Roast Pork and Cranberries

Back when we were in high school, I had gone over to a buddy of mines for lunch. Jeff was a good friend of mine, along with his sister and brother. His parents, Mr. and Mrs. Davis were really great people, and were almost like a second set of parents to me. It is fact that they loved me, and I them in return.

Anyway, Jeff had his girlfriend over, and she had prepared lunch for us all at the Davis house. Her main dish? Lasagna. Ole’ Dub’s favorite dish then, and may very well be today?? Lasagna!! I was in on this deal!

We sat down to the table, and she was setting the food out for us. Man, did it smell delicious, and that big pan of lasagna was “lookin good!” I’m like…”Let’s say grace and dig in,” but they were visiting, and I was starving!

FINALLY, Mr. Davis goes, “Dub, dig in son,” and that’s just exactly what I did…dug in. I loaded my plate down, everyone else did too. We all took a bite…didn’t say a word…and looked around at each other. Finally I spat out my findings on what everyone was gawking quietly about…she’d baked the lasagna sure enough, BUT, she hadn’t boiled the noodles beforehand! She was like, “You BOIL them first??”

Mr. Davis and I just burst out laughing about this, and in a second or two the whole table was rolling. It was hilarious, and Jeff’s poor girlfriend was so embarrassed! We picked at her a minute and then told her it was an honest mistake, and it could have happened to anyone…you know, the usual pleasantries you give to someone who’s pulled something really stupid and you don’t have the heart to tell ‘em so.
Well, Mr. Davis passed away just very recently, and I had thought of him today. While doing so, this story crossed my mind. God Bless his family, and he’ll be missed by all that knew him.

Let’s share a couple recipes, how bout it?

Roast Pork and Cranberries:

  • 4 lb. pork roast, boneless and tied with string
  • ¼ cup yellow onion, finely chopped
  • 1 can (16oz.) whole cranberries
  • ¾ cup orange juice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • Salt and pepper to taste

Rub the roast with salt and pepper. Place on a rack in a baking pan and roast on 325 for 2-1/2 to 3 hours, or until meat thermometer registers 175.

Combine all the remaining ingredients in a stainless steel sauce pan and bring to a boil. Remove from heat.

Halfway through the roasting process, begin basting the roast with the cranberry mixture about every 15 minutes. The remaining sauce can be served on the side with the sliced pork. Good with wild rice.

Chicken and Cranberries…(or a variation of meat using the same sauce):

Cut up a chicken. Dredge in flour seasoned with salt, black pepper and cayenne pepper. Fry in peanut oil until brown, turning once.

Pour cranberry sauce over the chicken and cover. Cook slowly for 30 to 40 minutes or until chicken is tender.

This from: Brewster F. Bray (from a 1990 church cookbook located in Apopka, Fla.)

By the way, Deb and I tried the Deviled Chicken recipe we put up a short while back…we thought it pretty dern good!

Dub and Deb

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One Response to Roast Pork and Cranberries

  1. Kunoichi says:

    Too funny about the lasagna! The poor woman. *L*

    Having said that, my favourite lasagna recipe uses dry pasta, not cooked. I’ve never had it fail on me.

    Mmmm… suddenly I feel like digging it out. It’s been years since I’ve made lasagna!

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