Hometown Get-Togethers - Candace Floyd [49]
2 tablespoons lemon juice
½ teaspoon ground cinnamon
1. Preheat the oven to 325°F.
2. Place the roast on a rack in a shallow roasting pan. Cook, uncovered, for 2 to 2½ hours, until a meat thermometer registers 155°F.
3. Combine the cherry pie filling, raisins, lemon juice, and cinnamon in a medium bowl; mix well. Spoon the cherry glaze over the pork several times during the last 20 minutes of cooking time, reserving some for serving.
4. Remove the roast to a cutting board and let stand for 10 minutes before slicing. Heat the remaining glaze and serve with the carved roast.
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TIPS FROM OUR TEST KITCHEN: The roast’s internal temperature will continue to rise 5 to 10 degrees after it is removed from the oven.
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Pork Chops Delight
Mrs. Norvell Lasseter, Waco, Texas
Serves 4 to 6
“Our family is of German heritage and this is a favorite at our reunions.”
½ cup all-purpose flour
6 lean breakfast pork chops (about 1¾ pounds total), about ½ inch thick
Salt and pepper
½ cup canola oil
Two 14-ounce cans sauerkraut, undrained
1. Place the flour in a shallow bowl. Season the pork chops with salt and pepper, and dredge in the flour, shaking off any excess.
2. Heat the oil in a large skillet over medium-high heat. Working in two batches, brown the pork chops in the skillet about 3 minutes per side. Remove to a plate. Pour off excess grease from the skillet, leaving the pan residue.
3. Spoon 1 can sauerkraut into the skillet and place the pork chops on top. Spoon the remaining can of sauerkraut over the pork chops. Pour 1¾ cups water evenly over the top.
4. Bring to a boil over medium-high heat. Reduce the heat, cover tightly, and simmer until the liquid evaporates and the pork is very tender, about 50 minutes.
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Nona’s Italian Country Chicken
Old-Fashioned Oatmeal Cake with Broiled Topping
Olive Salsa
Old-Fashioned Orange Layer Cake
Pear Rum Cake with Chocolate Topping
Bell Peppers with Peanuts and Water Chestnuts
Potluck Polynesian Chicken
Superb Red Pepper Soup
Roasted Eggplant Soup with Garlic Cream
Scarborough Fair Herb Bread
Sun-Dried Tomato Pesto Pasta
Shrimp Feast
Spanish Rice
Spicy Grilled Chicken
Fresh Strawberry French Toast
Strawberry Orange Salad with Glazed Almonds
Taco Casserole
Tomato Pie
Pork Loin in Creamy Sauce
Jan Christofferson, Eagle River, Wisconsin
Serves 6
“I make this often for relatives and friends. It is a great get-together main dish. I serve it over brown rice, white rice, or whole wheat noodles.”
2 pounds boneless pork loin, cut into 6 slices
2 eggs, slightly beaten
1/8 teaspoon garlic powder
½ teaspoon dried rosemary, finely chopped
¼ teaspoon salt
½ teaspoon black pepper
1 cup dry Italian bread crumbs
6 tablespoons butter
8 ounces fresh mushrooms, sliced
One 10-ounce can cream of chicken soup
1 cup sour cream
¼ to 1/3 cup dry sherry or sherry cooking wine
2 tablespoons chopped parsley
1. Preheat the oven to 325°F. Grease a 13 × 9-inch baking dish.
2. Place the pork slices on a cutting board, cover with plastic wrap or wax paper, and pound to ¾-inch thickness with a meat mallet.
3. Combine the eggs, 1½ tablespoons cold water, the garlic powder, rosemary, salt, and pepper in a shallow bowl; mix well. Place the bread crumbs in a second shallow bowl. Dip the pork slices into the egg mixture and then the bread crumbs.
4. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add 3 of the pork slices and cook for 5 minutes on each side, or until golden brown. Transfer to the prepared dish. Repeat.
5. Melt the remaining 2 tablespoons butter in the skillet. Add the mushrooms and cook until the mushrooms are soft, 3 to 4 minutes, stirring frequently. Whisk the soup, sour cream, and sherry in a medium bowl and add to the mushrooms; mix well.
6. Pour the mixture evenly over the pork slices. Cover and bake for 1 hour and 15 minutes, or until the pork is very tender and the sauce is slightly thickened and bubbly.
7. Remove from