Recipes Included On This Page Banana Loaf Blackened Pork on Maple Greens Boston Beans and Pork Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Banana Loaf Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup very ripe bananas 1 cup sugar 1/4 cup oil 1/2 cup sour cream or yogurt 2 eggs, beaten 1 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Mix bananas, sugar, oil, yogurt, eggs. In separate bowl, mix flour, baking powder, baking soda, salt. Add dry to wet (of course) till just combined. Here I would add nuts, chocolate chips, cranberries, etc. etc., even a dash of maple flavoring or banana flavoring or sherry for an extra punch. Pour in greased 9 x 5-inch loaf pan...bake 325 degrees F for 1 to 1 1/4 hours... Make two as the hungry teens and their friends will devour the first one in less than 5 minutes!! Contributed to the FareShare Gazette by Ruby; 24 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Blackened Pork on Maple Greens Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tomatoes, skinned 1 (2.5 cm/1-inch) piece fresh root ginger, peeled and chopped 1 large red chilli, seeded 1 garlic clove, peeled 1 star anise 1 teaspoon ground cinnamon 3 tablespoons dark soy sauce 3 tablespoons dark muscovado sugar 350 grams pork fillet, trimmed (about 3/4 pound) 1 tablespoon vegetable oil 1 bunch spring onions, cut into 5 cm/2-inch pieces 250 grams spring greens, coarsely shredded (about 1/2 pound) 2 tablespoons maple syrup 2 tablespoons light soy sauce Blend the tomatoes, ginger, chilli, garlic, spices, soy and sugar in a food processor until smooth. Place in a pan; boil for 5 minutes to form a paste. Cool. Place the pork in a non-metallic dish; pour over the paste. Cover; marinate for 20 minutes in the fridge. Preheat the oven to 200C (400F). Place the pork on a rack in a roasting tin. Bake for 30-35 minutes, brushing once with a marinade. Rest for 5 minutes; slice. Keep warm. Heat the oil in a wok. Stir-fry the spring onions and greens for 2 minutes. Add the syrup, light soy and 4 tablespoons water; stir-fry until greens are tender. Divide between 2 plates. Arrange the pork on top and serve. Serves 2. Looks nice, doesn't it? And now "the weather report" - in Belgium we have nice, warm, sunny weather (I really can't believe that!) and all spring flowers are in full bloom; even magnolias started to open their buds! But in Poland, my home, there is still just early spring, so my parents are really jealous. All the best to everybody and keep smiling, summer is around the corner! Natalia From British cooking magazine called Bella Cookbook Contributed to the FareShare Gazette by Natalia; 26 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 7g Fat (47.5% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 608mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Boston Beans and Pork Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over 2 tablespoons neutral oil, like corn or canola 1/2 pound slab bacon, cut into 1/2-inch cubes 3 pounds boneless pork butt or shoulder Salt and pepper 2 large yellow onions, peeled and chopped 4 cloves garlic, peeled and chopped 1 tablespoon tomato paste 2 tablespoons Dijon mustard 2 tablespoons maple syrup 2 tablespoons molasses 2 bay leaves 1 1/2 cups chicken broth (canned is fine). 1. Soak beans in water to cover for several hours, or combine them in a saucepan with cold water to cover and simmer for about 10 minutes. 2. Heat oven to 350 degrees F. Put oil in a large casserole or Dutch oven, and turn heat to medium-high. Add bacon and cook, stirring occasionally, while you trim pork of excess fat and cut it into 2-inch cubes. When bacon is nicely browned, add pork, a bit at a time and cook until nicely browned, sprinkling with salt and pepper as it cooks. 3. Add onions and garlic and cook until they soften a bit, then add remaining ingredients, including 2 teaspoons ground black pepper and drained beans. Stir and barely cover with water. 4. Bring to a bare simmer on stove top, then cover and put in oven. Cook for 2 hours, one with lid on, one with lid off. Check occasionally, adding a splash of water if necessary. 5. When beans are done, check for seasoning, adding salt if necessary. Serve immediately, or keep warm in a low oven or over a low flame, or refrigerate and reheat when ready to serve. Yield: At least 6 servings. Time: About 2 hours Norm's note: This is very good, if a bit time consuming to fix, wonderful on cold winter (or cool spring) days. It's great as it is, or with chicken thigh meat in place of the pork. I've also used a combination of chicken thighs and a mild turkey sausage. I usually cut the meat into much smaller pieces than given. When I can't get slab bacon, thick-sliced regular bacon cut in smallish pieces works fine. And I find there is more than enough fat from the bacon, with no need for extra oil. The recipe comes from the NY Times several years ago. Contributed to the FareShare Gazette by Norm; 24 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (5.3% calories from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 87mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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