Recipes Included On This Page Pineapple and Black Bean Salsa Pineapple Dressing Pork Carnitas Pork Chops with Orange Sauce Pork Loin Stuffed with Mashed Potatoes, Cheddar Cheese and Bacon Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pineapple and Black Bean Salsa Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped pineapple -- fresh or canned 1/2 cup fresh lemon juice -- or lime juice 1 cup canned black beans -- rinsed and drained 1/2 cup chopped fresh chives 1 small red onion -- chopped 1 small red bell pepper -- seeded and chopped 1 small green bell pepper -- seeded and chopped 2 garlic cloves -- finely chopped 1 fresh jalapeno or other hot pepper -- seeded and finely chopped Salt and pepper -- to taste Combine all ingredients in a serving bowl and toss to thoroughly combine. Serve immediately or refrigerate for 2 hours and serve chilled. Contributed to the FareShare Gazette by Jennie in response to a request; 5 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pineapple Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 cup crushed pineapple -- drained 8 slices bread 1/2 cup sugar 4 eggs Melt butter and add sugar. Beat eggs, drain pineapple, mix together and pour over bread. Bake at 350F for 35 to 45 minutes. Contributed to the FareShare Gazette by Jennie in response to a request; 6 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 20g Fat (48.6% calories from fat); 7g Protein; 40g Carbohydrate; 1g Dietary Fiber; 183mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pork Carnitas Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons tomato paste 1 teaspoon salt 1 teaspoon black pepper 10 garlic cloves -- peeled 2 1/4 pounds Boston butt pork roast -- boneless, trimmed of fat and cut in 1 1/2-inch cubes 1 cup low sodium chicken broth 1 tablespoon lime juice Preheat oven to 350F. Combine tomato paste, salt, pepper, garlic and pork in a large Dutch oven; pour the broth over. Cover and bake at 350F for 1 1/2 hours or until pork is very tender. Transfer pork to a 9x13-inch pan and cool to room temperature. Cover and chill for 8 hours or overnight. Skim the fat from the surface and discard. Let pork sit at room temperature 30 minutes to soften. Heat a large nonstick skillet over medium high heat. Add pork and cook until liquid is mostly evaporated, about 8 minutes. Stir in lime juice. Notes. Try this in a crock pot. I cooked it on high for 1 hour then turned it down to low for 6-7 hours. I did make it the day before so I could skim off the fat. These make good enchiladas, burritos or tacos. They're not spicy at all, just garlicky. They're also good in posole. Rating: 4 Publication - Cooking Light. Page 208. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette Budget Challenge by Sue; 21 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (2.3% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. Back to Recipe List * Exported from MasterCook * Pork Chops with Orange Sauce Recipe By : MARTIN’S® Food Markets Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork loin chops 1/8 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon ground ginger 2 teaspoons canola oil 1 garlic clove -- minced 1/2 cup chopped onion 1/2 cup orange juice 1/4 teaspoon grated orange zest 2 tablespoons brown sugar -- packed 1 teaspoon cornstarch 1 tablespoon water Fresh orange slices for garnish (optional) You can use a whole, boneless pork loin and slice into chops. Trim all visible fat from pork slices, sprinkle with pepper, thyme and ginger. Heat oil over medium heat in a large skillet and sauté pork slices until nicely browned on both sides and cooked through, about 10 minutes. Combine garlic, onion, orange juice, brown sugar, and cornstarch. Pour sauce over pork, reduce heat and simmer for 5 minutes or until onions are softened. Garnish with orange slices if desired. Makes 4 five-ounce servings Prep Time: 10 minutes. Cook Time: 15 minutes. Eat healthy and save money! Take advantage of savings on a whole boneless pork loin. Divide it into roasts, chops and cubes for a variety of recipes. Wrap each portion in freezer paper or store in plastic freezer storage bags and make sure to label and date. Enjoy this recipe for a quick meal. Serve the pork chops with cooked rice and steamed broccoli. You can save the oranges for dessert instead of using as a garnish. Contributed to the FareShare Gazette by Art; 20 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 6g Fat (35.9% calories from fat); 15g Protein; 10g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pork Loin Stuffed with Mashed Potatoes, Cheddar Cheese and Bacon Recipe By : Gail Hall Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 strips bacon 1 1/2 cups finely diced onion 2 garlic cloves -- crushed 4 cups rinsed and diced potatoes -- (skin on) Sea salt and freshly ground pepper -- to taste 1 cup grated cheddar cheese 3 pounds pork loin 2 tablespoons mustard [Dijon or seed mustard, etc.] Sea salt and freshly ground pepper -- to taste *Glaze* 1 cup apple cider or 1 cup apple juice and 2 tablespoons white vinegar 1 cup dark beer 2 tablespoons molasses 1 sprig fresh rosemary 1 sprig fresh sage -- (optional) or 1/2 teaspoon dried sage In a frying pan, sauté bacon and onion for about 5 minutes (until onions are translucent). Drain excess fat and add garlic to pan, stir and set aside. Cook potatoes in boiling, salted water until tender and drain. Mash potatoes with onion and bacon mixture and season with salt and pepper to taste. Stir in grated cheddar and cool completely. Butterfly the pork loin. Place stuffing on one side of the loin leaving a 1-inch border without stuffing. Fold the top side over. Tie with butcher twine. Season the outside with mustard and salt and pepper. Place on a baking sheet or roasting pan. Roast at 375F (190C) for about 45 to 60 minutes or until the internal temperature is 145 F. Remove from oven, cover with foil and let rest before it is carved. *Glaze* Combine the glaze ingredients in a saucepan and bring to a boil. Simmer until half the volume remains. Strain and serve with sliced pork. Serves 8 to 10. Gail says, "The stuffed pork loin is one of those great dishes where you'll want to ensure you've got leftovers! Serve with or without the glaze. The mashed potato pancakes can be made with any extra potato filling from the pork loin, or any leftover mashed potatoes." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 12g Fat (44.8% calories from fat); 26g Protein; 8g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 232mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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