Table Of Contents     

Braised Pork Ribs

Cherry-Glazed Ham

Country-Style Ribs

Grilled Pork Skewers With Ginger

Marie's Old-Fashioned Breaded Pork Chops

Marinated Grilled Pork Loin Slices

Medallions of Pork Salad

Mexican Pork for Burritos and Tacos

Peppercorn Pork Roast

Picadillo Stew

Pork and Pepper Tortillas

Pork Chops with Beer and Onions

Pork Chops with Country Gravy

Pork Chops with Mustard and Horseradish

Pork Medallions With Creamy Mustard Sauce

Pork Skewers

Pork Spareribs with Red Currant Sauce

Pork Stew with Tomatoes

Pork Tenderloin with Tomatoes and Olives

Pulled Pork for Sandwiches

Sausage and Onion Pie

Sausage and Spinach Stuffed Jumbo Shells

Savory Pork Roast with Herbs

Spicy Baked Ziti with Sausage

Spicy Pork Tenderloin with Red Gold Hot

Zesty Grilled Pork Tenderloin & Pineapple

 

6 lbs pork spare ribs 2 cups low sodium chicken broth 1 cup barbecue sauce 1/2 cup Univer Sweet Ann 1 Tbs Univer Gourmet Garlic Cream 2 tsp fresh thyme 2 tsp fresh parsley 1 tsp black pepper 1  onion, chopped 1  carrot, chopped

Preheat oven to 300 degrees F. Sear ribs on grill over high heat. Remove from grill and place in baking dish. In a medium mixing bowl, combine rest of the ingredients. Pour over ribs, cover and bake for 3 hours, turning ribs occasionally. Serve pan juices on the side. Enjoy with a glass of Beaujolais.

Serves 4

Preparation time: 20 minutes

Cooking time: 3 hours

Ready in: 3 hours and 20 minutes

Note:“I believe that if I ever had to practice cannibalism, I might manage if there were enough tarragon around.” (James Beard)

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5 lbs fully cooked ham 1  (12 oz) jar cherry jelly or jam 1  (15 oz) can unsweetened pie cherries 1/4 cup Univer Horseradish with Vinegar

Preheat oven to 350 degrees F. In a medium mixing bowl, mix together cherry jelly (or jam), pie cherries and Horseradish with Vinegar.  Place ham in baking dish. Brush top and sides of ham with cherry baste. Cover and bake for about 60 minutes. Uncover and bake about 30 minutes longer, basting often, until internal temperature is 160 degrees F. Remove from heat, cover and let set about 10 minutes before carving.

Serves 10

Preparation time: 10 minutes

Cooking time: 1 hour and 30 minutes

Ready in: 1 hour and 50 minutes

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4 lbs bone-in pork country-style ribs, trimmed 3 Tbs Univer Goulash Cream Mild 1 Tbs Univer Gourmet Garlic Cream 1 tsp pepper 1 tsp dried thyme 1  large onion, chopped 1 cup barbecue sauce 1/2 cup low sodium beef broth

Preheat oven to 300 degrees F. Prepare grill for high heat. In a small mixing bowl, combine Goulash Cream Mild, Garlic Cream, pepper and thyme. Rub mixture over ribs to coat. Sear ribs on all sides on the grill for about 3 minutes per side. Remove from grill and place in roasting pan with onions. Pour barbeque sauce and broth on ribs and onions, turning to coat. Cover and roast for about 3 hours, checking pan hourly to turn ribs in the sauce. An ice cold beer in a frosty mug completes this dish. These succulent ribs travel well to picnics, too. Just wrap roasting pan in foil and wrap again in several layers of newspaper.

Serves 8

Preparation time: 10 minutes

Cooking time: 3 hours

Ready in: 3 hours and 10 minutes

Country-style ribs can be fatty or fairly lean, usually based on how they are trimmed. Watch the liquids in the roasting pan, and drain excess juices or add broth or thinned barbeque sauce if too dry. Do not let the pan go dry. A black enamel turkey roaster is an ideal pan to use.

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Grilled Pork Skewers With Ginger

2 lbs pork loin, cut in 1 1/2" chunks 1  large red onion, cut into 2" squares 2  green bell peppers, cut into 2" squares Marinade 2 Tbs orange juice 1 Tbs Rice wine vinegar 1 Tbs Univer Gourmet Garlic Cream 1 Tbs Univer Sweet Ann 2 Tbs fresh ginger, minced 1/2 tsp dried rosemary 1/2 tsp black pepper

In a large mixing bowl, whisk together all marinade ingredients; add meat, onions and peppers. Toss to coat, cover and refrigerate for about 2 hours. Remove the meat from the marinade; set marinade aside. Alternately thread the pork, onions and peppers on skewers. Grill over medium heat 5 minutes on each side, basting occasionally with the marinade. Discard unused marinade. Enjoy with a glass of Merlot.

Serves 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Ready in: 2 hours and 25 minutes

Note:The toughest part of a diet isn’t watching what you eat; it’s watching what other people eat.

4  boneless pork loin chops, 1" thick 2 Tbs vegetable oil 1  egg, beaten 1 Tbs Univer Goulash Cream Hot 1 tsp Univer Gourmet Garlic Cream 1/2 cup seasoned breadcrumbs 1/2 cup Japanese-style breadcrumbs (Panko) 2 Tbs dried parsley 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp course grind black pepper

In a shallow baking dish, beat egg, Goulash cream hot and Garlic Cream.  In another shallow dish, combine both breadcrumbs, parsley, oregano, thyme and pepper.  In a large frying pan, heat oil over high heat.  Dip each chop into egg mixture; dredge in breadcrumb mixture. Fry chops until well browned on one side, then flip to brown other side.  Reduce heat to medium and cover.  Cook until meat thermometer reads 160 degrees and juices run clear.  Remove from heat. Let rest about 5 minutes before serving.

Serves 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ready in: 35 minutes

Buy pork loin roast when it's on sale and slice into thick chops.

2 lbs pork loin, cut into 1/2" slices 1/3 cup low sodium beef broth 3 Tbs Univer Red Gold Mild 1 Tbs Univer Horseradish with Vinegar 1 tsp Univer Gourmet Garlic Cream 1 tsp dried oregano 1 tsp onion powder 1/2 tsp black pepper

Place pork in a large shallow dish or a large plastic storage bag. In a small mixing bowl, whisk together broth, Red Gold Mild, Horseradish with Vinegar, Garlic Cream, oregano, onion powder and pepper.  Pour marinade over pork and coat all sides thoroughly.  Cover dish or seal bag and   refrigerate at least 2 hours, turning meat occasionally. At grill time, grill the meat slices over high heat for about 3 minutes per side, basting frequently with the remaining marinade.  Serve with a crisp green salad or wrapped in a warmed tortilla. Enjoy with a glass of Pinot Noir.

Serves 4

Preparation time: 10 minutes

Cooking time: 6 minutes

Ready in: 2 hours and 16 minutes

Note:A balanced diet is a cookie in each hand.

1 1/2 lbs pork tenderloin, trimmed, sliced into 1/2" medallions 1/2 cup Univer Sweet Ann 1 tsp Univer Gourmet Garlic Cream 1/2 tsp dried sage 1/2 tsp freshly ground black pepper 2 heads romaine lettuce, chopped 3  avocados, sliced 1  (15 oz) can Mandarin oranges 1/2 cup red onion, thinly sliced 1/4 cup fresh parsley, chopped

In a small mixing bowl, mix Sweet Ann, Garlic Cream, sage and pepper. Put in a large food storage bag, along with meat. Turn to coat, seal and let marinade 30 minutes.(Refrigerate if not using within 30 minutes.)  At grill time, grill meat over medium high heat for 3 to 5 minutes, or until done. Remove from heat, cover and keep warm. On a serving platter, prepare a bed of lettuce and top with avocados, orange slices, onions and parsley. Slice medallions and layer on top of salad. Tope with Sweet Ann Dressing (see recipe).

Serves 6

Preparation time: 15 minutes

Cooking time: 5 minutes

Ready in: 20 minutes

Note: Wine should not taste like salad dressing.

2 lbs lean pork roast 1/2 cup low sodium beef broth 1/4 cup green salsa 1 tsp Univer Gourmet Garlic Cream 2 tsp Univer Red Gold Hot 3  green onions, chopped 1  jalapeño pepper, seeded, chopped 1/2 tsp ground cumin

Place meat in slow cooker.  Whisk together broth, salsa, Garlic Cream, Red Gold Hot, green onions, jalapeno pepper and cumin.  Pour over meat and cover.  Cook for 8 hours on Low, until meat is very tender.  Remove meat from slow cooker and reserve cooking liquid. Shred meat using two forks. Before filling taco shells or tortillas, add 1/2 cup of the liquid back to meat. A glass of Sangria is a nice touch.

Serves 6

Preparation time: 10 minutes

Cooking time: 8 hours

Ready in: 8 hours and 10 minutes

3 lbs lean pork roast 1  large onion, sliced 3 Tbs green peppercorns, drained 3 Tbs Univer Mustard 2 Tbs Univer Horseradish with Vinegar 1 Tbs Univer Gourmet Garlic Cream 1/2 tsp salt 1 cup low sodium beef broth cornstarch cold water

Placed sliced onions in a slow cooker. In small mixing bowl, combine peppercorns, Mustard, Horseradish with Vinegar, Garlic Cream and salt; spread on top and sides of pork roast. Place roast on top of onions; pour broth around sides of roast. Cover and cook on LOW 8 to 10 hours.  Remove pork and onions; cover and keep warm. Drain juices from slow cooker into a small saucepan. Make a paste of the cornstarch and a little water; add gradually to pan juices and bring to a boil. Reduce heat and simmer until thickened. Slice roast and serve with sauce. Enjoy with a glass of Merlot.

Serves 6

Preparation time: 10 minutes

Cooking time: 8 hours

Ready in: 8 hours and 10 minutes

2 lbs ground pork 1  medium onion, chopped 1  green pepper, chopped 2 Tbs Univer Red Gold Hot 1 tsp Univer Gourmet Garlic Cream 1  (15 oz) can diced tomatoes 1/2 cup raisins 1/2 cup pimiento-stuffed olives, chopped 2 Tbs slivered almonds hot biscuits

Heat large frying pan over medium high heat; add pork and brown and crumble, about 10 minutes. Add onions, green peppers, Red Gold Hot and Garlic Cream. Cook about 5 minutes; stir in tomatoes, raisins, olives and almonds. Reduce heat to medium low; cover and simmer for 10 minutes. Serve piping hot over fresh biscuits.

Serves 8

Preparation time: 10 minutes

Cooking time: 25 minutes

Ready in: 35 minutes

Note:It’s not the minutes spent at the table that put on weight; it’s the seconds.

For a change of pace, try these with your favorite green chile sauce instead of salsa.

1 lb boneless pork loin, sliced into thin strips 2 Tbs vegetable oil,  divided 1 Tbs Univer Red Gold Mild or Hot 1 Tbs Univer Gourmet Garlic Cream 2  green bell peppers, sliced into thin strips 1  medium onion,  sliced 1  (16 oz) jar salsa, any heat 1 Tbs lime juice 6  (6") flour tortillas, warmed 1 cup shredded Mexican cheese blend

In a large frying pan, heat 1 tablespoon of oil over medium high heat and brown pork about 5 minutes, or until pink no longer shows.  Remove and set aside. In same pan, heat remaining oil, Red Gold and Garlic Cream over medium heat and cook bell peppers and onion about 8  minutes or until just tender. Return pork to pan and pour salsa over pork and vegetables; stir to coat. Stir in lime juice. Cover and heat through.  Warm tortillas in microwave oven about 15 seconds.  Place 1 tortilla on each dish and spoon on pork mixture.  Top with cheese and your favorite garnishes. Pour a hearty beer and enjoy!

Serves 6

Preparation time: 10 minutes

Cooking time: 15 minutes

Ready in: 25 minutes

Note:The problem with curbing our weight is that a lot of us do it at the drive-thru window.

4  bone-in pork chops 2 Tbs olive oil 1/3 cup flour 1 tsp dried thyme 1 tsp dried sage 1/2 tsp pepper 1  medium onion, sliced 1 cup low sodium beef broth 1 cup beer 1 Tbs Univer Sweet Ann or Strong Steven 2 tsp Univer Gourmet Garlic Cream

Heat oil in a large frying pan over medium high heat. In a shallow dish, mix flour, thyme, sage and pepper.  Dredge pork chops and brown in oil until golden on both sides, about 10 minutes. Add onions and cook 5 minutes longer.  In a small mixing bowl, blend broth, beer, Sweet Ann or Strong Steven and Garlic Cream.  Pour over chops and onions; reduce heat to medium. Cover and simmer for about 30 minutes; uncover and cook 15 minutes longer to reduce and thicken sauce.

Serves 4

Preparation time: 10 minutes

Cooking time: 60 minutes

Ready in: 1 hour and 10 minutes

6  boneless pork chops, about 1" thick 2 Tbs vegetable oil 2  (14 1/2 oz) jars country gravy 1 Tbs Univer Goulash Cream Mild 1/2 tsp Univer Goulash Cream Hot 1 Tbs dried parsley 1/2 tsp dried sage

Heat oil in large frying pan over medium high heat; brown chops on both sides. In a medium mixing bowl, combine gravy, Goulash Cream Mild, Goulash Cream Hot, parsley and sage. Pour over chops; reduce heat to medium low, cover and let simmer for about 15 minutes, or until chops are done. Serve with rice or mashed potatoes.

Serves 6

Preparation time: 10 minutes

Cooking time: 15 minutes

Ready in: 25 minutes

Note:“A nickel’s worth of goulash beats a five dollar can of vitamins.” (Martin H. Fischer)

4  boneless pork chops, 1" thick, trimmed 2 Tbs extra virgin olive oil 1  egg 3 Tbs Univer Mustard 2 Tbs Univer Horseradish with Vinegar 1 tsp Univer Gourmet Garlic Cream 1/2 cup seasoned breadcrumbs

Heat oil in a large frying pan over medium high heat. In a shallow dish, mix egg, Mustard, Horseradish with Vinegar and Garlic Cream. Place bread crumbs in another shallow dish or paper plate. Coat chops in egg mixture, then dredge in breadcrumbs. Brown chops on both sides, cover and reduce heat to medium. Fry for another 10 minutes or until done in center. Remove from heat and let rest a few minutes before serving. Great served with coleslaw and a full-bodied ice cold beer.

Serves 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ready in: 35 minutes

2 lbs whole pork tenderloin, sliced into 1" thick medallions 3 Tbs extra virgin olive oil 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1/2 cup low sodium chicken broth 1/2 cup sour cream 2 Tbs Univer Mustard 1 tsp black pepper 2 Tbs fresh dill, chopped

Heat oil in a large frying pan over medium high heat.  In batches, add pork medallions and cook until browned, 5 minutes per side. Remove pork from skillet; cover and keep warm. To the pan, add Goulash Cream Mild, Garlic Cream and chicken broth, scraping up any browned bits. Cook liquid 2 to 3 minutes to reduce. Remove frying pan from heat and slowly whisk in sour cream and Mustard.  Return pork to frying pan, along with any meat juices that have accumulated. Cook pork over medium low heat 2 to 3 minutes. Transfer to a serving dish and pour sauce over pork; garnish with black pepper and dill. Serve with Jicama and Mandarin Orange Salad (see recipe).

Serves 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ready in: 35 minutes

2 lbs pork tenderloin, cut into 1 1/2" chunks 2  green bell peppers, sliced into 2" pieces 1  large onion, sliced into 2" pieces 2 Tbs extra virgin olive oil 2 Tbs Univer Red Gold Mild 1 Tbs red wine vinegar 1 Tbs Univer Gourmet Garlic Cream 1 tsp dried thyme 1 tsp dried parsley pepper to taste

In a large mixing bowl, whisk together the oil, Red Gold Mild, vinegar, Garlic Cream, thyme and parsley; add the pork and vegetables.  Toss to coat, cover and place in refrigerator for about 2 hours. Stir occasionally.  At grill time, remove the pork and vegetables from the marinade; set marinade aside. Thread the pork, bell peppers and onions alternately onto metal skewers, leaving a little space between the pieces. Baste liberally with the marinade; season with pepper. Grill the skewers over a medium hot grill for 15 to 20 minutes, or until meat is done. Baste with the marinade occasionally; turn the skewers periodically. Great with an ice cold melon salad and a glass of Zinfandel.

Serves 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Ready in: 30 minutes

Note:

Ham and Eggs – a day’s work for the chicken; a lifetime commitment for the pig.

3 lbs pork spareribs 1 cup red currant jelly 1/4 cup low sodium soy sauce 1/4 cup white wine vinegar 1 Tbs Univer Goulash Cream Hot 1 tsp Univer Gourmet Garlic Cream 1  large onion, chopped

Preheat oven to 350 degrees F. Place ribs in a single layer in baking dish. Combine jelly, soy sauce, vinegar, Goulash Cream Hot and Garlic Cream. Add onions and stir well. Pour sauce over ribs. Cover and bake for about 3 hours, checking occasionally and basting with sauce. If needed, sauce may be thinned with a little beef broth  or water.

Serves 6

Preparation time: 15 minutes

Cooking time: 3 hours

Ready in: 3 hours and 15 minutes

2 lbs pork sirloin roast,  cut into 1" cubes 4  carrots, sliced into 1/2" pieces 3  medium potatoes, unpeeled, cut into 2" cubes 3  stalks celery, sliced into 1/2" pieces 1  medium onion,  sliced 1  medium zucchini, sliced into 1/2" pieces 1  (28 oz) can diced tomatoes, with juice 2 cups low sodium beef broth 1 Tbs Univer Goulash Cream Hot 1 Tbs Univer Sweet Ann 1 tsp Univer Gourmet Garlic Cream 1/2 tsp salt 1/2 tsp pepper 3 Tbs cornstarch 2 Tbs water

Place cut vegetables in slow cooker pan.  Add meat and tomatoes. In a medium mixing bowl, whisk together broth, Goulash Cream Hot, Sweet Ann, Garlic Cream, salt and pepper. Cover and cook at LOW setting for 8 to 10 hours or at HIGH for 5 to 6 hours. Increase heat to HIGH. Combine cornstarch and water. Stir slowly into stew mixture and cook until thickened. Enjoy with a glass of Pinot Noir.

Serves 6

Preparation time: 20 minutes

Cooking time: 8 hours

Ready in: 8 hours and 20 minutes

1 1/2 lbs pork tenderloin 1 Tbs olive oil 1/4 cup dry white wine 2 tsp Univer Sweet Ann 2 tsp Univer Gourmet Garlic Cream 1 tsp Univer Red Gold Hot 2  tomatoes, seeded and chopped 1/2 cup green onions, chopped, including green tops 1/3 cup green olives, chopped 1 tsp fresh rosemary, chopped 1/2 tsp pepper 1/2 cup heavy cream

Preheat oven to 400 degrees F. Heat the oil in a frying pan over medium high heat. Brown pork on all sides and transfer to a baking dish; reserve frying pan. In a mixing bowl, whisk together the wine, Sweet Ann, Garlic Cream and Red Gold Hot. Add the tomatoes, green onions, olives,  rosemary and pepper. Pour over the pork. Bake uncovered for about 30 minutes, to an internal temperature of 160 degrees F. Remove pork from baking dish; cover and keep warm. Add tomato mixture and pan juices back to frying pan, scraping up browned bits. Over  medium heat, gradually stir in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking about 5 minutes, or until thickened. Slice pork, and spoon on the sauce to serve.

Serves 4

Preparation time: 15 minutes

Cooking time: 40 minutes

Ready in: 55 minutes

5 lbs pork shoulder, bone in, trimmed 1 Tbs Univer Gourmet Garlic Cream 2 cups tomato juice 1  (28 oz) can diced tomatoes, with liquid 1/2 cup white vinegar, divided 1  bay leaf 2 Tbs Univer Goulash Cream Mild 1 Tbs Worcestershire sauce 1 tsp Univer Goulash Cream Hot 2 Tbs brown sugar 1  medium onion, finely chopped

Rub the pork all over with Garlic Cream. Place meat in a heavy, large stockpot; add the tomato juice, tomatoes, 1/4 cup of vinegar and the bay leaf. Bring to a boil over medium high heat; reduce the heat to medium low. Cover and cook, turning meat occasionally, until it is very tender, about 3 hours. Add the remaining 1/4 cup vinegar, Goulash Cream Mild, Worcestershire, Goulash Cream Hot, brown sugar and onions. Stir to combine. Cook, uncovered, over medium-low heat until the pork shreds easily and has absorbed most of the liquid, another  2 to 3 hours. Stir the pork often to break up large pieces of meat and to prevent sticking to pan. Remove and discard the bone and bay leaf. Serve the pork over buns or bread with a cold dark ale.

Serves 10

Preparation time: 10 minutes

Cooking time: 5 hours

Ready in: 5 hours and 10 minutes

Add any of your favorite vegetables, like chopped bell peppers or sliced mushrooms.

1  (16 oz) package bulk pork sausage 2 tsp Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1  small onion, chopped 1 1/2 cup shredded Mexican cheese blend 3/4 cup cottage cheese 4 oz cream cheese, softened and cubed 1  egg, beaten (to 2 eggs) 1 Tbs fresh parsley, chopped 2  (9") prepared pie crusts 1  egg, beaten for wash

Preheat oven to 375 degrees F. Lightly grease or spray a 9" deep dish pie pan.  In a large frying pan,  brown and crumble sausage, about 10 minutes; drain and place in large bowl.  Add Red Gold Mild, Garlic Cream and onion to the frying pan.  Saute about 5 minutes.  Add onions to the sausage and stir.  Add shredded cheese, cottage cheese, cream cheese, egg and parsley.  Stir to combine. (If mixture seems too dry, add another egg.) Place 1 9" crust in pie pan.  Spoon in sausage mixture. Cover with remaining crust and seal edges of top crust to bottom crust. Cut 3 slits in top crust and brush with egg wash.  Bake about 45 minutes or until golden brown.  Let stand, uncovered, about 15 minutes before slicing. Enjoy with a glass of Syrah.

Serves 8

Preparation time: 15 minutes

Cooking time: 1 hour

Ready in: 1 hour and 15 minutes

Note:You know you’re a lousy cook if your family heads for the table every time they hear a fire siren.
 
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Sausage and Spinach Stuffed Jumbo Shells

Well worth the effort!

1  (12 oz) box jumbo shells 1 lb bulk Italian sausage 1 Tbs Univer Goulash Cream Mild 2 tsp Univer Gourmet Garlic Cream 1  medium onion, finely chopped 8 oz white mushrooms, finely chopped 2  eggs 1/4 cup seasoned bread crumbs 2 cups ricotta cheese 2 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1  (10 oz) package frozen chopped spinach, thawed and squeezed dry 1 tsp dried oregano 1 tsp dried basil 1  (28 oz) jar prepared spaghetti sauce

Preheat oven to 350 degrees F.  Cook shells according to package directions, drain. Cool in a single layer on wax paper to keep shells from sticking together. Brown sausage in frying pan, crumbling it very small as it cooks.  Remove when done and put in medium mixing bowl.  To the pan, add the Goulash Cream Mild, Garlic Cream, onions and mushrooms and saute for  5 minutes. Add onions and mushrooms to sausage in bowl. In another bowl or food processor, combine eggs, bread crumbs, ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup Parmesan cheese, spinach, oregano and basil. Mix thoroughly by hand or pulse several times to combine.  Add this mixture to the meat mixture and stir to combine. Spread a thin layer of sauce on the bottom of a 13 x 9 inch baking pan. Fill each shell with about 2 tablespoons of the meat filling and place in pan. Generously spoon sauce over stuffed shells. Cover with foil and bake for about 30 minutes. Remove from oven, uncover and top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.  Return to oven and bake uncovered for about 5 minutes, or until the cheese browns slightly and melts.  Serve with a crisp green salad and a crusty slice of garlic bread.  Pair with a glass of hearty Chianti.

Serves 6

Preparation time: 30 minutes

Cooking time: 35 minutes

Ready in: 1 hour and 5 minutes

Any leftover filling is great in scrambled eggs, and it also freezes well. Great for manicotti and lasagna, too.

4 lbs boneless pork loin roast 1  large onion, sliced 2  large carrots, sliced 1 Tbs Univer Gourmet Garlic Cream 1 Tbs Univer Sweet Ann 1/4 cup parsley, finely chopped 1 tsp dried thyme 1 tsp dried rubbed sage 1 tsp dried rosemary leaves 1/2 tsp freshly ground black pepper 1 cup low sodium beef broth

Place sliced onions and carrots in slow cooker. In a small mixing bowl, whisk together Garlic Cream, Sweet Ann, parsley, thyme, sage, rosemary leaves and pepper. Rub all over roast and place roast on top of onions and carrots. Add broth to the slow cooker, pouring down the sides and not over the top of roast. Cook on LOW 8 to 10 hours, or on HIGH 6 to 8 hours. Serve with Mashed Potatoes with Garlic and Horseradish (see recipe). A glass of Cabernet Sauvignon is a nice accompaniment.
 

Serves 8

Preparation time: 15 minutes

Cooking time: 8 hours

Ready in: 8 hours and 15 minutes

1  (16 oz) package ziti pasta 3 Tbs Univer Goulash Cream Hot 1 lb bulk Italian sausage 1  small onion, chopped 1  (26 oz) jar pasta sauce 1  (15 oz) can diced Italian-style tomatoes, with liquid 1  egg 1 cup ricotta cheese 1/4 cup grated Parmesan cheese 1/4 cup fresh parsley, finely chopped 1 Tbs Univer Gourmet Garlic Cream 1 cup shredded Italian cheese blend, divided

Preheat oven to 350 degrees F. Grease or lightly spray a large baking dish. Cook pasta according to package directions; drain well. To the pasta, add Goulash Cream Hot; toss lightly. Meanwhile, in a large frying pan, brown and crumble the sausage, about 10 minutes.  Add the onions and saute another 5 minutes; drain. Add sausage mixture, pasta sauce and tomatoes to pasta; mix well. Spread 1/2 of pasta mixture in prepared baking dish. In a small bowl, mix egg, ricotta, Parmesan, parsley and Garlic Cream; spoon evenly over pasta. Sprinkle half of Italian cheese blend over top. Spread remaining pasta mixture over cheese and top with remaining cheese. Cover and bake about 20 minutes; uncover and bake 10 minutes longer, until heated through and cheese is bubbly. Serve with a robust Chianti, garlic bread and a Caesar salad.

Serves 6

Preparation time: 15 minutes

Cooking time: 30 minutes

Ready in: 45 minutes

Note:A lady couldn’t find the right size turkey for her family. She asked the meat guy, “Do these turkeys get any bigger?”. He said, “No, ma’am, they’re dead.”

1 1/2 lbs pork tenderloin 2 Tbs Univer Red Gold Hot 1 tsp Univer Gourmet Garlic Cream 1 tsp dried rubbed sage 1 tsp dried thyme 1 tsp onion powder

In a small bowl, mix together Red Gold Hot, Garlic Cream, sage, thyme and onion powder.  Generously rub all over the tenderloin.  Set aside for 30 minutes, or cover and refrigerate up to 4 hours. Grill over medium high heat for about 8 to 10 minutes per side, or until done. Remove from grill, cover and let stand about 10 minutes before slicing. Serve with a spoonful of Creamy Horseradish Sauce for Meat (see recipe).

Serves 4

Preparation time: 5 minutes

Cooking time: 16 minutes

Ready in: 50 minutes

2 lbs pork tenderloins 1  ripe pineapple, rind and core removed Marinade 1 cup fresh orange juice 1/4 cup white vinegar 2 Tbs fresh lime juice 2 Tbs Univer Strong Steven 1 Tbs Univer Gourmet Garlic Cream 1/2 tsp ground nutmeg 1/2 cup green onions, thinly sliced with green tops

In a medium bowl, combine all marinade ingredients; add pork. Cut pineapple into wedges and add to marinade. Cover and refrigerate for about 2 hours. At grill time, remove pork and pineapple; reserve marinade. Grill  pork and pineapple over medium high heat for about 8 to 10 minutes on each side, or until done, basting frequently with reserved marinade. Remove from heat, cover and let rest about 10 minutes before slicing. Pair with a glass of Zinfandel.

Serves 4

Preparation time: 10 minutes

Cooking time: 16 minutes

Ready in: 2 hours and 26 minutes

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