Recipes Included On This Page Pork Loin Roast With Cranberry Apple Glaze Potato Crab Cakes Potato Pancakes for Two Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pork Loin Roast With Cranberry Apple Glaze Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless pork loin roast about 3 1/2 to 4 pounds Salt and pepper -- or seasoning blend 1 garlic clove -- finely minced or pressed 12 ounces cranberries -- (1 bag) 3/4 cup maple syrup 2 tablespoons brown sugar 2 cups finely chopped apples 1/2 lemon -- zest and juice of 1 dash ground ginger 1 dash ground cinnamon Trim excess fat from the pork roast. Sprinkle pork roast with salt and pepper or seasoning blend, then rub on all sides with garlic. Roast at 350F. for 80 to 90 minutes or to about 150F. on a thermometer. Meanwhile, in a saucepan, combine remaining ingredients; boil for 15 to 20 minutes, until fruit is very tender. Process half of the glaze until smooth. Spoon pureed mixture over the roast. Cook 30 minutes longer to about 155F. on a thermometer. Remove from oven and let stand for about 10 minutes. Place roast on platter; slice and spoon remaining cranberry-apple mixture around it. Serves 6 to 8. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 17 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; trace Fat (1.2% calories from fat); trace Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Potato Crab Cakes Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 27 ounces dehydrated potato granules -- (1 pound 9 ounces) [1 1/8 quart] 2 cups boiling water 2 cups milk, hot 1 pound red onion -- chopped (1 quart) 1/2 pound sweet red pepper -- diced (1/2 quart) 1/2 pound celery -- diced (1 quart) 1/4 cup garlic purée 1/2 cup fresh basil -- chopped 1/8 cup fresh parsley -- chopped 1 1/2 teaspoons salt 1/4 teaspoon ground pepper 12 ounces cheddar cheese -- shredded (3/4 quart) 1 pound crab meat -- chopped (3/4 quart) 1/2 teaspoon bottled hot pepper sauce Vegetable oil as needed Whip potato granules into boiling water and hot milk in mixer bowl until fluffy. Combine all ingredients except oil; mix well. Form into 3-ounce patties. Pan-fry both sides of 2 patties in oiled non-stick pan until golden. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 31 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 5g Fat (51.7% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 293mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Potato Pancakes for Two Recipe By : Ede Rightetti, Hayward, CA Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes -- 1/2-inch cubes 1 egg 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon garlic salt cooking oil Peel the potatoes; shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well. In a skillet over Medium heat, heat 1/4 inch of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on a paper towel. Yield : 2 servings. Source : "Reminisce, July-August, '97" S(mastercook formatting by): " bobbi744@comcast.net" NOTES : "Years ago, my grandson requested a special dish to be included in his class cookbook, and this is the recipe I gave him," recalls Ede. " It was his favorite whenever he is at our house, so he was delighted. I often still serve it as a side dish- it's a good complement to any entree." Bobbie's Note: These were excellent! Very crispy. We served them with low- fat sour cream. Applesauce would be very good too. Contributed to the FareShare Gazette by Bobbie; 21 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 3g Fat (14.8% calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 832mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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