PINEAPPLE PORK CHOPS

Serves 4

4 loin pork chops, 3/4" thick

1/4 tsp pepper

1 tsp salt

1/4 cup flour

2 tbsp margarine (I substituted 1 tbsp butter and 1 tbsp oil)

1 can (20 oz) pineapple chunks in own juice

3/4 cup light karo corn syrup

1/3 cup lemon juice

3 tbsp catsup

2 tbsp soy sauce

1 green pepper  (will be substituting red pepper; just a preference of mine), sliced

In a dish, mix the seasonings and coat the pork chops with the mixture. With a meat mallet, pound chops on both sides.

In a skillet, melt 2 tbsp margarine (or substitution) over medium heat. Add chops and cook 20 minutes, or until tender.  Remove the chops and keep warm.  Drain off fat.

In the skillet, stir in pineapple chunks, corn syrup, lemon juice, catsup and soy sauce.  Boil for 25 minutes, stirring occasionally, until reduced by half. Add sliced red pepper and cook for 1 minute.  Serve with noodles.

REVIEW:  After reading the recipe, I wasn't very excited to try it, but it was really good!

STRAWBERRY BAVARIAN CREAM

Serves 8

1 1/2 pints strawberries

1 envelope plus 1 1/2 tsp unflavored gelatin

1/2 cup water

2/3 cup sugar

2-3 tsp kirsch

1 cup whipping cream

Puree half the strawberries in a food processor until very smooth.  Pour puree into a large bowl.

Sprinkle gelatin over 1/4 cup water in a small cup and let stand for about 5 minutes.

In a small saucepan, combine sugar and remaining water.  Stir until thoroughly mixed.  Heat over low heat, stirring until sugar dissolves completely.  Bring to a boil over medium heat, stirring.  Simmer 30 seconds without stirring.

Remove from the heat and immediately whisk in softened gelatin, in a slow stream.  Let cool 3 minutes; stirring often.  Gradually pour gelatin mixture into strawberry puree, whisking constantly.  Stir in kirsh.

Chill mixture about 30 minutes; stirring often, until it is col and beginning to thicken but is not set.  Lightly oil a 6-cup mold or bowl.  Reserve 8 attractive strawberries for garnish.  Slice remaining strawberries crosswise. Chill slices and whole berries until ready to use.

Stir sliced berries into chilled puree and chill 5 minutes or until mixture begins to set; stirring often.  Remove from refrigerator.

Whip cream in a chilled bowl with chilled beaters until soft peaks form. Gently fold cream into strawberry mixture.  Refrigerate 15 minutes, folding the mixture occasionally.

Pour the mixture into the mold, smoothing the top.  Cover with plastic wrap and refrigerate until completely set; at least 3 hours.  Decorate with strawberries.

REVIEW:  This did not come out very well.  The mixture had jelled up too much before I added the whipped cream so there were chunks of gelatin in the dish.  Not very appealing, but it tasted ok. 

PEPPER STEAK

Serves 6

1 lb lean flank steak, partially frozen for easier slicing

4 tbsp cornstarch, divided

water

2 tbsp dry sherry

2 tbsp soy sauce, divided

4 tsp sugar, divided

1/4 cup catsup

1/3 tsp pepper

2 tbsp oil

1 clove garlic, minced

2 green onions, cut into 1/2" pieces

2 large green pepper, seeded and cut into hunks (substituted red pepper)

** I added snow peas to round out the vegetables (not in the recipe)

3 medium tomatoes, cut into chunks (substituted halved grape tomatoes)

1 tsp sesame oil

Cut the steak in thirds lengthwise, then cut crosswise diagonally in thin slices. In medium bowl, mix beef, 2 tbsp cornstarch, 1/4 cup water, the sherry, 1 tbsp soy sauce and 1 tsp sugar; toss to coat beef well and set aside.

In a small bowl, mix remaining 2 tbsp cornstarch, 1/2 cup water, remaining 1 tbsp soy sauce, remaining 3 tsp sugar, the catsup and pepper. Set aside.

Heat 2 tbsp oil in large heavy skillet until very hot, but not smoking.  Add beef and stir-fry until it loses its pink color.  Remove with slotted spoon, and set aside.  Add garlic and onions to the skillet and stir-fry over high heat for 30 seconds.  Add green/red peppers and 1/4 cup water and bring to boil and cook about 3 minutes or until peppers are tender.  Add tomatoes and beef and stir to reheat.  Add cornstarch-catsup mixture and stir until sauce thickens.  Stir in sesame oil and serve immediately (I served mine over brown sticky rice.).

Nutritional Information/serving:  242 calories, 19 G protein, 20 G carbs, 9 G fat, 51 mg cholesterol

REVIEW:  I thought the addition of tomatoes was strange, but had hope since the sauce was made with some catsup.  It was okay, but nothing I would want to make again.  The cornstarch mixture was too thick; more water should have been added to loosen the sauce.

SAVORY OVEN POT ROAST

Forgot to take the picture, but it was good enough to keep/publish!

Serves 10 - 350 degree oven

3 lb beef bottom or rump roast

salt, pepper, pinch of nutmeg

2 tbsp flour

1 tbsp oil

4 large onions, sliced

1 clove garlic, crushed

2 cups hot beef bouillon

2 tbsp tomato paste

1 tbsp each of sugar and vinegar

1 tsp thyme

4 sprigs parsley, 2 celery tops, 1 bay leaf (tied together)

Dust beef with combination of the seasonings and flour.  Heat oil in heavy oven-proof pan and brown meat, then remove.  Brown onions and garlic lightly in pan.  Replace meat and add remaining ingredients.  

Cover and bake at 350 degrees until meat is tender; about 2 1/2 hours. Discard herb bouquet.  Serve with pan gravy.

REVIEW:  Easy to make!