2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
12 cloves garlic, peeled
1-inch piece gingerroot, unpeeled
4 lb boneless pork shoulder roast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups cooked white rice
1 In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
2 Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
3 Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.
Breakfast Croissant Casserole
3 large croissants (5 inches)
1 package (8 oz) chopped cooked ham
1 ¼ cups shredded Swiss cheese (5 oz)
1 cup half-and-half
2 tablespoons honey
1 tablespoon ground mustard
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg, if desired
1 Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
2 In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
3 Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
4 Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Bake at 350° for 35 minutes.
Makes 8 servings
1 package (1 pound) sausage meat
1 large onion, chopped (1 cup)
1 cup chopped celery
1 package (8 ounces) thin spaghetti, cooked and
1 can (10-1/2 ounces} cream of mushroom soup
3/4 cup milk
2 eggs, beaten
2 cups shredded Cheddar - cheese
3/4 cup corn flakes, slightly crumbled
2 tablespoons butter or margarine, melted
1. Cook sausage in a large skillet until it begins to brown, stiring to break up large pieces. Add onion and celery; saute until tender. Remove sausage and vegetables with a slotted spoon to a well-buttered13x9-inch baking dish.
Top with cooked spaghetti.
2. Combine soup and milk; add eggs and cheese. Pour
mixture over spaghetti, coating evenly ..
3. Combine corn flakes and butter. Arrange mixture
Evenly over the top of the casserole.
4. Bake in a moderate oven (350°) for 35 minutes, or until corn flakes are crisp and toasted.
(Note: you can use cooked chicken chunks, polish or regular sausage in place of ground sausage.)
Also make your own cream of mushroom soup: saute 1 cup of mushrooms in with celery and onion. Insead of ¾ cup of milk use 1-1/2 cup milk and ½ cup heavy cream or half and half.