PT Cooking Magazine *SUPPERTIME*

[Sirrahsim]

Right now I have a ham roast in the crock pot! The recipe calls for a pork roast but I am NOT a fan of the taste of a pork roast at all so I use the precooked ham halves instead
This picture does not do it justice. It turns out soooo tender and yummy



3lb pork roast (I use precooked ham halves)
1 large can crushed pineapple with juice
2 to 3 Tbsp brown sugar
2 Tbsp soy sauce
1/2 clove minced garlic
1/4 tsp dried basil
about 4 additional ounces of pineapple juice


Place roast in slow cooker. Combine all ingredients and pour over ham. Cover and cook 4 hours on high and 4 hours on low. I think it helps to use a spoon to pour some of the liquid up over the meat whenever you happen to wander through the kitchen.
If you want gravy to go with it you can remove the meat and use the juices. Measure out the cooking juices, add enough water to make about 1 3/4 cups and pour into a saucepan. In a separate bowl blend about 2Tbsp flour with 1/4 cup cold water until smooth. Stir flour mixture into the hot cooking juices and bring it all up to a boil. Stir constantly until thickened.

I usually heat up a loaf of store bought Hawaiian bread and some sort of veggie to go with it

[critter crazy]

Right now I have a ham roast in the crock pot! The recipe calls for a pork roast but I am NOT a fan of the taste of a pork roast at all so I use the precooked ham halves instead
This picture does not do it justice. It turns out soooo tender and yummy



3lb pork roast (I use precooked ham halves)
1 large can crushed pineapple with juice
2 to 3 Tbsp brown sugar
2 Tbsp soy sauce
1/2 clove minced garlic
1/4 tsp dried basil
about 4 additional ounces of pineapple juice


Place roast in slow cooker. Combine all ingredients and pour over ham. Cover and cook 4 hours on high and 4 hours on low. I think it helps to use a spoon to pour some of the liquid up over the meat whenever you happen to wander through the kitchen.
If you want gravy to go with it you can remove the meat and use the juices. Measure out the cooking juices, add enough water to make about 1 3/4 cups and pour into a saucepan. In a separate bowl blend about 2Tbsp flour with 1/4 cup cold water until smooth. Stir flour mixture into the hot cooking juices and bring it all up to a boil. Stir constantly until thickened.

I usually heat up a loaf of store bought Hawaiian bread and some sort of veggie to go with it

OOO.....that sounds good!! i have tons of pork in the freezer, since we had a pig slaughtered recently, and I am running out of Ideas! That sounds like a great dinner for tomarrow!

[Sirrahsim]

I've never made it with a regular pork roast so I can't offer any promises

[critter crazy]

I've never made it with a regular pork roast so I can't offer any promises

I am willing to take chances! besides i have ham and pork! so I am good! I can try it both Ways!!

[sirrahbed]

I tried something last night that turned out really well - flour tortillas for noodle/dumplings! My dad had told me about this. I stewed my chicken as usual with broth, carrots, onions and spices. About 10 minutes before supper - sliced up several flour tortillas and added them to the pot. It came out like Campbells Chicken Noodle soup The tortillas thickened up the broth a bit, too.

[Sirrahsim]

I tried something last night that turned out really well - flour tortillas for noodle/dumplings! My dad had told me about this. I stewed my chicken as usual with broth, carrots, onions and spices. About 10 minutes before supper - sliced up several flour tortillas and added them to the pot. It came out like Campbells Chicken Noodle soup The tortillas thickened up the broth a bit, too.

hmmm I may have to try that I never make chicken and dumplings here because Paul doesn't like the big yummy homemade ones that you and I like to make

[critter crazy]

I tried something last night that turned out really well - flour tortillas for noodle/dumplings! My dad had told me about this. I stewed my chicken as usual with broth, carrots, onions and spices. About 10 minutes before supper - sliced up several flour tortillas and added them to the pot. It came out like Campbells Chicken Noodle soup The tortillas thickened up the broth a bit, too.

Hmmm..I love anything with tortillas!! how small did you slice them??

[sirrahbed]

Hmmm..I love anything with tortillas!! how small did you slice them??

I did half of them in thin strips not much bigger than the noodles in canned soup. The rest I cut about as big as a stick of gum - maybe three inches by 1 inch. I liked those better as they stay more chewy They also look more like my homemade noodles which we call "dumplings" in the south.

I wonder how it would taste made with corn tortillas? I bet it would be good as long as they don't go back to mush

[critter crazy]

I did half of them in thin strips not much bigger than the noodles in canned soup. The rest I cut about as big as a stick of gum - maybe three inches by 1 inch. I liked those better as they stay more chewy They also look more like my homemade noodles which we call "dumplings" in the south.

I wonder how it would taste made with corn tortillas? I bet it would be good as long as they don't go back to mush

Awsome definitely gonna have to try that! yeah the thicker ones sound much better!

I dont know about corn totillas, cause like you said, it seems like they would mush up on you?? not sure tho?

[Kfamr]

I've been sick so I haven't gone out or done much of anything other than going to work. So, I've been cooking - mostly soup. Here's the past 2 night dinners and the Beef Veggie soup was just made for tonight.

Homemade Potato Soup

• 1 bag of potatoes
• 4 onions
• 3 stalks of celery
• 2 cans of chicken broth
• 1 cup of water
• 1 cup of milk
• A few dashes of salt (I like it salty, so I put extra salt)
• A few dashes of chicken bouillon
• A few shredded baby carrots
• 2 sticks of butter

Cut potatoes, onions, and celery to the size you like.
Boil potatoes in water.
In another pan, sautee onions and celery with 1 stick of butter. When cooked add broth and water.

Drain potatoes, add celery/onion/broth mixture. Add milk, salt, and butter to taste. Shred a few carrots over top for color.



Chicken Catchatori

• 1 can/jar of spaghetti sauce
• rice
• boneless chicken breasts
• carrots, celery, onions (optional)

Boil boneless chicken breasts until cooked completely. Shred/cut chicken to preferred size.
Cook as much rice as needed to serve.
Sautee carrots, celery, and onions.
Put spaghetti sauce in a frying pan and heat. Once the carrots, celery, and onions are cooked - add to sauce.
Add chicken to sauce and let cook all together for about 5 minutes.
Plate a bed of rice, scoop on the sauce and chicken. Enjoy!



Beef Vegetable Soup

• leftover steak
• leftover rice
• leftover greenbeans, corn, and peas
• water
• beef bouillon
• 1 can of whole tomatoes
• carrots
• celery
• onions

Sautee carrots, celery, and onions.
Cut and then boil leftover steak in water, enough to cover the top of the steak slices.
Add bouillon to taste.
Cut can of whole tomatoes to prefered size.
Combine into one pan and allow to come to a boil. Add rice.