Weekend Report

Mr. Sunshine has graced us with his smiling face, so hopefully it will warm up enough to do some work outside. If not... I will have to revert to my indoor "to do list."

I would prefer to keep that one for rainy days, but I will have the house to myself (well almost, the Bear is with me) so I can get a few things done before spring gets here full time. You would be amazed at all the work that has to be done when you have elaborate landscaping that takes almost constant care year round.

It is beautiful, but it is a pain in the derriere...and a crunch on my wallet, and very time consuming.

It is not "Keep up with the Joneses." It's everybody else trying to keep up with me!

But anyway...here are a few recipes to add to your collection.
I'll be talking about BBQ here in a few weeks, so get your gear together...

Enjoy!!!
B.D.


Apple Dijon Pork Roast

1 (3 1/2-4 pounds) boneless pork loin roast
1 cup apple juice
1 can (14 1/2 ounces) fat-free chicken broth
1/2 cup Dijon mustard
1/4 cup cornstarch

Trim any visible fat from the pork and cut the roast in 1/2 so that it will fit into the slow cooker. Place the halves side by side in the bottom of a 5-quart or larger slow cooker.

In glass bowl, mix together the apple juice, chicken broth and Dijon mustard. Pour the mixture over the pork roast halves and cover the slow cooker. Cook on low for 8-10 hours or until a cooking thermometer inserted into each roast piece registers at least 160 degrees.When the roast is cooked, remove the meat to a platter and, using two forks, shred the meat.

Mix the cornstarch with 1/4 cup of water in a small jar with a lid. Slowly pour the cornstarch mixture a tablespoon at a time into the sauce remaining in the cooker. Stir until slightly thickened, about 1 minute. (You may not need all of the cornstarch mixture.) Ladle the sauce over the meat and serve.
Serves 8.

Cook's note: Serve with fried cornbread, mashed potatoes, and pinto beans.


Fried Pickles

1 bottle hamburger dill slices
1/2 cup all purpose flour
1/2 cup yellow corn meal
1 to 2 teaspoon BBQ rub
1/2 cup yellow mustard
1/2 cup beer
Oil for frying

Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub. In a small bowl make a slurry of the mustard and beer.

Dip the pickle slices in the mustard-beer mixture and then in the flour-cornmeal. Deep fry 5 to 6 pickles at a time at 325 degrees until the batter is browned, about 30 seconds. Pickles will float to top when done.

Serve as an appetizer with icy cold beer.
Serves 4-6


'I don't know what country these beans came from, but they didn't come from the South country. Maybe they're fancy North country Southern want-to-be "Sunday go to meeting" beans.'

Country Green Beans

1 pound green beans, whole or cut
1/2 cup walnut pieces
1/3 cup olive oil
2-3 cloves minced garlic
1/2 cup bread crumbs
2 tablespoons Parmesan cheese

Place the beans in a saucepan with a little water and cook until slightly tender. Drain and set aside.

In a hot fry pan add the olive oil, garlic and walnuts. Cook until garlic is soft. Add beans and a dash of black pepper. Stir fry 5 minutes. Remove from heat.

Sprinkle with bread crumbs and cheese and mix together.
Serves four to six.