Recipes Included On This Page Ham and Cheese Spread Herbed Pork and Apples Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ham and Cheese Spread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1/4 cup mayonnaise 1/2 pound leftover ham -- diced small 4 tablespoons fresh snipped parsley -- divided 1/4 teaspoon dry mustard 1/4 teaspoon Tabasco sauce 1 tablespoon chopped green onion Combine all ingredients except 2 tablespoons of parsley in food processor, pulse until ham is minced. Do not over process. Roll into a ball; chill until firm. Cover outside of ball with reserved snipped parsley. Serve with a variety of crackers. Yield : 24 appetizer servings. Contributed to the FareShare Gazette by Patty; 7 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 5g Fat (92.2% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Herbed Pork and Apples Recipe By : Serving Size : 12 Preparation Time :2:30 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork loin roast with bone 1 teaspoon dried sage 1 teaspoon thyme 1 teaspoon rosemary -- crushed 1 teaspoon marjoram 1 teaspoon salt 1 teaspoon pepper 4 medium tart apples -- cut in one-inch chunks 1 large red onion -- cut in one-inch chunks 3 tablespoons brown sugar 1 cup apple juice 2/3 cup maple syrup Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 325 degrees F for 1 1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until internal temperature reaches 160 - 170 degrees F. Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stove-top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy. Source : "allrecipe.com" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Bobbie's Note: I had a small pork loin roast, just under 2 pounds so used about 1/3 of the other ingredients. This was a fantastic dish. I added some red potatoes, halved and tossed with olive oil, at one end of the pan when I put the meat in. Then put the onions and apples at the other end of the pan. This easily served 4 to 5. Contributed to the FareShare Gazette by Bobbie; 16 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; trace Fat (1.5% calories from fat); trace Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

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