The
Electric Gourmet Show - October 2000
by Richmond Power & Light
www.RP-L.com
Caribbean Roast Pork Loin
1/2 tsp. olive oil
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Blend oil, pepper, nutmeg and cinnamon in a small bowl. Rub mixture onto pork; cover completely. Place pork in a shallow pan; roast in 350 degree oven for 45 minutes to 1 hour or until internal temperature is 155 degrees F. Remove pork from oven; let stand 10 minutes before slicing.
Serves 4
Italian Cupboard Soup
1 15-oz. can chopped tomatoes, undrained
2 14 1/2-ox. cans chicken broth
2 TBS dried mined onion
1 15-ox. can cannellini or great Northern beans, drained
8 ox. fresh spinach leaves, torn
In a deep saucepan, brown the pork in a little oil; add all ingredients except spinach; bring to a boil, lower the heat and simmer for 15 minutes; stir in torn spinach and cook for 2 minutes more.
Top with grated Parmesan or Romano cheese.
Pork Salad with Honey-Balsamic Dressing
2 tsp. vegetable oil
salt and pepper, to taste
2 cloves garlic, minced
1/4 cup honey
3 TBS balsamic vinegar
4 cups torn iceberg, Boston or Bibb lettuce
1 cup sliced fresh strawberries
1/2 cup sliced celery
1/2 cup chopped pecans
Heat skillet over medium-high heat. Season chops; brush lightly with oil. Cook, turning occasionally to brown evenly, until chops are just done. Remove; keep warm. Add remaining oil to pan and quickly sauté garlic until tender, about 1-2 minutes, stirring constantly. Stir in honey and vinegar; cook and stir 1 minute or until heated through. In a large bowl toss together lettuce, strawberries and celery. Divide lettuce mixture onto plates and top with dressing. Slice each chop and fan over salads. Sprinkle with pecans.
Serves 4
Winter White Chili
1 medium onion, diced
1 tsp. ground cumin
2 tsp. chili powder
1 16-oz. can white beans, drained
1 14-oz. can corn, drained
1 14 1/2-oz. can chicken broth
1 4-oz. can diced green chilies
In a large saucepan, brown pork with onion, stir in cumin and chili powder; stir well. Stir in remaining ingredients; bring to a boil, cover and simmer for 15-20 minutes, until heated through and flavors are blended.
Serves 6
Peachy Peanutty Pork
trimmed & cut into 1 inch strips
1/4 cup peanut butter
1/4 cup peach jam
1 1/2 cups shredded coconut
3/4 cup graham cracker crumbs
2 tsp. curry powder
1 tsp. ground ginger
1/2 tsp. ground black pepper
Heat oven to 400 degrees. Spray a 15 X 10 X 1 - inch baking pan with nonstick cooking spray. In a small saucepan, melt together peanut butter and jam over low heat; remove from heat. Add pork and toss to coat. In a large resealable plastic bag, combine coconut, cracker crumbs, curry powder, ginger and pepper; shake well to blend. Add pork to bag, a few pieces at a time; shake to coat. Place pork in prepared pan and bake 8 minutes. Turn and bake 8 minutes more, until coconut is nicely toasted. Serve pork with hot rice and chutney, if desired.
Serves 6
Recipes by Sherrill Rude