The Menu
ITALIAN PORK STEW
hot cooked pasta
Roasted Tomato Salad With Goat Cheese Crumbles
Fried Strawberries
The Recipes
ITALIAN PORK STEW
Serves 4.
1 pound lean pork shoulder -- cut into 3/4" cubes
1 14 1/2-ounce can stewed tomatoes
2 tablespoons dry red wine
1 teaspoon Italian seasoning -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 medium carrots -- cut in 1/2" slices OR 3 medium parsnips -- cut in 1/2" slices
1 cup frozen pearl onions
1 9-ounce package Italian green beans
1 tablespoon cornstarch
1 tablespoon water
Grated Parmesan cheese -- (if desired)
In 3-quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro-cook on HIGH (100% power) for 10 minutes. Stir; micro-cook on MEDIUM (50% power) for 10 minutes. Stir in carrots and onions. Cover and micro-cook on MEDIUM (50% power) for 20 minutes. Stir in green beans. Cover and micro-cook on MEDIUM (50% power) for 10 minutes. Combine cornstarch and water. Stir into hot mixture. Micro-cook, uncovered, on HIGH (100% power) for 3 minutes, stirring twice, or until thickened and bubbly.
Serve over hot cooked pasta, topped with grated Parmesan cheese, if desired.
Roasted Tomato Salad With Goat Cheese Crumbles
4 Cups Mixed Spring Greens
16 Roasted Tomato Halves, Cooled (I Like To Use Both Red And Yellow For A Nicer Appearance)
3 Diced Green Onions
1 (6 oz.) Goat Cheese Cylinder
Fresh Herbs As Desired (Dill, Chives and Parsley Are Great
2/3 Cup Olive Oil
1/4 Cup Balsamic Vinegar (I Like To Use White Balsamic In This Recipe As It Has A Milder Flavor)
Salt And Pepper
Arrange the greens, fresh herbs, and onions on four individual plates. Mix the vinegar, oil, and salt and pepper together until well blended. Cut the tomato halves in half once more, and arrange attractively on the salad greens. Crumble the goat cheese over each plate, and then drizzle with the dressing. Serve immediately.
Fried Strawberries
Serves 4
Make sure your berries are very fresh and ripe for the best results.
1 Pound Strawberries, Cleaned
1/2 Cup Sugar
1/2 Cup Sweet Liqueur, Such As Maraschino
1/3 Cup All-Purpose Flour
1 Egg
1 Egg White
2 tablespoons Unsalted Butter, Softened
Milk
1/4 Cup Brandy
Oil For Frying
Powdered Sugar gor garnish
Mix the sugar with the liqueur, and add the berries. Mix well, and let sit for about one hour. In a bowl, mix together the flour and butter. Add the egg, and brandy. Add enough milk to make a smooth batter. Beat the egg white until stiff, and then fold this into the batter. Heat the oil to 375 degrees F. Dip the berries into the batter, and fry until golden. Drain on paper towels, sprinkle with powdered sugar, and serve.
ITALIAN PORK STEW
hot cooked pasta
Roasted Tomato Salad With Goat Cheese Crumbles
Fried Strawberries
The Recipes
ITALIAN PORK STEW
Serves 4.
1 pound lean pork shoulder -- cut into 3/4" cubes
1 14 1/2-ounce can stewed tomatoes
2 tablespoons dry red wine
1 teaspoon Italian seasoning -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 medium carrots -- cut in 1/2" slices OR 3 medium parsnips -- cut in 1/2" slices
1 cup frozen pearl onions
1 9-ounce package Italian green beans
1 tablespoon cornstarch
1 tablespoon water
Grated Parmesan cheese -- (if desired)
In 3-quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro-cook on HIGH (100% power) for 10 minutes. Stir; micro-cook on MEDIUM (50% power) for 10 minutes. Stir in carrots and onions. Cover and micro-cook on MEDIUM (50% power) for 20 minutes. Stir in green beans. Cover and micro-cook on MEDIUM (50% power) for 10 minutes. Combine cornstarch and water. Stir into hot mixture. Micro-cook, uncovered, on HIGH (100% power) for 3 minutes, stirring twice, or until thickened and bubbly.
Serve over hot cooked pasta, topped with grated Parmesan cheese, if desired.
Roasted Tomato Salad With Goat Cheese Crumbles
4 Cups Mixed Spring Greens
16 Roasted Tomato Halves, Cooled (I Like To Use Both Red And Yellow For A Nicer Appearance)
3 Diced Green Onions
1 (6 oz.) Goat Cheese Cylinder
Fresh Herbs As Desired (Dill, Chives and Parsley Are Great
2/3 Cup Olive Oil
1/4 Cup Balsamic Vinegar (I Like To Use White Balsamic In This Recipe As It Has A Milder Flavor)
Salt And Pepper
Arrange the greens, fresh herbs, and onions on four individual plates. Mix the vinegar, oil, and salt and pepper together until well blended. Cut the tomato halves in half once more, and arrange attractively on the salad greens. Crumble the goat cheese over each plate, and then drizzle with the dressing. Serve immediately.
Fried Strawberries
Serves 4
Make sure your berries are very fresh and ripe for the best results.
1 Pound Strawberries, Cleaned
1/2 Cup Sugar
1/2 Cup Sweet Liqueur, Such As Maraschino
1/3 Cup All-Purpose Flour
1 Egg
1 Egg White
2 tablespoons Unsalted Butter, Softened
Milk
1/4 Cup Brandy
Oil For Frying
Powdered Sugar gor garnish
Mix the sugar with the liqueur, and add the berries. Mix well, and let sit for about one hour. In a bowl, mix together the flour and butter. Add the egg, and brandy. Add enough milk to make a smooth batter. Beat the egg white until stiff, and then fold this into the batter. Heat the oil to 375 degrees F. Dip the berries into the batter, and fry until golden. Drain on paper towels, sprinkle with powdered sugar, and serve.
