• Quick 5

    From JIM WELLER@1:135/392 to ALL on Mon Sep 5 17:51:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quick Braised Pork Loin
    Categories: Healthy, Pork, Pasta, Wine, Beans
    Yield: 4 Servings

    4 x 4 oz pork chops; centre loin
    1 ts Extra light olive oil with
    1 ds Sesame oil
    1 c Dry white wine
    1 c Chicken stock
    9 oz Carrots; cut in matchsticks
    8 md Fresh mushrooms; quartered
    2 ts Fresh chopped thyme
    1/4 ts Freshly ground black pepper
    1 pn Freshly ground sea salt
    2 ts Shredded orange zest
    4 oz Penne pasta
    8 oz Green beans
    1 tb Arrowroot mixed with
    2 tb dry white wine
    Minced fresh thyme

    Pre-heat the oven to 400F. Dab the meat with a paper towel to
    remove the surface moisture. Brush the oil evenly over the bottom
    of a large skillet over medium high heat, brown the chops for 2
    minutes on each side, then transfer to a plate.

    There should be a dark brown residue on the bottom of the pan.
    Blot with a paper towel to remove excess fat then deglaze the pan
    with the wine and chicken stock, stirring until all the residue
    has been scraped up into the liquid.

    Return the pork to the liquid (the liquid should come about
    halfway up the pork chops), add the carrots and mushrooms, trying
    as much as possible to submerge them in the liquid. Sprinkle with
    the thyme, pepper, salt and orange zest, bring to a boil, cover,
    pop in the pre-heated oven and bake for 10 minutes.

    Cook the penne, drain and set aside.

    After the pork has been baking for 5 minutes, start steaming the
    green beans on the stovetop - they will be ready at the same time.

    Remove the pork from the oven and remove the green beans from the
    heat. The handle on the skillet is now 400F so drape a paper towel
    over it to remind yourself. Transfer the pork to a plate and cover
    to keep warm.

    To make a great sauce, return the skillet with the liquid and
    carrots and mushrooms to the stovetop, bring to a boil, remove
    from the heat and stir in the arrowroot slurry made with the wine
    splash. Return to the heat, stirring until thickened. Stir in the
    pork, green beans and pasta and just heat through.

    To serve: Divide the pork, pasta and vegetables among 4 dinner
    plates. Cover with any sauce remaining in the pan and sprinkle
    with a whisper of minced thyme.

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quick Brunswick Stew
    Categories: Stews, Vegetables, Microwave, Chicken, Corn
    Yield: 4 Servings

    1 pk Frozen whole kernel corn
    2 tb Vegetable oil
    2 sm Chicken breasts, split
    4 Chicken thighs
    1 cn Chicken gumbo soup,condensed
    1 1/2 ts Worcestershire sauce
    1/4 ts Salt
    1/8 ts Pepper
    1 Clove garlic, minced

    Defrost corn in package on High 3 minutes, set aside.Preheat 9
    inch browning dish on High 6 minutes. Add oil; cook chicken on
    High 1-2 minutes per side or until brown. Place in one layer in
    12x7x2 inch baking dish, skin side down, with thicker portions at
    the outer edge of dish. Mix all other ingredients, including corn,
    in small bowl. Pour mixture over chicken. Cover with waxed paper.
    Cook on High 8 minutes. Turn chicken and spoon sauce on top. Cook,
    covered, on High 8 minutes. Allow to stand, covered, for 5 minutes
    before serving.

    Source: Kenmore Microwave Cooking
    From: Barbara O'keefe in Home Cooking

    MMMMM

    Cheers

    Jim


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