Easy Pork Roast

Ingredients:
1/4 cup vegetable oil
2 Tablespoons unsulphured molasses
1 Tablespoon ground ginger
2 teaspoons dry mustard
6 garlic cloves, minced
1/2 cup soy sauce
5 pounds pork loin

Procedure:
1. In a jar with a tight-fitting lid, combine all ingredients except pork and shake well.
2. Set aside for about 15 minutes, shaking occasionally to blend flavors.
3. Pour marinade over pork, cover, and refrigerate overnight.
4. Turn pork several times.
5. Remove from refrigerator about an hour before roasting.
6. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade.
7. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done.
8. Baste pork with marinade 4 to 5 times while roasting.
9. Marinade forms very dark crust on roast.

Serves eight people.

Potato Soup

Ingredients:
2 stalks celery, sliced
1 medium onion, chopped
2 Tablespoons margarine, melted
3 cups hot water
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
5 chicken-flavored bouillon cubes
3/4 teaspoon salt
1/2 teaspoon dried whole thyme
1/2 teaspoon rosemary, crushed
Dash of garlic powder
Dash of pepper
2 cups milk
1 cup shredded Cheddar cheese

Procedure:
1. Saute celery and onion in margarine in large pot until tender.
2. Add water, potatoes, carrots, bouillon cubes, salt, thyme, rosemary, garlic and pepper.
3. Cover and simmer about 20 minutes or until vegetables are tender.
4. Remove from heat and mash vegetables with a potato masher.
5. Add milk and cheese; cook, stirring constantly until cheese is melted.

Serves eight people.

Shrimp Saute Surprise

Ingredients:
2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Procedure:
1. Melt 1/2 cup butter and blend in seasonings.
2. Add green onions, parsley, garlic, and spinach and saute 10 minutes.
3. Pour water over bread and break up.
4. Add to vegetable mixture and stir.
5. Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture.
6. Combine melted butter, crumbs, and cheese.
7. Sprinkle mixture over top and bake at 400 degrees for 15 minutes.
8. May be refrigerated overnight before baking.

Serves six people.

Orange Bread

Ingredients:
Rind of 4 large, thick-skinned oranges
1-1/2 cups water
1 teaspoon baking soda
2 cups sugar
3-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
2 eggs, well beaten
2/3 cup milk
3 Tablespoons butter, melted

Procedure:
1. Boil orange rind in 1 cup of the water with baking soda 4 minutes.
2. Drain and rinse 3 times with fresh water.
3. Cut or chop rind in very small pieces, using scissors or knife.
4. Combine rind, remaining 1/2 cup water and 1 cup of the sugar.
5. Boil for 3 minutes. Set aside to cool.
6. Sift remaining 1 cup sugar, flour, baking powder and salt together.
7. Add pecans.
8. To the cooled orange mixture, add well-beaten eggs, milk and melted butter.
9. Combine both mixtures, stirring well.
10. Bake in 3 small well-greased load pans (7"x3"), at 325 degrees for 45-55 minutes.

Makes 3 loaves.

Spicy Baked Rice

Ingredients:
1 cup rice
Chicken broth
1 cup sour cream
1-1/2 Tablespoons Jalapeno pepper, seeded and minced
1-1/2 Tablespoons Jalapeno juice
1/3 cup creamy Italian dressing
1 can water chestnuts, drained and sliced
1 pound Monterey Jack cheese, grated

Procedure:
1. Cook rice, substituting chicken broth for water.
2. Combine all ingredients except cheese.
3. Pour one-half of the mixture into a 2 quart casserole.
4. Top with one-half of cheese.
5. Repeat layer.
6. Bake uncovered in a 350 degree oven for 30 minutes.

Serves eight people.

Pinoy Goto

Ingredients:
2 cups glutinous rice (malagkit)
1/2 kg pork tripe, boiled (tuwalya)
1 liter rice washing
1 medium sized onion
1 clove garlic crushed
1 tbsp ginger
cooking oil
1 tbsp saffron food color (optional)

Procedure:
1. Heat enough cooking oil in the cauldron.
2. Once the oil is hot enough, add crushed garlic, sliced onions and ginger. Stir slightly until the sauted ingredients turn golden brown.
3. Add pork tripe and stir ingredients thoroughly.
4. Add glutinous rice. Continue stirring until the ingredients are thoroughly mixed.
5. Once the ingredients are thoroughly mixed, pour one liter of rice washing carefully into the cauldron. Stir a little more.
6. Reduce heat and cover the cauldron. Cook for 10 minutes.
7. After 10 minutes, stir. See if the rice has already risen and softened into porridge consistency.
8. If rice is not fully cooked yet, cover the cauldron again and cook for another five minutes.

Serves eight people.

Kentucky Pie

Ingredients:
1 unbaked pie shell (10-inch)
1/2 cup butter
5 eggs
3 cups packed brown sugar
1/2 cup cream or milk
1 teaspoon vanilla
Pinch of salt

Procedure:
1. Cream butter, eggs, and sugar.
2. Add remaining ingredients.
3. Mix until smooth.
4. Pour into pie shell.
5. Bake at 325 degrees for 25 to 40 minutes.

Serves 8 people.

Artichoke Dip

Ingredients:
1 can Progresso seasoned bread crumbs
4 cans artichoke hearts
2 cups olive oil
Juice of 4 lemons
2 cups grated Romano cheese
4 pods garlic, pureed
Red pepper to taste

Procedure:
1. Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
2. Put the artichoke hearts in the blender and blend on high speed until well blended.
3. Add artichoke hearts to above mixture.
4. Add cheese, garlic and red pepper.
5. Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm.
6. This may be spooned into a chafing dish and served with melba rounds.

Makes 4 quarts.

Eggs Florentine

Ingredients:
1 box frozen chopped spinach
2 Tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon celery salt
1 cup medium cream sauce
1-1/2 teaspoons grated onion
Pinch nutmeg
6 eggs
1 cup grated Swiss cheese

Procedure:
1. Cook spinach and drain well.
2. Season with butter, lemon juice, celery salt, salt and pepper.
3. Add cream sauce, grated onion and nutmeg to spinach and mix thoroughly.
4. Place in shallow 1-1/2 quart baking dish.
5. Break eggs over spinach mixture.
6. Sprinkle cheese over eggs.
7. Bake at 325 degrees for 15-20 minutes, or until eggs are set.

Serves six people.

Sirloin Steak With Mushrooms

Ingredients:
3-1/2 pound sirloin steak (2-inches thick)
1 Tablespoon olive oil
2 Tablespoons butter
1/2 teaspoon salt
3/4 teaspoon thyme
2 garlic cloves, peeled
1/4 pound fresh mushrooms
1/2 cup Burgundy
2 Tablespoons chopped parsley

Procedure:
1. Preheat oven to 375 degrees.
2. Wipe steak with damp paper towels.
3. Heat oil in large heavy skillet until very hot.
4. Brown steak well, about 5 minutes, on each side.
5. Remove steak and pour off all fat.
6. Replace steak and spread with 1 Tablespoon butter.
7. Sprinkle with salt and thyme.
8. Place garlic beside steak.
9. Insert meat thermometer into side of steak, being sure point is near center of meat.
10. Bake uncovered, 25 to 30 minutes, or until thermometer registers 140 degrees for rare or 150 degrees for medium rare.
11. Remove steak to serving platter.
12. Discard garlic.
13. Keep steak warm.
14. Saute mushrooms in skillet until browned.
15. Add wine and heat to boiling over high heat.
16. Stir to dissolve browned bits in pan.
17. Boil, uncovered a few minutes, to reduce liquid slightly.
18. Remove from heat.
19. Stir in 1 Tablespoon butter.
20. Pour over meat.
21. Sprinkle with parsley.
22. To serve, carve steak thinly on diagonal.
23. Spoon sauce over slices.

Serves eight people.

Chicken Casserole With Tortilla

Ingredients:
3 whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can tomatoes with green chilies
1/2 cup chicken stock
12 tortillas, torn in small pieces
2 onions, finely chopped
3 cups grated sharp cheese

Procedure:
1. Cook chicken in water with 2 teaspoons salt, 1 teaspoon pepper and bay leaf.
2. Remove cooked chicken.
3. Set aside 1/2 cup of the chicken stock.
4. Cut chicken into large, bite-sized pieces; set aside.
5, Combine soups, tomatoes, chicken stock, salt and pepper to taste.
6. Mix well.
7. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.
8. Use all ingredients in the 3 layers, put cheese is on top.
9. Bake at 350 degrees for about 45 minutes.

Serves 8 people.

Molasses Cookies

Ingredients:
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt

Procedure:
1. Melt shortening in a 2 or 3 quart saucepan over low heat; cool.
2. Add sugar, molasses, and egg; beat well.
3. Sift together soda, flour, cloves, ginger, cinnamon, and salt and add to molasses mixture.
4. Mix well.
5. Chill.
6. Form dough into 1-inch balls, roll in granulated sugar and place on a greased cookie sheet 2 inches apart.
7. Bake at 375 degrees for 8 to 10 minutes.

Makes 36 pieces.

Red Beans Over Rice

Ingredients:
1 pound dried kidney beans
1 ham bone or left over ham
6 cups water
2 pounds link sausage, cut in 1-inch pieces
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 bay leaf
3 cups cooked rice

Procedure:
1. Soak beans overnight.
2. Drain and put all ingredients, except rice in a large Dutch oven or kettle.
3. Bring to a boil, stirring frequently to prevent sticking.
4. Reduce heat to low and cook slowly for several hours, stirring occasionally.
5. Add water if beans are not tender.
6. If you prefer a thick gravy, mash a few beans and cook longer.
7. Serve over rice.

Serves six people.

Alfredo Fettuccine

Ingredients:
1/2 pound bacon or ham, diced
1 gallon boiling, salted water
2 tablespoons olive oil
1 pound fettuccine
12 tablespoons butter
3 garlic cloves, finely chopped
4 tablespoons parsley, finely chopped
1/2 pound mushrooms, sliced
3/4 cup coarsely chopped onion
3 egg yolks, beaten lightly
1 cup heavy cream
6 ounces Parmesan cheese, freshly grated
Freshly ground pepper

Procedure:
1. Fry bacon or ham, drain and reserve.
2. Cook fettuccine in boiling, salted water, to which olive oil has been added.
3. Melt butter over low heat in a large, broad skillet.
4. Saute garlic, parsley, mushrooms and onion over medium heat until tender.
5. Add noodles and toss for 1 minute.
6. Reduce heat; add egg yolks and cream quickly to avoid scrambling.
7. Add 1/2 cup Parmesan cheese and ground pepper.
8. Toss for 30 seconds until cheese begins to melt.
9. Stir in bacon or ham.

Serves twelve people.

Pecan Muffins

Ingredients:
1-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1 egg, slightly beaten
1/2 cup milk
1/4 cup vegetable oil

Procedure:
1. Sift together dry ingredients.
2. Stir in pecans.
3. Make a well in center.
4. Combine egg, milk, and oil.
5. Add to dry ingredients, stirring just until moistened.
6. Fill paper-lined muffin pans two-thirds full.
7. Bake at 400 degrees for 20 minutes.
8. Remove from pan immediately.

Makes 10 muffins.

Baked Vegetable Casserole

Ingredients:
1 bunch broccoli
1 head cauliflower
1/2 pound mushrooms, sliced
2 tablespoons butter
5 tomatoes, drained
1 can cream of mushroom soup
4 ounces sharp cheddar cheese, divided
1/2 teaspoon each garlic salt and basil
Seasoned bread crumbs, to taste

Procedure:
1. Preheat oven to 350 degrees.
2. Cut broccoli and cauliflower into bite-sized pieces.
3. Steam 15 to 20 minutes.
4. Saute mushrooms in butter.
5. Cut tomatoes into bite-sized pieces.
6. Combine all vegetables and soup.
7. Cube 3 ounces cheese and stir into vegetable mixture.
8. Add seasoning, mixing well.
9. Spoon into a 3-quart casserole.
10. Top with grated remaining cheese and bread crumbs.
11. Bake uncovered for 30 minutes.

Serves ten people.

Ham Meatloaf

Ingredients:
2 eggs, beaten
1 pound ground fresh pork
1 pound ground ham
1 cup bread crumbs
Milk
1/4 cup vinegar
1/2 cup brown sugar
6 tablespoons currant jelly

Procedure:
1. Mix well-beaten eggs, pork and ham.
2. Soften bread crumbs in small amount of milk.
3. Add to meat mixture and mix well.
4. Form into loaf.
5. Make basting sauce by stirring vinegar, brown sugar and jelly over low heat until jelly melts.
6. Add water for desired consistency.
7. Bake ham loaf in 350 degree oven for 2 hours, basting frequently.

Serves eight people.

Chicken in Wine

Ingredients:
6 chicken breast halves
1/2 cup butter or margarine
1 cup chopped green onions
3 tablespoons Worcestershire sauce
4 ounces can sliced mushrooms, drained
4 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 cup white wine
a pinch rosemary
salt and pepper

Procedure:
1. Salt and pepper chicken.
2. In a Dutch oven or large casserole, brown chicken in butter.
3. Add all other ingredients.
4. Cover.
5. Bake at 275 degrees for 2 hours.

Serves six people.

Lemon Tilapia

Ingredients:
Butter
2 pounds fresh Tilapia (Saint Peter's Fish)
4 teaspoons Dijon mustard
8 green onions, thinly sliced
4 tablespoons bread crumbs
4 teaspoons soy sauce
4 teaspoons lemon juice

Procedure:
1. Butter a 9 x 12 x 2-inch baking dish.
2. Place tilapia fillets on the bottom of the dish.
3. Spread 1/2 teaspoon mustard on each.
4. Cover with onions.
5. Sprinkle with bread crumbs, soy sauce, and lemon juice.
6. Bake at 350 degrees for 8 minutes.

Serves four people.

Mint Julep

Ingredients:
10 fresh mint leaves
2 tablespoons powdered sugar
1 shot of water
1 shot of rum
Lots of shaved ice

Procedure:
1. Rub the mint leaves.
2. Put in glass and add sugar.
3. Mix in water and stir until sugar is dissolved.
4. Add rum.
5. Fill glass with ice.

Drink moderately.

This post is sponsored by the Kentucky Derby 2009 Results.

Carrot Cake

Ingredients:
2 cups flour
2 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1-1/3 cups salad oil
4 eggs
2 cups grated carrots
1 cup chopped pecans

For cream cheese frosting:
1 large package cream cheese, softened
1 small package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla
2-1/2 cups powdered sugar, sifted

Procedure:
1. Heat oven to 350 degrees.
2. Grease a large tube pan.
3. Sift flour, sugar, cinnamon and baking soda into large bowl.
4. Stir in oil.
5. Add eggs, one at a time, beating after each addition.
7. Stir in carrots and pecans.
8. Pour batter into prepared pan.
9. Bake in preheated oven for 1 hour and 20 minutes.
10. When cool, frost with Cream Cheese Frosting.

Cream cheese frosting:
1. Combine cream cheese and butter; mix well.
2. Add vanilla.
3. Stir in powdered sugar and beat until smooth.
4. Makes enough frosting for one large tube cake.

Serves twelve people.

Cheese Bread

Ingredients:
7 cups sifted flour
2 tablespoons sugar
1 tablespoon salt
2 packages dry yeast
2-1/4 cups milk
3 tablespoons margarine
1 pound extra sharp Cheddar cheese, grated
2 eggs

Procedure:
1. In large bowl combine 2-1/2 cups flour, sugar, salt and yeast.
2. Combine milk and margarine in saucepan.
3. Bring to a boil. Cool to lukewarm.
4. Add to dry ingredients; beat until blended (may be done in mixer).
5. Add 1 cup flour, beat; add cheese and eggs.
6. Gradually add remaining flour; knead until smooth and elastic.
7. Put in greased bowl, turning to grease top. Cover.
8. Let rise in warm place until double in bulk.
9. Punch dough down, divide into loaves.
10. Place in well-greased pans. Cover.
11. Let rise in warm place until double in bulk.
12. Bake at 375 degrees for 35 to 45 minutes.
13. Remove from pans at once.
14. Cool on wire rack.

Makes two loaves.