Oven Meal #5

Pork Roast with Browned Potatoes, Parsnips and Carrots

3-4 pound fresh pork roast (loin, ham or butt), rubbed with seasonings:

  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove, optional

Place in roaster and add:

  • 6 peeled potatoes
  • 6 scraped parsnips
  • 6 scraped carrots
  • salt and pepper to taste

Cover, but leave roaster vents open or put cover on loosely; bake.

Asparagus Supreme

  • 2 cups green asparagus (cooked or canned), cut in 1″ pieces
  • 1 small can mushrooms
  • 2 – 4 Tbsp sliced almonds
  • 2 Tbsp chopped pimiento
  • salt and pepper to taste
  • 1 1/2 cups medium white sauce, made with mushroom juice and milk
  • 1/3 cup grated cheese

Mix in greased casserole. Sprinkle with paprika. Bake uncovered.

Crustless Apple Pie

8 large cooking apples, peeled and sliced. Mixed with half the sugar, using 1 1/2 cups brown sugar in all; and a little of the flour – 1 cup in all.

Place in buttered baking pan and cover with crumbly mixture of:

  • remainder of  sugar and flour
  • 1/4 tsp each, cinnamon and nutmeg
  • 1/2 cup butter
  • 1/2 cup chopped nuts, optional

Bake uncovered. Delicious served a la mode.

Baked Apple and Pineapple

6 medium cooking apples, halved and cored, not peeled. Place, cut side up, in shallow baking pan; fill each center with brown sugar. Lay slice of pineapple on each using 6 slices canned drained pineapple and sprinkle with cinnamon.

Pour 1/2 to 1 cup pineapple juice into bottom of pan. Place in oven.

Serve as dessert or with the meat. Especially good with pork roast.

Minted Pears

Fill flat baking pan with 1 can drained pear halves. Fill each half with mint jelly. Bake. Good with roast.

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