Wednesday, October 12, 2011

Chopped Broccoli Salad

Summer is knocking at our door and it is time for picnics and cold salads. 
This is one I got from my mother in law and I love to make it all summer long. 
It is the Chopped Broccoli Salad.

 

Chop up two Large heads of Broccoli into small bit size peice
Put into serving bowl

Chop up one Large Red Onion
Put into serving bowl over broccoli

Fry up one Pound of Bacon (can do night before or morning )
Allow to cool and then crumble and put over onion and broccoli


Add 12oz bag of Shreadded Cheadder Cheese (over other chopped items)

Add 1 Cup of Miricle Whip (or equal salad dressing)
(if you dont have miricle whip use one cup mayo & one cup sugar

ROASTED PORK WITH APPLE & MUSTARD SAUCE

ROASTED PORK WITH APPLE & MUSTARD SAUCE



1 (1.5 lb.) boneless pork sirloin roast

 4oz unsweetened apple sauce (I used handy pack apple sauce)
1 tbsp. cider vinegar
1 1/2 tbsp. honey
1 tbsp. Dijon style mustard
1 tsp. soy sauce
1/2 tsp. dried marjoram, crushed
1/4 tsp. paprika
1/4 tsp. ground black pepper
3 apples, seeds out and cut in wedges
1 tbsp. cornstarch


Heat oven to 325 degrees. Place roast in shallow roasting pan. Stir together apple sauce, mustard, soy sauce, vinegar, honey,  and seasonings; pour over pork. Roast 40 minutes, occasionally basting pork with honey mustard mixture.

Add apple wedges to pan; continue to cook for additional 30-45 minutes, until inside temperature of roast is 155-160 degrees. Remove from oven; strain juices into saucepan into sauce pan and add water to make 1 cup.  Stir together cornstarch and 1 tablespoon water into bowl; add to saucepan; cook and stir over high heat until thickened and bubbly. Slice roast; serve with apples and sauce. Serves 4