APRICOT PORK ROAST 1

1 (2 1/2 lb) boneless pork loin, trimmed

1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp extra-virgin olive oil*
1 red onion, chopped
1/2 tsp ground ginger
2 to 3 green onions, sliced
1 jar (12-oz) apricot preserves
1 tbsp whole-grain mustard

Sprinkle the roast with the salt and pepper.

Heat the oil in a large nonstick skillet, over medium-high heat, and add the pork. Brown roast, turning frequently to brown all sides; this will take approximately 6 minutes. Transfer the roast to a 5 to 6-quart slowcooker or crockpot.

In the same skillet, cook the red onion and green onion on low heat for a couple of minutes. Sprinkle with the ginger and remove from the heat. Stir the apricot preserves and the mustard into the mixture. Pour mixture over the pork. Cover and cook until pork is fork tender and cooked through, approximately 4 to 5 hours on high or 8 to 10 hours on low.

Transfer pork to cutting board. This makes 8 servings. For less servings, cut off half or whatever needed. Slice the current piece and let the other part cool. When cooled, roast can be wrapped well and frozen for up to two months.

Note: This is a file photo.

Serve sliced with the cooking sauce.
*If you don't have the olive oil you can use canola oil.

CHICKEN CURRY

 1/2 cup water

1 can (14-oz) Thai coconut milk
1/4 cup red curry paste mixed with 1 tbsp sugar
2 tsp fish sauce
2 tsp minced fresh ginger
1 lime - zest finely grated and flesh cut into 4 wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping servings
1 lb small red-skinned potatoes, halved
2 lb skinless, boneless chicken thighs
Kosher salt
Cooked white rice for 4, for serving
Chopped fresh cilantro for garnish

Whisk together the first 6 ingredients (only zest of lime) in a 6 to 8-quart slow cooker.

Smash the lemongrass stalk with a meat mallet or the flat side of a knife and tie in a knot. Add to the cooker along with the peanuts and potatoes.

Top everything with the chicken and gently press to submerge. Cover and cook on low 7 hours.

Uncover the cooker and skim off some of the fat. Stir in the lime juice and season with the salt.

Break up the chicken into smaller chunks and allow to stand for 5 minutes until the sauce thickens slightly. Discard the lemongrass before serving!

Serve with the rice; top with the peanuts, cilantro and lime wedges.

 Food Network Photo & Recipe

SALISBURY STEAK #2

1 1/2 lb lean ground beef

1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties. 

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.  

Yield: 8 servings  
Per Serving: 388 calories; 24 g fat; 18 g carbohydrates; 23.5 g protein; 75 mg cholesterol; 1378 mg sodium.

Note: I got this recipe and photo from allrecipes years ago.

FRUIT AND NUT BREAD PUDDING

16 slices firm-textured day-old bread

1 3/4 cup milk
8-oz mixed dried fruit, cut into small pieces
1/2 cup chopped nuts
1 medium apple, cored and chopped
1/4 cup butter, melted
1/3 cup packed brown sugar
1 egg, slightly beaten
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Tear bread, with crusts, into 1 to 2-inch pieces; place into slow cooker. Pour milk over the bread. Allow bread to soak for 30 minutes. Stir in the dried fruit, nuts, and apple.

Combine the remaining ingredients in a small bowl and pour over the bread mixture. Stir well to blend.
Place lid on cooker and cook on low setting 3 1/2 to 4 hours or until a skewer inserted in the center comes out clean.

Yield: 5 to 8 servings

FILE PHOTO