1 lb. hamburger, I use the 90% to 98% fat free
½ lb. pork sausage
2 cups dry seasoned bread crumbs
1½ cups milk
1 egg, well beaten
¼ teaspoon dry mustard
½ teaspoon sage
¼ teaspoon black pepper
2 teaspoon salt, or to taste
¼ cup onion, minced
Mix the meats together. Add to that mixture the milk and bread crumbs. Then add the beaten egg, then the dry mustard, sage, pepper, salt and minced onion. Mix well. Place in loaf pan. Bake 1 hour and 15 minutes at 350º. Then put catsup on top of the meatloaf and return to the oven for 15 more minutes. If you wish not to use the catsup then cook the meatloaf for 1½ hours.
Sunday, March 8, 2009
Saturday, April 5, 2008
1 large lemon
1 tbs sugar
1/2 tsp Dijon mustard
1/8 tsp + 1/2 tsp salt
1/8 tsp + 1/4 tsp pepper
2 tbs + 3 tsp olive oil
1 tbs minced chives
4 boneless center cut pork chops
2 bunches asparagus, trimmed
Cut a thin slice from the top and bottom of the lemon, exposing the flesh. Stand lemon upright and cut off the thick peel following the contour of the fruit and removing all the white pith and membrane.
Holding lemon over a bowl, remove lemon sections from membrane. Discard seeds and let sections fall into the bowl. Squeeze remaining membrane to extract juice into bowl. Break sections into pieces.
Whisk 1 tbs water, sugar, mustard, 1/8 tsp salt and 1/8 tsp pepper into the lemon. Whisk in 2 tbs oil. Stir in chives, set aside. Heat grill. Brush pork with 2 tsp oil. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Grill pork 4 min. on each side or until done.
Brush asparagus with remaining oil. Place on grill and grill 6 min. turning, or until crisp tender. Sprinkle with remaining salt. Serve pork and asparagus topped with dressing. Serve with lemon wedges. MAKES 4 SERVINGS.*
Monday, February 25, 2008
1/4 cup reduced-sodium soy sauce
1/4 cup grated onion
1 tablespoon canola oil
1 teaspoon lemon juice
3 garlic cloves, minced
3/4 teaspoon ground ginger
1 boneless whole pork loin roast (2 1/2 pounds)
1/4 cup white wine or chicken broth
1/4 cup honey
1 tablespoon brown sugar
1. In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
2. Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350°F for 25 minutes.
3. In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a meat thermometer reads 160°F. Let stand for 10 minutes before slicing.
Light and Tasty Magazine
Saturday, January 12, 2008
Cider-Glazed Roast Pork Loin
Make sure to tie the roast if your butcher hasn't already done so.
1 boneless pork loin roast (3-pound), centercut, tied
Table salt and ground black pepper
2 tablespoons Vegetable oil
6 small shallots , peeled (and halved if large)
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar
1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat pork loin dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times, until browned on all sides, 8 to 10 minutes. Transfer pork, fat side down, to 13 by 9-inch baking dish and roast until thermometer inserted in thickest part registers 85 degrees, about 25 minutes.
3. While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to boil. Cook until thickened, about 8 minutes.
4. After pork has roasted for 25 minutes, pour glaze over pork and, using tongs, roll pork to coat with glaze. Cook until internal temperature registers 145 degrees, 20 to 30 minutes more, turning once halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil, and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.
5. Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter, and spoon 1/2 cup glaze over top. Serve, passing remaining glaze at table.