Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from […]

Marinade meat in beer to cover, at least overnight, or longer. Start fire. Rub in lemon pepper seasoning on all sides, including any cavities and creases. Cook meat on grill until done. This may be used for ribs, roasts, or chops. May use Cavendars instead of lemon-pepper.

Mix together the pork, onion, celery, rice, mushrooms and chicken soups, water, mushrooms and soy sauce, adding just a bit more water if you use fresh mushrooms instead of canned mushrooms with their juice. Pour into a greased casserole dish. Bake at 350 degrees for 1 hour, covering the first 20 minutes. Sprinkle 1/2 to […]

Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Mix 2 cupfuls of cold pork ground fine 1 cupful of cold cooked rice 1/4 cupful of melted butter substitute Season with 1/2 teaspoonful each powdered thyme and sage salt and pepper to taste 1 tablespoonful of grated onion if liked Add 1 well-beaten egg and 1 cupful or more of bread crumbs to form […]

-GARNISH – 2 tb Finely chopped parsley Dry the chops with paper towels. Season with salt and pepper. In a large heavy skillet heat 3 T of olive oil until it is almost smoking. Brown the chops for 2 or 3 minutes on each side and remove them to a plate. Pour out all but […]

Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% […]

Calories per serving: 344 Fat grams per serving: 16 Approx. Cook Time: 2:00 Cook the meat in one piece in a covered pan in a moderate oven (350 F) until done. Remove from the oven and cool. When cool anough to handle, cut very fine (1/8″ by 1/2″). Grind together the onion, garlic, ginger and […]

A fiery sauce coats cubes of delicate tofu in this succulent stir-fry. To balance its zestiness and soothe your palate, serve with hot cooked rice. Cut tofu into 1/2 inch cubes; place in a colander and let drain for 15 minutes. In a bowl, blend the 1 tsp soy, sherry, and sweet bean sauce; add […]

-RED CURRANT SAUCE – 1/3 c Red or black currant jelly -OR jam 1 tb Dijon mustard 1 ts Red wine vinegar 1 pn Salt & pepper Tuck under thin end of tenderloin to make even thickness throughout. In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. […]