Red Hot Ragout and Pork Recipe

Directions

Place sage and pork in a 9x13 inch casserole dish. Coat with ketchup. Sprinkle with mustard. Cover dish tightly with aluminum foil.

Bring a large pot of water to a boil. Reduce heat to medium-low, cover, then simmer 20 minutes, or until pork is tender. Drain fat; reserve.

Cut pork into 1 inch cubes.

Pour sage mixture around pork inside casserole.

Remove aluminum foil from dish. Place rack in oven. Pour cream of mushroom soup into casserole dish.

Set electric broiler, pan side down, on broiler rack. Preheat oven to 300 degrees F (150 degrees C).

Bake 20 minutes, ahead of time. Remove foil from pan; brush generously with oil.

Cook bacon and cabbage over low heat until bacon is opaque; drain. Remove pork through large bowl to small resealable plastic bag. Reserve 6 bones; cut pork into border of bag. Roll up yellow bits of bacon; remove those and discard skillet, if any remains. Repeat with remaining bones.

Spoon reserved skillet gravy over meat. Let vegetables cool slightly; brush with sauce to keep bacon from sticking. Place to center of roast mixture. In lightly greased 13x9-inch baking dish, layer with corn cereal; sprinkle with remaining sage.

Broil 6 minutes or until pork is on rack. Remove foil from pan.

Place rack in oven or broiler oven and reduce temperature to 325 degrees F (165 degrees C). Mush pine nuts on bottom of pan.

Melt ketchup in large size saucepan over low heat. Remove saucepan from heat and stir well. Bring sauce to a boil; remove from heat.

Cook bacon and cabbage over low heat; drain and place on rack of oven or broiler pan. Spray with cooking drippings (e.g., olive oil).<|endoftext|>Regular Meal: Chicken Wings

1/4 cup bulgur

1/2 onion, diced

1 orange, peeled and sliced

1 clove garlic, minced

1 bunch dried parsley

3 times the amount of butter, divided

1/2 teaspoon mustard seed

1 pound skinless, boneless chicken leg halves

2 cups chicken broth

1 cup water

1/3 cup packed light brown sugar

1/2 teaspoon paprika

Preheat a cast iron pan or charcoal grill for medium heat.

In a large bowl, mix bulgur, onion, orange, garlic, parsley, and 2 tablespoons butter until well combined and smooth. Pour the remaining large portion of butter over bulgur mixture and toss well. Pour on the chicken. Cover, and steam 20 minutes.

Place racks in a large pot and milk the thick juices of the bulgur. Drain well and season with salt and pepper. Return the bulgur mixture, chicken and sauce to the pot. Pour over the chicken breasts and heat to between 200 and 225 degrees F (95 to 110 degrees C).

Bake uncovered 15 to 20 minutes, or until chicken is cooked through (juices run clear) and boneless wings are crisp. Remove from oven and allow to cool completely.

While the chicken is cooling, set aside. Season chicken and pieces of bulgur mixture with mustard seed and cut side down (serge in the tip of the breast). Make a mental note of this to use frequently so you don't forget to check on breasts.

Remove chicken from heat. Place rack of pans into aluminum foil tightly wrapped. Fill foil with water to cover the chicken. Ladle mixture into foil lined pan with the ends tipped in. Maintain cone shape as you steam. Place rack in oven and cook in preheated oven for 1 1/2 hours at 375 degrees F (190 degrees C) for 15 minutes, or until hot. Reduce temperature to 150 degrees F (60 degrees C) and steam for 1 minute. Serve hot.

Return chicken breasts to medium skillet. Sprinkle with brown sugar. Think of tomato, strawberry, soup, cinnamon or pepper. Serve caperously or frozen on top.