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Recipes from the "End of Season" March 22, 2009 |
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Debbie's Roast Pork with Apricot Mango Sauce |
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1 4-5 lb. pork loin 1 jar (10 oz) apple jelly 1 cup apple juice
1 1/2 Tbs. corn starch 2 Tbs. water 1/2 tsp. cardamon
5 whole chopped apricot 5 strips of dried mango (a really expensive
(or 3/4 cup chopped (chopped) spice--could sub
dried apricots) ground cloves). |
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Place roast in a 14" deep Dutch oven and cover. Place about 12-15 briquettes under and 30-40 on top. Roast for 1 hour. Meanwhile, in a smaller Dutch oven, combine jelly, juice and cardamon (or ground clove) - cook with bottom heat, stirring until heated thoroughly and smooth. Save 1/2 cup of this sauce for use later. Continue cooking the roast until done (about 40-60 minutes), basting with this sauce often.
Combine water and cornstarch to make a smooth paste, add reserved 1/2 cup of sauce - heat over medium heat until the sauce begins to thicken, then add the chopped fruit and simmer on low heat until fruit is soft. Remove roast from the oven, place on a platter and our fruit sauce over meat - slice and serve. |
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Norm's Cabbage Rolls |
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2 lbs. ground beef 1 onion - diced 1 cup uncooked rice
1 lb. ground pork 2 large heads of cabbage 2 eggs
1 bag of sauerkraut 6 cloves of garlic-chopped 3 cans whole tomatoes
salt & pepper to taste
Use a #12 or larger Dutch ov en @ 350 degrees |
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Blanch cabbage in boiling water, remove allow to cool. Peel whole leaves from the head. Mix together beef, pork, onion, rice and eggs--add salt & pepper to taste. Place a large spoonful of meat mixture onto a cabbage leaf; fold in the sides and rull up. Set aside. Roll up the rest of the cabbage rolls. Drain the sauerkraut and place a layer of kraut on the bottom of the Dutch oven, tehn lay a layer of cabbage rolls, then another layer of kraut and cabbage rolls.
Finely chop the remaining cabbage, combine in a bowl; cabbage, tomatoes (with liquid) and garlic - spread evenly over the top of the cabbage rolls. Add water to just cover. Cover an cook at 350 degrees for at least 2 hours. DO NOT STIR! |
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