Shareware 1 2 the Maxx/sw_1.zip/sw_1/COOKING/QB_MPORK.ZIP/MAINPORK.QBF

Text File | 1990-12-09 | 126KB | 3,512 lines

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Title: Italian Sausage and Zucchini Stir-Fry
Keywords: MPork, Italian/sausage, Stir fry, Sausage, Zucchini
Source: MAINPORK.ZIP

 1 - lb Italian sausage, cut in 1" pieces
 1/2 - cup chopped onion
 2 - cups chopped tomato
 4 - cups unpared zucchini (cut Julienne style)
 1 - tsp lemon juice
 1/4 - tsp salt
 1/4 - tsp oregano
 1 - small hot pepper, optional
 Parmesan cheese

   Brown sausage in large skillet. Add onions when sausage is nearly
 done; drain. Add remaining ingredients, except cheese. Cook, uncovered,
 5 minutes, stirring frequently. Remove from heat; sprinkle with cheese.
 Serves 4.

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Title: South Seas Stir Fry
Keywords: MPork, Stir fry, Oriental
Source: MAINPORK.ZIP

 1 - 8 oz can crushed pineapple with natural juice
 2 - Tbsp light soy sauce
 1 - Tbsp cornstarch
 1/2 - cup water
 1 - lb lean pork, cut into 1/2" cubes
 1 - stalk celery, chopped
 1/2 - cup chopped onion
 1 - Tbsp finely chopped fresh ginger
 1 - cup chopped red or green sweet bell pepper
 1 1/2 - Tbsp vegetable oil
 1/4 - tsp crushed red pepper flakes, optional

   Drain pineapple juice into measuring cup. Add soy sauce,
 cornstarch and about 1/2 cup water or enough to make 1 cup
 liquid. Set aside.
   Cut up pork, trimming off all visible fat. Chop celery, onion,
 ginger and red or green bell pepper.
   Heat oil in a wok or heavy 10" skillet. Add pork and stir fry
 2 minutes. Remove from wok.
   Add celery and onion to wok and stir fry 1 1/2 minutes, adding
 one or two tablespoons of water if food sticks to pan. Add green
 or red bell pepper and crushed pineapple; return pork to wok,
 stirring well. Sprinkle in crushed red pepper flakes, if desired.
   Stir soy sauce mixture to blend in the cornstarch, then add to
 wok. Cook and stir over high heat until pork is done and sauce has
 thickened. Serve immediately over rice.

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Title: Anise Sausage Stir-Fry
Keywords: MPork, Stir fry, Oriental, Sausage
Source: MAINPORK.ZIP

 1 - can(20 oz)chunk pineapple in juice
 1/2 - lb Polish sausage
 Vegetable oil
 2 - large cloves garlic, quartered
 1 - large yellow onion, sliced
 2 - cups thinly sliced carrots
 2 - Tbsp minced ginger root
 1 - bunch broccoli, cut in flowerets
 3/4 - cup chicken broth
 3 - Tbsp soy sauce
 2 - Tbsp cornstarch
 1/8 to 1/4 - tsp anise seed

 Drain pineapple, reserving juice. In wok or skillet, stir-fry
 sausage in 1 tablespoon oil for 1 minute. Remove from wok. Add oil
 as needed. Stir-fry garlic, onion, carrots and ginger until onion is
 soft. Add broccoli; stir-fry until tender and crisp. Stir in
 pineapple. Combine reserved pineapple juice with remaining

 ingredients. Pour into wok. Stir and cook until sauce boils and
 thickens. Serve over rice. Serves 4.

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Title: Stir-Fry Asparagus & Pork
Keywords: MPork, Stir fry, Oriental
Source: MAINPORK.ZIP

 1/4 - lb fresh asparagus
 1 - oz (1/4 cup) water chestnuts, drained and sliced
 4 - oz lean pork, thinly sliced (or veal)
 1 1/2 - tsp vegetable oil
 1/3 - cup chicken broth, unsalted
 2 - tsp soy sauce
 1 - Tbsp dry sherry
 1/8 - tsp powdered ginger
 2 - tsp cornstarch

 Snap ends of asparagus; rinse. Cut stalks diagonally in 1" pieces.
 Combine cool broth, soy sauce, sherry, ginger and cornstarch. Whisk
 to combine. Heat oil in a skillet or wok over high heat. Add pork
 and stir continuously until meat is opaque and juices have
 evaporated. Add asparagus. Cook, stirring constantly until asparagus
 is bright green. Add water chestnuts. Add broth cornstarch mixture.
 Bring to a boil, stirring, and cook until liquid is thickened and
 clear. Serve immediately with rice.

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Title: Chinese Pork and Vegetables
Keywords: MPork, Stir fry, Oriental
Source: MAINPORK.ZIP

 3 - Tbsp oil
 1 - medium green pepper, cut into strips
 1 - cup radish slices
 1 - medium onion, cut into wedges
 1 - 8 oz can water chestnuts, drained and halved
 3/4 - cup KRAFT Thick and Spicy Barbecue Sauce
 3 - Tbsp soy sauce
 1 - cup mushroom halves
 1/4 - tsp ground ginger
 1 - lb boneless pork shoulder, cut into 1/2" strips
 1/4 - tsp crushed red pepper
 3 - cups hot cooked rice

   Heat 2 Tbsp oil in wok or large skillet over medium-high heat.
 Add peppers, radishes and onions; stir-fry 3 to 5 minutes or until
 crisp-tender. Add water chestnuts and mushrooms; stir-fry 1 minute.
 remove vegetables from pan. Add remaining oil and pork to pan; stir-
 fry 9 to 10 minutes or until tender. Stir in vegetables and all
 remaining ingredients except rice; simmer 1 minute, stirring
 occasionally. Serve over rice. Makes 6 servings.

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Title: Barbecued Pork with Broccoli and Buckwheat Noodles
Keywords: MPork, Barbecue/pork, Oriental, Microwave
Source: MAINPORK.ZIP

 3/4 - lb boneless pork tenderloin
 1/3 - cup barbecue sauce
 2 - Tbsp dry sherry
 1 - Tbsp soy sauce
 1 - tsp honey
 1/4 - tsp Chinese five spice powder
 1/4 - tsp garlic powder
 2 - cups hot water
 3 - oz buckwheat noodles
 4 - cups fresh broccoli flowerets

   Thinly slice pork across the grain into 1/8" slices. (This is
 easiest to do when partially frozen.) In a 2 quart casserole, mix
 together barbecue sauce, sherry, soy sauce, honey, Chinese five spice
 and garlic powder. Add sliced pork and stir to coat; set aside.
   Place water into a 4 cup glass measure. Cover with vented
 plastic wrap and microwave on high 4 to 6 minutes or until water
 boils. Stir in buckwheat noodles. Do not cover. Microwave on high 3
 minutes; set aside.
   Cover casserole of pork with lid or vented plastic wrap.
 Stirring midway through cooking, microwave on high 5 to 6 minutes
 or until pork is tender. Drain buckwheat noodles and stir pork
 mixture into noodles. Place broccoli in same casserole. Cover again
 and microwave on high 3 minutes; drain. Stir broccoli into noodle
 mixture. Makes 2 servings. Can be frozen.

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Title: Twelve Oaks Barbecue Ribs
Keywords: MPork, Barbecue/pork
Source: MAINPORK.ZIP

 12 - lb pork spareribs
 Salt and fresh ground black pepper
 2 - cups Peach of the Old South Barbecue Sauce * Recipe follows
 Kale or lettuce leaves, optional

   Preheat oven to 350 degrees. Arrange ribs in a single layer on
 baking sheets. Season lightly with salt and black pepper. Cover,
 tightly, with aluminum foil. Bake until very tender, about 70
 minutes. Cool.
   To obtain ribs with meat on both sides, cut out every other
 bone. (Can be prepared 2 days ahead of time. Cover, tightly, with
 aluminum foil and refrigerate.)
   Preheat oven to 425 degrees. Arrange ribs in single layer on
 baking sheets. Coat, generously, with sauce. Bake until ribs are hot
 and sauce starts to glaze, about 25 minutes. Line platter with kale
 or lettuce, if desired. Top with ribs. Serve hot or warm.

 * Peach of the Old South Barbecue Sauce:

   Combine 2 cups tomato puree, 1/2 cup EACH:  peach preserves, Dijon
 style mustard, Southern Comfort whiskey and strained fresh lemon
 juice, 1/4 cup firmly packed golden brown sugar, 2 tablespoons hot
 pepper sauce and 1 teaspoon salt.

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Title: Spicy Barbecue Pork Chops
Keywords: MPork, Barbecue/pork
Source: MAINPORK.ZIP

 1/4 - cup soy sauce
 2 - Tbsp dry sherry
 2 - Tbsp water
 4 - pork loin chops, 1/2" thick
 2 - Tbsp salad oil
 1 - small onion, chopped
 3/4 - cup ketchup
 3 - Tbsp brown sugar
 3 - Tbsp red wine vinegar
 1 - tsp Worcestershire sauce
 1 - 4 oz can green chilies (I like mild; you can substitute
     green bell pepper and saute them along with the onion.)

   In a roasting pan, mix soy sauce, sherry and water. Add chops in
 a single layer and turn to coat. Bake @ 375 degrees for 40
 minutes.
   Meanwhile, over a medium heat, cook onion in oil until
 translucent. Stir in remaining ingredients and heat until bubbly.
 Remove form heat. Brush chops with 1/2 the mixture and bake
 another 10 minutes. Turn and brush with the other 1/2. Bake another
 20 minutes or until tender.

 Hint:  Choose a pan that closely fits the amount of chops used.
 The soy mixture will evaporate too quickly if the pan is too big.
 Also, you can use the sauce alone when cooking ribs or chicken.
 I just add a splash of soy sauce and sherry right to the sauce
 and simmer it a bit.

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Title: Scarlet's Twelve Oaks Barbecued Pork Loin
Keywords: MPork, Barbecue/pork
Source: MAINPORK.ZIP

 Preparation time:  5 minutes
 Cooking time:  1 1/2 hours

 3 - lb boneless pork loin
 1/2 - lemon
 1 1/2 - tsp salt
 1 - tsp fresh ground pepper
 Barbecue Sauce*

   Prepare barbecue grill with rotisserie. Rub pork loin with lemon,
 then salt and pepper. Center and secure roast on rotisserie rod.
 Roast on rotisserie according to manufacturer's directions 1 1/2
 hours or until meat thermometer reaches 165 degrees, basting with
 1/2 cup barbecue sauce during last 20 minutes of roasting. Serve with
 additional barbecue sauce. Makes 8 servings.

 * Barbecue Sauce

 2 - Tbsp salad oil
 2 - cups diced onions
 3 - Tbsp minced garlic
 2 - Tbsp chili powder

 1 - cup ketchup
 1 - cup strong brewed coffee
 1/2 - cup Worcestershire sauce
 1/2 - cup cider vinegar
 1/2 - cup firmly packed brown sugar
 1 - 4 oz can green chilies, drained and chopped
 2 - tsp salt

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Title: Grilled Fresh Ham
Keywords: MPork, Ham, Grill
Source: MAINPORK.ZIP

 1 - 4 to 5 lb boneless fresh ham
 3/4 - cup chili sauce
 1/4 - cup red wine vinegar
 2 - Tbsp lemon juice
 1 - tsp dry mustard
 1 - clove garlic, minced

   Prepare banked coals in covered barbecue. Place ham in center of
 grill over drip pan. Close grill hood. Grill over slow coals for 1 1/2
 to 2 hours or until meat thermometer registers 155 degrees.
   For sauce, in small mixing bowl, combine chili sauce, vinegar, lemon
 juice, mustard and garlic; mix well. Brush ham frequently with sauce
 during last hour of grilling time. Let ham stand at least 10 minutes
 before carving to allow juices to set. Internal temperature will rise
 to recommended 160 degrees. Makes 12 to 15 servings.

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Title: Barbecued Spareribs ( Oven Bag)
Keywords: MPork, Barbecue/pork, Bag
Source: MAINPORK.ZIP

 1/3 - cup flour
 1 - cup barbecue sauce (Recommend Cooke's)
 3 - lb pork spareribs, cut into 4 portions

 Preheat oven to 325 degrees. Place large size (14 X 20") oven
 cooking bag in 12 X 8 X 2 baking dish.  In small bowl, combine
 flour and small amount of barbecue sauce into paste. Gradually
 stir in remaining sauce until mixture is smooth. Place spareribs
 in single layer in bag; spoon sauce over top. Close bag with nylon
 tie; make 6 half-inch slits in top. Bake 1 1/2 to 2 hours or until
 tender. To serve, spoon sauce from bag onto spareribs and garnish
 with orange slices, if desired. Serves 4.

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Title: Pork Medallions with Dijon Dill Sauce
Keywords: MPork, Pork, Sauces/meat
Source: MAINPORK.ZIP

 1/2 - lb pork tenderloin
 1/2 - tsp garlic salt
 1/8 - tsp black pepper
 1/4 - cup plain low-fat yogurt
 2 - tsp Dijon style mustard
 1/4 - tsp dill weed
 1/4 - tsp sugar

   Cut pork, crosswise, into 4 pieces. To make medallions, place each
 piece, cut side down, on a flat surface. Cover with wax paper and
 flatten, gently, with the heed of hand to 1/4" thick.
   Pan broil pork in a non-stick skillet over medium heat, 3 to 4
 minutes, per side. Remove medallions to a warm platter. Season both
 sides with garlic salt and black pepper.
   Meanwhile, combine yogurt, mustard, dill and sugar. Place in a
 heat proof measure over hot, not boiling, water. Heat for 2 to 3
 minutes. Do not cook or mixture will curdle. Serve with medallions.
 Makes 2 servings.

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Title: Stuffed Pork Roast with Cranberry Sauce
Keywords: MPork, Pork, Sauces/meat
Source: MAINPORK.ZIP

 1 - 4 lb boneless pork loin, untie
 4 - Tbsp butter
 2 - small onions, peeled and thinly sliced
 1 - cup pecans
 1/2 - cup day old French bread, crusts removed
 2 - oz smoked ham
 1/4 - tsp EACH: salt and freshly ground black pepper
 1 - cup water
 1/2 - cup sugar
 1 - lb cranberries
 1/2 - tsp salt
 1/4 - tsp freshly ground black pepper

   Pat pork loin dry with paper toweling; set aside. Melt butter in
 a medium heavy skillet over medium high heat. Reduce heat, add
 onion. Cover and cook, stirring occasionally, about 30 minutes.
 Transfer onion to a food processor. Add pecans, bread, ham, salt and
 pepper. Mince, using on and off turns.
   Preheat oven to 350 degrees. Spread 1/4 to 1/2 stuffing over
 pork loin, fold and tie with butcher's twine at 1 1/2" intervals.
 Place roast on rack of a roasting pan. Place in oven and roast
 until internal temperature reaches 160 degrees, about 1 1/2 hours.
   Bake remaining dressing in a small casserole for 30 minutes.
 Meanwhile, combine water and sugar in a 3 quart non aluminum
 saucepan. Bring to a boil over medium high heat, making sure sugar
 is dissolved. Add cranberries; reduce heat. Cover and simmer until
 berries pop open, about 5 minutes. Puree in a food processor and
 strain to remove skins. Stir in salt and pepper. Heat again, 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 10 to 14.

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Title: Oven Roasted Caraway Pork Loin
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 1 - tsp dried rosemary, crumbled
 1/2 - tsp caraway seeds, crushed
 1/2 - tsp dried thyme leaves, crumbled
 1/2 - tsp salt
 1 - 3 lb boneless trimmed pork loin roast
 Spiced Red Cabbage

   Combine rosemary, caraway seeds, thyme and salt. Rub, evenly, over
 surface of roast, then place roast on rack in open roasting pan.
 Insert a meat thermometer so bulb is centered in the thickest
 part. Roast, uncovered, @ 325 degrees until thermometer registers
 165 degrees, 35 to 40 minutes per pound.
   Remove roast from oven and allow to stand (roast will continue
 to cook upon removal from oven) in a warm place 15 to 20 minutes.
 Serve with Spiced Red Cabbage. Makes 12 servings.

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Title: Easy Pork Chops and Rice
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 4 - pork chops, 1/2" thick
 2 - Tbsp butter or margarine
 1 1/2 - cups water
 1 - 10 3/4 oz can condensed cream of mushroom soup
 1 - bag Minute Boil-in-Bag rice, cooked

   Brown chops well in hot butter in a skillet. Add 1/2 cup of the
 water. Cover; simmer 20 minutes or until tender. (Always cook pork
 thoroughly.)
   Combine soup and remaining water in saucepan. Cook over medium
 heat until mixture just comes to a boil. Arrange pork chops and
 rice on a platter. Serve with mushroom sauce. Makes 4 servings.

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Title: New England Maple Ribs
Keywords: MPork, Pork, Marinades, Grill
Source: MAINPORK.ZIP

 2 - lb pork spareribs, precooked
 3/4 - cup maple syrup
 1/4 - cup chili sauce
 1/4 - cup chopped onion
 1 - Tbsp EACH:  vinegar and Worcestershire sauce
 1 - tsp dry mustard
 1 - clove garlic, finely chopped

   Combine all ingredients except ribs; pour over ribs. Refrigerate
 at least 4 hours, turning occasionally. Grill or broil ribs as
 desired, basting frequently with sauce. Refrigerate leftovers. Makes
 4 servings.

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Title: Cranberry Sauce Pork Chops
Keywords: MPork, Pork, Sauces/meat
Source: MAINPORK.ZIP

 4 - loin pork chops
 Salt and fresh ground black pepper
 1 - navel orange
 1 - cup raw cranberries, cleaned and rinsed
 2 - Tbsp oil
 2 - Tbsp butter
 1/3 - cup finely chopped onion
 2 - Tbsp brown sugar
 2 - Tbsp red wine vinegar
 1 - Tbsp tomato paste
 1/2 - cup fresh or canned chicken broth
 1 - Tbsp finely chopped parsley

   Sprinkle the chops on both sides with salt and pepper. Peel
 the orange. Chop the orange and cranberries coarsely with a knife
 or in a food processor. A food processor is much easier for
 cutting up cranberries because they tend to roll from under the
 knife edge. The amount called for will yield about 1 1/2 cups of
 orange cranberry mixture.
   Heat oil in a skillet and when the oil is hot add the chops
 and cook until brown on one side, about 8 minutes. Turn and brown
 on the other side, about 5 minutes. Reduce heat. Cover and simmer
 12 to 15 minutes.
   Transfer the chops to a warm platter and pour the drippings
 from the skillet into a glass measure cup. Skim off fat and set
 juices aside.
   Add a Tbsp of butter to the skillet. Melt, then add onion. Cook,
 stirring, until limp. Add brown sugar and stir until it looks wet
 and syrup consistency. Add vinegar and tomato paste. Stir until
 blended. Add orange cranberry mixture and broth. Add any liquid
 that has accumulated on the chop platter plus the dripping
 juices in the measure cup. Stir to blend. Simmer about 2 to 3
 minutes.
   Pieces of cranberry in the sauce will still show the deep,
 dark red hue of the cranberry skin. The surrounding sauce will
 have a dull tomato red color. Stir in remaining Tbsp of butter.
 Pour sauce over chops. Sprinkle with fresh parsley. Makes 4
 servings.

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Title: Captain Morgan's Pork Roast
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 1 - 4 to 5 lb pork loin roast
 1 - cup chicken broth
 1/2 - cup brown sugar
 2 - Tbsp rum
 2 - tsp garlic, minced
 2 - tsp ground ginger
 Dash of ground cloves
 Salt and pepper to taste
 Spiced Rum Sauce (recipe follows)

   Preheat oven to 475 degrees. Place pork, fat side up, on rack in
 roasting pan. Roast 15 minutes; reduce heat to 325 degrees and
 roast 30 minutes. Remove meat and rack from pan. Pour off fat
 drippings; add chicken broth.
   In small bowl, make paste of brown sugar, rum, garlic, spices, salt
 and pepper; spread over top and sides of pork loin. Return meat and
 rack to pan; roast 30 to 40 minutes more (or until meat
 thermometer reaches 170 degrees). Remove to serving platter.
 Reserve pan liquid. Serves 6 to 8.

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Title: Rum Sauce
Keywords: MPork, Sauces/meat
Source: MAINPORK.ZIP

 1 1/2 - cups chicken broth
 2 - Tbsp cornstarch
 2 - Tbsp water
 1/2 - cup rum
 2 - Tbsp lime juice

   Blend 2 tablespoons cornstarch with 2 tablespoons water. In a
 saucepan, mix chicken broth and liquid from roasting pan. Boil 3
 minutes. Reduce heat. Blend in cornstarch mixture; simmer a few
 minutes more. In separate saucepan, warm rum and ignite with a
 match. Quickly, remove from heat and when extinguished, pour into
 sauce. Add lime juice and serve over pork roast.

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Title: Pork Tenderloin with Apricot Relish
Keywords: MPork, Pork, Relishes
Source: MAINPORK.ZIP

 1 - whole pork tenderloin, about 1 1/2 pounds
 MARINADE:
 1/4 - cup apricot preserves
 3 - Tbsp light soy sauce
 1/4 - tsp EACH: minced garlic, ground ginger, dry mustard, Oriental
       sesame oil
 APRICOT RELISH:
 1 - 8 3/4 oz can apricot halves, drained, pitted
 1 - orange
 1 - Tbsp EACH:  minced fresh ginger, minced fresh cilantro
 1 - tsp EACH: cider vinegar, soy sauce
 1/2 - tsp brown sugar
 1/8 - tsp EACH: dry mustard, turmeric
 TOPPING:
 3 - Tbsp apricot preserves
 1 - Tbsp Dijon mustard
 3 - strips bacon

   Using kitchen string, tie small end of tenderloin under to make
 compact shape that will cook evenly. For marinade, mix apricot
 preserves, soy sauce, garlic, ginger, dry mustard and sesame oil in
 a shallow glass dish. Add tenderloin. Turn to coat well with
 marinade. Cover with plastic wrap. Refrigerate at least 3 hours or
 overnight.
   Meanwhile, for apricot relish, coarsely chop apricots. Put in
 bowl. Grate orange rinds to measure 1/2 teaspoon. Remove and
 discard remaining orange rind. Coarsely chop orange flesh. Add rind
 and orange flesh to apricots. Add ginger, cilantro, vinegar, soy
 sauce, brown sugar, dry mustard and turmeric. Stir to mix. Cover
 with plastic wrap. Refrigerate at least 1 hour or up to 4 hours.
   For topping, mix apricot preserves and Dijon mustard in a small
 bowl.
   Heat oven to 375 degrees. Remove tenderloin from marinade. Allow
 excess marinade to drip off. Put tenderloin into roasting pan.
 Spread top with apricot mustard mixture. Lay bacon strips
 lengthwise over tenderloin.
   Bake until meat thermometer inserted in center registers 160
 degrees, about 45 to 60 minutes. Let stand 10 minutes. (Meat
 thermometer will rise 10 degrees.) Serve thinly sliced with
 apricot relish. Makes 4 servings.

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Title: Spanish Pork Chops
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 4 - pork chops
 1 - Tbsp oil
 1 - 14 1/2 oz can tomatoes, cut up, undrained
 1 - garlic clove, minced
 1 - tsp ground cumin
 1/2 - lb Velveeta Mexican Pasteurized Process Cheese Spread with
     Jalapeno Pepper, sliced
 Avocado slices, if desired

   Brown chops in oil; drain. Combine tomatoes, garlic and cumin; pour
 over chops. Cover; simmer 35 to 40 minutes or until chops are done.

 Top with cheese spread; continue cooking until cheese melts. Top
 with peeled avocado slices, if desired.

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Title: Pigmalion Meat Loaf
Keywords: MPork, Meatloaf, Food processor, Microwave
Source: MAINPORK.ZIP

 3 - slices bread
 1 - rib celery
 1/2 - medium onion
 3/4 - lb cooked ham, cut into 1" chunks
 3/4 - lb ground beef
 2 - eggs
 1/4 - cup milk
 1/4 - cup milk
 1/4 - cup Dijon style mustard
 1 - Tbsp dried parsley flakes

   Use a blender or food processor with its steel blade inserted.
 Tear bread into 2" chunks and put them into the appliance. Turn
 on until bread is chopped into fine crumbs. Pour crumbs into a
 large mixing bowl.
   Cut celery and onion into 1" chunks. Put into the same appliance
 Pulse on and off until vegetables are finely chopped. Add to the
 crumbs.
   Put half of the ham chunks into the same appliance. Pulse on
 and off until ham is ground. Put into the same mixing bowl
 containing crumbs and vegetables. Grind remaining ham chunks and
 add to bowl.
   Add ground beef, eggs, milk, mustard and parsley flakes to bowl
 with ham, crumbs and vegetables; mix well. Pack mixture into a 9 x
 5 x 3" glass loaf pan so that the top of loaf is flat. Cover with
 wax paper.
   Rotating pan a quarter turn after every 5 minutes, microwave on
 70 % for 18 to 20 minutes. Drain any grease which may have
 collected in the pan. Let stand for 10 minutes before turning loaf
 out of pan. Serves 6.

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Title: Pork Tenderloin with Currant Chili Glaze
Keywords: MPork, Pork, Glaze, Microwave
Source: MAINPORK.ZIP

 5 - 2" dried New Mexico red chili peppers
 1 - tsp rice vinegar
 1 - garlic clove
 1/4 - tsp powdered cumin
 1/2 - cup red currant jelly
 1 - lb pork tenderloin
 2 - tsp cornstarch

   Remove the seeds and veins from the peppers. Place the chilies
 in a dry heavy skillet on a conventional range top. Stirring
 frequently, dry roast for 3 to 4 minutes or until roasted
 fragrance is noticeable.
   Measure water into a 2 cup glass measure; add roasted chilies.
 Microwave on high 1 1/2 minutes. Stir in vinegar, garlic clove and
 cumin. Place in blender; process until the chilies and garlic are
 well blended. Strain mixture into same 2 cup measure. Add jelly
 and microwave on high for 30 seconds. Use a wire whisk to blend
 mixture thoroughly.
   Place tenderloin in a 1 1/2 quart rectangular baking dish.
 Spoon half the chili glaze over the top; cover with vented plastic
 wrap. Rotating halfway through cooking, microwave on 70% (medium
 high) for 8 to 10 minutes.
   Blend cornstarch into remaining chili mixture in glass measure.
 Add juices from cooked tenderloin to the mixture; blend thoroughly
 Whisking midway through cooking, microwave on high for 2 minutes
 or until thickened.
   Slice tenderloin, diagonally, 1/4" thick; place on a serving
 platter. Drizzle some chili glaze over top. Serve remaining glaze
 in a separate pitcher. Serves 4.

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Title: Italian Style Pork Tenderloin with White Wine Sauce
Keywords: MPork, Pork, Italian/pork, Sauces/meat

 1 - lb pork tenderloin, cut into 8 pieces
 1/2 - cup grated Parmesan cheese
 4 - Tbsp butter
 1 - 3 oz jar sliced mushrooms
 3 - Tbsp flour, divided
 Salt and white pepper to taste
 8 - oz spaghetti, linguine or fettucini
 1 - cup chicken broth
 1 - cup milk
 2 - Tbsp fresh chopped parsley
 1/2 - cup dry white wine

   Melt 2 Tbsp butter over medium heat. Stir in flour. Stir in broth,
 milk and wine. Cook, stirring until sauce is smooth and thickened.
 Stir in Parmesan cheese, mushrooms, salt and pepper; set aside.
   Cook pasta to al dente; drain. Press tenderloin medallions 1" thick.
 Heat 2 Tbsp butter in heavy skillet. Cook medallions 3 to 4 minutes
 on each side.
   Toss noodles with 1/2 cup sauce; place on serving platter. Top
 noodles with browned mushrooms. Garnish with remaining sauce and
 parsley. Serves 4.

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Title: Sherry Fruit Pork
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 3 - kiwi fruit
 1 - lb pork tenderloin
 1/2 - tsp crumbled rosemary
 2 - Tbsp margarine
 1 - clove garlic, minced
 1 - red bell pepper, cut into strips
 3/4 - cup chicken broth
 1/2 - cup cream sherry
 2 - tsp cornstarch
 1 - Tbsp capers

   Peel and slice kiwi fruit into 1/4" slices. Slice pork tenderloin
 into 1/2" thick slices. Place pork slices between sheets of waxed
 paper on board. Pound paper thin, using a flat mallet.
   Sprinkle rosemary over pork slices and rub well into the meat.
 Heat 1 Tbsp of margarine in large skillet with garlic. Add pork
 steaks to hot skillet. Do not crowd.
   Brown pork quickly on both sides, about 2 minutes. Add remaining
 margarine and remaining steaks. Place cooked steaks on serving
 platter and keep warm.
   Saute red pepper in margarine. Combine chicken broth, sherry and
 cornstarch. Pour into skillet and bring to boil. Boil for 1 minute.
 Add kiwi fruit and capers to sauce, heating through. Pour sauce over
 pork and serve at once. Serves 6.

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Title: Spiced Pork Steaks
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 8 - pieces boneless pork loin, each about 1/2" thick, 2 lb total weight
 2 - Tbsp flour
 Salt to taste
 Freshly ground pepper to taste
 1 - tsp ground cumin
 1 - tsp paprika
 1/4 - tsp cayenne pepper
 2 - Tbsp corn, peanut or vegetable oil
 1 - cup finely chopped onions
 1 - tsp finely minced garlic
 1 - Tbsp red-wine vinegar
 1 1/2 - cups fresh or canned chicken broth
 2 - Tbsp tomato paste
 2 - Tbsp honey
 1 - bay leaf

   Pound each piece of pork lightly with a flat mallet. Combine the flour,
 salt, pepper, cumin, paprika and cayenne pepper in a flat dish and blend
 thoroughly. Dredge   the  pork  pieces  on  both  sides   in   the
 mixture. Pat to
 make the mixture adhere. Shake off excess.
   Heat the oil in a heavy skillet large enough to hold the meat pieces
 in one layer. Add the pork and cook over high heat until well browned on
 one side, about 2 minutes. Turn and cook on second side until well browned
 about 2 minutes.
   Transfer the pieces to a dish and pour off the fat from the skillet.
 Add the onions and garlic to the skillet and stir. Cook until wilted and
 add the vinegar. Stir and add the chicken broth, tomato paste and honey.
 Stir and bring to a boil.
   Return the pork pieces in one layer to the skillet. Add the bay leaf.
 Cover. Cook about 30 minutes or until tender. Remove bay leaf and serve.
 Makes 4 servings.

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Title: Baked Pork Tenderloin
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 6 - pork tenderloins patties
 12 - strips bacon
 6 - slices tomato, optional
 6 - slices onion, optional
 Salt
 Freshly ground pepper

   Season each patty to taste. Make a cross with 2 bacon slices and put
 a tenderloin patty in the center. The rest depends on personal taste.
 Bring bacon strips together on top and fasten with a toothpick. When
 you have your 6 packages complete. place in pan and cover tightly with
 foil. The picks might poke through, but that won't matter. Bake, covered,
 @ 350 degrees for 1/2 hour. Uncover and bake another 1/2 hour or until
 bacon is crisp.

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Title: Apple-Stuffed Pork Chops
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 2 - pork loin rib chops, cut 1 1/4" thick
 1 - orange
 1 - Tbsp butter or margarine
 2 - Tbsp finely chopped onion
 1/2 - cup soft bread crumbs
 1/3 - cup coarsely chopped apple
 1/8 - tsp rubbed sage
 Dash pepper
 1 - Tbsp butter or margarine
 2 - tsp cornstarch
 1/8 - tsp ground cinnamon
 2/3 - cup apple juice or apple cider
 2 - Tbsp raisins
 Fresh sage, optional

   Cut opening in each chop from rib side, widening pocket without
 cutting through to other side of chop. Set aside. Shred 1 tsp
 orange peel; set peel aside. Squeeze orange, reserving juice.

 Stuffing:  In medium saucepan, cook onion in hot butter until tender.
 Remove from heat; stir in bread crumbs, apple, 1 Tbsp orange juice,
 sage and pepper. Fill pocket in each chop with equal amount of
 stuffing. Brush both sides of chops with some remaining orange juice.
 Place chops in 8" square baking dish. Bake @ 325 degrees 45 to 55
 minutes or until done, basting occasionally with orange juice.

 Sauce:  In small saucepan, melt 1 Tbsp butter; stir in cornstarch and
 cinnamon, mixing well. Gradually stir in apple juice. Add raisins and
 shredded orange peel. Cook over medium heat until thickened and
 bubbly, stirring constantly. Serve sauce with chops. Garnish with
 fresh sage, if desired. Makes 2 servings.

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Title: Herbed Pork Roast (Microwave)
Keywords: MPork, Pork, Microwave
Source: MAINPORK.ZIP

 1 - 3 to 3 1/2 lb boneless pork loin roast, double
 paprika
 3 - Tbsp snipped fresh parsley
 1/2 - tsp snipped fresh oregano
 1/4 - tsp snipped fresh tarragon
 1/4 - tsp snipped fresh thyme
 1/4 - tsp snipped fresh dill
 1/4 - tsp snipped fresh chervil
 Additional fresh herbs, optional
 Lemon slices, optional

   Sprinkle roast lightly with paprika; rub into surface. Combine herbs;
 rub mixture over surface of roast. Place roast in 10 x 16" over cooking
 bag in microwaveable dish; tie bag loosely. Cook 35 to 40 minutes at
 medium-low or 30% power; invert roast and rotate dish 1/2 turn. Cook 35
 to 40 minutes more at medium-low or until internal temperature reaches
 170 degrees. Cover roast in cooking bag with foil and let stand 10
 minutes.
   Remove roast from bag and place on serving platter. Garnish with herbs
 and lemon slices, if desired. Makes 8 to 10 servings.

 For Conventional Ovens:  3 to 7 lb of fresh pork should be oven-
 roasted @ 350 degrees about 35 to 40 minutes per pound, until internal
 temperature attains 185 degrees on a meat thermometer.

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Title: Apple-Stuffed Pork Chops
Keywords: MPork, Pork, Sauces/meat
Source: MAINPORK.ZIP

 2 - pork loin rib chops, cut 1 1/4" thick
 1 - orange
 1 - Tbsp butter or margarine
 2 - Tbsp finely chopped onion
 1/2 - cup soft bread crumbs
 1/3 - cup coarsely chopped apple
 1/8 - tsp rubbed sage
 Dash pepper
 1 - Tbsp butter
 2 - tsp cornstarch
 1/8 - tsp ground cinnamon
 2/3 - cup apple juice or apple cider
 2 - Tbsp raisins
 Fresh sage, optional

   Cut opening in each chop from rib side, widening pocket without
 cutting through to other edge of chop. Set aside. Shred 1 tsp
 orange peel; set aside. Squeeze orange, reserving juice.

 Stuffing:  In medium saucepan, cook onion in hot butter until tender.
 Remove from heat; stir in bread crumbs, apple, 1 Tbspof the orange
 juice, sage and pepper. Fill pocket in each chop with equal amount of
 stuffing. Brush both sides of chop with some of the remaining orange
 juice. Place chops in 8" square baking dish. Bake @ 325 degrees 45 to
 55 minutes or until done, basting occasionally with orange juice.

 Sauce:  In small saucepan, melt 1 Tbsp butter; stir in cornstarch and
 cinnamon, mixing well. Gradually, stir in apple juice. Add raisins and
 shredded orange peel. Cook over medium heat until thickened and bubbly,
 stirring constantly. Serve sauce with chops. Garnish with fresh sage, if
 desired. Makes 2 servings.

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Title: Pork Chops with Apples and Sauerkraut
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 4 - pork chops, about 1" thick
 Salt and pepper
 2 - Tbsp oil
 2 - Golden Delicious apples, cored and diced
 1 - medium onion, coarsely chopped
 1 - 16 oz can sauerkraut, rinsed and drained
 1 - tsp caraway seeds
 1/2 - cup dry white wine
 8 - Golden Delicious apple slices

   Sprinkle chops with salt and pepper. Heat oil in skillet. Add pork
 chops; brown on both sides. Remove from skillet. Add apples and onions;
 saute until tender. Stir in sauerkraut and caraway seeds. Saute a few
 minutes longer. Add wine.
   Transfer to shallow baking dish. Arrange pork chops over sauerkraut
 mixture. Top each with 2 apple slices. Cover tightly; bake @ 375 degrees
 45 minutes to 1 hour, until chops are tender. Makes 4 servings.

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Title: Braised Breast of Duck with Peaches
Keywords: MPork, Duck, Sauces/poultry
Source: MAINPORK.ZIP

 1 - Tbsp light vegetable oil
 2 - Tbsp butter
 3 - medium-size firm mushrooms, sliced
 2 - duck livers
 4 to 6 - half breasts of duck, skinned and boned
 1/2 - tsp finely chopped fresh garlic
 2 - Tbsp grated orange rind
 1 - tsp tomato paste
 1 - tsp meat flavoring
 1 - cup strong chicken stock
 1/4 - cup orange juice
 1 - Tbsp light honey
 3/4 - cup pureed fresh peaches
 1 - tsp guava or red currant jelly
 1/3 - cup heavy cream, whipped
 4 to 6 - fresh peaches, peeled and quartered

   In deep heavy pot, heat oil. Add 1 Tbsp butter. Let it melt and foam.
 Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with
 slotted spoon and set aside. Brown livers; remove and set aside.
   Lightly brown duck breasts on both sides and remove from pan. Reduce
 heat to low; add 1 Tbsp butter and melt it. Add garlic and orange rind.
 Stir over low heat 2 minutes. Add tomato paste and meat flavoring. Blend.
 Add stick, orange juice and honey. Stir over moderate heat until mixture
 boils. Add peach puree and jelly. Bring to a boil. Place breasts in pot
 and coat with sauce. Cook over low heat about 20 minutes or until done.
   Arrange breasts on heat-proof serving platter or gratin dish. Whisk
 whipped cream into sauce. Add mushrooms and peaches. Spoon sauce mixture
 over breasts. Brown top lightly until broiler. Slice livers neatly and
 arrange as garnish on top of dish. Makes 5 to 6 servings.

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Title: Pork Roast
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 1 -Tbsp minced fresh ginger
 1 -tsp minced garlic (2 cloves garlic)
 1 - tsp dried leaf sage, crumbled
 1/4 - tsp salt
 4 to 7 - lb loin of pork
 1/2 - cup apple jelly
 1/2 - tsp Tabasco pepper sauce
 2 - medium carrots, sliced
 2 - medium onions, sliced
 1 3/4 - cups water, divided
 1 - tsp browning and seasoning sauce

   Combine ginger, garlic, sage and salt; rub over pork. Place in shallow
 roasting pan. Roast in a preheated 325 degree oven for 1 1/2
 hours. Remove from oven; score meat in a diamond pattern.
   Combine jelly and Tabasco sauce. Spread generously over roast. Arrange
 carrots and onions around meat; add 1 cup water. Roast 1 hour longer or
 until meat thermometer registers 170 degrees. Remove roast to serving
 platter, keep warm. Skim fat from drippings in pan; discard. Puree
 vegetables in a blender or food processor; return to roasting pan. Stir
 in remaining 3/4 cup water and browning sauce; heat. Serve with roast.
 Yield: 6 to 8 servings.

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Title: Pork Tenderloin with Gingered Fruit Sauce
Keywords: MPork, Pork, Sauces/meat, Oriental
Source: MAINPORK.ZIP

 1 - lb pork tenderloin
 1 - 8 oz can pineapple tidbits (juice pack)
 2/3 - cup orange juice
 1 - Tbsp cornstarch
 1 - Tbsp soy sauce
 1/2 - tsp grated gingerroot
 Dash ground red pepper
 4 - green onions, bias-sliced into 1" pieces
 1 - medium carrot, cut into thin strips
 1 - clove garlic, minced
 1 - Tbsp margarine or butter

   Place pork on rack in shallow roasting pan. Insert meat thermometer
 in thickest portion, making sure bulb doesn't touch pan. Roast, uncovered,
 in 325 degree oven 1 hour or until thermometer registers 170 degrees.
 Remove from oven. Cover to keep warm.
   Meanwhile, drain pineapple, reserving juice. For sauce, combine reserved
 juice, orange juice, cornstarch, soy sauce, gingerroot and red pepper. Set
 aside.
   In a medium saucepan, cook onions, carrots and garlic in hot margarine
 3 to 4 minutes or until crisp-tender. Stir sauce; add to vegetables. Cook
 and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir
 in pineapple; heat through. Slice pork; spoon sauce over top. Makes 4
 servings.

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Title: Bourbon Braised Pork Loin
Keywords: MPork, Pork, Sauces/meat
Source: MAINPORK.ZIP

 1 - 3 to 3 1/2 lb pork loin, trimmed of fat
 2 - garlic cloves, slivered
 1/4 - cup Dijon mustard
 1/2 - cup dark brown sugar, firmly packed
 1 - tsp salt
 1/2 - tsp freshly ground black pepper
 1 - Tbsp butter
 1 - Tbsp vegetable oil
 1/2 - cup bourbon
 1 - cup chicken stock

   Preheat oven to 425 degrees. Pierce pork loin at 1" intervals;
 insert garlic slivers. In a small bowl, combine Dijon mustard, brown
 sugar, salt and pepper. Rub mixture over pork, coating evenly. Pork
 may be covered and chilled overnight, if desired.
   Heat butter and oil in a roasting pan over moderate high heat until
 hot. Brown pork on all sides. Remove pan from heat, pour bourbon over
 meat and ignite. When flame subsides, add chicken stock to pan.
   Cover and roast 20 minutes. Remove lid and roast another 20 minutes
 or until meat thermometer reads 170 degrees, basting occasionally.
 Transfer pork to a heated platter and cover loosely with aluminum
 foil to keep warm.
   Skim any fat from pan juices. Deglaze pan with additional bourbon
 and chicken stock, if desired. Cook over high heat until thickened
 slightly. Pour over pork, slice and serve. Serve 6.

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Title: Butterfly Pork Chops Supreme
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 4 - butterfly pork chops, sliced thin
 1/2 - cup olive oil
 1/2 - lb mushrooms, remove stems, using only caps, slice thinly
 2 - large onions, sliced fine, not chopped
 1 - small clove garlic, minced
 1/2 - stick butter
 Juice from 1 lemon, cutting thin slices for garnish
 2 - well-beaten eggs
 1 1/2 - cups plain bread crumbs
 2 - Tbsp crushed mint
 1 1/2 - cups dry white wine or dry vermouth
 1/2 - cup grated Romano cheese
 1/2 - cup parsley, chopped for garnish
 Black pepper to taste

   Trim any excess fat from chops. Dip each chop into egg, then dip into
 crumbs with crushed mint and black pepper. Do this twice and place on
 large platter and let chops stand for 15 minutes.
   In large skillet over medium heat, add olive oil and brown chops
 quickly, being careful not to burn. Remove to platter; cover.
   Add 1/2 stick of butter and mix with olive oil. Add onions and garlic
 and saute, being careful not to burn garlic, then add mushrooms and
 continue to saute. Add 1 cup wine and 1/2 of lemon juice, stirring
 thoroughly.
   Return butterfly chops to skillet and place onions, garlic, mushroom
 mixture over top of chops. Cover, lower heat and cook about 10 to 15
 minutes. Make sure not to dry out chops. Turn chops one time during this
 period.
   Remove 4 chops to warm serving platter and cover. Add remaining wine
 and lemon juice and Romano cheese and stir thoroughly. Place mixture
 over each chop. Garnish with chopped parsley and lemon slices.

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Title: Pork Tenderloin in Cream Sauce
Keywords: MPork, Pork, Sauces/meat
Source: MAINPORK.ZIP

 1 - small onion, finely chopped
 2 - carrots, finely chopped
 1/2 - cup butter
 2 - pork tenderloins
 1 1/2 - tsp salt
 1 1/2 - tsp pepper
 1/2 - tsp sage
 1 - cup chicken broth
 1 - tsp grated lemon rind
 Juice of 1/2 lemon
 1/4 - cup flour
 1/2 - cup half and half

   Saute onion and carrots in 1/4 cup butter, using large heavy
 skillet until tender. Remove. Brown pork tenderloins in 1/4 cup
 butter. Sprinkle with salt, pepper and sage. Add chicken broth,
 lemon rind, lemon juice, carrots and onion. Cover and simmer for
 45 to 60 minutes or until tender. Place meat on heated platter
 while making cream sauce. Strain drippings; skim off fat. Return
 juices to pan.
   In small bowl, blend 1/4 cup flour with just enough water to
 make a smooth paste. Add flour mixture to half and half. Blend
 until smooth. Add this mixture to drippings, stirring constantly.
 Cook, stirring until thickened. Serve with pork tenderloins.

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Title: Spiced Red Cabbage
Keywords: MPork, Vegetables, Cabbage
Source: MAINPORK.ZIP

 4 - cups coarsely shredded red cabbage
 2/3 - cup water
 1/3 - cup red wine vinegar
 3 - Tbsp apple jelly
 1/4 - tsp ground cinnamon
 Dash ground allspice
 Dash ground cloves

   Place cabbage, water, vinegar, apple jelly, cinnamon, allspice and
 cloves in a large saucepan. Bring to a boil, then reduce heat.
 Simmer, covered, 30 minutes or until cabbage is tender crisp. Makes
 4 servings.

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Title: Sweet and Pungent Pork Medallions
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 1 - lb well trimmed pork tenderloin
 1/2 - cup water
 1/3 - cup vinegar
 1/4 - cup strained apricot preserves
 1 - Tbsp cornstarch
 1 - Tbsp sugar
 1 - Tbsp dry sherry
 1 - Tbsp soy sauce
 1 - clove garlic, minced
 2 - cups hot cooked rice
 2 - cups steamed broccoli flowerets

   Cut tenderloin, crosswise, into 12 pieces, about 1" thick. Place
 each piece, cut side down, between sheets of wax paper on a flat
 surface. Flatten with a mallet to 1/4" thick.
   Combine water, vinegar, preserves, cornstarch, sugar, sherry, soy
 sauce and garlic in small bowl. Set aside.
   Brown pork in a large non-stick skillet, 6 at a time, over medium
 high heat, 2 to 3 minutes per side. Remove to platter and keep
 warm.
   Add preserves mixture to skillet. Cook 3 to 5 minutes or until
 thickened, scraping up browned bits from pan. Add pork medallions
 turning over to coat. Combine rice and broccoli. Place on serving
 platter. Arrange pork over rice mixture to serve. Makes 4 servings.

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Title: Shanghai Pork Stew
Keywords: MPork, Oriental/pork, Microwave
Source: MAINPORK.ZIP

 1 - lb boneless pork, cut into 1" cubes
 2 - garlic cloves, minced
 2 - Tbsp cornstarch
 1/3 - cup water
 1 - 10 1/2 oz can condensed beef broth
 1 - cup sliced carrots, 1/2" thick
 1 - cup red or green bell pepper strips, 1 1/2" long
 1 - tsp ground ginger
 1/2 - tsp grated orange peel
 1/4 - tsp salt, optional
 1 - bag Minute Rice Boil in Bag rice, cooked

   Place pork and garlic in a 3 quart microwave casserole; cover.
 Cook on high 7 minutes or until pork is no longer pink, stirring
 halfway through cooking. (Always cook pork thoroughly.) Drain.
   Stir cornstarch and water until smooth. Add to pork mixture
 with remaining ingredients. Cover; cook on high 9 minutes or until
 vegetables are tender, stirring halfway through cooking. Serve
 over rice. Makes 4 servings.

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Title: Italian Sausage and Peppers
Keywords: MPork, Sausage
Source: MAINPORK.ZIP

 1 - lb sweet Italian sausage, cut into 1" pieces
 2 - medium red or green bell peppers, cut into strips
 2 - garlic cloves, minced
 1 - 10 3/4 oz can condensed chicken broth
 1/2 - cup water
 1 - tsp dried basil
 1 1/2 - cups dry rice

   Brown sausage in a skillet; remove and set aside. Cook and stir
 peppers and garlic in hot drippings in skillet for 5 minutes.
 Stir in broth, water and basil. Bring to a boil. Stir in rice. Cover;
 remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4
 servings.

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Title: Hearty Sausage and Sauerkraut Dinner
Keywords: MPork, Sausage, Sauerkraut
Source: MAINPORK.ZIP

 1/2 - lb Polish sausage (Kielbasa), cut into 1/2" slices
 1 - 10 3/4 oz can condensed cream of celery soup
 1 1/2 - cups water
 1 - 8 oz can sauerkraut, drained and rinsed
 1 - tsp brown sugar
 1/4 - tsp caraway seed
 1/8 - tsp black pepper
 1 1/2 - cups dry rice

   Brown sausage in a skillet; drain fat. Stir in soup, water,
 sauerkraut, sugar, caraway seed and black pepper. Bring to a boil.
 Reduce heat; cover and simmer 5 minutes. Stir in rice. Cover; remove
 from  heat. Let stand 5 minutes. Fluff with a fork. Makes 4
 servings.

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Title: Quick Skillet Sausage
Keywords: MPork, Sausage
Source: MAINPORK.ZIP

 1 - lb bulk pork sausage
 1 - medium onion, chopped
 3 - cups cooked rice
 1 - 15 oz can pinto beans
 1 to 3 - Tbsp chopped Jalapeno pepper

   In a 10" skillet, cook sausage until brown, stirring to crumble.
 Pour off fat and return 2 Tbsp to skillet. Add onion and cook
 until soft but not brown. Stir in rice, beans and Jalapeno pepper;
 heat thoroughly. Serves 6.

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Title: Jambalaya
Keywords: MPork, Soup/stew, Cajun
Source: MAINPORK.ZIP

 3 - cups water
 1 1/2 - cups brown rice
 Dash of salt
 1 - Tbsp olive oil
 1 - chopped onion
 2 - bell peppers, chopped
 3 - stalks celery, chopped
 1 - tsp ground cayenne
 1 - tsp black pepper
 2 - cups broth
 1 - 14 1/2 oz can chopped tomatoes
 1 - lb country ham, shredded
 1 - Tbsp thyme vinegar

   Bring water to a boil in a heavy saucepan, add rice and salt,
 stir once, then turn heat to low, cover with a close fitting lid
 and simmer for 45 minutes.
   When rice is ready, heat olive oil in a separate large pan and
 saute the onion, bell pepper and celery, lightly - just enough to
 coat them with the oil. Add the rice, spices, broth and tomatoes.
 Bring to a quick boil, then turn down heat to a simmer. Mix in the
 country ham and thyme vinegar on a very low heat cooking for at
 least 20 minutes. Stir, occasionally, to keep from sticking and add
 water as needed - but the finished jambalaya should be thick, not
 soupy. Makes 6 servings.

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Title: Wayside Country Sausage
Keywords: MPork, Sausage
Source: MAINPORK.ZIP

   This excellent country sausage is good fried for breakfast or
 for the stuffing in your Thanksgiving turkey.

 Pork shoulder
 Salt
 Pepper
 Dry mustard
 Thyme
 Sage

   Trim the excess fat from:  1 pound pork shoulder. Grind the pork
 through the fine blade of a meat grinder. Combine the ground pork
 with:  1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/4
 teaspoon dry mustard and 1 teaspoon crumbled sage.
   Shape into patties and pan fry or broil, slowly, for about 15
 minutes or until well browned on both sides. Makes about 1 pound.

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Title: White Bean and Sausage
Keywords: MPork, Sausage, Soup/stew, Beans
Source: MAINPORK.ZIP

 2 - cups Great Northern beans, rinsed and drained
 6 - cups water
 1 - pound German or Polish sausage, sliced
 3 - Tbsp safflower or corn oil
 1 - large onion, chopped
 2 - large cloves garlic, minced
 3 - large carrots, thinly sliced
 2 - stalks celery, sliced
 1 - tsp dried thyme leaves
 1/2 - cup minced fresh parsley
 2 - large tomatoes, peeled and chopped
 1/2 - cup water
 1 - bay leaf
 Salt, fresh ground black pepper
 White wine vinegar

   Combine beans and water in a large pot. Bring to a boil. Reduce
 heat, cover and simmer for 1 hour. Meanwhile, in a large skillet,
 cook sausage over medium heat until browned. Remove from pan with
 a slotted spoon and set aside. Pour off rendered fat and wipe pan
 clean with a paper towel.
   Heat oil and saute onion and garlic for 2 minutes; add carrots,
 celery, thyme and parsley. Continue to saute for 2 to 3 minutes.
 Stir in tomatoes and water. Add bay leaf and salt and black pepper
 lightly. Cook, covered, until vegetables are tender. Then, remove
 from heat. Add to beans, along with sausage, after an hour. Simmer,
 covered, until beans are tender and flavors are mingled. Add salt
 and vinegar to taste. Serves 6.

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Title: Gremolata
Keywords: MPork, Garnishes, Relishes, Garlic, Italian/misc
Source: MAINPORK.ZIP

 Using a sharp heavy knife, finely chop together:  1 small bunch fresh
 parsley and 3 or 4 large cloves garlic; toss with 2 Tbsp coarsely
 grated lemon peel. Makes about 1 cup.

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Title: Spareribs with Sauerkraut
Keywords: MPork, Pork, Sauerkraut
Source: MAINPORK.ZIP

 3 - lb spareribs, cut into pieces
 1 - # 2 1/2 can (3 1/2 cups) sauerkraut
 2 - carrots, grated
 1 1/2 - cups tomato juice
 2 - Tbsp brown sugar
 2 - tsp salt
 1/2 - tsp pepper
 1 - apple, chopped
 2 or 3 Tbsp caraway seeds

   Season ribs with salt and pepper. Combine sauerkraut with remaining
 ingredients. Place ribs on top of kraut in flat baking pan. Bake, covered,
 @ 400 to 450 degrees 2 1/2 to 3 1/2 hours. (I bake ribs first @ 350
 degrees 15 minutes to remove excess grease and juices.)

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Title: Grapefruit Pork Chop Casserole
Keywords: MPork, Pork, Casseroles
Source: MAINPORK.ZIP

 1 - Tbsp salad oil
 1 1/2 - tsp salt
 1 - Tbsp brown sugar
 1 - onion, chopped
 6 - loin pork chops, about 3/4" thick
 1 1/2 - cups fresh grapefruit juice
 1 - green cabbage, shredded (about 6 cups)
 2 - apples, cored, pared and diced
 2 - tsp caraway seeds
 2 - grapefruit, sectioned

   Heat oil in skillet. Add onion and cook until tender. Add chops and
 brown on both sides, about 20 minutes. Remove to four quart casserole.
 Add cabbage. Sprinkle with caraway seeds, salt, sugar and juice. Top with
 apples; cover and bake @ 350 degrees for 30 minutes. Add grapefruit
 sections and bake 5 minutes longer. Makes 6 servings.

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-Begin Recipe Export-

Title: Spiced Pork Chops
Keywords: MPork, Pork, Oriental
Source: MAINPORK.ZIP

 2 - 1/4" thick slices gingerroot
 4 - pork loin chops, cut 1/2" thick
 1 - Tbsp soy sauce
 1/2 - tsp paprika
 1/4 - tsp dry mustard
 1/4 - tsp black pepper

   Peel skin from gingerroot. Rub gingerroot over surface of both sides
 of each pork chop. Brush chops with soy sauce.
   In a custard cup, combine paprika, dry mustard and pepper. Sprinkle
 spice mixture over pork chops; rub in with your fingers. Grill pork chops
 on an uncovered grill directly over medium-hot coals for 5 minutes. Turn
 and grill 5 to 7 minutes more or until no pink remains. Makes 4 servings.

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-Begin Recipe Export-

Title: Pork Chop Lentil Bake
Keywords: MPork, Pork, Lentils
Source: MAINPORK.ZIP

 1 - cup chopped onion
 1 - clove garlic, minced
 2 - Tbsp cooking oil
 2 1/2 - cups water
 1 1/2 - cups dried lentils
 2 - medium carrots, chopped
 2 - Tbsp snipped parsley
 2 - tsp instant chicken bouillon granules
 1 - bay leaf
 6 - pork chops (about 1 1/2 lb)

   In a 2 qt saucepan, cook onion and garlic in oil until onion is
 tender but not brown. Add water, lentils, carrots, parsley, bouillon
 granules and bay leaf; bring to boil. Reduce heat. Cover and simmer
 30 minutes. Remove pan from heat. Remove and discard bay leaf. Spoon
 lentil mixture into a 12 x 7 1/2 x 2" baking dish; arrange pork chops
 on top. Cover and bake in a 350 degree oven 25 minutes. Uncover; bake
 15 minutes more. Makes 6 servings.

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-Begin Recipe Export-

Title: Pork Chop and Vegetable Skillet
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 4 - pork chops, cut 1/2" thick (about 1 1/4 lb total)
 1 - Tbsp cooking oil
 2 - medium onions, thinly sliced and separated into rings
 1 - 7 1/2 oz can tomatoes, cut up
 3/4 - cup water
 2 - tsp paprika
 1/2 - tsp garlic salt
 1/2 - tsp caraway seed
 3 - medium potatoes, sliced
 1 - small green pepper, cut into strips

   Trim fat from pork chops. In a 12" skillet, cook chops over medium-
 high heat in hot oil 4 to 5 minutes per side or until brown. Remove
 from skillet. Add onions; cook 3 to 5 minutes or until tender. Drain
 off fat, if necessary. Add undrained tomatoes, water, paprika, garlic
 salt and caraway seed. Return chops to skillet. Bring to boiling; reduce
 heat. Cover; simmer 10 minutes. Add potatoes and green pepper. Cover;
 simmer 15 to 20 minutes or until pork and potatoes are tender and no
 pink remains in pork. Makes 4 servings.

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-Begin Recipe Export-

Title: Hungarian Pork Goulash
Keywords: MPork, Pork, Soup/stew
Source: MAINPORK.ZIP

 2 - lb pork, cut into 1" pieces
 2 - Tbsp butter or margarine
 1 - large onion, chopped
 1 - Tbsp paprika
 1 - can condensed chicken broth
 1 - cup water
 1 - tsp caraway seeds
 2 - tsp salt
 Dash pepper, fresh
 1 - lb can sauerkraut
 2 - Tbsp flour
 1/4 - cup water
 1 - cup dairy sour cream
 Chopped parsley

   Brown pork in butter in heavy kettle or Dutch oven. Remove pieces
 of meat to bowl as they brown. In same pan, saute onion until golden,
 about 5 minutes, adding more butter if needed. Stir in paprika. Cook 1
 minute longer. Return meat to pan. Add broth, 1 cup water, caraway seeds
 salt and pepper. Heat to boiling. Lower heat; cover. Simmer about 1 hour.
   Drain and rinse sauerkraut. Stir into stew. Simmer 30 minutes longer
 or until meat is tender. Blend flour and 1/4 cup of water in small cup;
 stir into simmering stew. Cook and stir until gravy thickens, with heat
 turned to moderate. Lower heat; stir in sour cream, 1 Tbsp at a time, to
 prevent curdling. Heat through but do not boil. Sprinkle with parsley
 and serve.

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Title: Orange Baked Pork Tenderloins
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 2 - 1 lb pork tenderloins
 2 - Tbsp butter, softened
 1/2 - tsp dried thyme
 1/4 - tsp hot Hungarian paprika (cayenne pepper can be substituted)
 1 - cup orange juice
 1 1/2 - cups long-grain white rice
 2 - Tbsp flour
 1 - Tbsp sugar
 Additional orange juice (1/2 to 3/4 cup)
 2 - tsp aromatic bitters

   Mix butter, thyme and paprika; spread mixture on the tenderloins.
 Place meat in a 12 x 8 x 2" baking pan that has been sprayed with
 non-stick vegetable spray. Pour 1 cup orange juice into pan. Bake @
 375 degrees for 20 to 30 minutes or until done (160 degrees on a
 meat thermometer). Baste several times with cooking liquid.
   Immediately after placing meat in oven, bring a saucepan filled
 with water to a rolling boil. This should take about 7 to 10 minutes.
 Pour rice into pan of boiling water, reduce heat to simmer. Stir once
 and cover. Rice will take about 10 to 15 minutes to cook. Drain rice
 in metal colander, cover with paper towel. Place colander over
 simmering hot water on stove and steam rice until ready to use.
   Remove cooked tenderloins from oven. Keep warm. Measure cooking
 liquids, add orange juice to make 1 1/2 cups. Mix flour and sugar with
 2 Tbsp orange juice in a saucepan. Add to cooking liquid. Add bitters.
 Cook and stir until mixture boils and thickens.
   To serve, spoon rice into baking dish. Cut tenderloins into 1" slices.
 Assemble again atop rice and spoon sauce over all. Return to oven for 5
 to 10 minutes until glazed and heated through. Garnish with orange
 sections, if desired.

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Title: Pork Chops with Peanut Sauce
Keywords: MPork, Pork, Oriental
Source: MAINPORK.ZIP

 2 - Tbsp cooking oil
 2 - pork loin chops, cut 3/4" thick (about 12 oz total)
 1/4 - cup chicken broth
 3 - Tbsp peanut butter
 1 - green onion, thinly sliced
 1 - tsp lemon juice
 1/4 - tsp garlic powder
 1/8 - tsp ground ginger
 2 - Tbsp chopped peanuts

   Preheat a large skillet over medium high heat; add oil. Add chops;
 reduce heat to medium. Cook 7 minutes. Turn chops over. Cook 5 to 8
 minutes more or until chops are no longer pink. Remove chops from
 skillet; cover to keep warm. Drain off fat in skillet.
   For sauce, in skillet, stir together broth, peanut butter, onion,
 lemon juice, garlic powder and ground ginger. Cook and stir over
 medium heat about 30 seconds or until smooth and slightly thickened.
 Serve sauce over chops. Top with peanuts. Serves 2.

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Title: Pork Shoulder Roast with Beer Glaze
Keywords: MPork, Pork, Glaze
Source: MAINPORK.ZIP

 1 - 3 TO 4 lb pork shoulder roast
 Salt, pepper
 2 1/4 - cups beer
 1 - cup packed brown sugar
 1/4 - cup bread crumbs
 1 - tsp dry mustard

   Place roast fat side up on rack in shallow oven pan. Season with
 salt and pepper. Pour 2 cups beer over top of roast. Roast @ 325
 degrees 2 1/2 to 3 hours or until roast is fork tender. Baste
 frequently. Combine sugar, bread crumbs and dry mustard. Add 1/4 cup
 beer; stir until well blended. A 1/2 hour before roast is done, press
 glaze over roast. Makes 6 servings.

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Title: Italian Style Pork Chops
Keywords: MPork, Pork, Italian/pork
Source: MAINPORK.ZIP

 1 1/2 - Tbsp vegetable oil
 6 to 8 - center cut pork chops, about 1/4" thick
 1/4 - cup dry white wine
 1/2 - tsp fennel seeds, optional
 1 - qt Italian tomato sauce

   Heat the oil. Add pork chops ( in batches) and brown over moderately
 high heat, turning once, about 5 minutes on each side. Remove chops from
 skillet and set aside. Drain skillet of excess fat. Add wine and boil
 until it measures about 2 Tbsp (more or less). Replace pork chops, add
 tomato sauce and fennel seeds, if desired, and cover. Simmer over low
 heat about 40 minutes or until pork chops are very tender. Place pork
 chops on platter. If sauce is watery, boil it a few minutes while
 stirring. Serve with rice or boiled noodles and a tossed salad.
 Serves 6 to 8.

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Title: Kroppkakor
Keywords: MPork, Swedish, Main dish
Source: MAINPORK.ZIP

 4 - cups cold mashed potatoes
 1 - egg
 1 - cup flour (about)
 Salt, pepper
 1/2 - lb bacon, lean pork or ham, cut in small pieces
 Minced onion
 Salted water
 1 - bouillon cube ( or ham bone or scraps)

   Mix potatoes with egg and enough flour so mixture can be rolled
 out like cookie dough. Saute meat with onion. Add salt and pepper to
 taste. Roll potato dough to about 1" thickness. Cut rounds with
 cookie cutter; place sauteed meat and onion mixture in center of each
 round, roll up like balls. Cook in salted water to which bouillon cube
 has been added or use ham bone or scraps in water for flavor.
   Bring water to boiling; immerse balls. They will drop to the bottom
 at once and will not rise to surface until they are done. Cook about
 45 minutes. Serve with melted butter or white sauce.

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Title: Bavarian Style Pork Chops
Keywords: MPork, Pork, Sauerkraut
Source: MAINPORK.ZIP

 1/4 - cup butter or margarine
 2 - lb pork chops
 1 - 27 oz can sauerkraut
 3 - strips bacon, minced
 1 - cup chopped onion
 1/4 - cup uncooked rice
 1/2 - tsp caraway seed
 1 - 12 oz can beer

   In electric skillet, melt butter with heat control set at 350 degrees
 Fry pork chops, 4 at a time, until brown on each side. Repeat with
 remaining chops. Remove. To skillet, add sauerkraut, bacon, onion, rice and
 caraway seed. Mix well. Pour beer over mixture. Place pork chops on top
 of sauerkraut. Turn heat control down to 250 degrees. Cover and simmer
 30 minutes or until pork chops are fork tender. Makes 8 servings.

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Title: Sausage Frittata
Keywords: MPork, Sausage, Italian/sausage
Source: MAINPORK.ZIP

 1/2 - lb sweet sausage, casing removed
 3 - Tbsp olive oil
 1 1/2 - cups chopped onion
 8 - eggs
 1 - tsp basil
 1/2 - tsp salt
 1/4 - tsp pepper

   Slice sausage into 1/4" slices. In electric skillet, heat oil with
 heat control set at 350 degrees. Saute the onion and sausage until
 sausage is no longer pink and onion is slightly brown. Meanwhile, beat
 the eggs lightly with basil, salt and pepper. When sausage and onions
 are cooked, spread them evenly over pan. Pour the eggs over sausage
 mixture. Turn heat control down to 250 degrees. Cook the frittata until
 eggs are completely set; about 15 to 20 minutes. Check occasionally to
 see if frittata puffs up, in which case pierce it once or twice with
 a sharp knife. When eggs are firm, loosen the frittata carefully by
 sliding a wide spatula around edge and underneath. Place a large plate
 upside down over the top of the skillet (like a lid) and carefully
 invert skillet dropping the frittata onto plate. Carefully, slide
 frittata back into the skillet and brown underside for 1 to 2 minutes.
 Turn frittata out onto serving platter. Cut in wedges and serve. Makes
 6 to 8 servings. Best when served at room temperature.

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Title: Sausage and Cheese Skillet
Keywords: MPork, Sausage
Source: MAINPORK.ZIP

 1 - lb hot Italian sausage, bulk or links, cut into bite-size pieces
 1 - cup chopped onion
 1/3 - cup chopped green pepper
 1 - clove garlic, chopped
 1 - 16 oz can stewed tomatoes
 1 - cup tomato juice
 1 - 4 oz can button mushrooms, drained
 2 - tsp Wyler's Beef Flavor Instant Bouillon or 2 Bouillon cubes
 1/2 - tsp Italian seasoning
 1 - cup grated Parmesan and Romano Cheese
 Corn Chips

   In large skillet, brown sausage; drain. Add onion, green pepper and
 garlic; cook and stir until tender. Add tomatoes, juice, mushrooms,
 bouillon and seasoning; mix well. Simmer, uncovered, 30 minutes. Stir in
 1/2 cup cheese; heat through. Serve with chips and remaining cheese.
 Refrigerate leftovers. Makes 6 servings.

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Title: Swedish Sylta
Keywords: MPork, Sylta
Source: MAINPORK.ZIP

 3 - lb pork shoulder
 3 - lb veal shoulder
 Salt
 Pepper
 Allspice
 Ground cloves

   Cook pork shoulder and veal shoulder until real tender. Pick into
 small pieces. Place a piece of cloth on a large pie tin. Put in 1
 layer of meat; sprinkle with a mixture of salt, pepper, allspice and
 ground cloves (very little of each). Continue with another layer of
 meat and spices until all meat has been used. Tie up cloth so no meat
 will come out. Place heavy press on top, overnight, so it will be pressed
 hard enough to be cut in slices.
   Add a few bay leaves to a pan of boiling salted water. Let stand
 overnight. Strain through fine cloth; pour over pressed sylta. Let stand
 in solution for a day. After 5 days (if any is left) change solution.

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Title: Oriental Pork Tenderloin
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 1/2 - cup chicken stock
 1/4 - cup soy sauce
 2 - Tbsp honey
 2 - Tbsp sherry
 1 - Tbsp vinegar, preferably rice vinegar
 1 - clove garlic, crushed
 1 - Tbsp peeled, grated ginger
 4 - pork tenderloins
 2 - Tbsp cornstarch

   Combine chicken stock, soy sauce, honey, sherry, vinegar, garlic and
 ginger. Add meat and marinate several hours. Drain meat and reserve
 marinade. Coat meat with cornstarch. Place in shallow roasting pan
 and roast @ 325 degrees for 45 minutes, basting, frequently. Serves 4.

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Title: Country Pork Sausage
Keywords: MPork, Sausage
Source: MAINPORK.ZIP

 8 - lb boneless pork but or shoulder, cut into 1 1/2" cubes
 1/2 to 1 - red pepper
 3 - Tbsp salt
 2 - tsp black pepper
 2 - tsp dried sage

   Assemble food grinder with desired grinding disc. Grind pork. Combine
 pork and seasonings. Shape into patties or stuff in link sausage, using
 the sausage making accessory.

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Title: Sweet and Sour Pork Loin
Keywords: MPork, Pork, Oriental
Source: MAINPORK.ZIP

 1 - 4 to 5 pound boneless pork loin roast
     (double loin, rolled and tied)
 1 - cup packed brown sugar
 3/4 - cup teriyaki sauce
 3/4 - cup dry red wine
 3/4 - cup chili sauce
 1/2 - tsp ground cloves
 1/4 - tsp pepper
 1/8 - tsp garlic powder

 For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce,
 cloves, pepper and garlic powder; mix well. Place roast in a plastic

 bag; set in shallow baking dish. Pour marinade over roast; close bag
 and tie securely. Marinate in refrigerator 8 hours or overnight,
 turning roast occasionally.
 Make a foil drip pan about 1 1/2" deep and extending 3" beyond
 each side of meat. Position drip pan under meat.
 Drain the roast, reserving marinade. Place roast on rotisserie of
 grill over low coals. Insert meat thermometer in thickest part
 of roast, not touching fat or rotisserie rod. Close grill hood.
 Grill 2 to 2 1/2 hours or until meat thermometer registers 165
 degrees, brushing frequently with marinade during last 45 minutes
 of grilling. Let roast stand 10 to 15 minutes before carving to
 allow juices to set and internal temperature to rise to the
 recommended 170 degrees. Makes 10 to 12 servings.

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Title: Mandarin Ham Rolls
Keywords: MPork, Oriental
Source: MAINPORK.ZIP

 1 - 11 oz can mandarin orange sections
 1 1/2 - cups cooked rice
 1/3 - cup mayonnaise or salad dressing
 3 - Tbsp crushed pineapple
 2 - Tbsp snipped parsley
 1 - Tbsp orange marmalade
 Dash salt
 1 - Tbsp sliced green onions and tops
 8 - slices boiled ham
 1/4 - cup orange marmalade
 1 - Tbsp lemon juice
 1/4 - tsp ground ginger
 2 - Tbsp chopped pecans

 Reserve 8 orange sections; chop remainder and mix with cooked rice
 add crushed pineapple, parsley, 1 teaspoon marmalade, dash salt,
 green onion and pecans. Combine with salad dressing or mayonnaise.
 Divide rice filling among 8 slices boiled ham. Roll jelly roll
 fashion; lay seam down in a 10 X 6 X 2" pan.
 Combine 1/4 cup orange marmalade, lemon juice and ginger. Brush
 over ham rolls. Bake, uncovered, at 350 degrees for 25 to 30 minutes
 (brushing occasionally with remaining sauce). Top with reserved
 orange sections.

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Title: Indonesian Pork Skewers
Keywords: MPork, Grill
Source: MAINPORK.ZIP

 1/4 - cup vinegar
 1/4 - cup prepared mustard
 1/4 - cup light molasses
 2 - Tbsp ginger preserves or orange marmalade
 1/4 - tsp ground ginger
 1 1/2 - lb lean boneless pork, cut into 1" cubes
 1 - 16 oz jar spiced crab apples, drained

   For brushing sauce, in medium mixing bowl, combine vinegar,
 mustard, preserves and ginger. Alternately, thread pork and apples
 on 6 to 8 skewers. Brush with sauce. Grill on an uncovered grill
 over medium hot coals for about 12 minutes or until pork is no
 longer pink, turning and brushing with sauce after 6 minutes.

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Title: Pork Chop Casserole
Keywords: MPork, Pork, Casseroles
Source: MAINPORK.ZIP

 5 - pork chops
 1 - Tbsp brown sugar
 1 - tsp Worcestershire sauce
 1 - 1 lb 4 oz can baked beans
 Green pepper rings
 1 - cup chili sauce

   Trim excess fat off chops and render in frying pan. Heat fat to
 medium high heat. Brown chops thoroughly on both sides, season with
 salt and pepper. Place in bottom of uncovered 3 quart casserole
 baking dish. To the beans add chili sauce, brown sugar and
 Worcestershire sauce. Pour over chops. Place green pepper rings on
 top. Bake in 375 degree preheated oven for 1 hour.

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Title: Honey Meat Loaf
Keywords: MPork, Meatloaf
Source: MAINPORK.ZIP

 1 - Tbsp honey
 1 - tsp salt
 1/4 - tsp thyme
 1 - egg
 1 - onion, chopped
 1/4 - tsp pepper
 1 - lb country sausage
 2 - lb ground chuck
 1 to 2 - cups rolled oats
 1 - Tbsp Worcestershire sauce
 1 - chopped green pepper
 1 - can tomato soup

   Mix all ingredients together and shape into 1 large or 2
 small loaves. Bake @ 350 degrees for 1 hour or until done.

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Title: Hawaiian Pork Chops
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 1/2 - cup chopped onion
 1/2 - cup chopped green pepper
 2 - Tbsp flour
 1 - tsp salt
 1/4 - tsp pepper
 6 - loin pork chops, trimmed
 6 - pineapple slices, drain juice and reserve
 1 - Tbsp vinegar
 1/4 - cup ketchup
 1/2 - cup pineapple juice

   Spray skillet with Pam. Cook onion and pepper until onion is
 clear. Remove from skillet. Mix flour, salt and pepper in bag; add
 pork chops, 1 at a time, to coat. Brown chops in skillet. Add
 pineapple slices, onion and green pepper. Combine vinegar, ketchup
 and juice. Pour over chops. Simmer 45 minutes. Makes 6 servings.

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Title: Five Minute Microwave New England Dinner
Keywords: MPork, Sausage, Cabbage, Microwave
Source: MAINPORK.ZIP

 2 - 1" wedges of cabbage
 4 - oz fully cooked sausage of choice, cut in 1/2" pieces
 4 - oz red potatoes, sliced 1/4" thick
 2 - Tbsp chopped onion
 Coarsely ground black pepper to taste

   Place cabbage wedges in 1 quart casserole. Distribute sausage,
 potatoes,  and onions over top of cabbage. Sprinkle pepper over
 top; cover with lid. Microwave on high 5 to 6 minutes; stir. Let
 stand 2 to 3 minutes before serving. Makes 1 generous serving.

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Title: Summer Sausage Surprise
Keywords: MPork, Sausage, Appetizers/meat
Source: MAINPORK.ZIP

 3 - lb summer sausage
 1 - 6 to 8 oz jar Dijon mustard
 1 - 12 oz jar apricot preserves

   Cut the bottom of the summer sausage, lengthwise, to make if
 flat on one side. This will prevent it from rolling around. Criss
 cross the top of the summer sausage by making cuts with a sharp
 knife, 1/3 to 1/2 through sausage. Place on foil lined baking
 sheet. Bake @ 350 degrees for 20 to 25 minutes, until hot all the
 way through. Mix mustard and apricot preserves together in a
 small bowl. Spread mixture over top of summer sausage and return
 to oven. Bake approximately 20 minutes more or until top is
 crusty.
   Place on serving platter. Slice thin and serve with mini rye
 bread slices. Serve any leftover sauce for dipping.

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Title: Chicago Style Deep Dish Pizza
Keywords: MPork, Pizza
Source: MAINPORK.ZIP

 CRUST:
 1 - cup water
 1/4 - cup vegetable shortening
 1 1/2 - Tbsp sugar
 2 1/4 - tsp salt
 1 1/2 - pkg active dry yeast
 1/2 - cup warm water (105 to 115 degrees)
 3/4 - cup yellow cornmeal
 3 to 3 1/2 - cups all-purpose flour
 Vegetable oil
 FILLING:
 1 - 28 oz can Italian style plum tomatoes
 2 - Tbsp vegetable oil
 1 - small onion, chopped
 1 - small green pepper, chopped
 1 - clove garlic, minced
 3/4 - tsp dried leaf oregano
 1/2 - tsp Each:  fennel seeds, salt
 1/4 - tsp freshly ground black pepper
 1/4 - lb fresh mushrooms, sliced
 1 - lb mild Italian sausage
 1 - 10 oz pkg mozzarella cheese, thinly sliced
 1/2 - cup freshly grated Parmesan cheese

   Heat oven to 425 degrees. For crust,  heat 1 cup water,
 shortening sugar and salt until shortening melts; cool to 105 to
 115 degrees. Dissolve yeast in 1/2 cup warm water; let stand until
 bubbly. Mix yeast and shortening mixture in large bowl. Add
 cornmeal. Add 2 cups flour; beat well. Stir in enough additional
 flour to make a soft dough. Turn onto lightly floured surface;
 knead, working in more flour as needed until smooth and elastic.
   Brush a round 12" pizza pan (at least 2" deep) with oil. Press
 dough evenly over bottom and sides of pan. Bake @ 425 degrees 5
 minutes.
   For Filling,  drain tomatoes in colander, chop tomatoes and
 return to colander; set aside to drain. Cook onion, green pepper,
 garlic and spices in 2 Tbsp oil in medium saucepan over medium
 high heat until onion and green pepper are tender. Stir in well
 drained tomatoes and mushrooms; cook lightly; remove from heat.
   Remove sausage from casing; crumble into pizza crust. Arrange
 mozzarella slices over sausage. Top with tomato mixture; sprinkle
 with Parmesan cheese. Bake until crust is golden brown, about 45
 minutes. Let stand 5 minutes before serving. Makes 6 servings.

 Note:  If you like a crisper crust, sprinkle additional cornmeal
 in pan before adding the dough.

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Title: Swedish Ham Balls
Keywords: MPork, Meatballs
Source: MAINPORK.ZIP

 1 - lb ground ham
 1 1/2 - lb ground pork
 2 - cups bread crumbs
 2 - eggs, beaten
 1 - cup milk
 1 - cup brown sugar
 1 - tsp dry mustard
 1/2 - cup vinegar
 1/2 - cup water

   Combine first 5 ingredients; mix well. Shape into medium sized
 balls. Place in 2 quart baking dish. Combine remaining ingredients
 in saucepan; heat until sugar melts. Pour over ham balls. Bake 1
 hour @ 350 degrees.

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Title: Pork with Garlic and Fish Sauce
Keywords: MPork, Thai
Source: MAINPORK.ZIP

 1/2 - lb boneless pork loin, sliced 1/4" thick
 1 - Tbsp corn oil
 1/4 - tsp pepper
 1/2 - tsp minced garlic
 1 - Tbsp Nam Pla (Thai fish sauce)

   On a large skillet, heat corn oil over high heat. Add pork
 slices, cook over medium high heat, 2 to 3 minutes. Turn and
 sprinkle pork with garlic, pepper and Nam Pla. Cook 2 minutes
 more, shaking pan to prevent garlic from burning. Serve pork
 immediately with pan juices. Serves 2.

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Title: Grilled Tenderloin with Cashew Rice
Keywords: MPork, Pork, Rice
Source: MAINPORK.ZIP

 2 - lb pork tenderloin
 1/4 - cup roasted garlic and oil
 1/2 - cup olive oil
 1/4 - bunch fresh cilantro, chopped
 3 - Tbsp lime juice
 Freshly ground black pepper
 Cashew Rice
 Garlic Cilantro Butter

   Cut tenderloins into 1" pieces, flatten slightly. Combine next
 five ingredients; marinate pork in mixture 4 hours, refrigerated.
 Remove pork from marinade; grill over high heat 2 to 3 minutes
 on each side. Serve atop Cashew Rice, top with pat of Garlic-
 Cilantro Butter. Serves 5.

 Roasted Garlic: Place 12 peeled garlic cloves in small baking
 dish. Cover with olive oil. Bake @ 350 degrees for 45 minutes, until
 garlic is soft.

 Cashew Rice: To hot cooked rice, stir in 1 tsp grated ginger,
 sauteed green onion and garlic and 1/2 cup cashews.

 Garlic Cilantro Butter: Process together 1/2 lb butter, 1/4 cup
 fresh cilantro and 2 Tbsp EACH: roasted garlic and lime juice.

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Title: Individual Ham Loaves
Keywords: MPork, Meatloaf
Source: MAINPORK.ZIP

 1/2-lb ground smoked ham              Glaze
 1/2-lb ground fresh pork              ------
 1/3-cup cracker crumbs                1-cup brown sugar
 1-small onion chopped                 3-Tbsp vinegar
 1-egg                                 1-tsp dry mustard
 3/4-cup milk                          Stir until smooth.
 1/4-tsp salt                          Boil 1 minute
 pepper

 Mix ingredients.  Pack into 8 muffin tins. Bake @ 350 degrees
 for 20 minutes. Pour glaze over loaves. Bake 20 minutes more.

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Title: Pork Chop Parmesan
Keywords: MPork, Italian/pork
Source: MAINPORK.ZIP

 Dip:  Pork chops in slightly beaten egg then a mixture of:
      Italian bread crumbs
      Parmesan cheese
      Garlic salt
      Salt & pepper

      Brown chops lightly in buttered skillet.
 Add to jar of Ragu:
      Oregano, garlic salt, chili powder, sugar & pepper.
      Put chops in baking dish.  Pour sauce over meat.
      Sprinkle Parmesan cheese on top. Bake @ 350 degrees
      for 1 hour. When done, lay 1 slice of mozzarella
      cheese on each chop. Return to oven until cheese
      is melted.

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Title: Favorite Pork Chop Dinner
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 Preheat oven to 375 degrees. In skillet,  brown five 3/4" thick pork
 chops. Place browned chops in ungreased 13 x 9" pan. Season with
 salt & pepper. Cover with aluminum foil.  Bake 20 minutes. Remove
 pan from oven. Drain off grease. Move chops to one end of pan.
 Arrange 1- 23 oz can drained sweet potatoes around chops. Pour 3/4-
 cup maple syrup over chops and potatoes. Let syrup run along bottom
 of pan. Separate 1- can Pillsbury or Ballard biscuits. Arrange in
 other end of pan away from chops & sweet potatoes. Bake uncovered 20
 - 25 minutes until biscuits are golden brown.

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Title: Oriental Roast Pork
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 1 - Tbsp flour
 1/2 - tsp salt
 1 - Tbsp sugar
 1/2 - tsp ginger
 1 - clove garlic, minced
 1/2 - cup orange juice or dry sherry
 1/4 - cup lemon juice
 1/4 - cup soy sauce
 2 - Tbsp ketchup
 5 to 7 lb loin pork roast

 Preheat oven to 325 degrees. Combine all ingredients except pork
 in large size (14" X 20") oven roasting bag turning gently until
 well mixed. Place in 12 X 8 X 2 baking dish. Trim excess fat from
 roast pork; place in bag. Close bag with nylon tie; marinate several
 hours in refrigerator. Make 6 half-inch slits in top of bag. Bake
 2 1/2 to 3 hours or until meat thermometer reads 170 degrees.
 Serves 10 - 14.

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Title: Party Time Pork Chops
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 4 - 1/2" thick pork chops
 Salt and pepper to taste
 1 - cup uncooked rice
 1 - bell pepper cut into 1/4" rings
 1 - onion, sliced 1/4" thick
 1 - 8 oz can tomato sauce
 2 - 4 oz can sliced mushrooms, undrained
 1 - cup water
 1/4 - tsp Tabasco
 1/2 - tsp Worcestershire sauce

    Salt and pepper pork chops and brown in an ovenproof skillet
 or  an  electric  skillet in a small amount of  salad  oil. Remove
 chops and spoon rice into skillet in drippings. Put pork chops
 back on top of rice and top each with a slice of bell pepper and
 slice of onion. Chop remaining bell pepper and onion and combine
 with remaining ingredients, stirring well to blend. Pour over chops
 and rice.
    Cover  and  bake  in preheated 350 degree oven for  55  to  60
 minutes until done. (Or cover electric skillet, set time and cook
 until done.) Check periodically to see if more moisture is needed.
 Serves  6.

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Title: Italian Sausage and Vegetables with Wheels
Keywords: MPork, Salads/pasta, Zucchini, Italian/salad
Source: MAINPORK.ZIP

 8- oz wheels or elbow macaroni
 1 -lb sweet (mild) Italian sausage
 2 - Tbsp olive oil
 2 - medium zucchini, scrubbed and thinly sliced
 1 - cup chopped green pepper or mixture of red and green
 1/4 - cup chopped pimentos
 1/2 - cup Italian cured black olives
 DRESSING:
 1/2 - cup olive oil
 2 - Tbsp red wine vinegar
 1 - tsp Dijon mustard
 2 - cloves garlic, minced
 1/2 - tsp salt
 1/4 - tsp crumbled dry basil

 Cook pasta until al dente, drain, rinse with cold water and drain
 again. Transfer to large bowl and toss with 1 tablespoon  olive
 oil.  Put sausage into skillet and barely cover with water. Bring
 to boil; simmer 20 minutes. Remove sausage and discard water.
 Heat 2 tablespoons olive oil in skillet and lightly brown sausage
 Remove sausage and let them cool. Slice thinly and add to pasta.
 To bowl, add prepared zucchini, green and red peppers, pimentos and
 olives. Pour dressing over pasta salad and toss well. Serve at room
 temperature.

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Title: Ham Balls
Keywords: MPork, Meatballs, Appetizers/meat
Source: MAINPORK.ZIP

 1 - lb ground lean pork
 2 - lb ground ham
 1 - lb ground beef
 2 - large eggs
 1 1/2 - cups milk
 2 - cups finely crushed graham crackers
 Topping (recipe follows)

 Mix together well the pork, ham, beef, eggs, milk and graham crackers
 Shape  into 16 to 20 equal size balls. Arrange in a 13 1/2 X 8 3/4
 X 1 3/4" baking dish. Pour Topping over and bake in a preheated-heated
 325 degree oven for 2 hours.

 Topping:  Stir together until smooth; 1 cup firmly packed light
 brown sugar and 1 teaspoon dry mustard, gradually stir in 1/2 cup
 cider vinegar and a 10 1/2 ounce can tomato soup (undiluted).

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Title: Harvest Time Stuffed Pork Leg
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 3 1/2 to 4 - lb boneless pork leg
 3/4 - cup chopped celery
 1/2 - cup chopped onion
 1/4 - cup butter or margarine
 2 - cups toasted whole wheat bread cubes
 3/4 - cup water
 1/4 - cup snipped parsley
 1/4 - cup raisins
 1/2 - tsp salt
 1/4 - tsp rubbed sage
 1/8 - tsp thyme leaves
 1/8 - tsp pepper
 Gravy, if desired

 Cook celery and onion in butter in saucepan 2 to 3 minutes. Add
 bread cubes, 3/4 cup water, parsley, raisins, salt, sage, thyme and
 pepper, stirring lightly to combine. Cut pocket lengthwise in pork
 leg, making it as large as possible yet being careful not to  cut
 through opposite side. Place stuffing in pocket; secure with small
 wooden  picks. Lace  string  around picks to  close  opening. Place

 roast, fat side up, on rack in oven roasting pan. Insert roast meat
 thermometer so bulb is centered in thickest part , not resting in
 fat or stuffing. Do not add water. Do not cover. Roast in a slow
 oven (325 degrees)until meat thermometer registers 170 degrees
 (approximately 35 minutes per pound)Remove roast and let stand
 15 to 20 minutes before carving. Make gravy, if desired, and serve
 with roast.

 For gravy:  Add enough water to pan drippings to make 1 cup.
 Combine 2 tablespoons flour with 1/4 cup water, 1/8 teaspoons
 salt and dash pepper. Stir in diluted drippings and cook, stirring
 constantly, until thickened. Reduce heat and cook slowly 3 to 5
 minutes, stirring occasionally.

 Garnish pork roast platter with colorful crabapples and parsley.
 Serve with Brussels sprouts and salad.

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Title: Drunken Sauerkraut
Keywords: MPork, Sauerkraut, Vegetables
Source: MAINPORK.ZIP

 3 - strips bacon, diced
 1 - cup chopped onion
 2 - lb sauerkraut, rinsed and drained
 2 - Tbsp brown sugar
 12 - oz beer or apple cider
 1 - cup grated carrot
 1/2 - tsp caraway seed, optional
 3 - lb Kielbasa, cut into 3" chunks

   Combine all ingredients except Kielbasa. Simmer, partially covered,
 on stove 1 hour or in Crock pot all day. Add Kielbasa last 1/2 hour
 on stove or last 1 hour in Crock Pot.

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Title: Golden Apple Scrapple
Keywords: MPork, Sausage, Scrapple, Breakfast
Source: MAINPORK.ZIP

 12 - oz bulk pork sausage
 Cornmeal
 Water
 1 - tsp salt
 1/4 - tsp EACH: thyme, oregano leaves
 1 - cup finely chopped Golden Delicious apples
 Butter
 Sauteed Apple Slices
 Honey

   Crumble sausage and cook until browned; drain excess fat. Combine 1
 cup cornmeal and 1 cup cold water. Add 1 cup boiling water. Cook and
 stir until thickened; add seasonings. Cover and simmer 10 minutes. Stir
 in apples and sausage. Pour into 8" square pan. Chill several hours.

   Cut into 16 bars; dredge in cornmeal and fry in butter. Serve with
 Sauteed Apple slices. Pass honey to drizzle over each serving. Makes
 6 servings.

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Title: Pork Chops Creole
Keywords: MPork, Creole
Source: MAINPORK.ZIP

 4 - pork loin or rib chops, 1/2 to 3/4" thick
 1 - tsp salt
 1/4 - tsp pepper
 4 - thin onion slices
 4 - green pepper rings
 4 - Tbsp uncooked instant rice
 1 - 8 oz can stewed tomatoes

   In a 10" skillet, brown chops over medium heat. Sprinkle salt and
 pepper on chops. Top each with 1 onion slice, 1 green pepper ring, 1
 Tbsp rice and 1/4 cup tomatoes. Reduce heat; cover and simmer until
 done, about 45 minutes. Add small amount of water if necessary. Serves 2.

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Title: Pork or Beef Sate
Keywords: MPork, Sate, Indonesian, Appetizers/meat, Marinades
Source: MAINPORK.ZIP

 1 1/2 - lb boneless pork loin or beef sirloin, cut 1" thick
 1/2 - cup soy sauce
 3 - Tbsp lime juice
 1 - Tbsp finely chopped cilantro or parsley
 4 or 5 - cloves garlic, minced
 1/2 - tsp pepper
 Fresh fruit, optional

   Partially freeze meat. Bias-slice meat into 3 x 1/4" strips. For
 soy marinade, in a small bowl, combine soy sauce, lime juice, cilantro
 or parsley, garlic and pepper. Loosely thread strips accordion-style
 onto 12 skewers. Pour marinade into a large shallow baking dish.
 Place skewers in the soy marinade, turning skewers to coat all sides.
 Cover and marinate for 2 hours in the refrigerator, turning skewers
 several times and spooning marinade evenly over meat. Drain, reserving
 marinade.
   Place skewers on unheated rack of a broiler pan; broil 4 to 5" from
 heat for 6 to 8 minutes or until tender, turning and brushing often
 with reserved marinade. Serve immediately with fresh fruit. 6 servings.

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Title: Pork Loin with Grilled Onions and Oranges
Keywords: MPork, Pork, Grill
Source: MAINPORK.ZIP

 1 - 4 lb boneless pork loin
 2 - Tbsp grated orange rinds
 1 - 8 oz bottle Italian salad dressing
 4 - peeled navel oranges
 3 - red onions

 At home:  Place pork in a large sealable plastic bag. Cut onions and
 oranges in 1/4" slices and put in two smaller bags. Stir orange rind
 into the jar of dressing and seal. Keep all in an ice chest.

 On the trail:  Shake marinade well, pour into each bag and reseal.
 Marinate, turning occasionally, for 1 to 2 hours.

 Put pork on the center of an oiled rack over hot coals. Sear the
 top, bottom and both ends for a minute or two to seal in juices.
 Now, move loin to the side of the rack, where the heat is less
 intense. Grill 10 minutes on each of all four sides (for a total of
 40 minutes or until the internal temperature registers 160 degrees
 on meat thermometer), spooning some of the remaining marinade over
 the loin each time you turn it. Remove from fire and let rest for 10
 minutes before carving.

 Put the orange and onion slices into an oiled grilling basket (like
 those used for fish) and place over the fire. Cook about 3 minutes
 on each side. Off the fire, pour any remaining marinade over the
 onions and oranges. Slice pork and serve with onion and orange
 slices. Serves 6.

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Title: Asparagus-Ham Roll-Ups
Keywords: MPork, Sandwiches, Appetizers/vege
Source: MAINPORK.ZIP

 1 - lb asparagus
 1/4 - cup mayonnaise
 1 - tsp bottled steak sauce
 1 - tsp instant minced onions
 4 - slices cooked ham
 4 - slices processed cheese
 4 - frankfurter buns

   Cook asparagus. Drain and chill. Combine mayonnaise, steak sauce and
 onion. Arrange cheese on ham slices. Spread with mayonnaise mixture.
 Top with a few spears of asparagus. Roll up like a jelly roll. Place
 in frankfurter buns. Wrap in foil. Bake @ 375 degrees for 10 to 15
 minutes until warm. Serve.

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Title: Ginger Pork Ribs
Keywords: MPork, Ribs, Marinades, Grill
Source: MAINPORK.ZIP

 8 to 10 - lb baby back pork ribs
 2 - medium white onions, finely chopped
 2 - Tbsp unsalted butter
 1/2 - cup soy sauce
 1/3 - cup honey
 1/3 - cup dry sherry
 2 - Tbsp fresh ginger, grated
 1 - 16 oz jar ginger preserve or marmalade
 2 - Tbsp orange rind, grated

   Place ribs in a bowl or container large enough to accommodate them.
 Set aside.
   In a tall sided pan, saute the chopped onions in the butter for 5
 minutes. Stir in remaining ingredients and heat through; do not boil.
 Remove from flame and allow to cool.
   When cool, pour over ribs to coat evenly. Cover container and
 refrigerate. Let marinate for 4 hours, turning occasionally.
   Grill over hot coals for about 30 minutes, turning several times and
 basting frequently with the remaining marinade. Serves 8.

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Title: Coriander Pepper Pork
Keywords: MPork, Pork, Marinades, Grill
Source: MAINPORK.ZIP

 4 - pork loin chips, cut 1 1/2" thick
 2 - clove garlic, crushed
 1 - Tbsp crushed coriander seeds
 8 - crushed peppercorns
 1 - tsp brown sugar
 3 - Tbsp soy sauce

   Combine all ingredients, except pork chops. Brush chops well with
 marinade. Cover; set aside for 30 minutes, brushing occasionally with
 marinade.
   Place chops on grill, reserving marinade. Cook at moderate temperature
 10 to 12 minutes per side or until done, brushing occasionally with
 marinade. Serve with grilled peach halves and pineapple slices, dusted
 with chopped parsley, if desired. Makes 4 servings.

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Title: Orange Sherry Pork Roast
Keywords: MPork, Pork, Grill
Source: MAINPORK.ZIP

 3 to 4 - lb boneless pork loin roast (double loin, rolled and tied)
 3 - cups orange juice
 1 1/2 - cups honey
 1/4 - cup cooking sherry

   Insert rotisserie rod lengthwise through center of roast; balance
 roast; secure with rotisserie prongs. Insert meat thermometer at an
 angle so tip is in center of roast but not touching rod. Place on
 rotisserie.
   Mix together thoroughly 2 1/2 cups of the orange juice, 1 cup of the
 honey and the cooking sherry.
   While cooking, inject the orange juice mixture into the meat. Cook
 meat slowly 2 to 2 1/2 hours until meat thermometer registers 170
 degrees. Approximately 1/2 hour before roast is finished, mix together
 the remaining 1/2 cup orange juice and 1/2 cup honey. Brush mixture
 on roast. Makes 8 to 10 servings.

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Title: Pork Tenderloin with Mustard Sauce
Keywords: MPork, Pork, Sauces/meat
Source: MAINPORK.ZIP

 4 - Tbsp (1/2 stick) butter
 2 - Tbsp all-purpose flour
 1 - cup milk, scalded
 1/4 - cup dry white wine
 1/4 - cup Dijon mustard
 1 - Tbsp coarse grain mustard
 2 - lb trimmed pork tenderloins, cut into 2" long pieces
 5 - Tbsp vegetable oil
 14 - oz red bell peppers, cut into 1/3 x 3" strips
 1 - 14 oz can artichoke hearts, drained and quartered
 Salt and fresh ground pepper
 2 - Tbsp drained green peppercorns
 1/4 - cup chicken stock
 Watercress sprigs
 Minced fresh parsley

   Melt 2 Tbsp butter in heavy small saucepan over medium-low heat.
 Add flour and stir 2 minutes. Whisk in hot milk. Boil 2 minutes,
 stirring constantly. Whisk in wine. Remove from heat and whisk in
 both mustards and remaining 2 Tbspbutter.
   Place pork cut side down on work surface. Flatten to thickness of
 1/8", using mallet. Heat 1 Tbsp oil in heavy skillet over medium-high
 heat. Add peppers and artichoke hearts. Cook until beginning to brown,
 stirring frequently, about 4 minutes. Transfer to heated plate. Heat 2
 Tbsp oil in small skillet over high heat. Season pork with salt and
 pepper. Add to skillet in batches (do not crowd) and fry until just
 cooked through, adding more oil as necessary, about 1 minute per side.
   Reheat sauce over low heat. Mix in green peppercorns. Thin sauce to
 desired consistency with chicken stock. Divide pork among plates.
 Top with vegetables. Ladle sauce over all. Garnish with watercress and
 parsley and serve. Serves 4.

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Title: Scaloppine of Tenderloin with Marsala and Mushrooms
Keywords: MPork, Pork, Italian/pork, Marsala
Source: MAINPORK.ZIP

 1 - lb pork tenderloin, cut into slices 1/4 to 1/2" thick
 Flour
 6 - Tbsp clarified butter
 6 - medium to large mushrooms, thinly sliced
 1 - shallot, minced
 2/3 - cup Marsala
 1/3 - cup chicken stock
 2 - Tbsp unsalted butter, cut into pieces
 Salt and pepper

   Place pork slices between 2 sheets of plastic wrap. Flatten each
 piece to thickness of about 3/16". Dip slices lightly in flour,
 shaking off excess.
   Preheat oven to 200 degrees. Heat half the clarified butter in
 heavy large skillet over medium-high heat until hot but not brown.
 Add pork to skillet in batches so sides do not touch and saute
 until golden, about 2 to 3 minutes per side, add butter as needed.
 Transfer to platter and keep warm in oven. Pour off all but about
 2 - Tbsp butter from skillet. Place over high heat, add mushrooms
 and shallot. Saute until they begin to color. Blend in Marsala and
 stock.
   Boil over high heat, scraping up any browned bits clinging to
 bottom of pan, until reduced by 1/2. Remove from heat and add remaining
 2 Tbsp butter, swirling until well blended and sauce is slightly
 thickened. Taste and season with salt and pepper. Pour over pork and
 serve.

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Title: Festive Pork Chops
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 2 1 1/2" pork chops
 3 - Tbsp butter
 8 - oz mushrooms
 1 - medium onion
 1 - medium green pepper
 2 1/2 - cups Chablis wine
 2 - slices American cheese

   Slice whole onion 1/4" thick, then again in half. Slice pepper
 lengthwise into thin strips. Slice mushrooms thin lengthwise
 through stem. In a 10" frying pan(with cover) melt butter and
 saute mushrooms, onions and peppers until tender. Remove with
 regular spoon and set aside. Reheat pan over medium-high heat
 until remaining liquid starts to brown. Place chops in pan and
 sear chops 1 minute per side or until lightly browned. Quickly
 add the wine and bring to boil.
   Reduce to simmer and place sauted mushrooms, onions and pepper
 on top of each chop. Cover and continue cooking for 1 hour or
 until tender. Remove from heat (pan) and place 1 slice of American
 cheese over each chop. Replace cover until cheese is slightly
 melted. Serve immediately. Salt and pepper to taste. Serves 2
 hearty appetites.

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Title: Stuffed Loin of Pork Vouvray
Keywords: MPork, Pork
Source: MAINPORK.ZIP

 4 - lb boneless pork loin
 1/4 - cup chopped dried apricots
 1/4 - cup chopped pitted prunes
 1/4 - cup chopped peeled apple
 1/4 - cup chopped cranberries
 1/2 - cup flour
 1/4 - tsp ground ginger
 1/4 - tsp cinnamon
 1/4 - tsp nutmeg
 1/2 - tsp salt
 1 1/2 - cups Vouvray wine or any dry white wine

   With a long sharpening steel needle, make a hole lengthwise
 through the center of the pork loin.
   In a bowl, combine the fruits and stuff the loin with the
 mixture. Dredge the pork in the flour seasoned with ginger,
 cinnamon, nutmeg and salt. Put in a roasting pan and add wine.
 Roast @ 350 degrees for 2 1/2 hours. Transfer the pork to a
 platter and let stand, loosely covered with foil for 15 minutes.
 Makes 8 servings.

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Title: Los Angeles Puerco Borracho
Keywords: MPork, Marinades, Mexican
Source: MAINPORK.ZIP

 4 - thin-cut pork shoulder chops; bones, fat trimmed; cut into 1" strips
 TEQUILA-JALAPENO MARINADE:
 1/2 - cup tequila
 1 - fresh jalapeno pepper, seeded and minced
 3 - fresh serrano peppers, seeded and minced
 1 - dried ancho pepper, hydrated in 1/4 cup warm water, minced
 6 - garlic cloves, pressed
 1 3/4" fresh ginger root, grated
 Juice and zest of 1 lime, about 1/2 cup
 1/4 - cup peanut oil
 2 - Tbspsoy sauce
 Bamboo skewers
 FOR SANDWICH:
 1 - chopped tomato
 1 - chopped onion
 8 - flour tortillas, warmed

   Place pork strips in glass dish. Combine marinade ingredients and
 pour over meat. Cover; refrigerate 4 to 24 hours, turning occasionally.
   Preheat hibachi. Remove meat from refrigerator, thread onto bamboo
 skewers. Let warm to room temperature. Pour reserved marinade into a
 small saucepan. Heat to a boil. Grill meat quickly, dabbing with hot
 reserved marinade. Fold meat into hot flour tortillas (pulling skewers
 out), dab with hot marinade and top with fresh chopped tomatoes and
 onions. Serves 4.

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Title: Pork Chops Parmesan
Keywords: MPork, Pork, Italian/pork
Source: MAINPORK.ZIP

 3 - Tbsp fresh whole-wheat bread crumbs or cornmeal
 1 - Tbsp freshly grated Parmesan cheese
 1/2 - tsp salt
 1/2 - tsp black pepper
 1/2 - tsp dried basil leaves
 4 - pork rib chops, each about 5 ounces, 1/2" thick, trimmed of fat
 1 or 2 - Tbsp vegetable oil
 1 - bunch scallions, cut into 1" pieces, about 1 cup
 1 - clove garlic, crushed
 1/4 - tsp fennel seeds, crushed
 Scallion brushes, optional
 Fresh parsley sprigs, optional

   In small bowl, combine bread crumbs, grated Parmesan, salt, pepper
 and basil. pat pork chops dry with paper towels; sprinkle both sides
 of each chop with about 1 1/2 tsp bread crumb mixture, pressing
 crumbs with fingertips to adhere. In 12" nonstick skillet over
 medium high heat, heat 1 Tbsp oil. Add chops. Cook 2 to 3 minutes on
 each side until browned, adding additional 1 Tbsp oil as necessary.
 Reduce heat to medium-low. Cook chops, covered, 15 to 20 minutes until
 tender, turning once. Remove chops to serving platter; keep warm. Add
 scallion pieces, garlic and fennel seeds to drippings in skillet;
 cook 2 or 3 minutes until scallions and garlic are tender. To serve:
 Spoon scallion mixture over chops. Garnish with scallion brushes and
 parsley sprigs, if desired, Makes 4 servings.

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Title: Creamy Ham and Beans
Keywords: MPork, Ham
Source: MAINPORK.ZIP

 1 - 10 3/4 oz can condensed cream of mushroom soup
 1 - soup can milk
 1/2 - lb boiled ham, cut into 1/2" pieces (1 1/2 cups)
 1 - cup frozen cut green beans
 1/2 - cup shredded carrot
 1/2 - tsp dry mustard
 1/8 - tsp black pepper
 1 1/2 - cups dry rice (instant)

   Stir soup and milk in a skillet until smooth. Add ham, carrot,
 mustard and black pepper. Bring to a boil over medium heat. Reduce
 heat; cover and simmer 5 minutes or until beans are tender.
   Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff
 with a fork. Makes 4 servings.

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Title: Ham and Potatoes au Gratin
Keywords: MPork, Ham, Potatoes
Source: MAINPORK.ZIP

 1/4 - cup chopped green bell pepper
 1/4 - cup chopped onion
 1 - Tbsp margarine or butter
 1/2 - lb velveeta Pasteurized Process Cheese Spread, cubed
 1/4 - cup milk
 3 - cups cubed cooked potatoes
 3/4 - cup chopped ham

   In a large skillet, saute peppers and onions in margarine or
 butter. Reduce heat to low. Add process cheese spread and milk.
 Stir until process cheese spread is melted. Add remaining
 ingredients; mix well. Heat thoroughly, stirring occasionally.
 Makes 4 to 6 servings.

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Title: Strawberry Glazed Ham
Keywords: MPork, Ham, Glaze
Source: MAINPORK.ZIP

 1 - 5 to 7 lb fully cooked smoked butt or shank half ham
 1 1/2 - cups Smucker's Simply Fruit spreadable fruit, strawberry
         flavor
 1/3 - cup prepared mustard
 1/4 - cup lemon juice

   Trim skin from ham. With sharp knife, score fat surface, making
 uniform diagonal cuts about 1/8" deep and 3/4" apart. Place ham,
 fat side up, on a rack in a shallow roasting pan; bake in a 325
 degree oven for 1 3/4 to 2 1/2 hours.
   Meanwhile, in a small saucepan, combine fruit spread, mustard
 and lemon juice; cook over low heat, stirring until blended. Brush
 on ham during last 20 minutes of baking time. Heat remaining
 glaze and serve as sauce for the ham.

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Title: Maple Glazed Ham
Keywords: MPork, Ham, Glaze
Source: MAINPORK.ZIP

 1/2 - cup pure maple syrup
 2 - Tbsp Dijon style mustard
 1/2 - tsp grated orange peel
 1 - 5 to 7 lb ham

   Combine maple syrup, mustard and orange peel. Bake ham as
 package directs, brushing frequently with glaze mixture. Makes
 approximately 1/2 cup glaze.

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Title: Wild Rice and Ham Country Tart
Keywords: MPork, Ham, Brunch, Rice, Side dish, Microwave
Source: MAINPORK.ZIP

 1 - refrigerated pie crust
 1 - cup cubed cooked ham
 1/2 - cup cooked wild rice, drained
 1 - 4 1/2 oz jar sliced mushrooms, well drained
 3 - eggs
 1 - cup dairy sour cream
 1 - Tbsp country style Dijon mustard
 1/2 - tsp salt
 1/8 - tsp black pepper
 8 - oz shredded Swiss cheese (2 cups), divided use
 1/3 - cup finely chopped red bell pepper
 1/4 - cup thinly sliced green onion tops
 11 - pecan halves

   Prepare pie crust according to package directions for unfilled
 one crust pie using a 9" glass pie plate. Bake according to
 directions or microwave on high for 5 minutes, rotating midway
 through cooking.
   In a medium bowl, combine ham, wild rice and mushrooms. In a small
 bowl, beat eggs until blended. Add sour cream, mustard, salt and
 black pepper; blend well.
   Sprinkle 1 cup of cheese mixture over the bottom of the baked
 crust. Spread ham mixture over cheese. Pour egg mixture over
 filling; sprinkle top with remaining 1 cup of cheese. Garnish with
 red bell pepper and green onion tops. Arrange pecan halves on top.
 Rotating midway through cooking, microwave on 70 % (medium high)
 for 10 to 12 minutes or until knife inserted in center comes out
 clean. Let stand 10 minutes before serving. Makes 8 servings.

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Title: Fiesta Ham
Keywords: MPork, Ham
Source: MAINPORK.ZIP

 1/4 - cup butter
 1 - cup chopped celery
 1/2 - cup chopped green onion
 1/2 - cup chopped green pepper
 1 - 11 oz can mandarin orange and pineapple tidbits
 1/3 - cup fruit syrup
 1 - Tbsp cornstarch
 1 - 6 oz can frozen orange juice concentrate, thawed
 1 - Tbsp soy sauce
 1 - lb ham, cut into thin strips, about 3 cups
 Salt
 1 - cup uncooked regular rice
 1/4 - cup butter
 1/4 - cup Parmesan cheese
 Toasted sliced almonds

   Melt 1/4 cup butter in large skillet; saute celery, green pepper and
 onion until tender. Meanwhile, drain oranges and pineapple, reserving
 syrup; set fruit aside. Gradually, add syrup to cornstarch, mixing until
 smooth. Stir cornstarch mixture into sauteed vegetables. Stir in fruit,
 orange juice concentrate and soy sauce. Cook over medium heat about 5
 minutes, stirring frequently. Add ham; cover and heat to serving
 temperature. Salt to taste. Meanwhile, cook rice according to package
 directions. Add 1/4 cup butter and cheese; stir until melted. To serve,
 arrange rice around ham mixture on serving plate; sprinkle with toasted
 almonds. Makes 6 servings.

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Title: Lyndon Johnson Minced Ham Turnovers
Keywords: MPork, Appetizers/meat
Source: MAINPORK.ZIP

 1 - rounded Tbsp butter
 1 - lb cooked ham, diced
 1 - Tbsp chopped parsley
 1/4 - onion, chopped
 Pinch of thyme
 1/2 - cup cream sauce (recipe follows)

   Mix butter in heavy skillet, add ham, parsley, onion, and thyme. Mix with
 the cream sauce.
   Prepare enough of a rich pastry dough required for a two-crust pie.
 Cut dough in 2" rounds after rolling very thin. Place a heaping teaspoon
 of the ham mixture on top of each round. Fold top over and press edges
 together with fork. Brush top with melted butter. Bake @ 350 degrees
 until lightly browned. Makes 30 turnovers.

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Title: Cream Sauce for Minced Ham Turnovers
Keywords: MPork, Appetizers/meat, Sauces/meat
Source: MAINPORK.ZIP

 1 1/2 - Tbsp butter
 1 - Tbsp flour
 1/2 - cup plus 1 Tbsp milk, scalded
 2 - Tbsp heavy cream
 1/8 - tsp nutmeg
 Salt and pepper to taste

   Melt butter in a small saucepan; add flour over low heat, stirring
 constantly, to work a roux. Do not let it brown. Gradually, add scalded
 milk to the roux, beating all the while with a whisk. Let sauce come
 to a boil, stirring it constantly; then lower heat and simmer for a
 few minutes until it thickens. Add cream and seasonings. Bring to a
 boil for another instant before using immediately in the Ham turnovers.

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Title: Easter Ham with Grandma's Glaze
Keywords: MPork, Ham, Glaze
Source: MAINPORK.ZIP

 1 - Hormel Cure Half Ham
 3 - Tbsp French's Cold 'n Spicy mustard
 1 - 8 oz can crushed pineapple in juice
 1/4 - cup Grandma's molasses
 1 - Tbsp cider vinegar
 3/4 - cup Sun Giant pitted dates
 1/8 to 1/4 - tsp powdered cloves

   If desired, score ham and stud with whole cloves. Place ham in baking
 pan. Add 1/4 cup water. Cover tightly with foil. Bake @ 325 degrees for
 1 1/2 hours.
   Meanwhile, combine remaining ingredients in blender or processor; blend
 until almost smooth. Chill. Uncover ham, pour off liquid. Spread glaze
 lightly over ham. Bake, uncovered, 10 minutes longer. Garnish as desired.

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Title: Maple Syrup Meatballs
Keywords: MPork, Meatballs, Appetizers/meat
Source: MAINPORK.ZIP

 1 - beaten egg
 1/2 - cup milk
 1/2 - cup cornbread stuffing mix
 1/4 - cup finely chopped celery
 1 - tsp dry mustard
 Dash pepper
 3/4 - lb ground fully cooked ham
 1/2 - lb ground pork
 2 - cup bite-sized cauliflower flowerets
 1 - cup pure maple syrup
 1/2 - cup vinegar
 2 - tsp dry mustard
 2 - Tbsp cornstarch
 2 - Tbsp water
 1 - green pepper, cut into strips

   In large bowl, combine egg and milk. Stir in stuffing mix, celery,
 mustard and dash pepper. Let stand 3 minutes. Add ham and pork. Mix
 well. Shape into 1" meatballs. Place in greased shallow baking pan.
 Bake in 350 degree oven for 15 to 18 minutes or until done. Drain
 well.
   Meanwhile, in medium saucepan, cook cauliflower, covered, in small
 amount of boiling water for 10 to 15 minutes or until tender. Drain
 well. In same saucepan, combine syrup, vinegar and mustard. Combine
 cornstarch and water. Add cauliflower, cornstarch mixture and green
 pepper to syrup mixture. Cook and stir until thickened and bubbly,
 then cook and stir 2 minutes more. Add meatballs. heat through. Serve
 warm. Makes about 50 meatballs.

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Title: Southern Baked Ham
Keywords: MPork, Ham, Glaze
Source: MAINPORK.ZIP

 1 - 10 to 12 lb fully cooked bone-in ham
 1 - 1 lb pkg light brown sugar
 1 - Tbsp prepared brown mustard
 1/4 - cup sherry or orange-juice concentrate
 Whole cloves

   Preheat oven to 325 degrees. Wipe ham with damp paper towels. Place
 ham, fat side up, in shallow roasting pan lined with foil. Bake, uncovered,
 2 hours. Meanwhile, in small bowl, combine brown sugar, mustard and sherry.
 Mix to paste consistency. Remove ham from roasting pan; pour off all fat
 and drippings. With sharp knife, carefully, remove any skin. To score, make
 diagonal cuts in fat (be careful not to cut into meat) 1/4" deep and
 1 1/4" apart, using ruler, to form diamond pattern. Stud center of each
 diamond shape with a whole clove. To glaze, spread surface with brown
 sugar mixture. Return ham to oven. Bake 1 hour or until meat thermometer
 registers 140 degrees. Remove from heat. For easy slicing, let ham stand
 20 minutes. Makes 16 to 18 servings.

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Title: Glazed Ham Balls
Keywords: MPork, Meatballs, Appetizers/meat
Source: MAINPORK.ZIP

 1 - lb ground ham
 8 - oz ground fresh pork
 3/4 - cup soft bread crumbs
 2 - Tbsp chopped onion
 2 - eggs, beaten
 1/2 - cup milk
 1 - 9 oz can crushed pineapple
 1/3 - cup packed brown sugar
 1 - tsp vinegar
 2 to 3 - Tbsp mustard

   Combine first 6 ingredients in bowl; mix well. Shape into 1 1/2"
 balls. Place in 9 x 12" baking dish. Combine remaining ingredients
 in bowl; mix well. Pour over ham balls. Bake 45 minutes @ 350
 degrees. Makes 6 servings.

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-Begin Recipe Export-

Title: Orange Glazed Fresh Baked Ham
Keywords: MPork, Ham, Glaze
Source: MAINPORK.ZIP

 1 - 4 to 5 lb boneless fresh ham
 1 - 12 oz jar orange marmalade
 1 - Tbsp soy sauce
 1/4 - tsp ground ginger
 1/4 - tsp ground cloves

   Place ham on rack in open roasting pan. Insert meat thermometer in
 thickest part of ham, not touching fat.
   Combine marmalade, soy sauce, ginger and cloves; mix well. Bake, uncovered
 in a 325 degree oven for 2 to 3 hours (allow 25 to 30 minutes for each
 pound) or until meat thermometer registers 155 degrees. Brush with
 marmalade mixture several times during the last 45 minutes of cooking
 time. Let ham stand 10 to 15 minutes after removal from oven.
 (Temperature will rise about 5 degrees to reach recommended internal
 temperature of 160 degrees and juices will set.)  To serve, remove
 netting from ham. Makes 12 to 15 servings.

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Title: Peach Glazed Ham
Keywords: MPork, Ham, Glaze, Peaches
Source: MAINPORK.ZIP

 2 - cups peeled, mashed peaches
 1 - cup light corn syrup
 2 - Tbsp lemon juice
 1 - 5 lb fully cooked, boneless ham
 1 1/2 - cups peeled, sliced peaches

   In a 2 quart saucepan, stir together mashed peaches, corn syrup
 and lemon juice. Stirring frequently, bring to boil over medium
 heat and boil, gently, 15 minutes. Let stand at room temperature.
 Trim fat on ham. Place on rack in shallow roasting pan. Bake @
 350 degrees for 45 minutes. Spoon 1/2 cup glaze over ham. Arrange
 peach slices on ham. Spoon additional 1/2 cup glaze over peach
 slices and ham. Bake 30 minutes longer. Heat and serve remaining
 glaze as a sauce. Makes about 15 servings.

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Title: Ham Steak Special (Oven Bag)
Keywords: MPork, Ham, Bag, Apricots
Source: MAINPORK.ZIP

 1/4 - cup flour
 1 - can (17 oz) whole peeled apricots, drain and reserve syrup
 2 - center cut ham slices,  1 to 1 1/4 pounds each, about 3/4" thick
 1 - can (16 oz) sliced peaches, drained
 1/2 - cup seedless green grapes
 1/4 - cup maraschino cherries

 Preheat oven to 350 degrees. Place large (14 X 20") oven cooking bag
 in 12 X 8 X 2 baking dish. Combine flour and small amount of apricot
 syrup into paste. Add remaining syrup, mixing until smooth. Place ham
 slices on top of each other in bag; spoon on apricot sauce and fruit.
 Close bag with nylon tie; make 6 half-inch slits in top. Bake 40 to
 45 minutes or until meat thermometer reads 140 degrees. Serves 8 - 12.

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Title: Baked Kentucky Ham
Keywords: MPork, Ham, Glaze
Source: MAINPORK.ZIP

 15 - lb country ham
 water as needed
 1 - cup red wine
 1 - cup light brown sugar, firmly packed
 2 - cups dark brown sugar, firmly packed
 2 - Tbsp yellow cornmeal
 2 - Tbsp dry mustard

   Scrub ham thoroughly. Place in large pot; cover with water. Add
 vinegar and light brown sugar. Cover; heat to boiling. Reduce heat.
 Simmer for 3 hours, 20 minutes. Remove from heat; allow to cool in
 cooking liquid. Place ham, fat side up, on cutting board; score fat
 in diamond design. Place in shallow roasting pan. Combine dark
 brown sugar, cornmeal and mustard; pat over surface of ham. Bake at
 350 degrees for 20 minutes or until glaze is melted. Refrigerate
 overnight. Cut into thin slices. Serve with beaten biscuits. Makes 30
 servings.

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Title: Crunchy Ham Pockets
Keywords: MPork, Pita, Sandwiches
Source: MAINPORK.ZIP

 2 - cups finely diced cooked ham
 3/4 - cup well drained crushed pineapple (8 1/2 oz)
 1/4 - cup raisins, coarsely chopped
 1/4 - cup chopped walnuts
 1/4 - cup plain yogurt
 1 - Tbsp yellow mustard
 1 - Tbsp honey
 Dash cloves, if desired
 8 - small loaves pita or pocket bread
 1 to 1 1/2 - cups bean sprouts or alfalfa sprouts

   Combine ham, pineapple, raisins, walnuts, yogurt, mustard, honey and
 cloves. Split pita bread; fill with ham mixture and top each with a
 generous spoonful of sprouts. Serves 8.

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Title: Polish Poorboy
Keywords: MPork, Sausage, Sandwiches
Source: MAINPORK.ZIP

 1/2 - cup chopped onion
 1 - Polish sausage
 5 - potatoes, peeled and diced
 1 - tsp garlic powder
 1 - 8 oz can mushrooms

   Mix all ingredients together in a greased skillet, cook, covered, for
 5 minutes. Stir occasionally. Cook over medium heat until potatoes are soft.
 When potatoes are soft, increase heat. Brown and serve. Best with buttered
 bread and milk!

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Title: Hawaiian Luau Teriyaki Pork
Keywords: MPork, Pork, Oriental, Marinades
Source: MAINPORK.ZIP

 2 - cups soy sauce
 2 - cups water
 1 - lb brown sugar
 1/4 - cup burgundy
 1 - oz (about 4 cloves) freshly minced garlic
 1/2 - fresh gingerroot, peeled, chopped in blender or food processor
 3 to 4 - lb boneless pork loin
 3 - Tbsp cornstarch dissolved in cold water for each cup marinade-
     glaze desired

   Combine soy sauce, water, brown sugar, wine, garlic and gingerroot in a
 saucepan. Place pan over medium high heat, bring to boil but do not let
 liquid boil over. Cook about 10 minutes, stirring until sugar is dissolved.
 Pour hot sauce over pork loin and marinate two days in refrigerator. Turn
 roast in pan once or twice during that time so that meat will be evenly
 marinated. Remove pork from marinade; reserve liquid. Roast meat about 3
 hours in 275 degree oven. To make glaze: place 1 cup of margarine in
 saucepan and, over medium heat, stir in undissolved cornstarch and continue
 cooking and stirring until thickened. Brush glaze on pork. If desired,
 balance of marinade may be thickened and cook to gravy consistency to
 serve over rice. Serve with stir-fried fresh vegetables.
 Makes 1 qt marinade.

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Title: Easy Meatball Paprikash
Keywords: MPork, Meatballs
Source: MAINPORK.ZIP

 1 - lb lean ground pork or veal
 1 - large egg
 1/4 - cup fine dry bread crumbs
 1 - tsp salt
 1/2 - tsp caraway seeds
 2 - Tbsp vegetable oil
 1 - large onion, chopped, about 1 cup
 1 - large green bell pepper, cored, seeded and cut into 1" chunks
 2 - Tbsp paprika
 1 - 16 oz can stewed tomatoes
 1 - 8 oz pkg wide egg noodles
 1/4 - cup sour cream
 2 - Tbsp chopped fresh parsley

   In large bowl, combine pork, egg, bread crumbs, 1/2 tsp salt and
 caraway seeds; using hands or wooden spoon, blend well. Shape into
 1 1/2" balls. In 12" skillet over medium-high heat, heat oil; add
 meatballs; cook about 12 minutes, turning frequently until well
 browned on all sides. Using a slotted spoon, remove meatballs to
 plate. To drippings in skillet, add onion, green pepper and paprika;
 cook, still over medium-high heat, 5 minutes, stirring frequently until
 vegetables are crisp-tender and well coated with paprika. Return
 meatballs to skillet, along with tomatoes with their liquid and
 remaining 1/2 tsp salt. Increase heat to high; bring to boil. Reduce
 heat to low; simmer, covered, 10 minutes, stirring occasionally until
 meatballs are cooked through.
   Meanwhile, prepare noodles according to package directions. To
 serve: Stir sour cream into meatball mixture; remove from heat. Spoon
 meatballs into serving platter. Drain noodles; toss with chopped
 parsley; arrange on platter with meatballs. Makes 4 servings.

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Title: Classic Italian Meatballs
Keywords: MPork, Meatballs, Italian/sauce, Italian/misc
Source: MAINPORK.ZIP

 1 - lb lean butcher's blend ground meat (1/3 EACH: beef, pork and veal
     ground together)
 1 - large egg
 1 - cup fresh bread crumbs, about 2 slices bread
 1 3/4 - tsp dried basil leaves
 3/4 - tsp salt
 1/2 - tsp crushed hot red pepper
 2 - Tbsp vegetable oil
 1 - 8 oz pkg spaghetti
 2 - medium-size carrots, peeled and dice, about 1 cup
 2 - medium-sized ribs celery, diced, about 1 cup
 1 - large onion, diced, about 1 cup
 2 - cloves garlic, crushed
 1 - 16 oz can whole tomatoes
 1 - 8 oz can tomato sauce
 Gremolata, recipe below, optional
 Parsley sprigs, optional

   In large bowl, combine butcher's blend, egg, bread crumbs, 1 1/2 tsp
 basil, salt, 1/4 tsp crushed red pepper and 1 Tbsp water; using hands
 or wooden spoon, blend well. Shape mixture into 1 1/4" balls. In 12"
 skillet over medium-high heat, heat oil; add meatballs; cook about 12
 minutes, turning frequently until well browned on all sides.
   Meanwhile, prepare spaghetti, according to package directions. When
 meatballs are browned, remove to plate using slotted spoon. To drippings
 in skillet, add carrots, celery, onion and garlic; cook, still over medium-
 high heat, about 5 minutes, stirring frequently, until tender-crisp.
 Return meatballs to skillet along with tomatoes with their liquid,
 tomato sauce, remaining 1/4 tsp EACH basil and crushed red pepper and
 1/2 cup water. Increase heat to high; bring to boil. Reduce heat to medium;
 simmer, uncovered, 10 minutes, stirring occasionally until meatballs are
 cooked through. To serve:  Drain spaghetti, arrange on serving platter.
 Spoon meatball mixture over spaghetti; sprinkle with Gremolata, if
 desired. Garnish with parsley, if desired. Makes 4 servings.

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Title: Kalbi Ribs
Keywords: MPork, Oriental, Ribs, Grill
Source: MAINPORK.ZIP

 3/4 - cup soy sauce
 3/4 - cup water
 3/4 - cup sugar
 1 - 3" piece fresh ginger, peeled and sliced
 1 - Tbsp sesame oil
 1 - tsp minced garlic
 2 - racks pork spareribs, about 2 1/2 lb each

   In 2 cup glass measure, combine all ingredients except spareribs.
 Place 1 rack of ribs in each of 2 shallow glass baking dishes. Pour
 on marinade; turn ribs to coat. Cover and refrigerate overnight, turning
 once.
   Preheat oven to 400 degrees. Transfer ribs to 2 roasting pans. Reserve
 marinade. Bake 45 minutes, turning once. Preheat broiler or prepare grill.
 Broil or grill ribs 5 minutes per side, basting once per side with
 reserved marinade. Makes 8 to 10 servings.

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Title: Golden Apple and Pork Saute
Keywords: MPork, Oriental, Microwave
Source: MAINPORK.ZIP

 1/2 - lb pork tenderloin, cut into 2 x 1/2 x 1/4" strips
 1 - Tbsp Worcestershire sauce
 1/2 - tsp paprika
 1/4 - tsp pepper
 1 - 6 oz pkg frozen pea pods, thawed
 1 - cup diagonally sliced green onions
 1/2 - cup diagonally sliced celery
 3 - Tbsp water, divided use
 1 - Tbsp soy sauce
 1 - Tbsp cornstarch
 1 - Golden Delicious apple, cored and sliced
 Cooked white rice

    Combine pork with Worcestershire sauce, paprika, and pepper in a
 2 qt round casserole; cover with waxed paper. Let stand 20 minutes.
 Stirring midway through cooking, microwave on high 3 minutes. Add pea
 pods, onions, celery and 1 Tbsp water; cover again. Stirring midway
 through cooking, microwave on 50% (medium) 5 minutes or until pork is
 no longer pink and vegetables are crisp tender.
   Combine cornstarch and remaining 2 Tbsp water in a 2 cup glass
 measure; add soy sauce. Drain liquid from pork into cornstarch mixture;
 stir. Microwave on high 1 to 2 minutes or until thickened. Stir in pork
 mixture along with apples. Microwave on high 2 to 3 minutes. Serve over
 rice. Makes 4 servings.

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Title: Sweet and Sour Pork
Keywords: MPork, Oriental
Source: MAINPORK.ZIP

 2 - lb boneless pork, cut into 1/2" cubes
 1/4 - cup flour
 2 - Tbsp oil
 2 - Tbsp cornstarch
 1/4 - cup white vinegar
 3 - Tbsp chili sauce
 1/4 - tsp garlic powder
 1/4 - tsp ground ginger
 1 - 12 oz jar apricot preserves
 1 - small green pepper, cut into thin strips
 1 - small red pepper, cut into thin strips
 1 - 11 oz can Mandarin orange segments, drained
 1 - 8 oz can pineapple chunks, drained
 Hot cooked rice, optional

   In a sturdy plastic bag, combine pork and flour. Shake well to coat.
 In electric skillet, heat oil with heat control set at 350 degrees.
 Brown pork until golden brown on all sides, about 4 to 5 minutes.
 Dissolve cornstarch in vinegar. Stir in chili sauce, garlic powder and
 ginger. Add vinegar mixture and apricot preserves to pork. Heat to
 boiling. Turn heat control down until light goes out ( simmer point).
 Add green and red peppers. Cover and simmer 15 minutes. Stir in orange
 segments and pineapple. Heat 2 minutes more. Serve over rice, if desired.
 Makes 6 to 8 servings.

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Title: Chitlins (Smaller Intestines of Swine)
Keywords: MPork, Variety meats
Source: MAINPORK.ZIP

 10 - lb chitlins, cleaned
 Boiling salty water
 1 - onion
 1 - cup vinegar
 1 - potato
 Red peppers, if desired
 1 - clove garlic
 1 - tsp parsley, optional
 1/2 - tsp salt
 1/8 - tsp pepper
 A few whole cloves, optional
 1/4 - cup vinegar
 Beaten egg
 Cracker crumbs or meal
 Pepper to taste

   Put chitlins in pot. Cover with boiling salty water. Add onion, 1 cup
 vinegar, potato, red peppers, garlic, parsley, salt, pepper and cloves.
 Cover; cook slowly 3 hours. Pour off most liquid; discard potato. Cut in
 bit-size pieces. Add 1/4 cup vinegar. Cook, slowly, 20 minutes. Dip pieces
 in beaten egg and cracker crumbs or meal. Fry. Pepper to taste. Serves 12.

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Title: Curry and Rice
Keywords: MPork, Main dish
Source: MAINPORK.ZIP

 3 - Tbsp shortening
 1 - lb ground pork, cooked
 1 - cup cooked tomatoes
 1 - tsp salt
 1 - tsp sugar
 1 - cup diced, cooked potatoes
 2 - tsp curry powder
 2 - Tbsp all-purpose flour
 1 - cup chopped onions
 1 1/2 - cups milk or meat stock

   Melt shortening in skillet on medium high heat. Add salt, sugar,
 curry powder, onions, meat. Let them brown together. Add tomatoes,
 potatoes, flour, and milk. Stir all ingredients thoroughly. Cover. As
 soon as steam escapes from vent, lower heat to simmer. Cook for 15
 minutes. Serve over cooked rice. Serves 5 to 6.

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Title: Marzetti
Keywords: MPork, Pork, Italian/pork
Source: MAINPORK.ZIP

 4 - Tbsp shortening
 1 - qt tomato juice
 1 - 4 oz can mushrooms
 1 - lb pork, cut in cubes
 1 - 8 oz pkg medium broad noodles
 1 - onion, finely chopped
 2 1/2 - tsp salt
 1/4 - lb sharp Cheddar cheese, grated
 1/4 - tsp pepper

   Place shortening in 8" skillet. When hot, add meat and chopped
 onions. Cook until both are golden brown. Add tomato juice and
 seasoning. Cover. Cook on medium high until steam comes out top.
 Lower heat to simmer. Cook until meat is tender, about 30 minutes.
 Add mushrooms and noodles. Cover; cook on high until steam escapes.
 Lower heat to simmer and cook 15 to 20 minutes. Pour into serving
 dish. Sprinkle with grated cheese before serving. Serves 6.

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Title: Spareribs Cantonese (Microwave)
Keywords: MPork, Oriental, Ribs, Microwave
Source: MAINPORK.ZIP

 3 - lb pork spareribs, cut into serving size pieces
 1/2 - cup orange marmalade
 1/4 - cup soy sauce
 1/4 - tsp garlic powder
 1/4 - tsp ground ginger
 Dash pepper
 Orange slices, optional

   Arrange ribs around sides and over bottom of a 12 x 7 1/2 x 2"
 baking dish, overlapping slightly as needed. Cover with waxed paper.
 Microwave on 100% power (HIGH) for 10 minutes. Drain well. Rearrange
 and turn ribs over, so least cooked pieces are exposed and more
 cooked parts are overlapped.
   In a small mixing bowl, combine marmalade, soy sauce, garlic powder,
 ginger and pepper. Spoon sauce over ribs. Cook, covered, about 20 minutes
 or until done, basting and rearranging ribs every 5 minutes. Garnish
 with orange slices, if desired. Makes 4 servings.

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