Category Archives: Recipes

Hearty Baked Pork and Apple Stew

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Hearty Baked Pork and Apple Stew

2   pounds pork shoulder (fat trimmed), cut into 2-inch chunks
1   large (3/4 Ib.) onion, chopped
1/2   cup water
1/2  cups regular-strength beef broth
1  cup apple butter
1   large (1/2 Ib.) bell pepper, stemmed, seeded, and sliced
1%   cups sliced carrots ‘/2   cup sliced celery
3   large (l’/2 Ib. total) Granny Smith apples, peeled, cored, and sliced

Place pork, onion, and water in an ovenproof 5- to 6-quart pan over high heat. Cover, bring to a boil, and boil for 10 minutes; stir occasionally. Uncover and stir often until moisture evaporates and pan drippings are dark brown, about 5 minutes.

Add broth and apple butter; stir to free browned drippings. Bake, covered, in a 350° oven for 30 minutes. Stir in bell pepper, carrots, celery, and apples. Continue to bake, covered, until meat is very tender when pierced, about 1 hour longer. Serves 6.

Per serving: 316 cal. (23 percent from fat); 20 g protein; 8.2 g fat (2.6 g sat.); 42 g carbo.; 97 mg sodium; 63 mg chol.

Warm Cioppino Salad

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Warm Cioppino Salad

1/2   pound extra-large shrimp (26 to 30 per lb.), shelled and deveined
3  tablespoons olive oil
2   cups !4-inch-thick slices mushrooms
2   cups 14-inch-thick slices zucchini
1   can (14Y2 oz.) tomatoes, drained and coarsely chopped
1/2   cups drained pitted black ripe olives
Dressing (recipe follows)
3   quarts lightly packed, rinsed and crisped fresh spinach leaves
1/2   pound shelled cooked crab In a 10- to  12-inch frying pan over
medium-high heat, stir shrimp in oil until pink, about 2 minutes. Lift out and set aside. Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.

Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot. Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently. Serves 6.

Per serving: 231 cal, (47 percent from fat); 20 g protein; 12 g fat (1.7 g sat); 14 g carbo.; 693 mg sodium; 85 mg chol.

Dressing. Mix /4 cup lemon juice; 1 tablespoon Worcestershire; and 1 teaspoon each dried basil and oregano leaves, and minced garlic.

Canning Suggestions

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JUST THE RIGHT SIZE
Get ready to preserve a bit of summer when the abundance of fresh produce flits farmers markets and roadside stands. Large canning jars are great for the big jobs, but you need tiny jars, such as those made by Bali, for saving goodies from backyard gardens. Their wide-mouth, one-piece, screw-on lids make it easy to save small batches, and the size is right for gifts from your kitchen. Pick up a carton of them as soon as they appear in stores—they get away quickly. That way, when the spirit hits to can a little something you’ll be set.

Frozen Tid-Bits

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Frozen Sweets
If you’re an ice-cream fanatic like I am, you’ll love preparing a luscious batch your­self. But when you want it fast, there’s al­ways something tempting in the grocer’s freezer. Let these reminders help you grab the one you need. •Ice cream is a rich mix­ture of cream, milk, at least 10% milk fat, along with sugar or other sweeteners. •Ice milk contains less milk fat and milk solids than ice cream does, making it lighter and lower in calories than its heavier cousin.
• Frozen yogurt can be made from whole milk or low-fat and nonfat milk sweetened with sugar or artificial sweeteners. These products can be lower in fat but not neces­sarily lower in calories.
• Sherbet is usually made from sweetened fruit juice, milk, and water.
• Sorbet contains no milk, a good choice for those who need to stay away from dairy products.
• Granita is water and sugar combined with fruit juice, wine, or coffee. This one is a firm slush of icy crystals.

Blueberry Tid-Bits

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Here are a few nuggets of information to help you make the most of this glorious fruit.
• Blueberries belong to the same family as the wild huckleberry or azalea.
• The powdery gray-blue bloom on the sur­face of the skin helps the small berry retain its moisture after harvest.
• Blueberries do not ripen further after they’re picked.
•Blueberries aren’t as perishable as other berries and will keep about a week if handled properly. Place them in a plastic container and refrigerate as soon as possi­ble. Don’t wash berries until you’re ready to use them. (Added moisture will hasten growth of mold.)
•Washing blueberries before freezing results in toughening of their skin.
• A pint of blueberries serves four people generously.