Fix-It and Forget-It Pink Cookbook (70 page)

Janice Yoskovich

Carmichaels, PA

¾ cup unsweetened apple juice

2 Tbsp. sugar

2 Tbsp. soy sauce

1 Tbsp. vinegar

1 tsp. ground ginger

¼ tsp. garlic powder

¹
/
₈
tsp. pepper

3-lb. boneless pork loin roast, halved

2½ Tbsp. cornstarch

3 Tbsp. cold water

1. Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper in greased slow cooker.
   
2. Add roast. Turn to coat.
   
3. Cover. Cook on Low 7-8 hours. Remove roast and keep warm.
   
4. In saucepan, combine cornstarch and cold water until smooth. Stir in juices from roast. Bring to boil. Cook and stir for 2 minutes, or until thickened. Serve with roast.
   

Betty A. Holt

St. Charles, MO

4-5-lb. pork loin roast

large onion, sliced

1 bay leaf

2 Tbsp. soy sauce

1 Tbsp. garlic powder

1. Place roast and onion in slow cooker. Add bay leaf, soy sauce, and garlic powder.
   
2. Cover. Cook on High 1 hour and then on Low 6 hours.
   
3. Slice and serve.
   

Carolyn Baer

Conrath, WI

2½ lbs. sweet potatoes, peeled and cut into 1½-inch-thick slices

3½-4-lb. boneless pork shoulder roast

1 tsp. dried tarragon, crushed

1½ tsp. fennel seed, crushed

3 cloves garlic, minced

1½ tsp. salt

1 tsp. pepper

2 Tbsp. cooking oil

12-16 oz. kielbasa,
or
other smoked sausage links, cut in half lengthwise, then in 2-inch pieces

14-oz. can chicken broth

¾ cup apricot nectar,
divided

½ cup dried apricots

4 tsp. cornstarch

1. Place sweet potato slices in bottom of slow cooker.
   
2. Trim fat from pork roast.
   
3. Combine tarragon, fennel seed, garlic, salt, and pepper in small bowl.
   
4. Rub spice mix all over pork roast.
   
5. In large skillet, brown roast on all sides in hot oil.
   
6. Drain off drippings.
   
7. Place roast on top of sweet potatoes.
   
8. Place sausage pieces around roast in cooker.
   
9. Pour broth and ½ cup apricot nectar over all.
   
10. Cover and cook for 3½ hours on High.
    
11. Add dried apricots to cooker. Cover and continue cooking on High 30 more minutes.
    
12. With slotted spoon, transfer pork, sausage, and apricots to serving platter. Cover and keep warm.
    
13. Transfer sweet potatoes to a large bowl.
    
14. Mash with potato masher.
    
15. Strain cooking liquid from cooker into a glass measuring cup.
    
16. Skim and discard fat.
    
17. Reserve 2 cups liquid, adding chicken broth if necessary to make 2 cups.
    
18. In a small bowl, whisk together ¼ cup apricot nectar and cornstarch until smooth.
    
19. In a medium saucepan, combine cooking liquid and cornstarch mixture.
    
20. Cook and stir over medium heat until thick and bubbly.
    
21. Cook two minutes longer.
    

Serve sauce with pork and mashed sweet potatoes.

Tip:

If your ingredients are hot when you place them in your slow cooker, pre-heating your cooker will speed up the cooking time.

Trudy Kutter

Corfu, NY

2½-3-lb. boneless pork loin roast

1 large garlic clove, slivered

5-6 potatoes, cubed

1 large onion, sliced

¾ cup broth,
or
tomato juice,
or
water

1½ Tbsp. soy sauce

1 Tbsp. cornstarch

1 Tbsp. cold water

1. Make slits in roast and insert slivers of garlic. Put under broiler to brown.
   
2. Put potatoes in slow cooker. Add half of onions. Place roast on onions and potatoes. Cover with remaining onions.
   
3. Combine broth and soy sauce. Pour over roast.
   
4. Cover. Cook on Low 8 hours. Remove roast and vegetables from liquid.
   
5. Combine cornstarch and water. Add to liquid in slow cooker. Turn to High until thickened.
   

Serve gravy over sliced meat and vegetables.

Variation:

Use sweet potatoes instead of white potatoes.

Tracy Clark

Mt. Crawford, VA

Lois M. Martin

Lititz, PA

Becky Oswald

Broadway, PA

4 ½-inch thick pork chops

½ tsp. salt

¹
/
₈
tsp. pepper

2 medium onions, chopped

2 celery ribs, chopped

1 large green pepper, sliced

14½-oz. can stewed tomatoes

½ cup ketchup

2 Tbsp. cider vinegar

2 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1 Tbsp. lemon juice

1 beef bouillon cube

2 Tbsp. cornstarch

2 Tbsp. water

1. Place chops in slow cooker. Sprinkle with salt and pepper.
   
2. Add onions, celery, pepper, and tomatoes.
   
3. Combine ketchup, vine­gar, brown sugar, Worcestershire sauce, lemon juice, and bouillon. Pour over vegetables.
   
4. Cover. Cook on Low 5-6 hours.
   
5. Combine cornstarch and water until smooth. Stir into slow cooker.
   
6. Cover. Cook on High 30 minutes, or until thickened.
   

Serve over
rice
.

Variation:

Use chunks of beef or chicken legs and thighs instead of pork.

Mary Puskar

Forest Hill, MD

5-6 center-cut loin pork chops

3 Tbsp. oil

1 onion, sliced

1 green pepper, cut in strips

8-oz. can tomato sauce

3-4 Tbsp. brown sugar

1 Tbsp. vinegar

1½ tsp. salt

1-2 tsp. Worcestershire sauce

1. Brown chops in oil in skillet. Transfer to slow cooker.
   
2. Add remaining ingredients to cooker.
   
3. Cover. Cook on Low 6-8 hours.
   

Serve over
rice
.