1(2 1/2-lb.) boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel
1/2 cup cranberry juice cocktail
2 tablespoons cornstarch
1. Place pork roast in 3 1/2 to 4-quart slow cooker.
2. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast.
3. Cover; cook on low setting for 7 to 9 hours.
4. To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
5. In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.
The side dish pictured above is a fabulous recipe. With corn AND broccoli in one dish, you’re doubling your time in preparing vegetables. This is creamy and yummy and has a cracker topping for crunch. Yum!
This is a dish from Kraft that I got several years ago. Am I ever glad I discovered it in my recipe box before Christmas!
Broccoli and Scallop
2 Tbsp. chopped onions
2 Tbsp. butter or margarine, divided
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterrey Jack Cheese
1 can (11 oz.) corn, drained
12 RITZ Crackers, crushed (about 1/2 cup), divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained (I used fresh, raw broccoli instead)
HEAT oven to 350°F.
COOK and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
PLACE broccoli in 12×8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
BAKE 30 min. or until heated through.
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
We didn’t have dessert until later that night, but it was our traditional Kentucky Derby Pie. Oh my. It’s worth the wait to only have it twice a year!
I’ll share with you later this week about our great Christmas, but in the meantime, happy cooking!
What special things did you cook up for Christmas?
With love from my country kitchen,