Pork Stew
1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
2 tablespoons olive oil
2 cans Italian diced tomatoes, undrained
2 1/2 cups reduced-sodium chicken broth
2 cups frozen pepper stir-fry vegetable blend, thawed
1/4 cup orange marmalade
2 garlic cloves, minced
l teaspoon dried oregano
1/2 teaspoon fennel seed
1/2 teaspoon pepper and 1/4 teaspoon crushed red pepper flakes
2 cups dry macaroni pasta
Brown pork in oil; drain. Transfer to 5 quart cooker. Stir in tomatoes, broth, vegetable blend, marmalade, garlic, oregano, fennel seed, pepper and red pepper flakes. Cover and cook on low for 8-10 hours or until meat is tender. Add macaroni pasta the last two hours of cooking time. Serves 7
Spinach, Cheese and Walnut Salad
l package (8 ounces) cream cheese
l cup walnuts, chopped
l/2 pound fresh spinach, washed and drained
3 stalks celery, sliced
1/4 cup diced cucumber
l Granny Smith or red apple, cored and diced
1/4 cup lemon juice
1/4 walnut or safflower oil
Salt and black pepper to taste
Roll cheese into balls, using about l teaspoon cheese for each ball. Lightly roll balls in chopped walnuts. Refrigerate cheese balls until ready to serve. Remove stems from spinach and tear leaves into bite-size pieces. Combine spinach, celery and cucumber in serving bowl. Toss apple in lemon juice in small bowl; add apple to spinach mixture, reserving lemon juice. Blend oil, salt and pepper into reserved lemon juice; pour over spinach mixture. Toss to coat. Just before serving, place cheese balls in salad. Makes 4 servings
Carrot Layer Cake
Filling:
l cup sugar
1/2 cup butter
2 tablespoons all-purpose flour
l cup chopped pecans
1/4 teaspoon salt
l teaspoon vanilla extract
l cup heavy whipping cream
Cake:
1 1/4 cups canola oil
l teaspoon salt
2 cups sugar
4 eggs
2 cups all-purpose flour
4 cups finely shredded carrots
2 teaspoons ground cinnamon
l cup raisins
2 teaspoons baking powder
l cup chopped pecans
l teaspoon baking soda
Frosting:
3/4 cup butter, softened
l teaspoon vanilla
2 packages (3 ounces each) cream cheese, softened
3 cups confectioners’ sugar
In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until the butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside.
In a large bowl, beat oil and sugar until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture, alternately with eggs, beating well after each addition. Stir in the carrots, raisins and nuts.
Pour into three greased and floured 9-inch round baking pans. Bake at 350º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire rack to cool completely.
Frosting: Beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between cake layers. Frost sides and top of cake. Store in refrigerator.
