Friday, August 19, 2011
Food & Recipe: BARBECUE PORK ON CORN BREAD PANCAKES
Food & Recipe: BARBECUE PORK ON CORN BREAD PANCAKES: Pork shoulder roast Salt and pepper 1 c. your favorite barbecue sauce 3 c. shredded lettuce --CORN BREAD PANCAKES:-- Ingredient 1 c...
Food & Recipe: CRABMEAT CASSEROLE
Food & Recipe: CRABMEAT CASSEROLE: Ingredient 1 (8 oz.) can crabmeat 1 c. mayonnaise 1 c. Pepperidge Farm herb stuffing mix 1 onion, chopped 1 c. light cream Cayenne pe...
Food & Recipe: BLUEBERRY PUDDING
Food & Recipe: BLUEBERRY PUDDING: Ingredient 1 tbsp. unflavored gelatin (1 env.) 1/4 c. boiling water 10 oz. tofu, drained 5 tbsp. apple juice concentrate, defrosted...
BARBECUE PORK ON CORN BREAD PANCAKES
Pork shoulder roast
Salt and pepper
1 c. your favorite barbecue sauce
3 c. shredded lettuce
--CORN BREAD PANCAKES:--
Ingredient
1 c. cornmeal (white or yellow)
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk
2 eggs, beaten
Method
Season pork roast with salt and pepper. Bake in 325 degree oven or on outside grill until meat thermometer reads 170 degrees (f). Shred roast with knife or food processor and mix with barbecue sauce. Keep warm until ready to serve. Corn Bread Pancakes: Combine cornmeal, flour, sugar, baking power and salt in bowl. Cut in shortening. Mix eggs and milk together and add dry ingredients until batter is smooth. Pour about 3 tablespoons on hot greased griddle for each cake. Bake until bubbles break over surface, turn and brown other side. Serve shredded pork between pancakes with lettuce and additional barbecue sauce.
Salt and pepper
1 c. your favorite barbecue sauce
3 c. shredded lettuce
--CORN BREAD PANCAKES:--
Ingredient
1 c. cornmeal (white or yellow)
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk
2 eggs, beaten
Method
Season pork roast with salt and pepper. Bake in 325 degree oven or on outside grill until meat thermometer reads 170 degrees (f). Shred roast with knife or food processor and mix with barbecue sauce. Keep warm until ready to serve. Corn Bread Pancakes: Combine cornmeal, flour, sugar, baking power and salt in bowl. Cut in shortening. Mix eggs and milk together and add dry ingredients until batter is smooth. Pour about 3 tablespoons on hot greased griddle for each cake. Bake until bubbles break over surface, turn and brown other side. Serve shredded pork between pancakes with lettuce and additional barbecue sauce.
Thursday, August 18, 2011
BLUEBERRY PUDDING
Ingredient
1 tbsp. unflavored gelatin (1 env.)
1/4 c. boiling water
10 oz. tofu, drained
5 tbsp. apple juice concentrate,
defrosted
1/2 tsp. vanilla extract
1 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 pt. fresh blueberries, rinsed,
drained and divided, about 16 oz.
Method
Serves 4. About 2/3 cup per serving. Dissolve gelatin in boiling water, stirring until crystals disappear. In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into a bowl; fold in remaining cup of blueberries. Cover with plastic wrap and refrigerate for 4 hours, or until set. Serve cold. The sweetener in this recipe is apple juice concentrate. That's a good way to cut down on processed sugar.
1 tbsp. unflavored gelatin (1 env.)
1/4 c. boiling water
10 oz. tofu, drained
5 tbsp. apple juice concentrate,
defrosted
1/2 tsp. vanilla extract
1 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 pt. fresh blueberries, rinsed,
drained and divided, about 16 oz.
Method
Serves 4. About 2/3 cup per serving. Dissolve gelatin in boiling water, stirring until crystals disappear. In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into a bowl; fold in remaining cup of blueberries. Cover with plastic wrap and refrigerate for 4 hours, or until set. Serve cold. The sweetener in this recipe is apple juice concentrate. That's a good way to cut down on processed sugar.
Sunday, August 14, 2011
CRABMEAT CASSEROLE
Ingredient
1 (8 oz.) can crabmeat
1 c. mayonnaise
1 c. Pepperidge Farm herb stuffing mix
1 onion, chopped
1 c. light cream
Cayenne pepper to taste
Extra stuffing mix for top of
casserole
Parmesan cheese
Method
Mix everything together and top with extra stuffing mix and Parmesan cheese. Bake in small casserole dish in a 350 degree oven for 30 minutes. Serve warm with crackers. Serves 6.
1 (8 oz.) can crabmeat
1 c. mayonnaise
1 c. Pepperidge Farm herb stuffing mix
1 onion, chopped
1 c. light cream
Cayenne pepper to taste
Extra stuffing mix for top of
casserole
Parmesan cheese
Method
Mix everything together and top with extra stuffing mix and Parmesan cheese. Bake in small casserole dish in a 350 degree oven for 30 minutes. Serve warm with crackers. Serves 6.
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