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Pat’s Pantry: Meat ‘n’ Potatoes

Ask a farmer or anyone from the country and they will tell you that a hearty meal is meat ‘n’ potatoes. Plain and simple, these recipes are all hearty and good eating. – Pat

Pork roast

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cloves
3 cups water, divided
1 pork loin roast with bone (4-5 pounds)
24 small red potatoes, halved (2 to 3 pounds)
1 ½ cups sliced onions

In a bowl, combine the first six ingredients. Stir in ½ cup water; let stand for 3 minutes. Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. Bake, uncovered, at 325 for 2-½ to 3 hours or until a meat thermometer reads 160-170 degrees and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing. Yield: 8-10 servings.

Chicken with potato stuffing

6 medium red potatoes cut into 1-inch cubes
1 pound Italian sausage
1 cup finely chopped onion
1 tablespoon butter or margarine
4 teaspoons dried parsley flakes, divided
1 teaspoon salt
¾ teaspoon dried rosemary, crushed
2 ¾ teaspoon dried thyme, divided
½ teaspoon pepper
1 roasting chicken (7 to 7-½ pound)
1 tablespoon vegetables oil
1 cup water

Cook potatoes in boiling salted water until almost tender; drain and set aside. Cook sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into ½-in. pieces. In a large skillet over medium heat, cook potatoes, sausage and onion in butter until sausage is browned and onion is tender; add 2 teaspoons parsley, salt, rosemary, ¾ teaspoon thyme and pepper. Stuff chicken. Place remaining stuffing in a greased 1-1/2-qt baking dish; cover and refrigerate. Place chicken in a roasting pan; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350 degrees for 1-½ hours. Place baking dish of stuffing in oven. Bake chicken and stuffing for 45 minutes or until meat thermometer reads 180 degrees. Thicken pan drippings for gravy if desired. Yield: 8 servings.

Beef and potato boats

4 large baking potatoes (8 to 10 ounces each)
2 tablespoons butter or margarine
1 ¼ teaspoon salt, divided
dash pepper
¼ to 1/3 cup milk
1 pound ground beef
1 small onion, chopped
6 bacon strips, cooked and crumbled
½ cup sour cream
¼ cup shredded cheddar cheese

Wash potato skins and prick with a fork. Bake at 400 degrees for 60-70 minutes or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out the pulp, leaving a ¼-in shell. In a bowl, mash the pulp with butter, ½ teaspoon salt, pepper and milk; set aside. In a saucepan over medium heat, brown the beef and onion; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. Spoon into potato shells, top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400 degrees for 20-25 minutes or until heated through. Yield: 4 servings.

FOOD FACTS

• For attractive individual butter servings, squeeze butter through a pastry bag or plastic bag onto a cookie sheet; set into refrigerator to harden.
• Prior to cooking cauliflower, you should soak it head down for approximately 30 minutes in salted water to remove the grit and insects.

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