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.