From Judy's Kitchen

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Meats ~ Main Dishes

Enjoy some of my family's favorites!

And remember to "REFRESH"!

Roast Pork with Sweet Potatoes and Apples

· 1 boneless pork loin roast, 3 to 4 pounds, fat trimmed

· 1 tablespoon vegetable oil

· 1/3 cup honey

· 1/4 cup orange juice

· 1/4 cup frozen apple juice concentrate, thawed

· 2 teaspoons ground black pepper

· 1 tablespoon brown sugar, packed

· 3 large sweet potatoes, quartered

· 3 large apples, cored and quartered

Preheat the oven to 375°.

Coat a large ovenproof Dutch oven with vegetable oil and place over medium-high heat. When very hot, add the pork roast. Cook, turning, until all sides are browned, about 6 minutes. Remove from the heat.

In a medium bowl, combine the honey, orange juice, apple juice concentrate, pepper, and brown sugar. Spoon over the pork roast. Place the sweet potatoes around the pork. Cover and bake for 2 hours. Pork should register about 150 ° on an instant read thermometer.

Place the apple quarters around the pork. Bake, uncovered, basting frequently, for 20 minutes, or until the apples are just tender. Let the pork stand for 10 minutes before slicing. Serve pork roast sliced, with the sweet potatoes and apples.
Serves 8 to 10.

Chicken with Cream Sauce

1 large chicken

1 stalk celery, halved (with leaves)

1 small onion, halved

4 springs parsley

2 whole cloves garlic

1 carrot peeled and halved

1 tsp salt

1 small bay leaf

1/2 tsp thyme

water

Sauce:

4 T. butter

1 c. chicken stock

1/8 tsp. pepper

1/2 c. cream

1/2 tsp. salt

1/4 c. chopped parsley

Put the chicken in large pot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, garlic and thyme in a small square of cheese cloth, add to the pot. Cover and cook until chicken is tender.

Melt the butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with creamy sauce.

Savory Roasted Prime Rib

8 lbs beef rib roast (bone in)
6 garlic cloves minced
2 T olive oil
2 tsp salt
2 tsp black pepper
2 tsp dried thyme

 	Spray roasting pan with Pam and place roast
                  in pan, rib side down. Combine rest of inredients and spread mixture across the fat layer on the roast and let it sit at room
                  remp. for one hour.  Preheat over to 500.  Roast beef for 20 min., decrease temp. to 325 and continue roasting for 1 1/4 hours
                  for med. rare.  VERY IMPORTANT: let roast sit for 10-15 minutes before carving.

Savory Stuffed Meatloaf

2 lb. ground beef
2 eggs, divided
1/2 cup A.1. Original Steak Sauce, divided
1/2 cup chopped onion, divided
1 tsp. salt
1/4 tsp. ground black pepper
25 RITZ Crackers, finely rolled (about 1 cup crumbs)
1/2 cup chopped celery
1/4 cup Walnut Pieces
1 tsp. poultry seasoning
1/3 cup orange marmalade

MIX meat, 1 egg, 1/4 cup steak sauce, 1/4 cup onion, salt and
                  pepper in large bowl. Shape mixture into 12x10-inch rectangle on wax paper. Mix cracker crumbs, celery, walnut pieces, poultry
                  seasoning, remaining 1 egg and 1/4 cup onion in small bowl. Spread mixture over meat to within 1-inch of edges; press in lightly.
                  Roll up from short edge as for jelly roll, removing wax paper. Seal ends and edges. Place on 13x9-inch greased baking pan.

 BAKE at 350F for 45 minutes.

HEAT remaining steak sauce and marmalade
                  in small saucepan on low heat until mixture simmers. Spoon over meatloaf. Bake an additional 15 minutes. Let stand 10 minutes
                  before slicing.

Beef Enchiladas


1 pound lean ground beef 1 small onion, chopped 1 (1.5 ounce) package dry enchilada sauce mix 10 (10 inch) flour tortillas 2 cups shredded Cheddar cheese 1 (2.25 ounce) can sliced black olives, drained

1.	Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
2.	Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
3.	On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
4.	Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
5.	Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.

Easy Beef Enchiladas

Baked Fake Steak with Gravy

3 pounds ground beef

17 saltine crackers, finely crushed

1/2 cup milk

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1/4 teaspoon ground black pepper

1 pinch salt, or to taste

1/2 cup all-purpose flour

1 tablespoon vegetable oil

1 1/2 cups water

1 (10.75 ounce) can condensed beef and mushroom soup

1 (.75 ounce) packet dry brown gravy mix

1.	In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.
2.	Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter).
3.	Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil.
4.	Bake for 1 hour in the preheated oven. Serve fake steak and gravy with potatoes, rice, or noodles.

This is an easy, simple and good recipe for using hamburger, or any ground meat. This is good to mix one day and bake the next. Goes well with noodles, rice or mashed potatoes.

Ribs in the Oven

2 pounds pork spareribs
3 cups ketchup
1 cup barbeque sauce
1 cup brown sugar
2 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 tablespoons steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced

1.	Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
2.	Preheat oven to 350 degrees F (175 degrees C).
3.	In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
4.	Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Italian Meat Roll

Yields: 8 servings

2 eggs, beaten
1/2 cup tomato juice
3/4 cup soft bread crumbs
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
2 pounds lean ground beef
1 (6 ounce) package thinly sliced ham
1 (6 ounce) package sliced mozzarella cheese

1.	In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F
2.	On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.
3.	Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.
4.	Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts.

Crispy Oven-Fried Chicken

This recipe is from: American Heart Association Low-Fat, Low-Cholesterol Cookbook

Ingredients:

Vegetable oil spray, butter-flavored or original
4 cups wheat-flake or corn-flake cereal, lightly crushed (4 to 5 ounces)
1 clove garlic, crushed, or 1/2 teaspoon bottled minced garlic (optional)
1 teaspoon ground ginger, or to taste
1 teaspoon paprika
1/4 teaspoon salt (optional)
Freshly ground pepper to taste
12 pieces chicken (about 3 1/2 pounds), skinned, all visible fat removed

Directions

Preheat oven to 350° F. Spray a baking sheet with vegetable oil spray. Set aside.

Place cereal in a pie pan or on a piece of foil. Stir in garlic. Set aside.

Combine ginger, paprika, salt and pepper in a small bowl. Rinse chicken and pat dry with paper towels. Sprinkle seasonings on both sides of each piece.

Roll chicken in cereal crumbs to coat. Spray chicken lightly on all sides with vegetable oil spray. Place on prepared baking sheet. Bake for 45 to 60 minutes, or until chicken is golden brown and tender. Timing will vary according to the thickness of the chicken pieces. Serves 6.

Bacon Cheeseburger Upside Down Pizza

6 servings

8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt

1.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
2.	Preheat oven to 400 degrees F (200 degrees C).
3.	In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
4.	In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
5.	Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.

Tamale Pie

1 cup white cornmeal

4 cups water

1/2 teaspoon salt

2 pounds lean ground beef

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 (15 ounce) can whole kernel corn, undrained

2 tablespoons chili powder

1 tablespoon salt

1/2 cup tomato sauce

1 cup shredded Cheddar cheese

1.

Preheat oven to 350 degrees F. Lightly grease a 2 quart casserole dish.

2.

In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.

3.

Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.

4.

In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.

5.

Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.

6.

Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.

7.

Top with grated cheese and bake at 350 degrees F for 35 to 40 minutes, or until cheese is melted and browned.

Chinese Steak and Onions

I lb. round steak, cut in 1/4" strips

2 T. cornstarch

2 T. soy sauce

2 T. cooking sherry

1/2 t. sugar

4 T. cooking oil

4 c. sliced onions

Mix cornstarch, soy sauce, sherry, and sugar. Add meat and toss until well coated.

Set aside. Cook onions in hot oil for 3-4 minutes. Remove onions, drain on paper towels.

Add meat mixture to hot oil, stir constantly until tender. Return onions to skillet and

heat thoroughly.

4 servings

Nice when served over rice.

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