|  RECIPES
BBQ Pork
Cut onions into half lengthwise, slice in 1/4 inch slices. Halve the slices and separate into rings. Trim all possible fat from roast. Sprinkle with powdered garlic, salt and pepper. Place 1/2 of onions in crockpot, then roast, then top with rest of onions. Pour Coke™ over all. Cover and cook on LOW 10-12 hours, or overnight until roast can be easily shredded with a fork.
Remove pork from crockpot. Drain onions from juice and discard. Shred meat into a large bowl, removing all possible fat. Return to crockpot. Add barbecue sauce, mix well and cook on LOW 5-6 hours, adding sauce if desired. Serve on buns.
FREEZING:Freeze in meal-size containers. Re-heat in microwave.
Deb's Homemade BBQ Sauce
Sautéé onion and garlic in small saucepan until tender. Add remaining ingredients. Stir until heated through, bubbly and of desired thickness. Store in refrigerator up to two weeks. YIELD: 3 cups
Sausage Rolls
Slice sausage into 8-12 pieces and fry until browned and crisp. Remove from pan and drain. Roll out dough, cut into pieces, one for each slice of sausage. Pat or roll out dough, placing a slice of cooked sausage in the middle of each piece. Bake at 400 until dough is done. Cool, wrap individually first and then put in zipper gag. Freeze. TO SERVE: Re-heat in microwave. This is a fast and easy breakfast on-the-run!
Breaded Pork Chops
Combine butter and garlic. Spread over one surface of pork chops. Dip in egg then roll in bread crumbs. Place in heavy skillet, sprayed with no-stick spray. Brown both sides. Reduce heat. Simmer 10 minutes. Cool. Freeze individually wrapped, then place in one zipper bag.
TO SERVE:Place in 400 degree oven. Bake until heated through and juices run clear, about 15 minutes. Middle of chop should NOT be pink.
Pork Tenderloin
Split open tenderloin lengthwise. Gently press out to flatten. Mix butter, orange rind, and garlic together and spread over interior surface of tenderloin. Spread stuffing on top of that. Roll together. Tie up with cotton string, roll in flour and place on a baking rack. Bake at 350 for 30-40 minutes per pound, or until meat thermometer registers 170 degrees F.
FREEZING: Prepare tenderloin as directed. Cool, divide into meal-size portions. Wrap and freeze.TO SERVE:Place in oven, wrapped in foil. Bake at 400 degrees for 1 hour. Check inner temperature with meat thermometer (should read 170 degrees). Slice and serve.
Pork Tenderloin "Polynesian"
Roll meat cubes in eggs and then in flour. Brown the pork in a large skillet sprayed with no-stick spray until the juices run clear. (About 5-7 minutes.) Remove and drain. Re-spray skillet if necessary. Add remaining ingredients to skillet. Mix and cook over medium heat until mixture begins to thicken. Add pork pieces. Stir constantly until bubbling hot. Serve over rice.
NOTES:- If baking whole tenderloin in another recipe, cut off the ends to approximate one pound.
- May substitute red or yellow peppers, or a combination when in season.
FREEZING: Let cool. Scrape into zipper bags. Label and freeze. Re-warm in microwave. Serve over freshly steamed rice.
Pork Fried Rice
Heat wok with 2 Tbsp oil OR sprayed with no-stick spray. Add all ingredients except for eggs. When mixture is warmed and well-blended, make a "well" in the center. Pour in beaten eggs. Stir gently in the "well" until semi-cooked, then stir-fry into the entire mixture until eggs are completely cooked. Add additional soy sauce if necessary. Let cool. Spoon into bags, label and freeze. Great side dish or main dish. Reheat in microwave!
SHOPPING LIST
PREPARATION
- The night before, prepare roast for BBQ pork. Place in crockpot.
Make Deb's BBQ Sauce; cool and place in fridge.
- In the morning, check BBQ for tenderness. If done, remove from crockpot to cool.
- Mix bread dough; set aside to rise.
- Chop onions, carrots, garlic, (scallions or green onions) and green pepper.
- Make stuffing according to package directions. Set aside.
- Boil rice for "Pork Fried Rice". Turn off heat and set aside.
- Cut off approximately 1 pound of tenderloin for "Pork Tenderloin Polynesian"., set aside.
- Prepare roasted Pork tenderloin. Place in oven.
- Cube reserved cut of tenderloin for "Pork Tenderloin Polynesian", brown, and assemble sauce as directed. Cool.
- Fry up sausage in skillet. Drain and let cool.
- Shred pork for BBQ Pork. Add in onions and BBQ sauce. Return to crockpot to cook.
- Prepare "Breaded Pork Chops". Let cool, then wrap and freeze.
- Finish "Sausage Rolls". Bake as directed. Cool, wrap and freeze.
- Sautéé vegetables for Pork Fried Rice. Add rice. Add eggs and finish per directions. Cool, bag, label and freeze.
- Bag, label and freeze Pork Tenderloin Polynesian.
- Divide BBQ Pork into meal-size portions. Let cool. Label and freeze.
| |
for permission.
