---------- Recipe via Meal-Master (tm) v8.

02

Title: POSOLE
Categories: Mexican, Soups, Main dish
Yield: 12 servings

2 lb Pork roast,cut in chunks

1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 T Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 T Chopped onion
4 ea Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large kettle and add about
5 quarts of water or enough to cover meat. Add approximately 1 tablespoon
salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid. Wash the posole very
carefully until the water is clear so as to remove lime from kernels. Put
in large kettle and cover with water. Boil until posole has popped. Mix
meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
dish with hard rolls, tortillas or crackers. Additional red chili sauce
may be added at serving time for more spice. NOTE:Posole can be found
in the meat section if it is available in your area, if not available,
hominy can be substituted in the same quantities but no rinsing or
pre-cooking is needed. The posole will lose its authenticity but none of
its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can
also add one can of tomatoes to enhance the flavor.

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---------- Recipe via Meal-Master (tm) v8.02

Title: CAJUN PORK ROAST

Categories: Bar-b-q, Cajun, Main dish, Meats
Yield: 12 servings

10 lb Boneless Boston Pork Roast

1 c Chopped Onion
3/4 c Choppped Garlic
1/2 c Tiger Sauce
1 t Chopped Parsley
1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins)
2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T Brown Sugar

MARINADE:
Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce
Worchestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a baste-
ing syringe works well to place suace into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE:
 Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast
is 170 degress.
Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.

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---------- Recipe via Meal-Master (tm) v8.02

Title: OAKWOOD FEED STORE CHILI

Categories: Chili
Yield: 8 servings

1 lb Bacon, chopped
3 lb Lean beef chuck roast, cubed
1 1/2 lb Regular hamburger
2 lb Pork roast, coarsley ground
1 x (Boston butt)
4 T Prepared garlic in oil
3 ea Large onions
4 oz Canned chopped chilies
6 ea Fresh Jalapeno chilies, chop
5 T Freshly ground DRY Mexican
1 x Chilies, Anaheim if possible
2 T Freshly ground DRY Ancho chi
2 T Good quality chili pepper
1 1/2 T Hungarian paprika
4 T Fresh ground cumin seed
1 T Fresh ground black pepper
2 T MSG or Accent (optional)
1 T Tabasco sauce
2 T Worchestershire sauce
1 pt Beef stock
1 pt Canned tomatoes

Winner of the 1985 NY State Chili Cook-Off

Fry bacon in a heavy pot till crisp and the fat is rendered. Remove
and reserve bacon. Pour off most of the bacon fat into a heavy cast
iron skillet, leaving s small amount in the pot. Brown the meat and
garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the
meat, bacon, ground chilies, dried spices, the sauces, green chilies,
Jalapenos, stock and tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the
spices a chance to intensify.
For garnishes, serve fresh chopped Jalapenos, chopped raw onions,
shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8
generously.

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---------- Recipe via Meal-Master (tm) v8.02

Title: CHINESE BARBAQUE PORK (CHAR SIEW)

Categories: Oriental, Main dish
Yield: 4 servings

-----------sauce------------
 1 T Hoisin sauce
2 T Soy sauce
1 t Seseme oil
1 Fresh garlic finely chopped
4 T Sugar
1/2 t Salt & pepper
---lb pork roast boneless---

Slice pork into strips approximately 1 1/2 in. thick,

5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

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---------- Recipe via Meal-Master (tm) v8.02

Title: PORK STEW WITH CORNMEAL DUMPLINGS

Categories: Pot roast, Main dish, Meats, Breads
Yield: 6 servings

1 1/2 lb Pork roast; shoulder, bnlss

1 Garlic clove; minced
1 tb Oil
5 md Carrots; cut 1/2" pieces
3 md Potatoes; peeled & cubed
1 1/2 c Water
1/4 c Tapioca; quick-cooking
1 tb Worcestershire sauce
2 Bay leaves
1 ts Thyme; dry and crushed
1/2 ts Salt
1/4 ts Nutmeg; ground
1/2 ts Salt
1/4 ts Pepper
1 cn Tomatoes; cut-up, (28oz)

-----------------------------CORNMEAL DUMPLINGS-----------------------------
1/2 c Flour
1/2 c Cheddar cheese
1/3 c Cornmeal; yellow
1 ts Baking powder
ds Pepper
1 Egg; beaten
2 tb Milk
2 tb Oil
2 tb Cheddar cheese; shredded

Cut pork into 1" cubes. In a large skillet brown pork and garlic in hot
oil. Drain well.
Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar,
worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir
in browned meat and undrained tomatoes. Cover; cook on low-heat setting
for 9-11 hours or on high-heat setting for 4-5 hours.
If stew was cooked on low-heat setting, turn crockery cooker to high-heat
setting. Prepare cormeal dumplings. Remove bay leaves. Stir stew; drop
dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more
 (DO NOT LIFT COVER). Sprinkle dumplings with cheese.
DUMPLINGS: In a medium mixing bowl stir together flour, cheddar cheese,
cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork
just till combined. Use in Pork stew with cornmeal dumplings, above.

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---------- Recipe via Meal-Master (tm) v8.02

Title: ROAST LOIN OF PORK WITH APRICOT GLAZE

Categories: Main dish, Meats, Fruits, Appetizers, Microwave
Yield: 6 servings

12 oz Package dried apricots

1 3-inch stick cinnamon
1/2 Lemon, seeds removed
1/2 c Water
1 c Apricot nectar
2 T Orange juice
3 T Honey
6 lb Loin of pork roast with
Bone tips Frenched

1. Remove twice as many dried apricot halves from the package as there are
bones on the roast and set aside. Place remaining dried apricots, cinnamon,
the juice from the lemon half, the remainder of the lemon half cut into
quarters, and the water in a medium-sized heat-resistant, non-metallic
bowl. 2. Heat mixture, uncovered, in Microwave Oven 8 minutes or until
apricots are tender. Remove cinnamon stick and lemon peel chunks. 3. Add
apricot nectar, orange juice, and honey. Heat, uncovered. in Microwave Oven
2 minutes. 4. Spread glaze over pork loin and heat, uncovered, in a
shallow, heat-resistant, non-metallic baking dish in Microwave Oven about 1
hour or 10 minutes per pound, or until meat thermometer inserted in the
thickest part of the meat registers 165�F. 5. While roast cooks, baste meat
with glaze. Place thickest section of roast to outside edge of turntable.
6. Allow roast to stand wrapped in aluminum foil 15 minutes. DO NOT PLACE
THERMOMETER OR ALUMINUM FOIL IN MICROWAVE OVEN. 7. Before serving, place
two of the reserved apricot halves on each bone tip. Press apricot halves
firmly together so they stay in place. Pork should be cooked to well-done.

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---------- Recipe via Meal-Master (tm) v8.02

Title: CHINESE: CHINESE BARBAQUE PORK (CHAR SIEW)

Categories: Main dish, Chinese, Pork, Ethnic
Yield: 4 servings

-----------------------------------SAUCE-----------------------------------
1 tb Hoisin sauce
2 tb Soy sauce
1 ts Seseme oil
1 Fresh garlic finely chopped
4 tb Sugar
1/2 ts Salt & pepper

---------------------------LB PORK ROAST BONELESS---------------------------

 Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2
in. wide. Combine all the ingredients for the sauce and mix well. Marinate
pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375
deg for 25 minutes. Turn meat over and bake for an additional 25 minutes.

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---------- Recipe via Meal-Master (tm) v8.02

Title: MEXICAN PORK ROAST COOKED IN BEER W/ GREEN SA

Categories: Pork, Main dish, Tex-mex
Yield: 8 servings

---------------------------LISA CRAWLEY TSPN00B---------------------------

2 Onions; chopped
2 Carrots; peeled; sliced
5 lb Loin or shoulder pork roast
2 ts Salt
1/2 ts Oregano
1/2 ts Ground coriander
3/4 c Beer

--------------------------------GREEN SAUCE--------------------------------
2 tb Olive oil
1 Onion; chopped
1 cl Garlic; peeled, chopped
10 oz Tomatillos
1/2 ts Dried oregano; crumbled
1/2 ts Dried cilantro
2 tb Wine vinegar
Salt and pepper

Heat oil in small skillet. Saute onion and garlic until limp. Drain
tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid,
onion, garlic, oil, oregano, and cilantro in jar of electric blender;
puree. Heat skillet over moderate heat. Pour in sauce; cook 10 minutes.
Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve
with pork. From:Encyclopedia of Creative Cookery, LISA CRAWLEY TSPN00B

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---------- Recipe via Meal-Master (tm) v8.02

Title: SPICED PORK ROAST

Categories: Pork
Yield: 8 servings

3 lb Pork roast
1/2 c Apple cider
1/2 ts Dried sage
1/4 ts Pepper

Place pork roast in Tender Cooker, add cider, sprinkle with sage and
pepper. Cover, add indicator, and cook on high for 30 minutes.

From Tender Cooker recipe booklet Posted by Sheila Exner - Feb. 1993

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---------- Recipe via Meal-Master (tm) v8.02

Title: THAI ROAST PORK WITH STICKY RICE*

Categories: Pork, Rice, Thai
Yield: 7 servings

3 c Uncooked sticky rice

6 c Very warm (almost hot) water
4 tb Oil
1 1/2 lb Pork roast
2 tb Oyster sauce
5 tb Sugar
1 tb Thai dark sweet soy sauce
2 1/2 tb Light soy sauce
3 tb Whiskey (optional)
1/4 c Chopped cilantro leaves
1/2 c Chopped green onions
3 md Cucumbers; sliced
2 lg Tomatoes; sliced
Sliced fresh chilies
- to taste

*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into
large pieces--about 1" thick. Poke both sides of each piece with a fork or
skewer and place in a flat bottom container with lid. Blend oyster sauce,
sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and
marinate in the refrigerator at least 1 hour. Overnight for best result.
Soak sticky rice in water for 30 mins and drain well. Pour rice in a
wet-paper towel lined steamer and steam over high heat for 40-45 minutes.
Place cooked rice in a container and mix with the oil to coat well. Cover
and set aside. Charcoal grill the pork over medium heat until well done.
Drizzle some of the marinating liquid on each side halfway through the
cooking time. In a small sauce pan, bring the rest of marinating liquid to
a boil and pour into a gravy bowl. Slice pork into 1" X 1 1/2" pieces and
about 1/4" thick. Spread the rice onto a platter. Cover with the pork
pieces and pour the marinating liquid over the pork. Sprinkle cilantro,
green onions and chilies. Garnish with sliced cucumbers and tomatoes.

Shared by Gail Shimizu (BWHT68A)

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---------- Recipe via Meal-Master (tm) v8.02

Title: GUISADO RICO

Categories: Mexican
Yield: 8 servings

3 lb Pork roast,lean end cut

1 cn Tomatoes,cut into quarters
-(16 oz)
2 Large onions,chopped
4 Garlic cloves,chopped fine
12 Green chiles,cut into
-thin 2" strips
2 Jalapeno peppers,chopped
-fine (optional)
1/2 ts Dried oregano
1 Large bay leaf
 1/2 ts Dried basil leaves
1/2 cn Beer
2 cn Chicken broth (14 oz ea)
1 c Chopped scallions
1/2 c Fresh cilantro
Salt to taste

1. Puncture the roast with a sharp knife and insert two split garlic
cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until it's
done. 3. Allow the meat to cool. Save the meat juice. Discard the excess
fat and cut the meat into bite-size cubes. 4. Place the meat in a cooking
pot. Add the meat juice. 5. Add the oregano, garlic, bay leaf, onions and
salt. Add water if the meat juice is not enough. 6. Cover the pot and
simmer over medium heat for about 20 minutes. 7. Add the chiles, tomatoes,
basil and chicken broth. Simmer for about 15 minutes. 8. Add the beer. If
more liquid is needed, add another can of beer. Simmer for 15 minutes. 9.
Serve in soup bowls and garnish with chopped cilantro and scallions. Serve
with refried beans and warm flour tortillas. Makes 6 to 8 servings.

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---------- Recipe via Meal-Master (tm) v8.02

Title: PORK LOIN WITH SAUERKRAUT AND APPLES

Categories: Meats
Yield: 8 servings

5 lb Pork roast; loin best

3 1/2 c Sauerkraut; *
8 oz Tomato sauce
3/4 c Molasses; divided
1/2 c Vinegar
3 Apples; medium,cored,sliced
1/3 c Butter; melted
2 tb Lemon juice
1/2 ts Cinnamon

* Rinse and drain sauerkraut.

Put pork on rack in shallow baking pan. Season with salt and pepper.
Bake in preheated slow oven (325 deg) for 2 hours. Combine tomato sauce,
1/2 c. molasses, vinegar and sauerkraut. Pour off excess fat from roast and
cover with sauerkraut mixture. Bake 45 min. longer or until meat reaches
165 deg.
Combine remaining 1/4 c. molasses with apples, butter, lemon juice and
cinnamon. Cook over low heat for 20 min.
Serve pork and sauerkraut on platter surrounded by apple slices.

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---------- Recipe via Meal-Master (tm) v8.02

Title: OVEN KALUA PIG

Categories: Meats
Yield: 10 servings

Season salt
Liquid smoke
8 lb Pork roast; more or less
7 Banana leaves
 cooked underground ala a Luau) (a substitute for the whole pig) Wash the
pork and rub with the season salt and rock of Kosher salt if you have it.
Sprinkle liberally with the liquid smoke. Wrap with the banana leaves and
tie the package with a string so the leaves do not fall off during the
cooking. Wrap in heavy duty foil and bake in a 250 degree over for
approximately 7 hours. I'll be back with more fairly soon.."Kapena" FROM:
THEODORE SEDGWICK (XPST31A)

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---------- Recipe via Meal-Master (tm) v8.02

Title: STUFFED PORK ROAST

Categories: Meats, Clay pot
Yield: 8 servings

----------------------------------STUFFING----------------------------------
1 md Onion, minced
2 lg Green apples, peeled/chopped
1/2 lb Bulk pork sausage, uncooked
4 Celery stalks, chopped
3 tb Butter
1 c Raisins
1 c Bread crumbs, moistened with
-water to soften
1 t Salt
ds Freshly ground pepper
1 t Dried sage
2 t Dried basil

-----------------------------------ROAST-----------------------------------
1 Boned pork roast (5 lb),
-trimmed of fat
1/2 c White wine
2 tb White wine
2 tb Honey
1 tb Prepared hot mustard (opt)
2 t Dried thyme, divided
1 t Arrowroot

From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George

Macleod Sales and her husband, Grover.

Saute onion and celery in butter until slightly transparent. In large

bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash
of pepper, sage and basil. Add moistened bread crumbs and onion-celery
mixture, and combine well. Pre-soak a clay pot, top and bottom, in
water for 15 minutes. Lay open a roast and sprinkle with 1 teaspoon
thyme. Spread cavity of roast with stuffing; press firmly. Roll roast
and tie with unwaxed dental floss or butcher's string. Rub outside of
roast with a mixture of thyme and pepper, then place stuffed roast in
pot. Combine wine, honey and mustard and pour over roast. PLace
covered pot in a cold oven. Set temperature at 480'F. Cook for about
2 hours, or until thermometer registers 160 degrees. Remove pot from
oven and pour off liquid into a saucepan. Skim or siphon surface fat
from liquid and heat, Mix arrowroot with 2 tablespoons wine and stir
into sauce.
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---------- Recipe via Meal-Master (tm) v8.02

Title: DOC BOYLE'S BARBQ

Categories: Meats
Yield: 3 servings

3 lb Pork roast, fat trimmed,

Boiled, cooled, shredded by
Your own little fingers so
As to be stringy.
1 md Onion, chopped fine
1 cl Garlic, minced
2 tb Oil
2 tb Brown sugar
1 tb Horseradish
2 tb Vinegar
1/8 ts Black pepper
1/8 ts Cayenne pepper
1/2 tb Dry mustard
1 ts Salt
1/2 c Celery
1 c Water
4 tb RealLemon concentrate
1 c Red Gold catsup
3 tb Worcestershire sauce

To prepare: Cook onion and garlic in oil until lightly brown. Add dry
ingredients and blend in. Add remainder. Simmer slowly for 1 to 2
hours.

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---------- Recipe via Meal-Master (tm) v8.02

Title: CHALUPA
Categories: Entrees, Mexican, Crockpot, Usenet
Yield: 8 servings

1 lb Pinto beans
3 lb Pork roast
7 c Water
1/2 c Onion, chopped
2 Garlic cloves,
-minced
1 T Salt
2 T Chili powder
1 T Cumin
1 t Oregano
4 oz Green chili peppers,
-chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a

heavy kettle. Cover and simmer about 5 hours, or until the roast falls
apart and the beans are done. Uncover and cook about 1/2 hour, until the
desired thickness is achieved.

NOTES:
 * A Mexican meat and bean dish, similar to chili -- I got this recipe from
"A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While
not a true chili, chalupa is a Mexican-American favorite for a hearty lunch
or supper. It may be made ahead and reheated, and it freezes well.

* Chili powder is a mixture of spices, consisting mainly of ground dried

chili peppers. This recipe may be served with corn chips and condiments
(including chopped tomato, chopped avocado, chopped onion, shredded
lettuce, grated cheddar cheese and hot sauce).

: Difficulty: Easy.
: Time: 5 minutes preparation, 5-6 hours cooking.
: Precision: no need to measure.

: Jeff Lichtman
: Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff

: Copyright (C) 1986 USENET Community Trust

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