOR BOY Categories: Main dish, Meats, Sandwiches Yield: 4 Servings 1 lb Boneless pork loin roast Coarse ground black pepper 1/2 lb Alfalfa sprouts 1 Ripe avocado -- peeled and sliced 1 Cucumber; sliced thinly 1 Ripe tomato, sliced 4 oz Fresh spinach leaves 1 Green pepper; seeded -- and sliced into strips 1 One-pound loaf French bread -OR- Italian bread 4 tb Bottled Italian dressing Rub roast with coarsely ground pepper, place in shallow roasting pan. Roast, uncovered, at 325 degrees F. for 45 minutes to one hour, until meat thermometer registers 155-160 degrees F. Remove from oven and let roast rest for 10 minutes before slicing. Slice bread lengthwise. Build sandwich by layering sandwich ingredients in desired order, and sprinkle with dressing. Preparation Time: 15 minutes. Cooking Time: 45 minutes. Approximate Nutrient Information per Serving: Calories: 678. Protein: 41 g. Fat: 28 g. Sodium: 868 mg. Cholesterol: 66 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pork Burgers Categories: Main dish, Meats Yield: 4 Servings 1 lb Lean ground pork Seasoned pepper 4 lg Soft sandwich buns Try a new take on traditional burgers with ground pork. Seasoned with pepper and served on fresh-baked bread, they'll make taste buds water at any cookout! Divide pork into four portions and shape into patties about 3/4 inch thick, handling meat as little as possible. Sprinkle both sides of patties with seasoned pepper. Grill over direct heat over medium hot fire 5 minutes per side, turning once. Serve immediately on buns with favorite condiments. Preparation Time: 5 minutes. Cooking Time: 10 minutes. Nutrient Information per Serving: Calories: 177. Protein: 25 g. Fat: 7 g. Sodium: 242 mg. Cholesterol: 78 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Paul Bunyan Burger Categories: Meats, Main dish Yield: 8 Servings 2 1/2 lb Lean ground pork 1/4 c Minced onion 2 Garlic cloves; crushed 1 ts Salt 2 ts Ground black pepper 1 Round loaf of French bread -OR sourdough bread, -- cut in half horizontally Serve this hearty hamburger that's big enough for a whole group. In large bowl, gently, but thoroughly, mix all ingredients together. Shape seasoned pork into a ball, and cover and refrigerate until ready to grill. (Can be prepared up to 24 hours ahead of time). Prepare a medium-hot fire in a charcoal or gas grill. Remove seasoned pork from refrigerator. On a piece of waxed paper, pat into a round patty that measures 11 inches in diameter (or 1 inch larger than bread). Invert patty onto the grill; peel off waxed paper. Cook for about 8 minutes on each side. Turn burger over by sliding it onto a flat baking sheet, using a second baking sheet to help push it on. Sandwich the burger between the two sheets, hold them together and invert the patty. Slide the big burger back onto the grill, cooked side up. Continue cooking for another 8 minutes. If desired, toast the bread, cut side down. To serve, slide the burger onto the bottom half of the bread, using a baking sheet. Cut into serving-size wedges. Serves 8. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Grilled Italian Pork Burger Categories: Main dish, Meats Yield: 4 Servings 1 lb Lean ground pork 2 tb Red wine 1 Garlic clove; crushed 1 1/2 ts Crushed fennel seed Salt and pepper, to taste Olive oil Italian seasonings make the all-American burger even better. In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper. Pat gently into 4 patties. Brush each patty lightly with olive oil. Place directly over hot coals on a kettle-style grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes. Serve with grilled Italian bread, if desired. Preparation Time: 10 minutes. Cooking Time: 9 minutes. Nutrient Information per Serving: Calories: 205. Protein: 22 g. Fat: 12 g. Sodium: 61 mg. Cholesterol: 80 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: CALYPSO PORK CHOPS Categories: Main dish, Meats Yield: 6 Servings 6 Boneless pork loin chops -(about 4 ounces each) 1 c Chicken broth 1/2 c Orange juice 2 tb Dark rum (optional) 2 tb Lime juice 2 tb Brown sugar 1 Garlic clove; minced 1/2 ts Salt 1/2 ts Ground ginger 1/4 ts Ground nutmeg 1/4 ts Ground cloves Bring big taste from the islands to your table with pork chops flavored with ginger, nutmeg, cloves, dark rum, and orange and lime juice. Combine all ingredients in a ziplock bag; seal bag and refrigerate for 4-24 hours. Remove chops from marinade, discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides. Preparation Time: 10 minutes. Cooking Time: 12 minutes. Nutrient Information per Serving: Calories: 247. Protein: 31 g. Fat: 9 g. Sodium: 389 mg. Cholesterol: 93 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: CITRUS CHOPS Categories: Main dish, Meats Yield: 4 Servings 4 Pork loin butterfly chops -(3/4-inch thick) 1 ts Oil 1/4 c Sliced green onion 1 tb Orange peel 1/4 c Orange juice 1/4 ts Dried basil Heat oil in a large skillet. Add pork chops and brown on one side over medium heat; turn chops and add remaining ingredients. Cover and simmer for 3-4 minutes. Preparation Time: 10 minutes. Nutrient Information per Three-Ounce Serving: Calories: 154. Protein: 24 g. Fat: 5 g. Sodium: 58 mg. Cholesterol: 67 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: CORIANDER-PEPPER CHOPS Categories: Main dish, Meats Yield: 4 Servings 4 Boneless pork chops -- about 1-inch thick 2 Garlic cloves; crushed 1 tb Crushed coriander seeds 1 tb Coarse ground black pepper 1 tb Brown sugar 3 tb Soy sauce These sweet peppery pork chops are marinated with just the right touch of seasoning. Combine all ingredients except pork chops. Place chops in a shallow dish and pour marinade over; let marinate 30 minutes. Prepare medium-hot coals, banked, in grill bed. Remove pork from marinade, discarding marinade, and grill chops over indirect heat for 12-15 minutes, turning once. Juices should run clear and chops should be tender and juicy. Preparation Time: 5 minutes. Cooking Time: 15 minutes. Nutrient Information per Three-Ounce Serving: Calories: 204. Protein: 26 g. Fat: 6 g. Sodium: 255 mg. Cholesterol: 66 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: CRANBERRY CHOPS Categories: Meats, Main dish Yield: 6 Servings 6 Boneless pork loin chops - (1/2-inch thick) 1 ts Butter 1 ts Oil 1 c Chopped onion 1/3 c Chopped carrots 1 1/4 c Chicken broth 2 tb Sugar 2 tb Red wine vinegar 1/2 c Cranberries Fresh cranberries add a fruity touch to butterey sauteed pork chops browned to perfection. Heat butter and oil in a nonstick frypan. Brown chops on both sides; set aside. Saute onions and carrots until brown and tender. Return chops to pan. Add chicken broth. Cover and cook 10-12 minutes until pork is done. Remove chops and keep warm. Add sugar, vinegar and cranberries. Cook until cranberries pop. Heat chops in sauce before serving. Preparation Time: 15 minutes. Cooking Time: 15 minutes. Nutrient Information per Serving: Calories: 179. Protein: 23 g. Fat: 8 g. Sodium: 235 mg. Cholesterol: 60 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: GRECIAN GODDESS AMERICA'S CUT(TM) Categories: Meats, Main dish Yield: 4 Servings 4 America's Cut(TM) -(1-1/2-inch-thick boneless - center loin pork chops) 4 tb Olive oil 4 tb Lemon juice 1/2 ts Dry rosemary, crumbled 2 Garlic cloves; minced 1 c Plain low-fat yogurt 1/2 ts Dried oregano 1/4 ts Garlic salt 3/4 ts Coarse ground black pepper 1/2 Cucumber; thinly sliced 2 tb Sliced green onion Combine the flavors of the Mediterranean like rosemary, oregano, lemon juice and yogurt for a heavenly chops dish. Combine olive oil, lemon juice, rosemary and garlic. Pour over chops in a heavy plastic bag and seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in center, banked by medium-hot coals. Remove chops from marinade, reserve marinade. Grill chops 12-15 minutes, turning once, and basting occasionally with reserved marinade. (OR: broil chops 5 inches from heat source, turning once, 12-15 minutes) Meanwhile, stir together remaining ingredients, refrigerate several hours to allow flavors to blend. Spoon some sauce over grilled chops to serve and serve remaining sauce on side. Preparation Time: 10 minutes. Cooking Time: 15 minutes. Nutrient Information per Serving: Calories: 265. Protein: 29 g. Fat: 14 g. Sodium: 207 mg. Cholesterol: 69 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Honey Sesame Tenderloin Categories: Main dish, Meats Yield: 4 Servings 1 lb Pork tenderloin 1/2 c Soy sauce 2 Garlic cloves; minced 1 tb Grated fresh ginger; OR... 1 ts -Dry ginger 1 tb Sesame oil 1/4 c Honey 2 tb Brown sugar 4 tb Sesame seed Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature, or overnight in refrigerator. Remove pork from marinade, pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork in honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 400 degrees F. for 20-30 minutes, until meat thermometer inserted registers 160 degrees F. Remove to serving platter, slice thinly to serve. Preparation Time: 10 minutes. Cooking Time: 30 minutes. Nutrient Information per Serving: Calories: 292. Protein: 27 g. Fat: 8 g. Sodium: 580 mg. Cholesterol: 67 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: LEMON AND BASIL PORK CHOPS Categories: Meats, Main dish Yield: 4 Servings 4 AMERICA'S CUT(TM) Chops -(1-1/4 inch thick boneless -pork loin chops) 1/2 c PROGRESSO Bread Crumbs -(Italian-Style) 1 tb Margarine or butter; melted 2 ts Grated lemon peel 1 ts Dried basil leaves 1 Egg; slightly beaten 1 ts Lemon juice 1/2 c PROGRESSO Marinara Sauce Heat oven to 375 degrees F. Grease 15x10x1-inch baking pan. Combine bread crumbs, margarine, lemon peel and basil. In small bowl, combine egg and lemon juice. Brush chops with egg, then dip in crumb mixture to coat top and sides. Bake at 375 degrees F. for 30 to 40 minutes or until meat thermometer reaches 160 degrees F., turning once halfway through baking. In small saucepan, heat Marinara sauce. Serve over chops. Makes 4 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: PORK CHOPS WITH ORANGES, GREEN ONIONS AND CORIANDER Categories: Main dish, Meats Yield: 2 Servings 2 Boneless pork chops - (3/4-inch thick) Vegetable oil Salt and pepper 1 1/2 ts Butter 1 md Orange; peeled and sliced 3 Green onions, sliced 2/3 c Orange juice 1 1/2 ts Flour 1/2 ts Ground coriander Salt and pepper; to taste Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and sprinkle with salt and pepper. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove pork chops; keep warm. Melt butter in skillet over medium heat, cook orange slices and green onions in butter until oranges are heated through. Arrange oranges on top of pork chops; keep warm. Stir together orange juice, flour and seasonings, add to skillet. Cook, stirring constantly, until sauce thickens. Spoon sauce over chops and oranges. Serves 2. Nutrient Information per Serving: Calories: 251. Protein: 24 g. Fat: 10 g. Sodium: 91 mg. Cholesterol: 76 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Peppered Chef's Prime Categories: Main dish, Meats Yield: 8 Servings 1 Boneless pork rib-end roast -(2-to-4 pound) 2 tb Garlic pepper 2 ts Rosemary, crushed Coat roast with seasonings mixture of garlic pepper and rosemary. Roast in a shallow pan at 325 degrees F. for 45 minutes to 1-1/2 hours, until meat thermometer registers 155 degrees F. Let roast rest 5-10 minutes before carving. Preparation Time: 5 minutes. Cooking Time: 60 minutes. Nutrient Information per Three-Ounce Serving: Calories: 164. Protein: 26 g. Fat: 6 g. Sodium: 59 mg. Cholesterol: 66 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: PORK PICCATA Categories: Meats, Main dish Yield: 4 Servings 1 lb Pork tenderloin 3 tb Flour 2 ts Lemon pepper 2 ts Butter 1/4 c Dry sherry or white wine 6 Thick lemon slices 4 tb Capers This entree is easy to prepare for casual entertaining. Slice tenderloin into 8 equal pieces, flatten each piece gently to a scallop with a thickness of 1/8 inch. Dredge scallops lightly with flour; sprinkle with lemon pepper. Melt butter in nonstick pan over medium-high heat. Quickly saute scallops, turning once, until golden brown, about 4-5 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened. Serve garnished with lemon slices and capers. Preparation Time: 15 minutes. Nutrient Information per Serving: Calories: 213. Protein: 25 g. Fat: 6 g. Sodium: 614 mg. Cholesterol: 82 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pork Tenderloin Diane Categories: Meats, Main dish Yield: 4 Servings 1 lb Pork tenderloin; cut into - 8 crosswise pieces 2 ts Lemon pepper 1 tb Butter 1 tb Lemon juice 1 tb Worcestershire sauce 1 ts Dijon-style mustard 1 tb Minced parsley OR chives Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper. Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side. Remove medallions to serving platter, keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve. Preparation Time: 15 minutes. Nutrient Information per Three-Ounce Servings: Calories:164 Protein: 24 g. Fat: 7 g. Sodium: 586 mg. Cholesterol: 74 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: PORK SCALOPPINE WITH CRANBERRY SAUCE Categories: Main dish, Meats Yield: 4 Servings 4 Boneless pork loin cutlets - pounded to 1/4" thickness 4 tb All-purpose flour 1/2 ts Salt 1/4 ts Pepper 2 ts Vegetable oil 1/4 c Red wine vinegar 3 tb Sugar 3 c Chicken broth 1 c Finely chopped onion 3 tb Butter 3 tb All-purpose flour 1 c Fresh or frozen cranberries 1/4 c Cranberry liqueur Mix together flour, salt and pepper. Dredge the scaloppine in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil, turning once, just until browned. Arrange cutlets on a serving platter and dress with some of the heated sauce. FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet, saute onion in the butter until onion is browned. Add flour, stir briskly and whisk in stock mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes. Preparation Time: 10 minutes. Cooking Time: 20 minutes. Nutrient Information per Serving: Calories: 460. Protein: 28 g. Fat: 19 g. Sodium: 978 mg. Cholesterol: 91 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: PUERCO ADOBO Categories: Main dish, Meats Yield: 4 Servings 4 Boneless pork loin chops -(4 oz ea.), about 1" thick 12 oz Jar jalapeno peppers -- undrained 4 ts Oregano 2 Garlic cloves; crushed 2 ts Ground cumin 4 tb Cider vinegar 1/2 ts Oil Combine jalapeno peppers, oregano, garlic, cumin and vinegar in blender container; puree. Marinate chops in this mixture 4-24 hours. Heat oil in large skillet; remove chops from marinade and panbroil 5 minutes on each side. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Nutrient Information per Serving: Calories: 186. Protein: 26 g. Fat:8 g. Sodium: 269 mg. Cholesterol: 66 m. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Red-Cooked Pork Chops Categories: Main dish, Meats Yield: 4 Servings 4 Boneless pork chops -- 3/4-inch thick 2 tb Brown sugar 2 tb Hoisin sauce 2 tb Soy sauce 1 tb Worcestershire sauce 1 tb Sesame oil 1 Shallot; minced 2 ts Five-spice powder 2 ts Grated fresh ginger root 2 Garlic cloves; minced For marinade, in a small bowl combine all ingredients except pork chops. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6-8 hours or overnight. Drain chops, discarding marinade. Pat chops dry and place in a shallow baking dish. Bake, uncovered, in a 350 degrees F. oven for 25-30 minutes or until chops are just done. Serves 4. Nutrient Information per Serving: Calories: 232. Protein: 24 g. Fat: 10 g. Sodium: 577 mg. Cholesterol: 68 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Red-Glazed Pork Chops Categories: Main dish, Meats Yield: 4 Servings 4 Boneless pork loin chops -- cut 1-inch thick 2 tb Hoisin sauce 1 tb Brown sugar 1 tb Minced green onion 1 ts Lemon juice 1 ts Soy sauce Combine hoisin sauce, brown sugar, green onion, lemon juice and soy sauce. Place pork chops in dish or plastic bag; add marinade, turning to coat. Cover dish or tie bag securely and marinate in refrigerator 1-2 hours. Remove chops from marinade, reserve. Place chops on rack in broiler pan so surface of meat in 5-6 inches from heat. Broil 12-15 minutes, turning once. Brush with remaining marinade during broiling, if desired. Preparation Time: 10 minutes. Cooking Time: 15 minutes. Nutrient Information per Three-Ounce Serving: Calories: 195. Protein: 27 g. Fat: 6 g. Sodium: 328 mg. Cholesterol: 66 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Santa Fe Cured Pork Loin Categories: Main dish, Meats Yield: 12 Servings 1 Boneless pork loin roast -(3 to 4 pounds) 8 c Water 1 c Sugar 6 tb Chili powder 2 tb Salt 2 tb Crushed thyme 1 tb Ground cumin 2 ts Coarse ground black pepper 2 ts Crushed oregano For a taste of the Southwest and easy summer barbecues, grill this pork roast seasoned with chili powder, thyme, cumin and oregano. In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature. Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days. OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days. Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot. Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and slice to serve. Preparation Time: 20 minutes. Cooking Time: 60 minutes. Nutrient Information per Serving: Calories: 181. Protein: 24 g. Fat: 6 g. Sodium: 133 mg. Cholesterol: 66 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Southwestern Grilled Pork Tenderloin Categories: Main dish, Meats Yield: 6 Servings 2 Whole pork tenderloins - (about 1-1/2 lbs. total) 5 ts Chili powder 1 1/2 ts Oregano 3/4 ts Ground cumin 2 Garlic cloves; crushed 1 tb Vegetable oil In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155-160 degrees F. Pork is done when there is still a hint of pink in the center. Slice to serve. Preparation Time: 10 minutes. Cooking Time: 20 minutes. Nutrient Information per Three-Ounce Serving: Calories: 154. Protein: 26 g. Fat: 6 g. Sodium: 141 mg. Cholesterol: 66 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Sweet & Spicy Tenderloin Categories: Main dish, Meats Yield: 4 Servings 2 ts Dried tarragon leaves 1/2 ts Dried thyme leaves 1/4 ts Black pepper 1/4 ts Cayenne pepper 1 ds Salt 1 lb Pork tenderloin - cut crosswise - into 1/2 inch pieces 2 tb Margarine, melted 1 1/2 tb Honey Here's a recipe you'll want to try for dinner tonight. In small bowl, combine tarragon, thyme, peppers and salt; blend well. Brush both sides of each pork tenderloin piece with margarine; sprinkle both sides with seasoning mixture. Arrange tenderloin pieces on broiler pan. Broil 5-6 inches from heat for 2 minutes per side. Remove from broiler. Brush top side of each piece with honey. Broil for an additional minute. Place pork pieces on a serving plate. Preparation Time: 15 minutes. Nutrient Information per Serving: Calories: 210. Protein: 24 g. Fat: 9 g. Sodium: 157 mg. Cholesterol: 67 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: TERIYAKI CHOPS Categories: Main dish, Meats Yield: 4 Servings 4 Pork chops, 1-1/2" thick Teriyaki sauce (purchased) Give pork chops an Oriental twist with this easy-to-prepare recipe ~- great for quick weeknight dinners. Heat a heavy skillet over medium-high heat, place chops in skillet and cook over medium heat 5 minutes; turn and cook 5 minutes more. Pour off any drippings that accumulate. Brush chops with sauce; turn chops, brush lightly on other side with sauce and continue cooking 3-4 minutes or to desired doneness. Servings: 4 Cooking Time: 15 minutes Nutrient Information per Serving: Calories: 175. Protein: 24 g. Fat: 6 g. Sodium: 212 mg. Cholesterol: 68 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Teriyaki Pork Tenderloin Categories: Main dish, Meats Yield: 4 Servings 1 Whole pork tenderloin 2 tb Sliced green onion 1 tb Brown sugar 1 tb Grated fresh ginger; OR... 1/2 ts -Dried ground ginger 1 Garlic clove; minced 1/2 c Reduced-sodium soy sauce 1/4 c Dry sherry Combine all ingredients in a self-sealing bag; mix well and seal bag. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator). Remove tenderloin from marinade, discarding leftover marinade, and roast tenderloin in shallow pan in a 450 degree F. oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155-160 degrees F. Remove from oven and let tenderloin rest for 5-10 minutes before slicing to serve. Serves 4. Nutrient Information per Three-Ounce Serving: Calories: 185. Protein: 26 g. Fat: 4 g. Sodium: 1,413 mg. Cholesterol: 67 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tex-mex Chops Categories: Main dish, Meats Yield: 4 Servings 4 Boneless pork loin chops - (about one pound) 1 ts Vegetable oil 1 1/2 c Bottled salsa, chunky-style 4 oz Canned diced green chilies 1/2 ts Ground cumin 1/4 c Grated Cheddar cheese This spicy recipe gives pork chops a tangy Southwestern flair. Heat oil in nonstick pan over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chilies and cumin to skillet; mix well. Lower heat, cover and barely simmer for 8 minutes. Uncover, top each chop with one tablespoon cheese. Cover and simmer an additional 2-3 minutes, until cheese melts. Serve immediately. Preparation Time: 15 minutes. Cooking Time: 12-13 minutes. Nutrient Information per Serving: Calories: 237. Protein: 29 g. Fat: 9 g. Sodium: 973 mg. Cholesterol: 73 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: FRESNO PORK ROAST Categories: Meats, Main dish Yield: 6 Servings 1 Boneless single loin roast - (3 pounds) 1 tb Sugar 2 tb Cornstarch 3/4 c Pineapple juice 3/4 c Orange juice 1 ds Salt 1 ds Ground cloves 2 tb Lemon juice 1 pt Fresh strawberries -- hulled and sliced Place roast in a shallow roasting pan. Bake at 350 degrees F. for 60-90 minutes, until meat thermometer inserted registers 155-160 degrees F. Remove roast from oven, let stand 10 minutes before slicing. Meanwhile, combine sugar and cornstarch in medium saucepan. Stir in pineapple and orange juices and cook, stirring, over medium heat, until mixture bubbles and thickens. Remove form heat and stir in salt, cloves and lemon juice. Serve roast with sauce, and garnish with strawberries. Preparation Time: 15 minutes. Cooking Time: 75 minutes. Nutrient Information per Three-Ounce Serving: Calories: 190. Protein: 26 g. Fat: 6 g. Sodium: 70 mg. Cholesterol: 66 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: HOLIDAY CROWN ROAST Categories: Main dish, Meats, Holiday Yield: 16 Servings 1 Crown roast of pork - (8 to 9 pounds) 1 lb Ground pork -- cooked, drained 5 c Dry bread cubes 14 1/2 oz Canned chicken broth 1/2 c Chopped onion 1/2 c Chopped celery 1 c Walnut halves, toasted 1 ts Salt 1/4 ts Cinnamon 1/4 ts Allspice 1/8 ts Pepper 2 c Sliced rhubarb -(fresh or frozen, thawed) 1/2 c Sugar Place roast in shallow pan. Roast at 350 degrees F. for 1 1/2 hours, check internal temperature with meat thermometer. If necessary, continue roasting until internal temperature reaches 155 degrees F. Remove roast from oven. Let stand 10 minutes before slicing to serve. Meanwhile, combine ground pork, bread, broth, onion, celery, walnuts and seasonings; mix well. Combine rhubarb and sugar; bring to a boil. Pour over bread mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover; bake at 350 degrees F. for 1 1/2 hours. Serves 16. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Peppered Pork Roast With Cherry Salsa Categories: Main dish, Meats, Holiday Yield: 6 Servings 3 lb Boneless pork loin roast 1 tb -to... 2 tb Cracked black pepper 2 ts Garlic salt --------------------------------CHERRY SALSA-------------------------------- 1/3 c Chopped onion 1/3 c Chopped green pepper 1/3 c Chopped green chilies 1/3 c Dried cherries, chopped 1/3 c Red cherry jam 1 1/2 tb Vinegar 1 1/2 tb Chopped cilantro Rub pepper and garlic salt onto all surfaces of pork roast. Place pork in a shallow pan and roast in a 350 degree F. oven for one hour, or until internal temperature (measure with a meat thermometer) reaches 155-160 degrees F. Let roast rest for 10 minutes before slicing to serve with Cherry Salsa. Servings: 6 Cherry Salsa: Combine onion, green pepper, green chilies, dried cherries, jam, vinegar and cilantro; mix well. Cover and chill several hours or overnight. Nutrient Information per Three-Ounce Serving: Calories: 221. Protein: 24 g. Fat: 7 g. Sodium: 773 mg. Cholesterol: 66 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Stuffed Pork Roast With Cranberry Sauce Categories: Main dish, Meats, Holiday Yield: 16 Servings 1 4-pound boneless pork loin -- untied 4 tb Butter 2 sm Onions -- peeled & thinly sliced 1 c Pecans 1/2 c Day-old French bread, -- crusts removed 2 oz Smoked ham 1/4 ts Salt 1/4 ts Freshly ground pepper 1/2 c Water 1/2 c Sugar 1 lb Fresh cranberries 1/2 ts Salt 1/4 ts Ground black pepper Pat pork loin dry with paper toweling; set aside. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns. Preheat oven to 350 degrees F. Spread 1/4 - 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in oven and roast until internal temperature (use meat thermometer) registers 155 - 160 degrees F., about 90 minutes. Bake remaining stuffing in small casserole for 30 minutes. Meanwhile, combine water and sugar in 3-quart nonaluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Puree in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving. Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce. Serves 16. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Caribbean Pork Kabobs Categories: Main dish, Meats, Grill Yield: 4 Servings 1 lb Pork tenderloin -- cut into 1-inch cubes 1/2 c Orange juice 1/4 c Lime juice 2 tb Brown sugar 1/2 ts Thyme 1/4 ts Ground nutmeg 1/4 ts Ground cloves 1/8 ts Ground cayenne pepper Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks, if desired. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Nutrition Information per Three-Ounce Serving: Calories: 146. Protein: 23 g. Fat: 4 g. Sodium: 60 mg. Cholesterol: 67 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Curried Pork Kabobs Categories: Main dish, Meats, Grill Yield: 4 Servings 1 lb Boneless pork loin -- cut into 1/2-inch cubes 1 c Plain lowfat yogurt 2 tb Orange juice 1 tb Ground coriander 1/2 ts Turmeric 1/2 ts Ground cumin 1/2 ts Salt 1/4 ts Ground ginger 4 Barbecue skewers* *(if using bamboo skewers, soak in cold water for an hour before using) Indulge in the Far Eastern flavors of curry on the grill. Serve with other Indian favorites like flat bread and sliced mangoes and bananas. For marinade, in medium bowl stir together yogurt, orange juice and seasonings. Blend well. Add pork cubes to bowl, stir to coat with marinade. Cover and refrigerate 4-24 hours. Remove pork from marinade; with paper towels lightly pat dry. Skewer pork evenly on skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes, until nicely browned. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Nutrient Information per Serving: Calories: 209. Protein: 29 gm. Fat: 7gm. Sodium: 388mg. Cholesterol: 70 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: FANTASTIC PORK FAJITAS Categories: Main dish, Meats Yield: 4 Servings 1 lb Pork strips 1/2 md Onion; peeled and sliced 1 Green pepper -- seeded and sliced 2 ts Vegetable oil 4 Flour tortillas, warmed Heat large nonstick skillet over medium-high heat. Add oil; heat until hot. Toss pork strips, onion and pepper slices into skillet and stir-fry quickly 4-5 minutes. Roll up portions of the meat mixture in flour tortillas and serve with purchased salsa, if desired. Preparation Time: 15 minutes. Cooking Time: 5 minutes. Nutrient Information per Serving: Calories: 303. Protein: 27 g. Fat: 11 g. Sodium: 195 mg. Cholesterol: 66 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Hot and Spicy Spareribs Categories: Main dish, Meats Yield: 3 Servings 1 3-pound rack pork spareribs 2 tb Butter or margarine 1 md Onion; finely chopped 2 Garlic cloves; minced 1 cn (15 oz.) tomato sauce 2/3 c Cider vinegar 2/3 c Firmly packed brown sugar 2 tb Chili powder 1 tb Prepared mustard 1/2 ts Pepper These ribs are topped with a spicy sauce to pack a powerful flavor punch. A cool salad or creamy cole slaw makes a perfect complement. Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Place ribs on grill, meatiest side down, about 6 inches above low coals, or over indirect heat (banked coals). Close grill hood. Cook for 20 minutes; turn. Cook for 45 minutes. Baste with sauce, close grill and cook 10 minutes. Turn ribs, baste and cook 10 minutes more. Serves 3. Preparation Time: 20 minutes. Cooking Time: 75 minutes. Nutrient Information per Serving: Calories: 1051. Protein: 55 g. Fat: 51 g. Sodium: 413 mg. Cholesterol: 235 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Indian Pork With Honey Categories: Meats, Main dish Yield: 4 Servings 4 Boneless pork chops - cut into 3/4-inch cubes 2 ts Ground cumin 1 ts Ground cardamom 1 ts Ground cinnamon 1 ts Ground coriander 1 ts Ground mace 1/2 ts Pepper 1/4 ts Salt 1 tb Vegetable oil 2 lg Onions, chopped 3 Garlic cloves; minced 3/4 c Beef broth 3 tb Honey 2 tb Lemon juice 8 oz Nonfat plain yogurt 2 tb Flour 1/4 c Chopped parsley 2 c Hot cooked rice ----------------------------------OPTIONAL---------------------------------- Sliced almonds, toasted Mandarin orange sections Indian cuisine often blends sweet honey and savory spices, as in this recipe. In a plastic or paper bag combine cumin, cardamom, cinnamon, coriander, mace, pepper and salt. Add pork cubes; shake until pork is coated with spice mixture. Set aside. In a large skillet, heat oil over medium-high heat. Cook and stir onions and garlic until tender but not brown. Add pork to skillet. Cook and stir pork for 2-3 minutes or until browned. Stir beef broth, honey and lemon juice into skillet. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is tender, stirring occasionally. In a small bowl combine yogurt and flour; add to skillet. Stir in parsley. Cook over medium heat, stirring constantly, until mixture thickens. Spoon pork mixture over rice. If desired, sprinkle with almonds and garnish with mandarin orange segments. (Serves 4.) Nutrient Information per Serving: Calories: 332. Protein: 29 g. Fat: 9 g. Sodium: 396 mg. Cholesterol: 69 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mustard-Bourbon Kabobs Categories: Main dish, Grill, Meats Yield: 4 Servings 1 lb Boneless pork - cut into 3/4-inch cubes 4 tb Dijon-style mustard 4 tb Brown sugar 2 tb Bourbon 2 tb Soy sauce Versatile pork chops lend themselves to many forms and preparations. These kabobs, marinated with savory mustard and a touch of bourbon are a great for the grill. In self-sealing plastic bag, combine all ingredients and mix well. Refrigerate overnight (6-24 hours). Remove pork from marinade and thread pork cubes onto skewers. (Note: if using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Broil or grill kabobs about four inches from heat source, turning occasionally, for 8-10 minutes, until nicely browned. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Nutrient Information per Serving: Calories: 234. Protein: 24 g. Fat: 7 g. Sodium: 432 mg. Cholesterol: 66 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: PORK AND PEANUT STIR-FRY Categories: Meats, Main dish, Stir-fry Yield: 2 Servings 2 Boneless pork chops - cut into stir-fry strips 1/4 c Water 4 ts Soy sauce 1 tb Rice wine vinegar -OR white wine vinegar 2 ts Cornstarch 1/2 ts Sugar 1 ts Chicken bouillon granules 1 1/2 ts Vegetable oil 1/2 ts Crushed red pepper 1 Garlic clove - peeled and crushed 1 ts Grated fresh ginger root 4 Green onions; bias-sliced - into 1-inch lengths 2 tb Coarsely chopped peanuts Capture the taste of the Orient when you serve this simple and delicious meal. For sauce, in a small bowl stir together water, soy sauce, vinegar, cornstarch, sugar and chicken bouillon granules. Set aside. In a large skillet heat oil over medium-high heat. Stir-fry peppers, garlic and ginger root for 30 seconds. Add green onions; stir-fry for 1-2 minutes or until onions are crisp-tender. Remove onion mixture from skillet. Add pork strips to hot skillet. Stir-fry for 2 3 minutes or until cooked through. Push pork from the center of the skillet. Add sauce mixture to the center; cook and stir until sauce thickens. Return cooked onion mixture to pan; add peanuts. Stir all ingredients to coat with sauce. Cook and stir 1 minute more or until heated through. Preparation Time: 25 minutes. Approximate Nutrient Information per Serving: Calories: 312. Protein: 28 g. Fat: 16 g. Sodium: 382 mg. Cholesterol: 70 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Santa Barbara Pork Kabobs Categories: Main dish, Meats, Grill Yield: 6 Servings 1 1/2 lb (2 whole) pork tenderloin 1/2 c Pineapple juice 2 tb Dry sherry 1 tb Soy sauce 3 tb Packed brown sugar 1/4 ts Minced ginger root 3 Fresh peaches -- cut in 1-inch slices 3 Fresh plums -- cut in 1-inch slices 2 c Cubed fresh pineapple 3 c Hot cooked brown rice Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch cubes. Thread pork cubes onto 6 skewers; place on broiler pan. Brush with combined pineapple juice, sherry, soy sauce, brown sugar and ginger root. Broil 5 inches from heat for 8-10 minutes, turning once. Combine fruit and remaining pineapple juice mixture in skillet; bring to boil, lower heat and simmer for five minutes. Serve pork kabobs with fruit on hot rice. OR: Cook over direct heat on hot grill for 8-10 minutes, turning occasionally. Note: If using bamboo skewers, soak in water for one hour before using to prevent burning. Preparation Time: 15 minutes. Cooking Time: 15 minutes. Nutrient Information per Three-Ounce Serving: Calories: 348. Protein: 28 g. Fat: 5 g. Sodium: 238 mg. Cholesterol: 67 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pork Spiedini Categories: Main dish, Meats Yield: 6 Servings 2 lb Boneless pork loin - cut into 1-inch cubes 3/4 c Cider vinegar 3/4 c Olive oil 4 tb Lemon juice 1 tb Worcestershire sauce 1 tb Dried oregano 1 ts Dried thyme 2 Garlic cloves; minced 2 ts Black pepper, ground 1 ts Salt 1/2 ts Cayenne 6 Thick slices Italian bread This dish combines super seasonings with pork cubes skewered and grilled over hot coals. Mix together first 11 ingredients, place in ziplock bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo/wood skewers, soak in water for 1 hour to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off skewer onto Italian bread. Preparation Time: 15 minutes. Cooking Time: 10 minutes. Nutrient Information per Serving: Calories: 328. Protein: 35 g. Fat: 11 g. Sodium: 427 mg. Cholesterol: 88 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Barbequed Baby Back Ribs Categories: Main dish, Meats Yield: 4 Servings 4 lb Pork back ribs Barbecue sauce Slow roast and baste baby back ribs with your favorite barbecue sauce for a summer classic. Place ribs in shallow pan. Cover with foil and bake at 300 degrees F for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes. Preparation Time: 10 minutes. Cooking Time: 160 minutes. Nutrient Information per Serving: Calories: 752. Protein: 51 g. Fat: 54 g. Sodium: 213 mg. Cholesterol: 214 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: QUARTERBACK QUESADILLAS Categories: Snacks, Meats Yield: 8 Servings 8 10-inch flour tortillas 1 lb Cooked pork roast, chopped 1 c Reduced-fat Monterey Jack 2 Jalapeno peppers - seeded and minced* 1/4 c Minced onion 4 tb Minced cilantro 1/4 ts Salt 1/2 ts Black pepper Tomato or fruit salsa -(homemade or purchased) *(use rubber gloves when handling hot peppers) Eliminate pre-game hosting hassles by serving these quick, easy treats. In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake in a 500 degrees F. oven until tortillas are crisp and golden; about 5 minutes. Transfer to large cutting board and cut into wedges to serve with salsa. Servings: 8 Cooking Time: 5 minutes Nutrient Information per Serving: Calories: 250. Fat: 12 g. Sodium: 205 mg. Protein: 15 g. Cholesterol: 43 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pineapple-Garlic Pork Chops Categories: Main dish, Meats Yield: 4 Servings 4 Pork loin chops - about 1-inch thick 1 c Unsweetened pineapple juice 2/3 c Dry sherry 2 tb Brown sugar 1/2 ts Dried rosemary leaves - crushed 1 Garlic cloves; minced With a little preparation the night before, these sweet and garlicky pork chops are easy to make for a quick weeknight meal. Combine all ingredients, except pork chops; mix well. Place chops in a shallow dish; pour marinade over chops. Cover and refrigerate overnight, turning meat occasionally. Remove pork chops from marinade. Place on rack of broiling pan. Boil 5 to 6 minutes on each side, turning and basting once with marinade. Preparation Time: 10 minutes. Cooking Time: 12 minutes. Nutrient Information per Serving: Calories: 270. Protein: 26 g. Fat: 9 g. Sodium: 99 mg. Cholesterol: 99 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Basic "How-To" for Hosting a HOG ROAST Categories: Main dish, Meats Yield: 1 Whole pig 1 75-100-pound dressed pig 1/2 lb Salt 60 lb Charcoal briquets Barbecue sauce Order your pig from a specialty meat packer, grocery store or local locker; often 7 days advance notice is necessary. You will also need a specially-made "hog cooker," a grill made to accomodate the large size of the butterflied hog. Makes about 30-40 pounds of chopped pork, enough to serve 50-70 people: Split backbone to allow pig to lay flat, being careful not to pierce skin. Trim and discard any excess fat. Sprinkle salt inside cavity. Set pig aside. Place 20 pounds of the charcoal in large grill; pour 1 quart charcoal lighter fluid over top and ignite. Let burn until charcoal has turned ash-grey. Place heavy gauge wire, about the size of the pig, over grill, thirteen inches from coals. Place pig flat, skin side up, on wire surface. Close lid of cooker; cook at 225 degrees F. for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker. Place a second piece of wire over pig, sandwiching pig between the two layers of wire. Turn pig over; remove wire from top. Insert meat thermometer in thigh, do not touch bone. Baste meat with barbecue sauce; pour sauce in rib cavity to measure one inch. Close pork cooker lid; cook at 225 degrees F. for two more hours or until meat thermometer registers 160 degrees F. and no pink meat is visible when hams and shoulder are cut. Slice and chop meat; serve with barbecue sauce, sandwich buns, cole slaw, and your other favorite side dishes. Tips: Allow about 1 1/2 pounds carcass weight per person. Do not exceed 225 degrees F. cooking temperature during the first two hours of cooking; the idea is to slowly cook the pig. Temperature control is more difficult in an open grill; allow for 1 hour of cooking time per 10 pounds of pig. Additional coals started in a small grill outside of the cooker should be added as needed to maintain proper temperature. Distribute more coals under the shoulders and hams and less in the center for more uniform cooking. Allow two quarts of barbecue sauce per 75 pounds of pork. Equipment For Making the Job Easier: Specially-made hog cooker Extra small grill or "burn barrel" for starting coals Squirt container of water for possible heat source flare-ups Knife, cleaver, chopping block for chopping roasted hog (a new, clean garden hoe does this job well) Thick rubber gloves for handling the hog Two pieces of wire approximately 3 1/2-feet x 4-feet to be used for turning, sturdy enough to support carcass weight * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Sunshine Baby Back Ribs Categories: Main dish, Meats Yield: 6 Servings 6 lb Pork back ribs 2 tb Cornstarch 2 tb Packed brown sugar 1 tb Minced fresh mint leaves 1/4 ts Salt 2 c Fresh orange juice 2 tb Fresh lime juice 1 ts Grated lime peel 1 ts Grated lemon peel Bring summer tastes to the table with this recipe for ribs that have a cirusy accent of lemon, lime and orange. Combine cornstarch, brown sugar, mint and salt in medium saucepan; gradually stir in orange and lime juices. Cook and stir until thickened. Remove from heat; stir in lemon and lime peel. Cut ribs into serving-size pieces. Brush ribs with sauce. Place on broiler pan. Cover with foil. Bake at 350 degrees F. for 1 to 1-1/2 hours or until tender. Remove foil. Brush with additional sauce. Heat remaining sauce and serve with ribs. Preparation Time: 20 minutes. Cooking Time: 90 minutes. Nutrient Information per Serving: Calories: 769. Protein: 52 g. Fat: 54 g. Sodium: 257 mg. Cholesterol: 214 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: The Other Burger Categories: Meats, Sandwiches Yield: 1 Recipe 1 lb Unseasoned ground pork 1 ts Ground black pepper 1/4 ts Salt Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4 - inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes. Serve immediately, on sandwich buns if desired. For regional burgers, top with: Santa Fe Burger -- Fresh guacamole, spicy salsa and chile peppers. Serve open-faced on corn bread. Georgia Burger -- Fresh peach slices and crispy strips of bacon. Serve on a honey-wheat roll. Pacific Burger -- Sunflower seeds, grilled pineapple slices and honey Dijon style mustard. Serve on sourdough bread. For international burgers, top with: Caribbean Burger -- Mango slices, hot pepper sauce, slices of red onion and chopped fresh cilantro. Serve on grilled burger bun brushed with olive oil. Mediterranean Burger -- A mixture of plain yogurt, chopped fresh dill and chopped cucumber. Serve in a pita bread pocket. Italian Burger -- A dab of pesto and a mix of shredded mozzarella, Parmesan, Romano and provolone cheeses. Serve on focaccia. Thai Burger -- A peanut sauce mixture made from peanut butter, hot pepper oil and a dash of soy sauce. Serve on grilled burger bun brushed with hot pepper infused oil. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Touch of Mexico Pizza Categories: Main dish, Meats Yield: 1 12" pizza 1/2 lb Ground pork 2 tb Taco seasoning (1/2 packet) 1 pk (6 1/2 oz) pizza crust mix* 1 c Salsa 4 oz Reduced fat Colby Jack -(shredded) 2/3 c Low-fat tortilla chips -(coarsely crushed) 1 1/2 c Shredded lettuce 2 tb Sliced ripe olives -- optional Cook ground pork with taco seasoning in large skillet over medium heat for approximately 10 minutes or until no longer pink. Prepare pizza crust according to package directions. Spread crust evenly on greased 12-inch pizza pan and top evenly with salsa. Sprinkle on taco meat, cheese, and tortilla chips. Bake in 400 degrees F. oven for 18-22 minutes or until crust is golden brown. Remove from oven, top with shredded lettuce and olives and serve. Yield: 1 12-inch pizza. * May substitute homemade 12-inch pizza crust. Nutritional Information for 1/6 of pizza: calories: 312. cholesterol: 40 mg. Fat: 13 g. Sodium: 695 mg. Protein: 16 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Fruit Kabobs Categories: Desserts, Fruits Yield: 4 Servings 2 c Fresh watermelon -- cut in 1 inch cubes 1 c Fresh grapes 2 c Fresh strawberries 1 c Pineapple chunks -(fresh or canned) 4 Wooden skewers* *(soak wooden skewers in water to prevent splintering) Thread fruit onto skewers in any order. Substitute or add other favorite fruits, such as cantaloupe, kiwi, honeydew melon, Mandarin oranges and cherries. Yield: 4 servings. This is an official 5 A Day recipe. Nutritional Information per Serving: calories: 71. Cholesterol: 0 mg. Fat: 0.7 g. Sodium: 2 mg. Fiber: 2 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Garden Fresh Pork Fajitas Categories: Main dish, Meats Yield: 4 Servings 1 lb Boneless pork tenderloin -- cut into thin strips 1/4 c Reduced fat Italian dressing 1/2 md Onion; sliced 1 c Sliced bell pepper -(any color or combination) 1/2 ts Garlic powder 2 tb Lemon juice 4 (8-inch) flour tortillas -- warmed In heavy plastic bag, combine pork strips and dressing. Refrigerate several hours or overnight. Drain off liquid. Heat a 12-inch nonstick skillet over medium-high heat; stir-fry pork and onion slices for 5 minutes. Stir in peppers and cook 5 more minutes. Add garlic powder and lemon juice; toss to coat. Serve in warm tortillas. Yield: 4 servings. Nutritional Information per Serving: calories: 274. Cholesterol: 68 mg. Fat: 8g. Sodium: 315mg. Protein: 26 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Four Fruit Salad Categories: Salads, Fruits Yield: 4 Servings 3/4 c Seedless grapes 3/4 c Orange segments 1 lg Apple; cut-up 1 lg Pear; cut-up Toss all ingredients together. Serving suggestions: 1. Serve on lettuce lined plate with scoop of low fat cottage cheese and lite dressing. 2. Serve in glass dish with scoop of sherbet on top. 3. Serve in bowl topped with yogurt. Yield: approximately 4 servings. This is an official 5 A Day recipe. Nutritional Information per Serving: calories: 60. Cholesterol: 0 mg. Fat: 0 g. Sodium: 0 mg. Fiber: 2 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Sweet and Sour Pork Chops Categories: Main dish, Meats Yield: 4 Servings 4 Pork loin chops -- 3/8 inch thick 1/4 c Brown sugar 3 tb Reduced sodium soy sauce 1/4 ts Garlic powder 1/2 c Pineapple juice 4 Pineapple rings Mix brown sugar, soy sauce, garlic powder and pineapple juice. Place in plastic bag with pork chops. Marinate for 1 hour or overnight. Preheat broiler. Place oven rack in highest position. Remove pork chops from marinade and place on baking pan. Broil pork chops for 6 minutes. Turn chops over and place one pineapple ring on top of each. Broil 5 more minutes and serve. Yield: 4 servings. Nutritional Information per Serving: calories: 281. Cholesterol: 68 mg. Fat: 7 g. Sodium: 440 mg. Protein: 24 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Vegetable Delight Categories: Vegetables, Side dish Yield: 4 Servings 1/2 ts Low fat margarine 1/4 c Chopped onions 1/4 c Chopped green peppers 1/2 Garlic clove; minced 1 1/2 c Frozen okra and tomatoes 1/8 ts Oregano 1/4 ts Salt 1/4 ts Pepper Saute onion, pepper and garlic in margarine until tender. Combine remaining ingredients and cook 5 minutes or until bubbly, stirring frequently. Yield: 4 servings. This is an official 5 A Day recipe. Nutritional Information per Serving: calories: 14. Cholesterol: 0 mg. Fat: 0.5 g. Sodium: 131 mg. Fiber: 1 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Savory Pork Stir-Fry Categories: Main dish, Stir-fry, Meats Yield: 4 Servings 1 lb Boneless pork loin -- cut into 3/4-inch cubes 1 tb Reduced sodium soy sauce 1 tb Vinegar 1 ts Sesame oil 1 Garlic clove; minced 1/2 ts Ginger 16 oz Frozen stir-fry vegetables -- thawed 1 tb Water Blend soy sauce, vinegar, oil, garlic, and ginger in shallow dish. Add pork; soak for 10 minutes. Spray large nonstick skillet with vegetable spray. Heat skillet over medium-high heat until hot. Add pork; stir-fry for 3 minutes. Stir vegetables and water into mixture. Cover and cook 5 minutes or until vegetables are crisp-tender. Yield: 4 servings. Nutritional Information per Serving: calories: 246. Cholesterol: 68 mg. Fat: 8 g. Sodium: 357 mg. Protein: 27 g. Serve with: cooked rice * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tropical Pork Kabobs Categories: Meats, Main dish Yield: 4 Servings 1 lb Boneless pork loin -- cut into 3/4-inch cubes 1/3 c Orange marmalade 1/4 c Orange juice 2 tb Honey 1/4 ts Cinnamon 8 Wooden* or metal skewers 15 oz Canned pineapple chunks 2 Bananas; sliced 11 oz Canned mandarin oranges *(if using wooden skewers, soak in water before using) In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently. Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill remaining 4 kabobs with pineapple, bananas, and mandarin oranges. Place fruit kabobs on large plate and coat with glaze. Spoon remaining glaze over pork kabobs. Grill or broil about 4 inches from heat source, turning and basting with glaze frequently. Cook for 10 minutes or until lightly browned. Serve immediately with fruit kabobs. Yield: 4 servings. Nutritional Information per Serving: calories: 418. Cholesterol: 70 mg. Fat: 7 g. Sodium: 72 mg. Protein: 25 g. Serve with: warm French bread and tossed salad * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Peach-Mustard Glazed Pork Chops Categories: Main dish, Meats Yield: 4 Servings 4 Center cut pork chops -(boneless, 3/8 inch thick) 16 oz Canned peach slices -(in extra light syrup) -- undrained* 1 ts Worcestershire sauce 2 tb Peach preserves 2 tb Dijon-style mustard 1 ts Black pepper Stir together peaches, Worcestershire sauce, peach preserves, and mustard in medium bowl. Set aside. Heat nonstick skillet over medium-high heat. Sprinkle chops with pepper and add to skillet. Brown on one side for 4 minutes; turn. Add peach mixture, reduce heat to low, cover and cook 5 minutes. Serve with peaches and sauce. Yield: 4 servings. * If desired, use fresh peaches and 1/2 cup apple or orange juice. Nutritional Information per Serving: calories: 261. Cholesterol: 70 mg. Fat: 7 g. Sodium: 194 mg. Protein: 24 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Herbed Steamed Vegetables Categories: Vegetables, Side dish Yield: 4 Servings 1/4 lb Summer squash 1/2 lb Green pepper 1/2 lb String beans 3/4 lb Raw cauliflower 1 3/4 oz Parmesan cheese -- fresh grated 4 sm Potatoes ------------------------------SEASON TO TASTE------------------------------ Italian parsley Dill Chives Chop all of the herbs and split into two portions. Cut the vegetables into 1 inch pieces and place them in a steamer for 5 minutes sprinkling them with half of the herbs. Remove when cooked and toss in a large bowl with the rest of herbs and cheese. Serve immediately. Yield: 4 servings. This is an official 5 A Day recipe. Nutritional Information per Serving: calories: 239. Cholesterol: 10 mg. Fat: 4 g. Sodium: 261 mg. Fiber: 7 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: BLT Burgers Categories: Main dish, Sandwiches Yield: 4 Servings 3/4 lb Ground pork 1/2 ts Black pepper 1 ts Garlic powder 1/4 ts Salt 4 Slices Canadian-style bacon -(97% fat-free) 4 Lettuce leaves 4 Tomato slices 4 Toasted sandwich buns Mix first four ingredients and shape into 4 patties, about 1/2 inch thick. Grill or broil for 4 minutes on each side. Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce, and tomato. Top with remaining half of bun. Yield: 4 sandwiches. Nutritional Information per Serving: calories: 344. Cholesterol: 67 mg. Fat: 17 g. Sodium: 596 mg. Protein: 23 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Crispy Half-Baked Potatoes Categories: Side dish Yield: 4 Servings 2 md Potatoes (about 1/3 lb ea.) 2 ts Olive oil 2 tb Grated Parmesan cheese Coarsely ground pepper -- to taste Halve potatoes lengthwise; brush surfaces with oil. Coat with cheese. Place in microwave baking dish. Microwave on high power 4 to 6 minutes. Brown under broiler. Sprinkle with pepper. Makes 4 servings. This is an official 5 A Day recipe. Variations: Add dried or fresh herbs of your choice to cheese mixture before coating potatoes. Add 1 teaspoon lemon juice to oil before brushing potatoes. Nutritional Information per Serving: calories: 98. Cholesterol: 2 mg. Fat: 3 g. Sodium: 51 mg. Fiber: 1 g. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Autumn Glazed Pork Chops Categories: Main dish, Meats Yield: 4 Servings 4 Boneless pork chops - 3/4-inch thick Nonstick spray coating 1/4 ts Freshly ground pepper 1/4 c Apple cider or juice 1/2 c Whole cranberry sauce 2 tb Honey 2 tb Orange juice concentrate -(frozen) 1/4 ts Ground ginger 1/8 ts Ground nutmeg Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1-2 minutes, until heated through. (Serves 4) Approximately, per serving: Calories: 272. Protein: 28 g. Fat: 7 g. Sodium: 71 mg. Cholesterol: 68 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spicy-Hot Pork Chops Categories: Main dish, Meats Yield: 4 Servings 4 Bone-in pork chops - 3/4-inch thick 15 oz Canned black beans - rinsed and drained 10 oz Canned diced tomatoes - (with green chiles) -- undrained 8 3/4 oz Canned whole kernel corn -- drained 2 tb Chopped fresh cilantro 2 ts Minced garlic 1 ts Ground cumin 1/2 ts Crushed red pepper -(or more, if desired) 1/2 ts Hot pepper sauce Vegetable oil 3/4 c Chopped onion In a medium bowl combine black beans, tomatoes and green chiles, corn, cilantro, garlic, cumin, red pepper and hot pepper sauce. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove from pan. Add onion to skillet. Cook, stirring often, until onion is tender but not brown. Stir in bean mixture; bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Serve bean mixture with chops. (Serves 4) Approximately, per serving: Calories: 342. Protein: 32 g. Fat: 9 g. Sodium: 342 mg. Cholesterol: 68 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Speedy Pork Cassoulet Categories: Main dish, Casseroles Yield: 4 Servings 3 Boneless pork chops -- cut into 3/4-inch cubes 1 tb Vegetable oil 2 md Onions; chopped 2 Garlic cloves; minced 30 oz Canned cannellini beans -OR great northern beans - rinsed and drained 3/4 c Chicken broth 1/3 c Chopped sun-dried tomatoes -(oil-packed type) 1 ts Dried rosemary, crushed 1 ts Dried thyme, crushed 1/4 ts Salt 1/4 ts Pepper 1/4 c Chopped parsley 1/4 c Seasoned bread crumbs In a Dutch oven heat oil over medium-high heat. Cook and stir onions and garlic until tender, but not brown. Add pork; cook and stir for 2-3 minutes or until browned. Stir in beans, chicken broth, sun-dried tomatoes and seasonings. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or just until pork is tender, stirring occasionally. Spoon cassoulet into bowls. Sprinkle with parsley and bread crumbs. Serves 4. Approximately, per serving: Calories: 469. Protein: 36 g. Fat: 13 g. Sodium: 336 mg. Cholesterol: 15 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pork and Spinach Salad Categories: Salads, Main dish, Meats Yield: 4 Servings 3 Boneless pork chops -- cut into stir-fry strips 1/4 c Balsamic vinegar 1 tb Sugar 1 tb Chopped fresh dill weed; OR 1 ts -Dried dill 8 c Torn fresh spinach 1 c Shredded red cabbage 2 ts Olive oil 3 Garlic cloves; minced 1 lg Red or yellow bell pepper -- cut into thin strips 8 Green onions; bias-sliced -- into 1-inch lengths 2 tb Coarsely chopped peanuts 1/4 c Grated Romano cheese -OR Parmesan cheese For sauce, in a small bowl combine balsamic vinegar, sugar and dill. Place spinach and red cabbage in large salad bowl; set aside. In a large skillet heat olive oil over medium-high heat. Cook and stir garlic for 30 seconds; add red pepper and green onions; cook and stir for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet. Add pork strips to hot skillet. Cook and stir for 2-3 minutes or until just cooked through. Return vegetables to skillet; add sauce, stir all ingredients to coat with sauce. Cook and stir about 1 minute more or until heated through. Pour pork mixture over spinach mixture. Add peanuts and Romano cheese. Toss lightly to mix. Serves 4. Approximately, per serving: Calories: 260. Protein: 25 g. Fat: 12 g. Sodium: 257 mg. Cholesterol: 56 mg. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Super Stadium Sub Categories: Sandwiches, Main dish, Meats Yield: 8 Servings 1 French loaf (2 feet) - split horizontally 4 Garlic cloves; minced 1/3 c Olive oil 2 tb Red wine vinegar Salt and pepper to taste 1/2 lb Thinly sliced ham 1/4 lb Thinly sliced hard salami 1/4 lb Provolone cheese -- thinly sliced 1 Yellow Spanish Sweet onion -- (optional) Cut loaf horizontally in half. Pull out center bread from both halves, leaving a shell about 1/2-inch thick. Stir together garlic, olive oil, vinegar; add salt, and pepper to taste. Drizzle both cut sides of bread with oil mixture; set top crust aside. On the bottom half, layer the ham, salami and cheese. Slice onion into rings and layer desired amount across top, if desired. Cover with top crust and wrap well in foil. Let stand 2 hours. Transport in cooler. Cut into wedges and serve with Cherry Relish. Makes 8 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pre-Game Pork Rollups Categories: Main dish, Meats Yield: 8 Servings 8 10-inch flour tortillas 8 oz Cream cheese; softened 4 tb Prepared horseradish 4 tb Cherry jam 1 ts Black pepper 1/2 c Slivered almonds 1 lb Deli roast pork -- very thinly sliced Remove tortillas from refrigerator and allow to come to room temperature. In a small bowl, beat together cream cheese, horseradish, jam and pepper. Spread about two tablespoons cream cheese mixture on each tortilla. Sprinkle one tablespoon almonds evenly over each tortilla. Layer pork evenly on top; roll up. Wrap in plastic wrap, then foil. Refrigerate up to 4 hours. Transport in cooler. Slice to serve as bite size appetizers. Makes 8 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Swedish-style Meatballs Categories: Main dish, Meats Yield: 18 Meatballs 1 1/2 lb Lean ground pork 1 c Soft bread crumbs 1/3 c Half and half 1 Egg 1/4 c Finely chopped onion 1 ts Salt 1/4 ts Ground black pepper 1/4 ts Ground allspice 1 ts Vegetable oil 1/4 c All-purpose flour 1 Can chicken broth -(14-1/2-ounce can) 1 2/3 c Half and half 2 tb Snipped fresh dill Combine pork, bread crumbs, 1/3 cup half and half, egg, onion and seasonings; mix well. Shape mixture into 18 2-inch balls. Heat oil in nonstick pan. Brown meatballs over medium heat, turning carefully, remove from skillet. Reserve 2 tablespoons dripping in pan. Stir in flour; cook until thickened. Gradually add chicken broth; cook and stir until thickened. Stir in remaining half and half and dill; cook 2 minutes. Return meatballs to skillet; simmer 10 minutes. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: How to Grill Restaurant-Style Ribs at Home Categories: Meats, Information Yield: 1 Text Informational text Know Your Ribs Quick Tips Beyond Barbecue Sauce As fireworks light up the sky this Fourth of July holiday, millions of Americans will light their backyard grills to celebrate Independence Day the traditional way -- with barbecued ribs that inspire as many "oohs and ahs" as the fireworks display. The secret is to keep tradition from turning into routine -- move beyond the basics to create the hard-to-resist ribs found in restaurants across the country. Formula For Perfect Ribs To prepare ribs like the pros you must know your ribs -- and which kind your crowd prefers. There are three types of ribs available at retail and it's important to know the virtues of each before going to the grill. Spareribs -- Spareribs have the least amount of meat -- but, nonetheless, many rib connoisseurs are sparerib loyalists. A rack of spareribs can weigh from 3 pounds to almost 5 pounds. Sparerib lovers can put away more than a pound of ribs in a sitting. Back ribs -- Back ribs are cut from the blade of the pork loin and include the "finger meat" between the ribs. Often called "baby" back ribs, these ribs offer more meat than spareribs do. A rack of back ribs will weigh about 1-1/2 to 1-3/4 pounds. One pound of back ribs is considered a serving. Country-style ribs -- Cut from the rib end of the loin and very meaty, country-style ribs are most often eaten with knife and fork. While country-style ribs can be grilled or roasted, they're also often braised or cooked with moist heat to render the meat very tender. Since they're so meaty, a pound of country-style ribs will serve two to three people. Then, at the grill, remember these quick tips: Don't Be Direct -- Set gas and electric grills on medium heat. For charcoal grills, bank the coals and cook ribs over indirect heat. Make Sure Time Is on Your Side -- For tender ribs, cook with the lid down for at least an hour and a half. Slow Down -- Don't be too quick with the sauces. To prevent burning, wait until the last 20 minutes before adding tomato or other sugar-based sauces. Give it a Wiggle -- Ribs are considered done when you can wiggle the meat from the bone. Smoke 'em Pink -- If you add wood chips to the fire, the resulting smoke may turn the meat next to the bone pink. That's okay. Beyond Barbecue Sauce Sweet tomato-based barbecue sauces that once dominated the barbecue scene are frequently being replaced or combined with spicy dry rubs from around the world. Rubs are really what's next for ribs. They are simple to make and easy to apply. And you can create your own rubs based on your favorite flavor profiles. To complement the rub, a barbecue sauce is still in order, but serve it on the side to highlight your ribs. Side Dish Sparklers Another way to add flair to the Fourth of July festivities is to add new flavor twists to traditional side dishes. Hot foods are "hot," so spice up deviled eggs with hot peppers to create Double Deviled Eggs. Or add blue cornmeal, reflecting our native American foods, to make Blue Heaven Cornbread (recipes below). Changing just one ingredient can change the flavor -- and color -- of an entire meal. Put a little bang in your Fourth of July with ethnically-inspired, restaurant-style ribs and sparkling side dishes. * COOKFDN brings you this information with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spicy Latin Back Ribs Categories: Meats, Grill Yield: 12 Servings 12 lb Pork baby back ribs -(6 to 8 slabs) H Spicy Latin Rub 1/2 c Ground cumin 1/2 c Chili powder 4 tb Ground coriander 2 tb Cayenne 4 tb Ground black pepper 2 tb Ground cinnamon 2 tb Brown sugar 1 tb Salt Pat ribs dry with paper towels. Rub Spicy Latin Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately. Prepare a banked, medium-hot fire in each of 2-3 kettle-style grills. Place ribs, not overlapping, over indirect heat on each grill (rib racks may be helpful in expanding grilling space in each grill). Cover grills and roast ribs not directly over coals for 1-1/2 hours, until ribs are very tender. (Alternatively, roast ribs on rack in shallow pan in 350 degrees F. oven for 1-1/2 hours). Remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to 1 hour. Unwrap ribs, cut into serving-sized portions and serve with Rockets' Red Glare Barbecue Sauce for dipping. Makes 12-16 servings. Spicy Latin Rub: In large jar with tight-fitting lid, place 1/2 cup ground cumin, 1/2 cup chili powder, 4 tablespoons ground coriander, 2 tablespoons cayenne, 4 tablespoons ground black pepper, 2 tablespoons ground cinnamon, 2 tablespoons brown sugar and 1 tablespoon salt. Place lid on jar and shake well until blended thoroughly. Makes 2 cups. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Rockets' Red Glare Barbecue Sauce Categories: Sauces, Meats, Bbq, July 4th Yield: 4 Cups 2 12-oz. bottles chili sauce 2 Garlic cloves; minced 1/3 c Ketchup 1/3 c Cider vinegar 1/3 c Brown sugar 3 tb Worcestershire sauce 3 tb Sherry 2 tb Chili powder 2 ts Ground cumin 1 ts Crushed red pepper Stir together all ingredients in medium saucepan; bring to a boil and lower heat to just a simmer. Simmer for 20 minutes; stirring occasionally, until mixture is thickened and flavors are nicely blended. Remove to medium bowl or quart-sized jar, cool slightly, cover and refrigerate until serving. Makes 4 cups. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Black and Blue Cole Slaw Categories: Side dish, Salads, July 4th Yield: 12 Servings 1 md Head red cabbage -- shredded (6 cups) 1/2 lb Seedless grapes, halved 1 c Chopped parsley 3/4 c Mayonnaise -(may be reduced-calorie) 4 tb Crumbled blue cheese 4 tb Dijon-style mustard 2 tb Sugar 2 tb Cider vinegar In large bowl, toss together cabbage, grapes and parsley. Stir together remaining ingredients, add to the slaw and toss well. Cover and chill for at least 2 hours before serving. If desired, sprinkle with additional crumbled blue cheese and garnish with red grapes. Serves 12-16. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Blue Heaven Cornbread Categories: Side dish, Breads, July 4th Yield: 12 Servings 2 c Flour 2 c Blue cornmeal 2 tb Baking powder; plus... 2 ts Baking powder 6 tb Sugar 1 1/2 ts Salt 2 c Milk 4 Eggs; beaten 1/2 c Vegetable oil Heat oven to 425 degrees F. Lightly grease two 8-inch square baking pans. In large bowl, blend well dry ingredients. In medium bowl, beat together milk, eggs and oil. Make a well in dry ingredients, add liquid ingredients and stir together; blending well but not overstirring (some lumps are okay). Divide batter equally between the two prepared baking pans. Bake for 20-25 minutes, until tops are nicely browned. Remove from oven and cool for at least 10 minutes before cutting into squares to serve. Makes 12-16 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Dr. Bill's Barbecued Beans Categories: Side dish, July 4th Yield: 12 Servings 8 oz Bacon; diced 1 md Sweet onion; diced 1 Red bell pepper -- seeded and diced 1 Green bell pepper -- seeded and diced 1 c Brown sugar 1 c Purchased barbecue sauce 1/2 ts Liquid smoke 1 ts Worcestershire sauce 2 ts Ground black pepper 1/3 c Maple syrup 1/3 c Light corn syrup 3 Cans pork and beans -(28-oz. each), drained 2/3 c Dark beer (or apple juice) In large skillet, fry bacon until lightly browned; remove extra fat from pan and discard. Stir onion and bell peppers into skillet and saute until vegetables are tender, about 3-4 minutes. In large casserole or shallow baking dish (3-4 quart), stir together bacon, vegetables and remaining ingredients. Cover and bake for 45-60 minutes, until heated through. Makes 12-16 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Double Deviled Eggs Categories: Side dish, Appetziers, July 4th Yield: 24 Pieces 12 lg Eggs, hard cooked -- peeled 1/2 c Mayonnaise - may be reduced-calorie 2 ts Dijon-style mustard 1/2 ts Ground white pepper 2 Jalapeno peppers -- seeded & finely diced 2 tb Sweet pickle relish Fresh cilantro, for garnish Halve the eggs lengthwise. Remove the yolks and in a small bowl mash them with the mayonnaise and mustard. Stir in the remaining ingredients. Taste for seasoning; adding salt or pepper if desired. Transfer yolk mixture to a quart-sized self-sealing plastic bag. Snip off a small part of one corner, and use the bag as a pastry bag to pipe the filling into the egg white halves. Place eggs on a serving tray, cover and refrigerate until serving (up to one day). Garnish eggs with fresh cilantro sprigs. Makes 12-16 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Stars and Stripes Spud Salad Categories: Salads, Side dish, July 4th Yield: 12 Servings 4 lb Small new red potatoes -- cleaned and halved 8 Garlic cloves; peeled 1/2 c Olive oil 1 tb Black pepper 1 ts Salt ----------------------------------DRESSING---------------------------------- 3/4 c Mayonnaise -(may be reduced-calorie) 3 tb Dijon-style mustard 3 tb Balsamic vinegar 1 tb Mustard seed 8 Slices bacon, cooked -- drained and crumbled 1/2 c Diced red onion 1/2 c Minced green pepper Salt, to taste Black pepper, to taste Heat oven to 400 degrees F. Combine potatoes, garlic, olive oil, the tablespoon of black pepper and teaspoon of salt in a roasting pan; cover with foil. Bake 15 minutes, uncover and continue to roast for 15 minutes, stirring occasionally, until potatoes are tender and slightly golden brown. Remove from oven, let cool slightly and cut potatoes into quarters; mash the garlic cloves. Place potato quarters and mashed garlic in serving bowl. For Dressing: In small bowl, stir together all ingredients. Pour dressing over potatoes and gently toss. Taste and adjust seasoning; serve immediately or cover and refrigerate until serving. Serves 12-16. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Betsy Ross' Berries Categories: Desserts, Fruits, July 4th Yield: 12 Servings 3 pt Cleaned raspberries 3 pt Cleaned blueberries ----------------------------CREAMY CUSTARD SAUCE---------------------------- 1/2 c Sugar 2 tb Cornstarch; plus... 2 ts Cornstarch 1/4 ts Salt 1 1/2 c Milk 4 Eggs; beaten 1/2 c Sour cream 1 ts Vanilla extract In large bowl, gently mix together both berries. Portion about 1/2-3/4 cup berries into individual serving dishes; top each serving with about 1/4 cup Creamy Custard Sauce. Makes 12-16 servings. Creamy Custard Sauce: In large saucepan, stir together 1/2 cup sugar, 2 tablespoons and 2 teaspoons cornstarch, 1/4 teaspoon salt and 1-1/2 cups milk. Cook and stir over medium-high heat until mixture comes to a boil; stir and boil 1 minute. Remove from heat; stir a little cooked custard mixture into 4 beaten eggs; return eggs to saucepan; stir well to blend thoroughly. Stir in 1/2 cup sour cream and 1 teaspoon vanilla extract; blend well. Remove custard to medium bowl, cover and refrigerate until serving. Makes 3 cups. For extra custard sauce, don't double this recipe but make it twice. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@nppc.org> http://www.nppc.org -----