This week’s Kapers is dedicated to roast meat and poultryalong with complementary sides. We hope all our readers will enjoy these all-time favorites from some of our favorite local cookbooks.
Brewster F. Bray’s ROAST PORK WITH CRANBERRIES
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka
Treasures and Pleasures
4-pound pork roast, boneless and tied with string
Salt and pepper to taste
1 can (16 ounces) whole cranberries
1/4 cup yellow onion, chopped
3/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
Rub the roast with salt and pepper. Place on a rack in a baking pan and roast at 325 degrees for 2-1/2 to 3 hours, or until meat thermometer registers 175 degrees.
Combine all the remaining ingredients in a stainless steel saucepan and bring to a boil. Remove from heat. Halfway through the roasting process, begin basting the roast about every 15 minutes with the cranberry mixture. The remaining sauce can be served on the side with the sliced pork. Good with wild rice.
Variation:
Cut up a chicken; dredge in flour seasoned with salt, black pepper and Cayenne pepper. Fry in peanut oil until brown, turning once. Pour cranberry mixture over the chicken and cover.
Cook slowly for 35 to 40 minutes or until chicken is tender.
Jeanell Rogers’
PERFECT ROAST BEEF
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka
Treasures and Pleasures
If the roast chosen is good, well marbled with fat, and is from one of the choice cuts, the less you do to it, the better it will taste. Allow the meat to arrive at room temperature. Wipe and rub well with salt and pepper. Place the roast fat side up in an open pan without water. If roast needs fat, fasten extra suet over top with string or skewers. Place the meat in hot oven 500 degrees for 20 minutes to sear. Do NOT open oven door.
Reduce heat to 300 degrees and roast for 16 minutes per pound for rare beef or 22 minutes per pound for well-done beef. Should you use a meat thermometer, it will read 180 degrees for a well-done roast.
Jeanne Heckman’s NO WORK STANDING RIB ROAST
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka
Treasures and Pleasures
Start with roast at room temperature. Roast for one hour at 350 degrees to 375 degrees. Turn oven off. Do NOT open oven door! Before serving, reheat roast at 300 degrees 45 minutes for two ribs, medium rare, or one hour for three or four ribs, medium rare. Can do in the morning and finish at night.
Margaret Reynolds’
BAKED CHICKEN BREASTS,
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka
Treasures and Pleasures
4 whole chicken breasts
1/2 cup melted butter or margarine
1 cup flour
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 tablespoons sugar
1 teaspoon savory
1 teaspoon basil
1 (10-1/2 ounce) can chicken broth
Slivered almonds
Bone chicken breasts and cut in half. Allow one or two halves per person.
Dip breasts in slightly cooled melted butter. Roll in flour mixed with other seasonings. Dip in melted butter again. Tuck ends of breasts under and place skin side up in baking dish. Pour chicken broth about two-thirds way up in baking dish. Bake for about three hours at 250 degrees to 275 degrees.
Sprinkle with almonds during last hour of baking. Serves four to five.
FESTIVE BAKED HAM
Recipe from Florida Federation
of Garden Clubs
Paths of Sunshine
1 cup apple cider
1/2 cup water
1 5-pound uncooked ham half
12 whole cloves
1 cup firmly packed brown sugar
1 21-ounce can cherry pie filling
1/2 cup raisins
1/2 cup orange juice
Combine apple cider and water in saucepan; bring to a boil. Set aside. Remove skin from ham. Place ham in shallow baking pan, fat side up. Coat top with brown sugar. Insert meat thermometer making sure it does not touch fat or bone. Bake, uncovered, at 325 degrees for approximately 2 hours (22 to 25 minutes per pound), or until meat thermometer registers 160 degrees, basting every 30 minutes with cider mixture.
Combine remaining ingredients in a saucepan, bring to a boil. Serve sauce with sliced ham.
JUNE SHANNON’S
SAVANNAH RED RICE
Recipe from
New Vision Community Church
Feeding The Flock
1/4 pound bacon
1/2 cup chopped onion
2 cups raw rice
2 cups tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Tabasco sauce
Fry bacon crisp; remove from pan. Saute onions in bacon fat. Add washed rice, tomatoes, seasonings and crumbled bacon. Cook 10 minutes over low heat. Pour into one quart casserole dish and cover tightly. Bake at 350 degrees for one hour, stirring with fork twice. Serves 8 to 10.
Lorraine Setliff’s
OVEN ROASTED ASPARAGUS
Recipe from New Vision
Community Church’s
Feeding the Flock
1 large bunch asparagus, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper to your taste
1/4 Parmesan cheese, shredded (optional)
Heat oven to 400 degrees. Toss asparagus with olive oil in a shallow baking dish.
Roast asparagus, turning once, until crisp-tender and slightly browned, about ten minutes. Sprinkle with freshly shredded Parmesan cheese, if desired.
