Recipes Included On This Page Potato Beef Pancakes Pulled Pork from the Oven Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Potato Beef Pancakes Recipe By : 1973 Journal Cook Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups grated raw potatoes -- firmly packed 1/2 teaspoon salt 1/2 cup flour 1 teaspoon baking powder 2 eggs 1/4 pound chipped beef or cooked corned beef Press out all the juices from the potatoes. Sift dry ingredients together. Beat eggs well and combine with sifted dry ingredients. Add potatoes and beef; mix well. Drop by spoonfuls onto a hot greased griddle. Reduce heat to moderate and fry on both sides until golden brown and potatoes are done. Makes 12. From the 1973 Journal Cook Book; Edmonton Journal. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 4g Fat (24.6% calories from fat); 13g Protein; 13g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 1394mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pulled Pork from the Oven Recipe By : EatingWell Magazine Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 2 medium yellow onions, diced 2 tablespoons chili powder 1 tablespoon cumin 2 teaspoons paprika 1 teaspoon cayenne pepper 12 ounces beer, preferably lager (1 1/2 cups) 3/4 cup ketchup 3/4 cup cider vinegar 1/2 cup whole-grain mustard 2 tablespoons tomato paste (see Ingredient notes) 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce 1 5 pound bone-in Boston butt (see Ingredient notes) Ingredient Note: Levels of sodium in tomato paste vary from 20 mg to 290 mg per 2 tablespoons. To find the lower-sodium varieties, check nutrition labels. Boston butt (or "Boston-style butt," "fresh pork butt," "pork shoulder") can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe. Preheat oven to 300 degrees F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes. Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork. Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more. Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes. Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months. Recipe reprinted from © EatingWell Magazine. Contributed to the FareShare Gazette by Art; 24 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 2g Fat (40.6% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 207mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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