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What’s Cookin’ in the Parsonage?

Life is busy, isn’t it?  But in between the busyness is the need for food!  That doesn’t mean you need to go out.  A meal at home is so inviting, and many times more tasty, and more conducive to good fellowship!  Thinking, planning, and preparing ahead of time is the answer! 

The meal I had yesterday came after a busy retreat weekend at our church, but I’m so glad I didn’t wimp out and not have guests in my home, or I would have missed out on the blessing!

The week before, I made an apple pie and froze it, unbaked.  I also made a Frozen Waldorf Salad and made homemade rolls to put in the freezer.  Almost half of the meal was done early in the week and tucked safely into the deep freeze!  What a relief food in the freezer is at the end of a busy day or week!

My Menu:
 
Rosemary Pork Roast with Carrots
Green Beans
Mashed Potatoes and Gravy
Frozen Waldorf Salad
Apple Pie with Praline Ice Cream and Caramel Sauce
 
 

Rosemary Pork Roast
 
This roast is really flavorful due to the marinade.  It’s easy and quick to prep.  When you get home from church, you just have to make the broth into gravy!
 
Pork Roast
 
1 Boneless Pork Loin Roast (3 to 31/2 pounds)
1/2 C chopped Onions
1 1/4 C chicken broth, divided
1/4 C cider/red wine vinegar
2 T olive oil
4 cloves garlic, minced
1 T. dried crushed rosemary
1/4 tsp red pepper
1 t salt
 
2 T cornstarch
1/4 C cold water
 
Place Roast in a large re-sealable plastic bag.  Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast.  Seal and shake to mix the marinade all around roast.  Refrigerate 4-8 hours (I did mine overnight).  Remove roast and place with fat side up in an ungreased shallow roasting  pan. 
 
Combine marinade with remaining broth, pour over roast.  Sprinkle with salt. (I added carrots around also.) Bake, uncovered at 350 for 2 to 2 1/2 hours (I did mine on 300 and left for Sunday school) .
 
Remove roast to warm serving platter and let rest at least 10 minutes before slicing.  Meanwhile, combine cornstarch and water.  heat the pan juices in the same roasting dish and stir in the cornstarch and water; bring to boil and let cook, stirring constantly, until juices are thickened. 
 
Serve roast with gravy.
 
 
The Frozen Waldorf Salad is loved by everyone who tries it.  The sauce around the Waldorf’s part of the apple is creamy and yummy as it thaws.  Mmmmm!
 
 

Frozen Waldorf Salad

1 20 oz. Can crushed pineapple
1 cup sugar
2 eggs, beaten
1 cup celery
2 medium red apples, chopped
1 cup chopped pecans
1 cup heavy cream, whipped

Drain pineapple, reserve the juice.  Place juice in a saucepan with sugar, eggs and salt.  Cook stirring constantly over medium low heat until slightly thickened.  Remove from the heat, cool.  Stir in pineapple, celery, apples and pecans.  Fold in whipped cream.  Pour into a 9 inch square pan.  Cover and freeze until firm.  Let stand at room temperature for about 15 minutes before cutting.

I failed to get a picture of our dessert of Apple Pie, but let me just tell you what I did.  I placed a piece of pie on the plate and a scoop of Pralines and cream Ice cream, then drizzled my homemade warm caramel sauce over all.  It takes apple pie to another level!  =)

Did you cook yesterday?  What did you serve?

The winners of my 1,000th post give away were:

Lynne Siglin and Debbie Duncan.  I have sent an email to both ladies.  Congratulations!

From my parsonage kitchen,

3 thoughts on “What’s Cookin’ in the Parsonage?

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