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| | From:  Genie· (Original Message) | Sent: 4/29/2008 3:40 AM |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:13 AM |
Canadian Meat Pie - Mari 1 tbs. vegetable oil 2 lbs. ground pork 1-1/2 cups beef stock 3 onions,finely chopped 3 cloves garlic,minced 2 cups sliced mushrooms 1 cup finely chopped celery 3/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. pepper 1/2 tsp. dried summer savory 1/4 tsp. cloves 1 cup fresh breadcrumbs In large skillet,heat oil over medium-high heat; cook pork,breaking up with wooden spoon,for 7-10 minutes or till no pink remains. Stir in stock,onions,garlic,mushrooms,celery,salt,cinnamon,pepper,savory and cloves; bring to a boil.Reduce heat to medium-low and simmer,stirring occasionally for 35-45 minutes or until about 2 tbs. of liquid remains. Stir in breadcrumbs and parsley.Taste and adjust seasonings.Cover and refrigerate until cold or for up to 1 day.On lightly floured surface,roll out bottom pastry to 1/8-in. thickness; fit into pie plate. Spoon filling into pie shell,smoothing top. Roll out top pastry. Moisten rim of pie shell with water.Cover with top pastry,pressing edges together to seal.Trim and flute pastry edge. Combine egg with water; brush over pastry.Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture. Cut steam vents in top; bake in 375F. oven for 40-45 minutes or till golden brown. Let cool for 10 minutes before cutting. Yield; 6 servings |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:14 AM |
Waikiki Meatballs | 1 1/2 pounds ground pork 2/3 cup cracker crumbs 1/3 cup minced onion 1 egg 1 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic 1/4 cup milk 1 tblsp shortening 2 tblsp corn starch 1 (13 1/2 ounce) can pineapple tidbits, drain and reserve juice 1/3 cup vinegar 1 tblsp soy sauce 1/3 cup chopped green onion 1/3 cup chopped green pepper 1/3 cup chopped carrot 1/2 cup packed brown sugar Mix first 8 ingredients together and shape into balls. Melt shortening and brown meatballs. Remove to paper towels when cooked and keep warm. Mix cornstarch and sugar; stir in pineapple juice, vinegar and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly, until mixture boils and thickens. Add meatballs, pineappe and vegetables. Cook over low heat until vegetables are tender. Serve over rice. | | |
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| | | From: Genie· | Sent: 9/29/2008 1:19 AM |
| Oriental Pork And Pineapple 2 pounds ground pork 1/2 teaspoon salt 2 tablespoons cornstarch 1/4 teaspoon ground ginger 2/3 cup water 1 can (8 ounces) pineapple chunks 1/3 cup soy sauce 1 clove garlic, crushed 2 medium green peppers, cut in strips 1 can (8 ounces) water chestnuts, sliced 2 tablespoons chopped scallions Chow mein noodles Lightly brown pork in large skillet. Pour off drippings. Sprinkle salt over meat. In small bowl combine corn- starch and ginger; blend in water and add to meat. Drain pineapple chunks, reserving juice. Stir juice, soy sauce and garlic into meat mix- ture. Cover and cook slowly 20 minutes, stirring occasionally. Stir in green pepper strips, water chestnuts, pineapple chunks and scallions. Cook, covered, 5 minutes or until vegetables are tender-crisp. Serve with chow mein noodles. Makes 6 to 8 servings. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:20 AM |
Pork Meat Balls with Sweet and Sour Sauce 1 pound ground pork
1 egg
1/4 teaspoon garlic powder
1/2 cup Bisquick
1/2 teaspoon dry mustard Sweet And Sour Sauce
1/2 cup packed brown sugar
2 tablespoons Bisquick
1/4 cup cider vinegar
1/4 cup water
1 tablespoon soy sauce
1 (8 ounce) can crushed pineapple, undrained Mix all ingredients together and shape into about 20 (1 1/2-inch) balls. Bake in a 15 1/2 x 10 1/2-inch jellyroll pan until brown, 15 to 20 minutes. Serve with Sweet And Sour Sauce. Sweet And Sour Sauce: In a 1 1/2-quart saucepan put brown sugar and Bisquick. Gradually stir in vinegar, water, soy sauce and pineapple. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Pour over meat balls. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:20 AM |
Asian-Style Pork Balls
1 pound ground pork
3 tablespoons cracker crumbs
1/4 cup finely chopped onion
1 large egg
1/2 teaspoon salt
Dash black pepper
2 cups sliced celery
2 cups sliced fresh mushrooms
2 tablespoons Worcestershire sauce
1 (8-ounce) can water chestnuts, drained and chopped
1 (8-ounce) can bamboo shoots, drained
1 (6-ounce) package frozen pea pods, blanched and drained
1/2 teaspoon salt
Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and pepper; mix well. Shape mixture into 24 balls (approximately 1 tablespoon each).
Cook pork balls in large skillet until browned. Remove, and keep warm.
Drain drippings. Add celery and cook over medium heat 3 to 4 minutes, stirring occasionally.
Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly.
Add water chestnuts, bamboo shoots and pea pods. Reduce heat to low; cover and cook 3 to 4 minutes.
Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls to pan and cook until mixture is heated through, stirring gently.
Serves 4.
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:21 AM |
| Applesauce Ham Loaf 1 egg, slightly beaten
1 cup soft bread crumbs
1 cup applesauce
2 tbsp onion, chopped
2 tsp Dijon mustard
1 tsp snipped parsley
¼ tsp salt
Dash of pepper
8 oz. bulk pork sausage
8 oz. ground, cooked ham
1 tbsp brown sugar
1 tbsp vinegar
In bowl, combine egg, bread crumbs, ½ cup of the applesauce, onion, 1 teaspoon of the mustard, parsley, salt and pepper. Add meats and mix.
Shape into a round loaf 8 inches in diameter in a baking pan. With a spoon, make a depression in top of loaf. Combine the remaining applesauce, mustard, brown sugar, and vinegar; pour into depression. Bake in a 350 degree oven for 1 hour. Serves 4 | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:21 AM |
Amish Ham Loaf Loaf
1 pound cured ground ham
1 pound pork or hamburger
2 eggs
2/3 cups cracker crumbs or oatmeal
1/3 cup Minute tapioca
1/4 cup milk Dressing
1/4 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 tablespoon mustard Mix loaf ingredients and form into a loaf. Boil dressing a few minutes. pour over loaf and bake at 350 degrees F about 2 hours, basting occasionally. Dressing should become thick and syrupy. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:22 AM |
All-Star Pork Meatballs
1 pound ground pork
1 tablespoon onion flakes
3/4 cup crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large egg, lightly beaten
1/4 cup tomato ketchup
3 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
Preheat oven to 375°F (190°C).
In a large bowl, combine ground pork, onion, corn flakes, salt, pepper and egg. In a small bowl, stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of ketchup mixture into pork and mix well.
Spray muffin tin with vegetable cooking spray.
Form 6 meatballs and place in muffin tin. Coat top of each meatball with a spoonful of remaining ketchup mixture.
Bake for 30 minutes or until done.
Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:22 AM |
Bacon-Wrapped Pork and Apple Patties
1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 large egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil
In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended.
Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick.
Grill or broil 4 to 5 minutes on each side.
Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. (Remove toothpicks from patties before serving.)
Makes 4 servings.
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