Recipes Included On This Page Raspberry-Glazed Pork Roast Red Beet Chocolate Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry-Glazed Pork Roast Recipe By :Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds rolled boned pork loin roast [approximate weight] 2 tablespoons olive oil carrots -- onions celery and/or potatoes -- chopped *GLAZE* 3/4 cup raspberry preserves -- or jam 2 tablespoons Dijon mustard 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons chives 2 tablespoons freshly grated ginger 1 teaspoon garlic pepper with salt 2 tablespoons Cointreau -------- beef, chicken or vegetable broth red wine Preheat oven to 325F. Mix glaze ingredients and set aside. Unroll roast; trim fat. Place a roasting pan over medium-high heat on the top of the stove, add oil. When hot, brown roast on all sides. Remove from burner, baste with raspberry glaze and place vegetables around the roast. Place roasting pan in oven and bake for about 20 minutes per pound, or until an instant read thermometer inserted into the thickest part of roast reads 155F. If the pan begins to dry out add a little water to the pan. Baste several times during the roasting period. Remove from oven, place roast on cutting board and cover with foil to rest and keep warm while you finish. The internal temperature of the roast should raise to about 160F (medium) while sitting covered. Let stand for at least 15 minutes before carving. Add the remaining raspberry mixture to the vegetables and pan liquid and bring to a boil on top of the stove. Reduce heat and make certain vegetables are soft. Pour into a blender and puree. Add broth and/or wine to thin gravy. Serve with sliced roast. Serves 6 to 8. Source : "Art Guyer" S(MC Format by Art) Suggested Wine: Dry Gewürztraminer Contributed to the FareShare Gazette by Art; 2 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 5g Total Fat; (72% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Red Beet Chocolate Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sifted cake flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 cups sugar 1 cup vegetable oil 3 eggs 1 1/2 cups beets -- pureed and cooked 2 ounces unsweetened chocolate -- melted and cooled 1 teaspoon vanilla Whipped cream Heat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift together the flour, soda, and salt. Set aside. Beat together the sugar, oil, and eggs for 2 minutes. Beat in the beets, melted chocolate, and vanilla. On low speed, gradually stir in the flour mixture. Spoon into prepared cake pans and bake about 25 minutes. Cool in pans 10 minutes, then turn out into cake racks and cool completely. Spread whipped cream between layers and all over cake. Serves 8 to 10. Recipe by Tracie McDonald Dundalk Patapsco Neck Historical Society Cookbook Cookbook Publishers 1997 Recipe submitted by Chris (chrissygirl@hotmail.com) Contributed to the FareShare Gazette by Chris chrissygirl@hotmail.com>; 18 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 546 Calories (kcal); 33g Total Fat; (52% calories from fat); 5g Protein; 61g Carbohydrate; 70mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 4 Other Carbohydrates

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