Fun Main Dishes
MUSHROOM STEW - Shirley Adams
3 1/2 TO 4 lbs Pork butt(boned & trimmed of fat)
3 lbs. green peppers cut in 1 inch squares
1 lg Onion chopped
1/2 bunch celery, chopped
1/2 lb fresh mushrooms
1/4 cup cooking oil
2 Quarts tomato puree
1/2 tsp oregano
dash cinnamon, nutmeg, allspice
salt & pepper
Cut pork int cuges. In large pot cook pork, onions, celery in oil.
Season with salt , pepper & oregano. Fry until pork is almost cooked. Add peppers & mushrooms,cinnamon, nutmeg, & all spice. Cook till peppers are half done. Add tomato puree & simmer 30 min.
BREAKFAST IN A PAN - Shirley Adams
Croisant dough
Grease pan and place dough in pan
Add 1 cup shredded cheese
Add meat (crumbled sausage, ham or bacon) cooked
Beat 6 to 8 eggs, add salt & peppper
Pour over meat & garnish with cheese
Bake at 350p about 30 min. or until brown
Autumn Casserole--Originally Submitted to Wegmans’ Menu magazine by Joan Hoch, Boyertown PA, Adapted by Dean Kindig
2 cans (15 oz. Each) sweet potatoes, drained
6 medium apples, peeled and quartered
4 tBsp brown sugar
1 lb. Low fat smoked turkey sausage (I use Polish kielbasa) sliced ½ inch thick
In a 3 quart baking dish coated with nonstick cooking spray (don’t call it Pam!), layer apples, then sweet potatoes, and then apples. Sprinkle upper apple layer with brown sugar. Top with sausage. Cover with aluminum foil and bake at 375 for 30 minutes or until apples are tender.
Yield: 8 servings. Calories for 1/8 recipe: 238, 6 gm fat, 2 gm saturated fat, 35 mg cholesterol, 10 gm protein.
Pork Loin Cabernet--Originally in Wegmans’ Menu magazine Holiday ‘03,
Adapted by Dean Kindig
I added the Monterey Steak seasoning idea, as well as using spinach instead of the original recipe collard greens. The cabernet makes the sauce taste wonderfully rich like you fussed all afternoon. This recipe can work for pot roast as well. --Dean
2 ½ lbs. Boneless pork loin roast
2 tBsp Olive oil
Monterey Steak Seasoning
2/3 bag Spinach, stems removed
1 8oz. Pkg diced onion
1 ½ cups seasoned tomato sauce
½ cup red wine (I use a cheap cabernet, like Yellowtail)
1 can cannelloni beans, drained
Preheat oven to 450 degrees. Rub pork loin with oil; sprinkle both sides with Monterey seasoning. Place on roasting rack in roasting pan on center rack of oven for 15 minutes. Reduce heat to 350 degrees, cook 35-40 minutes or until center of meat is 150 degrees.
Remove from oven and let rest 15 minutes before carving.
Meanwhile…
Put ½’ of salted water in a pan. Bring to boil. Put spinach in to cook; drain and set spinach aside. In same pan, sweat (cook 2-3 minutes on medium-low) onions. Add wine, and stir. Then add tomato sauce, drained cannelloni beans, and spinach. Cook on low until you’re ready to eat. Pour it over the meat.
Yield: 6-8 servings. Calories for 5 oz meat plus 1 cup beans & greens.: 490, 24 gm fat, 8 gm saturated fat, 110 mg cholesterol, 46 gm protein.