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Below are some different recipes and tips that we use at Northeast Iowa Specialty Meats to prepare our meats. These recipes will be
Party-time
Glazed Pork Roast
Makes 8 to 10 servings
4-5
lb. Boneless pork loin
1 jar (12oz.) Apricot preserves
1/2 cup light corn syrup
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is in center of thickest part of roast. Roast uncovered in a 325 degree oven about 2.5 to 3 hours, or until meat thermometer registers 170 degrees. While roast is cooking prepare glaze. Combine apricot preserves, syrup, vinegar, and mustard in saucepan. Bring to simmering stage; simmer 2 to 3 minutes to thicken slightly. Brush glaze over roasts 2 to 3 times during last 30 minutes.
4
Iowa Pork Chops
2 c crumbled cornbread
1/4 c chopped onion
1/4 c green pepper
1/4 c melted butter
1/2 tsp. salt
1/8 tsp. pepper
SAVORY
GLAZE:
1/2 c ketchup
2 Tbsp. brown sugar
Cut pocket in chops. In medium mixing bowl, toss together cornbread, onion, ,green pepper, butter, egg, pimento, salt and pepper. Fill pockets of chops, dividing stuffing evenly between chops. Arrange chops in a 2 qt. shallow baking dish (12x8x2").Brush half of glaze over top of chops. Cover with foil. Bake in 350 degree oven 1 hour or until chops are tender. Brush with remaining glaze before serving. Makes 4 servings.
1
1/2 lbs. Flank steak or round steak
1 tbs. vegetable oil
1 large onion, sliced
1/3 cup water
1 can chopped green chilies
2 tbs. vinegar
1 1/4 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
In a skillet, brown steak in oil; transfer to a slow cooker. In the same skillet, sauté onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the steak. Cover and cook on low for 7-8 hours or until the meat is tender. Slice the mea; serve with onion and pan juices.
1
1/2 lb. Beef round steak
2 tbs. flour
2 tbs. butter
1/4 c. chopped onion
2 tsp. parsley
1 tsp. garlic
1 bay leaf
1/2 tsp salt
dash of pepper
3 oz. Can whole mushrooms
1/2 c. cooking sherry
1/2 c. water
Melt butter in skillet, brown steak on all sides, remove from heat. Add onion, parsley, garlic and bay leaf, salt and pepper. Stir in mushrooms, sherry and water. Heat this mixture to a boil. Reduce heat and simmer about 1 hour. Remove bay leaf. Serve over hot fluffy rice or hot noodles.
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