2006 TN Pig Roast recipes... Post them here!!!

[cheri]

We had TONS of very yummy food during the pigroast and everyone loves to share recipes because it seems everyone makes the best ones they can think of so please, PLEASE share them with everyone... it is always very appreciated!!

cheri

[Melly]

Cream Cheese Muffins

2 8oz pkg's cream cheese (softened)
2 eggs
1 teas vanilla
1/4 cup splenda

Mix all ingredients together until smooth. Fill 12 muffin tins. Top with 1/2 teas sugarfree jam (optional). Bake at 350 for 15 - 20 minutes. These taste better when they are ate the next day.


Spinach Salad

Fresh spinach
chopped green onion
chopped water chestnuts
chopped boiled eggs
crumbled bacon
crumbled feta cheese

Mix all together. Amounts depend on you and how many you are feeding. Take the bacon grease that you cooked the bacon in and add a little splenda and then some balsamic vinegar. Cook 1 - 2 minutes stirring. Let cool for a couple of minutes off the burner and then pour on the salad and toss. Do NOT add dressing until ready to serve.

I am bad about measuring things. I tend to just eyeball it. But this is a salad that is pretty hard to mess up. And it is very good.

[Pami]

I think these are all of the ones I did:


* Exported from MasterCook *

Burgundy Mushrooms

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter
1 quart red wine -- a medium-priced burgundy is fine
2 Tablespoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
4 pounds fresh mushrooms
salt -- to taste

In a large Dutch oven, combine butter, wine, Worcestershire, dill, pepper, garlic, water and bouillon; bring to a boil.

Clean mushrooms with a damp paper towel and trim ends of stems.

Add mushrooms to liquid and reduce heat to simmer.

Cover and cook 5 to 6 hours.

Remove lid and cook 4 more hours. (When ready, liquid should just cover mushrooms.)

Salt to taste.

Serve hot.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 18g Fat (80.3% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 492mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Granola

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unsweetened coconut meat
1 cup pecans
1 cup walnuts
1 cup almonds
1 cup sunflower seeds
1 cup flax meal
1 cup sesame seeds -- roasted, salted
1 cup Carbquik

2 Tablespoons water
10 drops honey flavor concentrate
liquid Splenda equivalent to 3/4 cup sugar
2/3 cup polydextrose
1/2 cup butter
1 cup SugarSlim -- brown sugar flavor
1 Tablespoon cinnamon

Preheat oven to 250F. Grease bottoms of 2 jelly roll pans; set aside.

Toss coconut, nuts, seeds and Carbquik together in a large mixing bowl.

Combine water, honey flavor, liquid Splenda and polydextrose in a small saucepan.
Heat over low heat until boiling, and mixture is smooth.

Stir in butter until melted.

Add SugarSlim and cinnamon; bring to a boil, stirring occasionally until mixture is smooth; remove from heat.

Pour hot liquid over dry ingredients. Toss until all pieces are coated.

Pour mixture into prepared pans.

Bake for 45 minutes, stirring every 15 minutes.

Remove from oven, stir again and let cool completely.

Once cool, store in airtight container.

Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 16g Fat (71.4% calories from fat); 4g Protein; 10g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Noodle Paprika Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Bruce's Catsup
4 Tablespoons oil
4 Tablespoons wine vinegar
1 teaspoon salt
white pepper -- to taste
1 drop liquid Splenda -- or 1 packet

4 ounces Dreamfield's pasta
4 ounces ham -- diced
1 red bell pepper -- diced
1 green bell pepper -- diced
1 red onion -- sliced into rings

Combine first six ingredients in a small bowl. Mix well with wire whisk. Set aside.

Cook pasta as package directs. Rinse with cold water.

Combine pasta with ham and vegetables.

Pour dressing over and toss to combine.

Refrigerate overnight before serving.

Description:
"German"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 306 Calories; 17g Fat (48.7% calories from fat); 10g Protein; 31g Carbohydrate; 21g Dietary Fiber; 16mg Cholesterol; 1018mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Southwestern-Style Egg and Cheese Breakfast

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sausage -- crumbled
1 onion -- chopped
1 green pepper -- chopped
8 ounces chopped green chiles -- 2 (4 oz. each) cans
1 pound cheese -- Co-Jack, shredded
18 eggs

Layer IN ORDER in crockpot:
1 pound of the sausage
1/2 of the onion
1/2 of the green pepper
1 can of the chilies
half of the cheese
remaining pound of sausage
the rest of the onion
the rest of the green pepper
the second can of chilies
the rest of the cheese

Beat eggs and pour over all.

Cover and cook at LOW for 8 to 10 hours.

Description:
"~*~Crockpot~*~"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5107 Calories; 446g Fat (79.3% calories from fat); 210g Protein; 51g Carbohydrate; 7g Dietary Fiber; 3983mg Cholesterol; 7072mg Sodium. Exchanges: 29 1/2 Lean Meat; 6 Vegetable; 71 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Tortilla Stacks

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
2 teaspoons chili powder
1 1/2 teaspoons dehydrated onion flakes
1 1/4 teaspoons salt
3 3/8 teaspoons beef bouillon granules
1/4 teaspoon Splenda bulk
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
1/4 cup salsa -- hot or mild
8 Mission Carb Balance whole wheat tortillas

Beat cream cheese in a small bowl till smooth.

Add seasonings; blend well.

Slowly stir in enough salsa to make cheese spreadable (may use more or less than 1/4 cup).
At this point, you may add chopped green onion, chilies, black olives, cheddar cheese- just about anything that tickles your fancy.

Set aside 2 tortillas for tops.

Divide cream cheese mixture evenly between remaining 6 tortillas.

Stack 3 of the cheese-covered tortillas on a plastic wrap-covered flat surface.
(A large dinner plate works for this.)

Top with a plain tortilla.

Repeat with remaining tortillas.

Wrap each stack tightly in plastic wrap.

Refrigerate for several hours, or until cream cheese is firm.

Remove from refrigerator and cut each stack into 16 wedges.

2 wedges make a serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 11g Fat (68.7% calories from fat); 4g Protein; 7g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[Melly]

OMG those mushrooms were to die for!!!!!! I can almost taste them NOW!!! I really liked the Noodle Salad too........heck ALL of it was good

[Bobby]

Everyone did an awesome job cooking, it was all good.

[Pami]

* Exported from MasterCook *

BBQ Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Diet Rite cola
1 1/2 cups Bruce's Catsup
2 Tablespoons onion powder
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon liquid Smoke flavoring
1 Tablespoon ThickenThin not/Starch
hot pepper sauce -- if desired

In a medium saucepan, combine all ingredients.

Bring to a boil.

Reduce heat to medium-low and simmer, covered, for 30- 45 minutes, or until sauce is thickened, stirring occasionally.

Season with hot pepper sauce, if using.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 290 Calories; 2g Fat (4.3% calories from fat); 9g Protein; 70g Carbohydrate; 16g Dietary Fiber; trace Cholesterol; 6270mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Bruce's Catsup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tomato paste
1/2 cup water
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon onion powder
1 or 2 drops liquid Splenda

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 1g Fat (4.7% calories from fat); 6g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 3480mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Vegetable; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0


[COLOR=Navy]I don't have a recipe for the pork.
We did this 3 times for the gathering:
(Yep, that started out as 60 pounds!)

We got 2 picnic shoulders (ours were about 10 lbs. each), which fit perfectly in the countertop roaster.
Seasoned them with poultry seasoning and onion powder and roasted, skin side up, for 30 minutes per pound-
(figure the time based on the larger piece of meat- not the combined weight of both pieces-
if you have an 8-pound roast and a 10-pound roast, cook them both for 5 hours)
the first 30 minutes at 425F, and the rest of the time (in our case, about 4 1/2 hours) at 325F.
Let them cool enough to handle and remove the skin, fat and bone.
Strain and chill the juices that accumulate in the pan, and when cold, remove the layer of fat that rises to the top.
We froze the pork and the liquid separately, then combined them to re-heat at the Pig Roast.[/COLOR]

[roro]

OK folks, i don't measure anything, so these are estimates:


Chicken Teriaki salad:
mix together about 3/4 cup of soy sauce, 1/3 c rice vinegar ( I didn't have any so I used white) and a dropperful liquid splenda (or 1/2 c powdered)
add about 2-3 cloves garlic, finely minced
add a 2 X 1 1/2 X 1 inch chunk ginger, finely minced or grated
most of the white part of 4-5 scallions, minced, and a few slices of the green part, leave the rest for later
1 pound of chicken cut into small chunks

marinate the chicken in this mixture all day or overnight.

strain out the juice, heat 3 tbsp sesame oil in a skillet. add the strained chicken/spices and fry until chicken in cooked. add the juice back, bring to a boil, and simmer for about an hour. refrigerate this mixture until chilled, or overnight.

chop the rest of the scallions and mix with either sliced cabbage or cold dreamfields linguine in a large mixing bowl. with a slotted spoon, scoop out the chicken from the chicken mixture into the bowl and mix. Add about 1/2 to 3/4 c sesame oil to the liquid, whisk together, and pour into bowl. Add about 1/4 cup toasted sesame seeds. Mix well.

[Melly]

I need Sinny's cracker recipe........OMG!!!!!!!!

[becksterinindy]

NO NO Melly....turn away!!!! Don't let Cindy hook you with the recipe like she did me!!!!!! Hurry.....turn away

I am making a batch right now

[bablen5]

I want the cauliflour potato stuff. I loved those burgundy mushrooms

[Pami]

[COLOR=Navy]Melly-

This is the recipe Sinny uses:[/COLOR]



* Exported from MasterCook *

Nancy's Ritzy Crackers

Recipe By :Over50Mom
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup almond meal
1/4 cup Carbquik
liquid Splenda equivalent to 2 teaspoons sugar
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame seeds
2 Tablespoons butter -- softened

Mix all ingredients well in a small bowl. Chill dough about 30 minutes.

Drop dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles leaving at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls.

Cover the dough with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet.

Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork.

Bake at 325º for 15-20 minutes, or until golden brown. After 15 minutes, check them every couple minutes to make sure they don't get too brown.

Cool and store in an airtight container at room temperature or freeze for longer storage.

- - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 34 Calories; 2g Fat (54.6% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Loner]

Hi, I really didnt measure anything just threw it together to my liking.

I use one 6 oz bag Dole baby spinich
1 8 oz bag Vermont shredded sharp cheddar cheese
slivered almonds
fresh strawberries sliced
bacon bits
splash of olive oil
splash of peanut oil
splash of salt

[Melly]

Loner it was one of my favorites!!!! So were you

[Loner]

[Loner]

I used hot cherry peppers but you can also use mushrooms

bar of philadelphia cream cheese
can of crabmeat
jar of hot cherry peppers

mix, then stuff in pepper or mushroom

bake at 350 for around 15 minutes or until browned.

you can wrap a slice of bacon around them too. I like them better with out the bacon.

[Melly]

When she says hot peppers she means HOT!!!!!!!!!!!!!!

[cheri]

Originally Posted by bablen5

I want the cauliflour potato stuff. I loved those burgundy mushrooms

I am not positive if you mean this recipe sweetie but I think its the one you want...

Almost Loaded Baked Potato:

Ingredients: 1 bag of frozen cauliflower, thawed and chopped
8 oz of softened creme cheese
8 oz of shredded cheddar (shred your own)
5 scallion onions, chopped
5 slices of cooked, crumbled bacon OR 1 pk of Real bacon Bits (not immitation)
paprika

How To Prepare: Spray small baking dish. Nuke cauliflower for 13 min. Add cheeses, scallions and bacon. Combine and then smooth out in same dish. Dust top with paprika. Bake in pre-heated oven at 350 for 20 to 40 min until golden brown and bubbly.

[Zatara]

I would also like to see the one for the strawberry fluff! I cant figure out how to make it.

[Pami]

Maryann-

This is my version of that strawberry recipe.
I don't think Cheri uses Sweet N' Low in hers.
I know she uses water to dissolve her gelatin,
which I don't do.
They taste pretty much the same, tho.




Strawberry No-Bake Cheesecake

1 pound frozen strawberries, unsweetened
1/2 cup Splenda bulk
1/2 cup other sweetener, if desired

1 pound cream cheese
1 envelope gelatin powder, unsweetened, unflavored
1/2 teaspoon vanilla

Place strawberries in medium bowl. Thaw completely.
Sprinkle sweeteners over berries; blend well with electric mixer.
Don't worry about having chunks of berries; my version isn't pureed.
Cover tightly and let stand in refrigerator for 2 days to allow flavors to blend.
On day 3, soften cream cheese at room temperature. Remove berries from refrigerator and
put in strainer or colander over small bowl. Let stand until most of juice has drained from berries.
Set berries aside.
Sprinkle gelatin over juice and let stand for 5 to 10 minutes, until gelatin is softened.
Place juice and gelatin in microwave and heat for 1 to 2 minutes,
until hot and gelatin is completely dissolved. Stir well.
Beat cream cheese until smooth; add gelatin mixture to cheese, a little at a time,
scraping sides of bowl and beating well after each addition.
When gelatin is fully incorporated into cheese, add vanilla, scraping sides of bowl and blending well.
Beat in strawberries and pour into an 8" square glass pan.
Cover tightly and chill overnight before serving.

Per Serving (based on 9 servings): 208 Calories; 18g Fat (74.9% calories from fat); 5g Protein;
9g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 152mg Sodium


[COLOR=Red]ETA:
Counts change to: 197 Calories; 18g Fat (78.9% calories from fat); 5g Protein; 6g Carbohydrate;
1g Dietary Fiber; 55mg Cholesterol; 152mg Sodium- if you use liquid sweeteners.[/COLOR]

[sinny]

PAMI thanks for posting the cracker recipe.


The pizza casserole was HAMBURG ,HOT SAUAGE,MUSHROOMS,PEPPERS BROWNED IN A PAN,DRAINED THEN PUT IN A CASSEROLE DISH,ADD LC SAUCE AND COVER WITH MOZZERELLA CHEESE THEN BAKE TIL CHEESE BUBBLES AND SLIGHTLY BROWN.

[Bobby]

Originally Posted by sinny

The pizza casserole was HAMBURG ,HOT SAUAGE,MUSHROOMS,PEPPERS BROWNED IN A PAN,DRAINED THEN PUT IN A CASSEROLE DISH,ADD LC SAUCE AND COVER WITH MOZZERELLA CHEESE THEN BAKE TIL CHEESE BUBBLES AND SLIGHTLY BROWN.

Thanks, I'll be making this one for sure

[tez90]

Cheri, I agree with Sue, the Almost Loaded Baked Potato was great!

I don't really use recipes, but here's what went into the cole slaw:

shredded cabbage - I used two packages of the angel hair cut (just cabbage, no carrots.

scallions (green onions) - somewhere between three and five, depending on size, diced.

toasted almond slivers...two small pkgs

toasted sesame seeds...although this time I used Katie's flax seeds...I guess a couple of handfuls.

Then add in equal thirds: oil (any kind works...nut oils have a little more flavor), vinegar (I use apple cider vinegar), splenda (if you use the liquid, much less!)...I think the original recipe was 1/3 a cup each, but I do this to taste.

Let this stand overnight for the best results (and doctor in the morning if it seems out of balance).

It comes out a little different each time, but I always get compliments when I bring it.

[Melly]

Tez that slaw was the best...........definitely will be making it SOON!!!! Great to see you again

[bablen5]

thanks for the recipe Cheri I will be making it soon!!!

[Zatara]

Thanks Pami! I will make this soon!