Monday, May 25, 2009

Country-Style Pork Loin

1 boneless whole pork loin roast
(3 pounds)
1/2 cup flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
hot mashed potatoes, optional

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time and shake to coat.

In a large skillet, brown pork in oil over medium-high heat. Transfer to a 5-quart slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2 1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Sunday, May 3, 2009

Oatmeal cake

1-1/4 cup boiling water
1 cup oatmeal
1 stick butter or margarine
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla

Mix first 3 ingredients and let stand. In a large mixing bowl combine flour, soda, salt, cinnamon, sugars, eggs and vanilla. Add oatmeal mixture. Put in 9x13 pan. Bake for 30-35 minutes or until done. Put topping on while cake is still hot.


2 tablespoons butter or margarine
1/4 cup evaporated milk
1/2 cup brown sugar
1/2 cup coconut
1/2 teaspoon vanilla
1/4 cup chopped nuts (optional)

Bring to a boil. Add to cake while cake is still warm.
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