eat. Working in batches, cook pork, stirring, for 5 mins, or
frying pan, brown the pork, then remove from pan. Drain
toss minced green onions with pork pieces, ginger, soy sauce, Worcestershire
o 180C (350F).
Toss pork in flour, shake away excess
Dredge pork with flour.
Heat oil in a large pan until sizzling.
Add pork and cook until browned, stirring occasionally. Remove pork to casserole.
Drain excess oil from pan.
Pour into pan the cider or chicken stock.
Heat, stirring, to remove browned particles.
Put all ingredients together with pork.
Cover and bake at 325\u00b0 for approximately 2 hours or until done.
Brown pork in skillet and set aside.
Spread 1/2 sauerkraut in 2-quart greased casserole.
Cover with 1 onion.
Place pork on top.
Layer onions and sauerkraut on top of pork.
Pour water over all, cover and bake at 325\u00b0 for 4 hours.
Serves 6.
set aside.
Slice the pork chops into 1/4-inch
Preheat oven to 375\u00b0C.
Saute onion, mushrooms and celery in butter over med high heat.
Add green pepper and shredded carrot and cook until slightly softened.
In casserole dish mix cans of soup, milk and rice.
Add ground pork to saute pan and brown.
Once pork is cooked through add pork/onion/celery/carrot mixture to soup/rice mixture in casserole dish.
Cook for 1 hour in oven at 375\u00b0C.
Roll pork in flour and brown in oil over low to medium heat. Drain.
Set aside.
Mix all other ingredients and add to pork. Pour into greased long casserole dish and bake, covered with aluminum foil, for 1 1/2 hours at 325\u00b0.
Crumble pork into a 3-quart casserole. Stir in mushrooms and onion. Cover with heavy-duty clear plastic wrap.
Microwave at High 5 to 7 minutes until pork is done, stirring twice. Drain fat. Cook and drain the egg noodles.
Add noodles, 1 1/2 cups cheese, peas, soup and seasoning.
Stir well. Cover and microwave at Medium 9 to 11 minutes or until thoroughly heated, stirring once. Sprinkle with remaining cheese. Cover and cook at Medium for 1 1/2 to 2 1/2 minutes. Serves 6 to 8.
Stir-fry pork in combination of olive oil and salad oil (2 tablespoons) until pork looks pink.
Add mushrooms, onion and garlic and saute about 3 to 5 minutes in total.
Prepare rice in chicken broth.
In casserole mix the ingredients with cheese, egg and enough broth to moisten.
Bake at 375\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Boil noodles.
Drain and rinse with cold water.
Set aside.
Brown pork and onion in pan over medium-high heat.
Add 1 cup water.
Cover and simmer for 30 minutes.
Place cooked meat, onion and noodles into a casserole dish.
Add drained kraut and stir in both cans of cream of chicken soup.
Mix in bay leaves, parsley, red pepper, brown sugar, pepper and salt and top with paprika.
Bake for 1 hour.
Trim excess fat from chops.
Brown in 2 tablespoons oil, season with salt and pepper.
Set aside.
Saute yellow rice, onions and celery for 5 minutes in remaining 2 tablespoons oil.
Add raisins and stir to mix.
Add boiling water.
Turn into oblong casserole. Top with chops, cover and bake at 350\u00b0 for 40 to 45 minutes.
Top pork chops with apple rings brushed with melted butter and sprinkle with nutmeg.
Cover and bake 25 minutes longer.
If desired, run under broiler to brown apple rings.
Cut the pork into cubes no more than an inch square.
Finely chop the onion.
Heat the stock.
Wash and drain the rice.
Heat the oil in a large, heavy based saucepan.
Dust the pork in the flour, then brown the meat in the oil, add the onion.
and cook for a few minutes.
Season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes.
Peel, quarter and dice the apples and stir into the casserole with the peas. Re-cover the pan and simmer for a further 10 minutes.
Sprinkle with the chives.
Cut pork into little pieces.
Salt and pepper the meat and saute it in skillet with about 1 to 2 tablespoons oil; drain. Place meat into a casserole dish.
Top it with carrots, onions, tomato sauce and chicken broth.
Boil it for 10 to 15 minutes.
Add rice and let it come to a boil.
Place the covered casserole into an oven and bake it for 50 minutes at 375\u00b0.
Serve with mustard.
In a 2-quart casserole, brown the cubed pork in the oil and sprinkle with soy sauce.
Drain the pineapple (save syrup) and add to the meat mixture.
Mix syrup and vinegar and heat.
Mix sugar, cornstarch and water and add to hot liquid, cooking until clear and thickened.
Pour over meat mixture.
Cover and bake 20 minutes at 350\u00b0.
Cook green pepper and onion in the butter (add shredded carrots for color).
Cook for 3 to 4 minutes.
Add to casserole and bake 10 minutes longer.
Fry the strips of pork until lightly browned.
Add other ingredients, except butter and nuts.
Pour into large casserole; dot with butter.
Bake in 350\u00b0 oven for 1 hour.
Sprinkle the crushed nuts over the top and continue baking for 30 minutes.
Add water if casserole seems dry.
Saute ground beef & pork & drain.
Saute chopped onion & celery.
Put all ingredients into a large casserole dish.
Put casserole in a 300 degree oven for 1 hour or until liqued has been absorbed.
Cut into pieces and saute the onion and mushrooms in a lightly sprayed skillet. Add pork or chicken and brown.
Dilute the cream soup with water or milk and pour into skillet. Cover and cook for 5 to 10 minutes.
Line casserole dish with green beans. Add meat and pour soup over top. Cover and bake at 350\u00b0 for 20 to 30 minutes.
(Contains around 10 fat grams for pork or 7 for chicken.)
Brown pork and onion; drain fat and save. Add macaroni, tomatoes and half of cheese to meat. Pour into casserole dish. Coat bread crumbs with fat. Sprinkle over casserole.
Top with remaining cheese. Bake at 350\u00b0 for 45 minutes.