For Pork Filling: In a dutch oven
For corn relish.
Fry bacon
ike to use onion powder for pot pies and quiches but a
th the dressing. Let sit for 15 minutes, toss again and
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
bsp sausage mixture between mini pies. Brush smaller discs with egg
For the fruit mince, process dried
Cook pork, salt, pepper, onions and sage on medium heat, stirring to break up meat.
Simmer for approximately 2 to 2 1/2 hours.
Skim off fat.
Add seasoning if necessary.
Cook potatoes; mash, adding salt and pepper to taste.
Mix potatoes and pork, stirring to blend.
Fill pastry shells.
Bake at 400\u00b0 for 20 to 30 minutes until brown.
Cool completely before refrigerating or freezing.
Makes two 9-inch pies.
cup of raw sugar (for camping purposes, 1/4 may
Make crust day before by combining first 4 ingredients.
Cut pork into small pieces (walnut size).
Soak meat in seasoned water overnight.
Next day make into 2 crusts pies (individual or regular).
Bake for 1 hour at 450\u00b0 or 1 1/2 hours at 300\u00b0.
Take from oven; cut hole in center of pie.
Then pour into pie 1 envelope Knox gelatine dissolved in 1 pint of water.
Simmer pork, beef, water, onion, salt and pepper for 1 1/2 hours.
Let cool; skim off fat.
Add enough bread to hold meat mixture together.
Add spices and applesauce; mix well.
Divide into 2 unbaked pie crusts; add top crusts.
Poke top and bake at 425\u00b0 for 15 minutes.
May freeze baked pies.
Wrap well.
Heat thoroughly before serving.
easpoons salt and set aside for 5 minutes. Squeeze out the
Combine pork and beef in large pan.
Add onion and garlic and cook, stirring, until meat is brown.
Then drain.
Stir in poultry seasoning, salt, celery salt, pepper, sage and water.
Cover and simmer 20 minutes.
Uncover and simmer 10 minutes longer.
Remove from heat and stir in mashed potatoes.
Place all ingredients in a large saucepan (kettle).
Cover with boiling water, paddling it thoroughly; simmer slowly about 1 hour, stirring frequently so that meat does not solidfy.
Fill pie; pour out excess moisture, but do not remove all.
Bake at 375\u00b0 about 1 hour.
Makes 4 pies.
For the stuffing I like to use Stove Top stuffing for pork.
Cook stuffing mix according to package directions.
Combine sausage with stuffing.
Cut stem and seeds from jalapenos, fill with cheese. Add egg to sausage and stuffing mixture. Mold mixture in egg shape around jalapenos.
Roll in bread crumbs until covered well.
Bake in a 400 degree farenheit preheated oven for 30 minutes or until brown.
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terilized jar. Store in refrigerator for at least 3 days before
For guacamole, combine avocado, tomatoes, garlic