Saucy Island Sandwiches

Ingredients

1 1/2 Cup Butter
6 T brown sugar
3 T yellow mustard
3 T Worcestershire Sauce
2 T poppy seeds
1 T honey
2 pkg (12) Hawaiian Sweet Rolls
2 pkg (8 oz) Swiss Cheese
1 Lb honey ham slices
2 pkg (8 oz) provolone cheese slices

Directions:

1. Preheat oven to 350.
2. Mix the butter, brown sugar, mustard, Worcestershire sauce, poppy seeds and honey together in a medium sauce pan over low heat. Stirring constantly.
3. Line the bottom of two 9×13 baking dishes with parchment paper OR spray with cooking spray.
4. Cut rolls in half and arrange bottoms, cut side up, in the  baking dishes.
5. Brush with some of the butter mixture.
6. Top each roll bottom with swiss cheese, tearing the slices to fit as necessary.
7. Top with ham, tearing or folding to fit.
8. Top with provolone cheese.
9. Add the roll tops and brush with butter mixture.
10. Bake uncovered 20-25 minutes, or until the cheese melts and sandwiches are heated through.
11. Serve with remaining butter mixture for dippinng.

Makes 24 sandwiches.

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• one large sweet onion, sliced
• 1 Tablespoon butter
• 1 Pound ground pork
• 1/2 Pound country sausage
• 8 strips bacon, chopped
• 1/4 Cup parsley, chopped
• 1/2 teaspoon dried thyme
• salt and pepper
• Asiago cheese
• 6 sandwich buns

DIRECTIONS

• Cook the onion slices in butter until tender.  Set aside.
• While the onions are cooking, mix the ground pork, sausage, chopped bacon, parsley and thyme together in a large bowl.  Form patties.
• Cook the burgers and top with cheese.
• Place burger on a prepared bun and top with onion.

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INGREDIENTS

• 1 pound bulk Italian sausage
• 1/2 cup chopped green bell pepper
• 1 medium onion, chopped
• 1 14.5 oz can Red Gold® Diced Tomatoes
• 2 cup vegetable juice
• 1 1/2 cups instant white rice
• 1 cup shredded mozzarella cheese

DIRECTIONS

• In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat.
• Add green bell pepper and onion; cook until crisp.
• Add Red Gold® Diced Tomatoes and vegetable juice; cook and stir until mixture boils.
• Remove from heat and stir in rice.
• Cover and let stand 6 to 8 minutes or until liquid is absorbed.
• Sprinkle with cheese; cover and let stand until cheese is melted.

Servings: 6 Prep time: 10 min. Cook time: 20 min.

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Ingredients

• 1 1/2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 1 clove garlic, crushed
• 1 small rosemary sprig, chopped or 1/4 teaspoon dried
• salt to taste
• freshly ground black pepper
• 1 pork tenderloin

Instructions

1. Mix the oil, vinegar, garlic, rosemary, salt and pepper, and brush on the pork tenderloin. Refrigerate for at least 30 minutes or overnight.
2. Preheat the grill.
3. Sear the pork on all sides, then cook over a medium heat for 8 to 12 minutes until the pork is cooked through.
4. Let the tenderloin rest on a carving plate for 1 or 2 minutes.
5. Slice thinly.

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Ingredients

• 4 sweet potatoes, peeled and cut in 1/2 inch slices
• 6 ounces dried fruit mix
• 1 medium onion sliced thin
• 1 bay leaf
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried rosemary, crushed
• 1 1/2 pound lean boneless pork
• 1/2 cup all purpose flour
• 2 Tablespoon vegetable oil
• 1 cup apple cider

Directions

• Place first 7 ingredients ini slow cooker and set aside.
• Dredge pork in flour and brown in hot oil.  Remove pork to slow cooker, reserving the drippings in the skillet.
• Add cider to skillet, stirring to loosen any browned particles.  Pour over pork
• Cover and cook on low for 6 to 8 hours until done.
• Remove and discard bay leaf.

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2     t Watkins Black Pepper

1      t salt

1      t Watkins Garlic Powder

1       3 lb. boneless pork top loin roast (single loin)

1/3   c molasses

2        T red wine vinegar

1         T reduced-sodium soy sauce

3         apples, cut in halves, wedges, or slices

2          red pears, cut in halves, wedges, or slices

2          T sugar

2           T olive oil

Directions:

Preheat oven to 425 degrees.  Line shallow roasting pan with heavy foil; lightly oil foil.  Place meat rack in pan; set aside.

In bowl combine pepper, salt and garlic powder.  Brush pork with 1 tablespoon olive oil; rub with pepper mixture.  Place pork on rack in roasting pan.  Roast 35 minutes.

For glaze, in skillet combine molasss, vinegar and soy souce.  Bring to boiling.  Reduce heat; simmer 1 minute.  Remove to bowl.  Set glaze and skillet aside.

Brush pork with some glaze (reserve 2 tablespoons  glaze for fruit).  Continue roasting 20 minutes, brushing with more glaze, halfway through.

Roast pork 10 minutes more or until thermometer inserted in center registers 150 degrees.  Remove from oven; cover with foil.  Let stand 10 minutes  before slicing.

Meanwhile, in skillet used for glaze heat 1 tablespoon olive oil.  Toss fruit with sugar.  Add fruit to skillet; cover and cook 2 minutes.  Uncover and cook 3 minutes more or until crisp-tender.  Add reserve glaze; heat through.  Serve pork with fruit and drizzle with pan juices.

Serves 8

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6 boneless pork chops

1/4 cup brown sugar

1 t Watkins Ginger

1/2 cup soy sauce

1/4 cup ketchup

2 cloves garlic, crushed

salt and pepper to taste

Directions:

Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.

Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees.

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1 1/2 pounds boneless pork, cut into 1-inch cubes

1 pound small new red potatoes, halved

2 medium onions, halved, thinly sliced

1/4 cup water

3 T ketchup

1 T Watkins Paprika

1 clove garlic, minced

1/4 t Watkins Pepper

3 cups shredded red cabbage

2 T flour

1/2 cup sour cream

1/2 t caraway seed

Chopped parsely, for garnish, if desired

Directions:

Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in slow cooker. Cover and cook on low heat setting 7-8 hours or until potatoes are tender. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with fresh parsley, if desired.

Serves 6

Boneless shoulder is a good choice, but you can also use boneless loin.

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6 pork steaks or chops

1 t fat

1 1/2 cups ketchup

1 1/2 cups water

1/4 cup vinegar

1/4 cup worcestershire sauce

2 t Watkins Chili Powder

2 t Watkins Paprika

1 t Watkins Pepper

2 large onions, sliced very thin

1 t salt

1/4 t pepper

Directions:

Use a 5 quart crockpot. Place fat in crockpot and melt on high.

Add meat and turn to coat with fat.

Season meat with mixture of last 3 ingredients. Add all other ingredients.

Cook on low for 8 to 9 hours.

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1/2            cup low-sodium soy sauce

1/2            cup hoisin sauce

3                tablespoons ketchup

3                tablespoons rice vinegar

1/4            cup honey

3                cloves garlic, minced

1 1/2        tablespoons peeled and grated fresh ginger or 3/4 tablespoon Watkins Ginger

2                teaspoons dark sesame oil

1 1/2        teaspoons Chinese five-spice powder

4            pounds boneless Boston butt pork roast, trimmed of fat and cut into 2-inch

chunks (you can substitute beef brisket)

1 0        buns

Directions:

Add everything but the meat and buns to the slow cooker and whisk to combine.  Add the pork and toss it to coat.  Cover and cook the meat on low for 8 hours.

When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board.  Shred the pork by pulling the pieces apart with two forks.  Return the meat to the cooker, stir it into the remaining sauce and then serve it on the buns.  If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.  Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving.  Serves 10.

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