Recipes Included On This Page Pear Cream Breakfast Cake Pork and Sauerkraut (Art's) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pear Cream Breakfast Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces canned pear halves in heavy syrup -- undrained 8 ounces Philadelphia cream cheese -- softened 1/4 cup Kraft apricot preserves 2 tablespoons margarine 9 ounces yellow cake mix 2 tablespoons oil 1 egg 1 teaspoon ground ginger Preheat oven to 350F. Drain pears, reserving 1/2 cup of syrup. Slice the pear; place on the bottom of an 8-inch square baking pan. Beat the cream cheese, preserves and margarine in a small bowl at medium speed with an electric mixer until well blended; pour over the pears. Beat the cake mix, reserved syrup, oil, egg and ginger in a large bowl at low speed with an electric mixer until well blended; pour over the cream cheese mixture. Bake for 35 to 40 minutes or until golden brown. Serve warm with half and half cream. Preparation time: 15 minutes. Cooking time: 40 minutes. Makes 8 to 10 servings. From Treasury of Christmas Recipes - Favorite Brand Name Recipes; 1991. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 6g Fat (38.9% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pork and Sauerkraut (Art's) Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons black pepper -- coarsely ground 2 tablespoons kosher salt 2 tablespoons brown sugar 2 tablespoons herbs -- of your choice 6 pounds Boston butt roast -- more or less 2 tablespoons canola oil 12 ounces beer -- lager (not light beer) 12 ounces chicken broth 1 can sauerkraut -- (extra large can) or less if you like Remove pork roast from refrigerator, rinse and pat dry. Allow to stand at room temperature for 30 - 45 minutes. Combine pepper, salt, sugar and herbs. Set aside. Preheat oven to 300F. Rub the roast with the seasonings. In a large, heavy, oven-proof pan, heat oil to near smoking. Sear pork roast on all sides, beginning with the side with the fat layer. Sear well, about 8 - 10 minutes in total. Remove roast and deglaze the pan with beer and broth. Return the pork roast to the pan placing fat layer up. Pour sauerkraut over and around the roast, including most of the juices. Place pan, uncovered, in preheated oven and cook for approximately 6 hours or until the meat easily flakes. Remove roast from the pan and place on a cutting board, cover it with a foil tent and let stand for 10 - 15 minutes. Pull the shoulder blade bone from the meat, scrape off the remaining fat layer on top of the roast, and chop the roast into large chunks. Remove as much of the interior fat as you desire. Serve in the sauerkraut or on a separate platter. Description: "This makes enough for at least one day of leftovers, maybe more." Notes : I cooked this on New Year's day 2010. Put it in the oven about 11:30 AM. My grandson and I went hunting early in the afternoon, returning home about 6:00 PM finding the meat on the cutting board and ready to cut. The house smelled great (if you like sauerkraut) when we walked in. Doris and Candice had completed the meal along with black-eyed peas cooked in country ham bits and long noodles for good luck and long life. Contributed to the FareShare Gazette by Art; 3 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 400 Calories; 21g Fat (48.6% calories from fat); 45g Protein; 4g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 1322mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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