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NON-ORGANIC RECIPES

Succotash Soup

2 strips of bacon

1 small onion, chopped

1 celery stalk, trimmed and chopped

2 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups fresh or frozen corn kernels, thawed

1 cup frozen baby lima beans

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon hot red pepper sauce

1/2 cup heavy cream

Fry bacon in Dutch oven over medium heat until crisp and browned.  Remove bacon; drain on paper towel.  Crumble and set aside.  Add onion and celery; cook and stir in bacon drippings 5 minutes or until tender.  Stir in flour; cook to a thin paste.  Stir in chicken broth.  Bring to a boil, stirring until slightly thickened.

Add bacon, corn, beans, bay leaf, salt, pepper and hot pepper sauce.  Reduce heat to low.  Simmer 15 minutes.  Stir in heavy cream.  Taste and adjust seasonings, if necessary.  Remove from heat.  Remove bay leaf and serve.

Yield:  6 servings

Honey-mustard pork chops

1 cup beer or ginger ale

1/2 cup prepared mustard

1/2 cup honey

1/4 cup vegetable oil

1 teaspoon salt

1 teaspoon dried rosemary, crushed

1/2 teaspoon dried parsley flakes

1/4 teaspoon pepper

6 boneless pork loin chops (1/2 inch thick and 4 ounces each)

In a bowl, combine the first eight ingredients; mix well.  Pour 1 cup of marinade into a large resealable plastic bag; add the pork chops.  Seal the bag turn to coat; refrigerate for at least 1 hour.  Set aside 1/2 cup of the remaining marinade for basting and 3/4 cup for serving; cover and refrigerate.

Coat grill rack with nonstick cooking spray before starting the grill.  Drain and discard the marinade from chops.

Grill, uncovered, over medium heat for 15 minutes or until juices run clear, turning and basting occasionally with 1/2 cup marinade.  Serve with reserved marinade.

Yield:  6 servings

Cranberry-glazed pork roast

1 teaspoon salt

1/2 teaspoon pepper

1 boneless rolled pork loin roast (about 3 pounds)

1 cup jellied cranberry sauce

1/2 cup orange juice

1/4 cup packed brown sugar

Combine salt and pepper; rub over the roast.

Place roast, fat side up, on a rack in a greased roasting pan.  Bake uncovered, at 350 degrees for about 1-1/2 hours.

Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce melts.  Brush a fourth over the roast.  Bake for 30 minutes longer; brush with another fourth of the glaze.

Return to the over for 15 minutes or until a meat thermometer reads 160 degrees.  Let stand for 10 minutes before slicing.  Warm the remaining glaze; serve with the roast.

Yield:  6 – 8 servings

Orange-Pecan Pork Roast

1 whole boneless pork loin roast (2-1/2 to 3 pounds)

1/2 cup finely chopped onion

1 garlic clove, minced

2 tablespoons vegetable oil

1/2 cup orange marmalade

1/4 cup chopped pecans

1/4 teaspoon ground cinnamon

Place roast on a rack in a shallow roasting pan.  In a skillet, sauté the onion and garlic in oil until tender.  Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted.  Spoon over roast.

Bake, uncovered, at 325 degrees for 1-3/4 hours or until a meat thermometer reads 160 degrees.  Let stand for 10 minutes before slicing.

Yield:  6 – 8 servings

Herbed beef tenderloin

2 tablespoons seasoned bread crumbs

1/2 teaspoon garlic salt

1/2 teaspoon each dried basil, oregano and thyme

1/4 teaspoon fennel seed, crushed

1/4 teaspoon pepper

4 beef tenderloin steaks (1 inch thick)

Combine bread crumbs and seasonings.  Rub or sprinkle on both sides of steaks.  Place steaks in an ungreased 9 x 13 baking pan.

Bake, uncovered, at 425 degrees for 25 – 28 minutes or until a meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees)

Yield:  4 servings

Beef sirloin tip roast

1 boneless beef sirloin tip roast (about 3 pounds)

1-1/4 cups water, divided

1 can mushroom (8 ounces) mushroom stems and pieces, drained

1 envelope onion soup mix

3 tablespoons cornstarch

Place a large piece of heavy-duty foil (21 x 17 inches) in a shallow roasting pan.  Place roast on foil.  Pour 1 cup water and mushrooms over roast; seal tightly.

Bake at 350 degrees for 2-1/2 to 3 hours or until meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees).

Remove roast to a serving platter and keep warm.  Pour drippings and mushrooms into a saucepan.  Combine cornstarch and remaining water until smooth; gradually stir into drippings.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with sliced beef.

Yield:  10 – 12 servings

Venison tenderloin sandwiches

2 large onions, sliced

2 cans (4 ounces each) sliced mushrooms, drained

1/4 cup butter

1/4 cup Worcestershire sauce

8 venison tenderloin steaks (12 ounces), about 3/4 inch thick

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/2 teaspoon salt, optional

4 hard rolls, split

In a skillet, sauté the onions and mushrooms in butter and Worcestershire sauce until onions are tender.  Flatten the steaks to 1/2 inch thick; add to the skillet.  Cook over medium heat until meat is done as desired, about 3 minutes on each side.

Sprinkle with garlic powder, pepper and salt if desired.  Place two steaks on each roll; top with remaining onions and mushrooms.

Yield:  4 servings

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