Hometown Get-Togethers - Candace Floyd [54]
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 the oven, uncover, and sprinkle with the parsley. Let stand for 10 to 15 minutes to allow the flavors to blend.
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TIPS FROM OUR TEST KITCHEN: Ask your butcher to cut the pork loin and tenderize it for you. This can also be done with a meat mallet. The slices will resemble cube steak when tenderized. For a stronger sherry flavor, add 2 to 3 additional tablespoons.
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Spareribs Polynesian
Francine McGinty, Spokane, Washington
Serves 8
“These are addictive and a crowd-pleaser. I serve them anytime family or friends get together, and they are always a hit.”
1 tablespoon all-purpose flour
1 large oven-browning bag
4 to 5 pounds country-style spareribs, cut into serving-size pieces
1 medium onion, sliced and separated into rings
½ cup soy sauce
½ cup cider vinegar
½ cup pineapple juice
½ cup sugar
2 tablespoons oyster sauce
1 garlic clove, minced
¼ teaspoon ground ginger or 1 teaspoon grated fresh ginger
¼ teaspoon ground cloves
Cooked rice
Broccoli
1. Preheat the oven to 350°F.
2. Place the flour in the oven-browning bag, close the bag, and shake to coat the inside thoroughly. Add the ribs and secure the bag.
3. Bake for 1½ hours, following the manufacturer’s directions for using the bag.
4. Combine the onion, soy sauce, vinegar, pineapple juice, sugar, oyster sauce, garlic, ginger, and cloves in a medium saucepan. Bring just to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes.
5. At the end of the cooking time for the spareribs, open the bag and drain the fat. Carefully pour the sauce over the ribs and secure the bag. Bake for 30 minutes to 1 hour longer, until the ribs are tender. Serve with rice and broccoli.
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TIPS FROM OUR TEST KITCHEN: To remove grease from the ribs, pour the liquid into a degreasing pitcher or pour the liquid into a quart-size zip-top plastic bag. Seal the bag and let stand for 3 to 5 minutes to allow the grease to rise to the top. Holding the bag over a bowl, snip one corner to release the liquid. Stop the flow when the grease comes near the opening. Discard the grease and add the liquid back to the oven bag.
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Crabmeat au Gratin
Lillie Duhon, Port Neches, Texas
Serves 6
“This dish is an all-time favorite of my husband, sons, and other family