Baked Pork Egg Rolls

I have been wanting to make Egg Rolls again.  We made them a few times when I taught at Young Chefs Academy.

Anway, I combined a few different recipes and came up with this.

12 egg roll wraps (I ended up making more since I had a lot of filling)
1/2-1 lb ground pork
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced thin
1 egg, beaten with 1 teaspoon water

Preheat oven to 425.

Spray a cookie sheet with nonstick cooking spray.

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions.

Pour hot meat over vegetables and stir well. Let cool slightly.  The cabbage will soften.

Lay wrap in front of you so that it looks like a diamond.

Place 3 tablespoons pork filling in center of egg roll wrapper.

Fold bottom point up over filling and roll once.

Fold in right and left points.

Brush beaten egg on top point.

Finish rolling.

Place Egg Roll on the cookie sheet and repeat with remaining filling.

Brush the rolls with vegetable oil or spray with cooking spray.

Bake for 10-15 minutes until golden brown and crispy.

Serve with soy sauce, plum sauce, Hoisin Sauce or hot mustard.

These came out great and I loved that they weren't greasy from frying.

Carnitas and Mango Salsa

Last night for dinner and Cinco de Mayo I tried a new version of tacos.  You can find the original recipe at Girl Inspired.

I can't even begin to tell you how wonderful this smelled cooking all day!

2-3 pound pork butt roast
olive oil
salt
pepper
1 tsp cumin
1 orange
½ large sweet onion
2 Roma tomatoes
1 yellow bell pepper
1-2 mangos
1 jalepeno
½ cup frozen corn
juice of 2 limes
2-3 cloves garlic
salt and pepper
2 avocados (add just before serving)

For the meat: Brown the roast in a frying pan with a little olive oil, salt, and pepper.

Place the browned meat into the crock pot with about a teaspoon of cumin, more salt and pepper, and one orange (squeezed and then thrown in the crock). Cook the meat on low heat for 8 hours.

Once it's done cooking, pull the meat apart with two forks - it should fall apart easily.

For the salsa: Chop all fruits and vegetables (except for avocados).

Add lime juice, crushed garlic, salt and pepper and stir.

Cover and set in refrigerator for 6-8 hours.

Just before serving, chop avocados and mix in.

Load your meat salsa into baked corn tortillas serve immediately.

For the tortillas I preheated the oven to 375.  Sprayed the tortillas and then hung them over two rungs of the oven rack.  It was a pain in the butt.  I might try a different way next time with a cooling rack and cookie sheet.

Anyway.....that was one of the best tacos that I have ever eaten!  It was light, flavorful, and not dripping with grease.  I am looking forward to left overs!  Oh and I made a black bean salad to go along with it.

Carolina Pulled Pork

Here is my favorite recipe for Pulled Pork.

1 onion chopped, about 1 cup
2 cloves garlic, chopped
4 lbs boneless pork butt shoulder roast
1 tbs dry fajita seasoning
2/3 cup ketchup
1/3 cup packed brown sugar
1/3 cup cornstarch
3 tbs apple cider vinegar
1 tsp salt
12 hamburger buns split
2 cups prepared coleslaw

Place onion and garlic in the bottom of the crock pot. Top with pork; sprinkle with seasoning.

In a small bowl, whisk together, ketchup, brown sugar, cornstarch, vinegar and salt until smoother. Pour over pork.

Cover and cook on low for 12 hours.

Transfer pork to plate, reserving sauce in the crock pot; cool slightly. Using two forks shred pork into bite size piece; stir back into sauce.

Serve with coleslaw

Easy Brown Sugar and Dijon Glazed Pork Loin

Another Pinterest Dinner and this was very good, but a word of warning...it gets SMOKEY!  You can find the original recipe at Rock Recipes.

The ingredients aren't measured out so use your best guess.

Pork loin
Course Ground Dijon Mustard
Brown Sugar

Preheat oven to 425.

Trim the fat from the roast, leaving only a quarter inch of fat on top at the most. Season the pork loin with salt and pepper and roast the pork on a rack for 30 minutes.

Turn down the oven temp to 375.

Brush the entire top with the mustard and press brown sugar into the mustard. I inserted a meat thermometer at this point and roasted until cooked through.

Let it rest for 10 minutes before cutting.

I put a couple potatoes on the pan and they cooked up perfectly with the pork loin.  I would definitely make this again.

Pork Chops with Dijon Cream Sauce

This recipe is what Miss V picked out one of her old YCA (Young Chefs Academy) binders.  The only thing I did for her was to cook the pork chops.

4 boneless center cup pork loin chops about 1/2 inch thick
salt and pepper to taste
1/3 cup chicken broth
1 1/2 tbs Dijon Mustard
2 tsp thyme, minced (used dried instead)
1/3 cup evaporated milk

Trim fat from chops.  Sprinkle both sides of the chops with salt and pepper.

Coat a large nonstick skillet with cooking spray and place over medium high heat until hot.  Add chops to skillet and cook 4 - 5 minutes on each side or until browned.  Remove chops from skillet and keep warm.

Add broth to skillet stirring to loosen browned bits.  Combine mustard, thyme and evaporated milk and add to skillet.  Reduce heat and simmer for 7 minutes or until sauce is slightly thickened.  Spoon sauce over chops.

Makes 4 servings.

She served this with leftover white rice and a mix of peas and carrots.  It was very good and I am happy that she decided to add her own recipes to our menu plan.

Pork Chops with Onion Gravy

This is what we had for dinner.

2 tablespoons cornstarch
1/2 cup water
1 tablespoon butter
6 pork chops, 3/4" thick
1 can Campbell's French onion soup
2 tablespoons packed brown sugar

Lightly brown the pork chops in a buttered skillet.
Place them in the bottom of your crock pot.
Mix the corn starch and water until no lumps are left. Add the onion soup and brown sugar and mix well.
Pour over pork chops and cook on low for 5 1/2 hours. Serve with rice or mashed potatoes and a green salad.

Cinnamon Apple Pork Chops

This recipe comes from my Taste of Home Ultimate Halloween 2011 magazine.

4 boneless pork loin chops (4 ounces each) (I had a pork loin that I cut up)
2 tablespoons reduced-fat butter, divided
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecans

Directions
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.



Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 1 pork chop with 2/3 cup apples equals 316 calories, 12 g fat (4 g saturated fat), 62 mg cholesterol, 232 mg sodium, 31 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1 fat.

Cranberry Pork Loin (updated with pictures)

1 boneless whole pork loin roast (2 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard (used a stone ground mustard this time)
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup cold water

Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.

Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Yield: 8 servings.

Carolina Pulled Pork Sandwiches

I wanted to shake up our July 4th menu a bit and I found a great recipe for Pulled Pork Sandwiches in Woman's World magazine.

Of course I didn't think it would be enough, so I doubled the recipe and luckily it fit in our crock pot. I am putting the original recipe here.

1 onion chopped, about 1 cup
2 cloves garlic, chopped
4 lbs boneless pork butt shoulder roast
1 tbs dry fajita seasoning
2/3 cup ketchup
1/3 cup packed brown sugar
1/3 cup cornstarch
3 tbs apple cider vinegar
1 tsp salt
12 hamburger buns split
2 cups prepared coleslaw

Place onion and garlic in the bottom of the crock pot. Top with pork; sprinkle with seasoning.

In a small bowl, whisk together, ketchup, brown sugar, cornstarch, vinegar and salt until smoother. Pour over pork.

Cover and cook on low for 12 hours.

Transfer pork to plate, reserving sauce in the crock pot; cool slightly. Using two forks shred pork into bite size piece; stir back into sauce.

Fill buns with pork mixture, dividing evenly; top with coleslaw.

Marcel was wonderful and put it in the crock pot Friday night around 10ish.

~~*~~*~~*~~*~~*~~*~~*~~*

I made this again for July 4th but I went all out and bought 17 pounds of pork butt.  I wanted to make sure that I would hopefully have left overs.  I used the above recipe but quadrupaled it.  I put it in the oven at 2 am and let it cook at 250 for about 11 hours and then turned the oven down to 225 to keep it warm.  About half an hour before the party, I pulled it and put it in the crock pot to keep warm and for easy serving.  I strained the liquid and skimmed off the fat and pour the sauce over the pork in the crock pot.

It again came out super yummy!  AND the best part, I have leftovers!!!!!

I use my own fajita seasoning.  I love making big batches of this and storing it in a Gladware containter.  I do use more than 1 tablespoon.  It was more like 1/2 cup per butt.  Miss V helped me by sprinkling it on so we didn't get an exact measurement.  I also did the rub on Sunday afternoon so that it would have time to get happy in the fridge.

This is what it looked like after cooking, it smelled wonderful!

I didn't get a chance to snap a picture of it after I pulled it.  If I can remember at dinner time I will take one.

Hearty Ham and Pear Panini

This little recipe came from Facebook via Betty Crocker.  I knew that I would have to try it!  I was going to wait until I could make some focaccia, but I just couldn't wait.  I had little sandwich rolls in the fridge that would work.

2 tablespoons yellow mustard

1/2 loaf focaccia bread (13 to 15 inches long), cut in half horizontally  (used mini sandwich rolls)
8 slices (2 oz each) ham (used left over Easter ham)
1 medium pear, peeled, thinly sliced  (used 1 Bosc)
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon olive oil or vegetable oil

Heat closed contact grill 5 minutes.  (aka in our house...George Forman grill)

Spread mustard on bottom half of bread; layer with ham, pear and cheese. Cover with top half of bread. Lightly brush top of bread with oil. Cut sandwich into fourths.

When grill is heated, place sandwiches on grill. Close grill; grill 4 to 6 minutes or until cheese is melted and bread is golden brown.

They were super yummy and I am calling them Teeny Paninis! 

Tangerine Glazed Ham, Carrots and Spinach and Pear Salad

This year I made Tyler Florence's Tangerine Glazed Ham for Easter Dinner and took pictures of it.  Woo Hoo!

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Pear and Spinach Salad with Mustard Vinaigrette


2 Bosc or Anjou pears, cored and thinly sliced
1 package fresh baby spinach
1/2 English Cucumber sliced
1/2 cup of dried Cranberries
1/4 cup of roasted salted Sunflower Seeds
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons olive oil
1 1/2 teaspoons coarse stone-ground mustard
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup shaved Asiago cheese


Combine salad ingredients in a large bowl. Combine water and the next six ingredients. Whisk together until well blended. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.

 
Hope everyone had a wonderful Easter!

April Newsletter

Easter is one of my favorite holidays. Over the years we have had some wonderful and juicy ham dinners with the exception of Easter 2002 when I had an awful Easter dinner in the hospital. I have also tried many different ham and glaze combinations and my favorite has been Tyler Florence’s recipe for a Tangerine Glazed Ham. This month I am going to share with you some of our favorite Easter recipes.


Tyler Florence’s Tangerine Glazed Ham & Baby Carrots

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Pear and Spinach Salad with Mustard Vinaigrette

2 Bosc or Anjou pears, cored and thinly sliced
1 package fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons olive oil
1 1/2 teaspoons coarse stone-ground mustard
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup shaved Parmesan -Reggiano cheese

Combine pear slices and spinach in a large bowl. Combine water and the next six ingredients. Whisk together until well blended. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.



Lemon Curd Trifle with fresh Berries, from Food Network

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint

Pork Chops with Apples and Stuffing

This also comes from my Pillsbury Pot Pies & Casserole magazine.  This came out really well!!

1/2 teaspoon butter or margarine, softened

2 unpeeled red baking apples, sliced

2 teaspoons all-purpose flour

1 teaspoon packed brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon seasoned salt

4 bone-in pork loin chops, 3/4 inch thick (about 2 lb), trimmed

1 cup apple juice or apple cider

2 tablespoons butter or margarine

1 1/2 cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister)

1/4 cup sweetened dried cranberries

1 tablespoon chopped fresh parsley

Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.

In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.

Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.

Winter Pork Roast Dinner

This recipe is one from my new Pillsbury Pot Pies and Casserole magazines.

1 rolled boneless pork loin roast (1 3/4 to 2 lb)
1 teaspoon salt
1/4 teaspoon pepper
3 large dark-orange sweet potatoes, peeled, thinly sliced
1 medium onion, sliced, separated into rings
1 1/2teaspoons dried thyme leaves
1quart (4 cups) apple juice

Sprinkle pork roast with 1/2 teaspoon of the salt and the pepper; place in 4- to 5-quart slow cooker. Place sweet potatoes around and on top of roast. Top with onion; sprinkle with thyme and remaining 1/2 teaspoon salt. Pour apple juice over onion.

Cover; cook on Low setting 6 to 8 hours.

With slotted spoon, remove vegetables from slow cooker; place on serving platter. Remove roast from slow cooker; place on cutting board. Cut roast into slices; place on platter. If desired, drizzle some of cooking liquid from slow cooker over vegetables and roast.

When it was done, I strained about 3 cups of the liquid and set it aside.  I made a roux and added the liquid and made a nice gravy and seasoned it with a bit of salt and pepper to taste.  This one is certainly a keeper!!

Rosemary Dijon Pork Loin

I just put this in the crock pot.

1 (4-pound) boneless pork loin
1/2 cup Dijon mustard
1/2 a small onion, cut into wedges
2 tsp kosher salt
2 tsp black pepper
2 cloves of garlic sliced
2 sprigs of fresh Rosemary
1 1/2 cup chicken stock

Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt,and pepper. Make sure to really rub in the spices.

Place pork roast into your crock pot, add the stock, being careful not to rinse off the mustard and herb mixture. Add the onion, garlic and rosemary sprigs.

Cover and cook on low for approximately 8 hours.

Creole Chicken

This is what is going in the crock pot this morning.

1 pound boneless skinless chicken thighs cut into 3/4 inch pieces
1 (14.5 oz) can diced tomatoes, undrained
1 (14 oz) can chicken broth (using chicken stock)
8 z Polish sausage, coarsely chopped
1 cup diced cooked ham
3/4 cup chopped onion
1 (6 oz) can tomato paste
1/2 cup water
1 1/2 tsp Cajun seasoning
Several dashes bottled hot pepper sauce
2 cups uncooked instant rice
1 cup chopped green sweet pepper

In a crock pot, combine tomatoes, broth, sausage, ham, tomato paste, water, Cajun seasoning, and hot pepper sauce.

Cover and cook on low setting for 5 to 6 hours.

Turn off crock pot. Stir in rice and sweet pepper and let stand 10 to 15 minutes or until rice is tender.

Makes about 6 servings.

Minestrone with Italian Sausage

I am just putting this together for dinner, so far is smells great! I found the recipe in a Betty Crocker Magazine.

Prep time 25 minutes
Start to finish 45
Servings 7 (1 1/2 cups)

1 tbs olive oil
1 lb bulk sweet Italian Sausage (or links skinned and broken into bits)
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 tsp dried basil leaves
2 tsp finely chopped garlic
5 1/4 cups beef stock
2 cups diced tomatoes
1 can great northern beans, drained and rinsed
1 cup uncooked small elbow macaroni (I am using mini bow ties)
1 medium zucchini, cut lengthwise in half then cut into 1/4 inch slices
1 cup frozen green beans.

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.

Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover; cook 7 to 8 minutes, stirring occasionally.

Stir in macaroni, zucchini and frozen green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

Cranberry Dijon Pork Loin

Here is what I am putting in the crock pot in a few hours.

1 boneless whole pork loin roast (2 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup cold water

Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.

Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Yield: 8 servings.

Country Style Pork Loin

I had put a sticky note in one of my Taste of Home magazines for Country Style Pork Loin, so I went digging through the freezer, I found a 5 pound pork loin. It is down defrosting in some cold water.

1 boneless whole pork loin roast
1/2 cup all purpose flour
1 tsp onion powder
1 tsp ground mustard
2 tbs canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over medium high heat on all sides. Transfer to a 5 qt slow cooker. Pour broth over pork. Cover and cook on low for 5 to 6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2 1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Pork Stew with Polenta

I am making this for dinner tonight. I found it in a magazine called Better Homes and Garden Soups.

1 1/2 pounds boneless pork country style ribs
1 cup chopped onion
1 cup coarsely chopped green, yellow and/or red sweet pepper
1 14.5 oz can diced tomatoes with basil and oregano
1/4 cup dry red wine
3 tbs quick cooking tapioca, crushed
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
2 cloves garlic, minced
1 16 oz tub refrigerated cooked polenta
2 cups torn fresh baby spinach (optional)
shredded Parmesan cheese (optional)

Trim fat from meat. Cut meat 1 1/2 to 2 inch pieces. In a slow cooker, combine meat, onion, and peppers. Stir in undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt and garlic.

Cover and cook on low-heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Meanwhile, prepare refrigerated polenta according to package directions.

Just before serving, if desired stir in spinach. Serve with polenta and if desired sprinkle with Parmesan cheese.

Looks good huh? It is just as yummy as it looks.