Roasted Rosemary Pork with Asparagus

Ingredients:

3 large cloves garlic, minced
4 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 center cut pork loin roast (5 pounds)
2 pounds thick fresh asparagus, trimmed and blanched

Directions:

Preheat oven to 400 degrees. Mix garlic, rosemary, salt, pepper, olive oil, mustard, and lemon juice in a small bowl. Reserve 1 tablespoon of mixture. Spread remainder over fat side of pork. Place pork fat side up on a wire rack in a roasting pan. Place pork in oven. Reduce heat to 325 degrees and cook uncovered 2 hours.
Toss asparagus with 1 tablespoon reserved garlic mixture. Arrange asparagus around roast and cook uncovered 15 to 20 minutes. Serve immediately.

Serves: 8

Trivia and Amazing Facts

FROZEN BANANA POPS ON A STICK

Ingredients:

3 bananas
6 wooden ice-cream sticks
1 cup orange juice
1 cup milk-chocolate pieces
2 tablespoons vegetable oil
3/4 cup chopped peanuts (optional)
3/4 cup shredded coconut (optional)

Directions

Cover baking sheet with waxed paper; set aside. slice peeled bananas in half crosswise and insert stick. Dip into orange juice. Place in freezer untill firm. Melt chocolate peices and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas. Chocolate will harden fast, so work rapidly. Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.

Yield: Serves 6

Categories: Fruits, Desserts, Snacks

Tang Kuei

German Chocolate Cake Recipe

INGREDIENTS for German Chocolate Cake:

2 cups sugar
1 cup shortening
4 egg yolks
1/4 pound German sweet chocolate
1/2 cup boiling water
2-1/2 cups all-purpose flour
1 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
Pinch of salt
4 stiffly beaten egg whites

INGREDIENTS for Filling and Icing:

1 cup sugar
1 cup evaporated milk
1 stick butter or margarine
3 beaten egg yolks
1 cup flaked coconut
1/2 to 1 cup chopped pecans
1 teaspoon vanilla

TO PREPARE German Chocolate Cake:

Cream together sugar and shortening. Add egg yolks one at a time. Melt chocolate in boiling water and add to mixture. Add flour alternately with buttermilk, with soda dissolved in 1/4 cup of the buttermilk. Add vanilla and salt. Fold in stiffly beaten egg whites. Pour into three 9-inch cake pans. Bake 30 minutes at 350 degrees. Ice with special icing for this cake or fudge icing.

TO PREPARE Filling and Icing:

Cook together in double boiler, stirring constantly, sugar, milk, butter and egg yolks. Cook until thick. Add coconut, pecans and vanilla. Use to fill and ice cake.

Serves: 8 - 12

Travel Patagonia

Almond Joy Cake

Ingredients:

1 (2-layer) butter chocolate cake mix
1 cup milk
1 cup sugar
24 marshmallows
1 (14-ounce) package shredded coconut
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup (1 stick) butter
2 cups (12 ounces) semisweet chocolate chips
Whole almonds, lightly toasted (optional)

Directions:

Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.

Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.

Hint: For neat slices, chill for several hours before cutting.

Yields: 1 to 2 dozen squares

Low Fat Recipes

Black Bean Salad Recipe

Ingredients:

2 cups dried black beans, rinsed and picked over
5 cups chicken broth
1 cup chopped red onion
2 scallions, chopped
6 pear tomatoes, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups cooked corn
Juice of 1 lemon
1 celery stalk, chopped

Ingredients for fressing:

2 small jalapeno peppers
2 cloves garlic
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 cup mild olive oil or vegetable oil
1/2 cup red wine vinegar
1 teaspoon cumin, or less to taste
Salt and freshly ground pepper, to taste

Directions:

In a stockpot, combine beans with 4 cups broth. Bring to a boil and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Boil again. Add 1 cup chicken broth and simmer for 1-1/2 hours, stirring occasionally until tender. Drain and refresh under cold water. Drain again and place in a large bowl. Set aside.

For Dressing:

Place all ingredients into a food processor (jalapenos and garlic mince better if thrown in first with machine running, then add herbs, etc.).

Combine red onion, scallions, bell peppers and corn with beans. Pour dressing over all. Serve chilled or at room temperature.

Serves: 8

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