Pork

Trim mushroom stems; cut in thick slices; set aside. In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until hot.

Heat oven to 400 degrees. Remove mushroom stems; chop enough to make 1/2 cup; reserve. In a medium bowl, place caps, toss with 1 tablespoon of the oil.

Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops.

Drain pears, reserving liquid. Cut pear slices in half. In medium-sized skillet, saute pork in oil until lightly browned.

In medium bowl, stir together peanut butter, curry powder, soy sauce, oil, catsup and orange juice. Beat until smooth.

Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside.

Melt butter in a large skillet over low heat; add onion and garlic and saute until tender.

Season each chop with 1/4 teaspoon salt, and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a smallamount of vegetable oil.

Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.

Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple and pear wedges with fresh lime juice; wrap in sausage. Arrange on serving tray.

Drain pears, reserving 1 cup syrup. Combine pear syrup with lemon juice and allspice.Add dried apricots and simmer for 15 minutes or until apricots are tender.

Preheat oven to 350 degrees. Mix apple juice, cognac, corn syrup, brown sugar and mustard together and brush on ham after studding with cloves.

Season meat, saute in oil until well browned. Combine rice, mushrooms, consomme and water; place in a lightly greased casserole dish.

Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes

Cook sausage, onion and garlic till meat is lightly browned and onion is tender. Drain off fat. Add ham, parsley and bay leaf and mix well.

Heat oven to 400 degrees. Grease 10" quiche dish or pie plate.Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Heat oven to 400 degrees. Grease pie plate, 10x1 1/2 inches. Sprinkle ham, cheese and onion in plate.

Trim off excess fat from chops, brown in oil for 5 minutes on each side. Drain excess oil

Place ribs in a single layer in shallow roasting pan, meaty side up. Roast in 450 degree oven for 30 minutes. Pour off fat.

Melt shortening in large Dutch oven (5 qt.) over medium high heat.Add flour; cook and brown flour, stirring constantly, until it is deep, dark brown.

Place 1/2 of the ham in 2-qt. casserole. Cover with 1/2 potatoes and onion. Cover with 1/2 the flour and season with salt and pepper.

Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap.

Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch oven. Cover with water.

Fry bacon till crisp, drain and crumble, set aside. Reserve enough bacon fat to brown onion, then dump in spinach, vinegar, sugar and crumble bacon. Bring to a boil. simmer 30 minutes.

In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.

Ask the meat cutter to cut the slabs in half lengthwise. Lay in shallow pan. Brush ribs lightly with soy sauce.

In hot oil in large skillet, over medium heat, lightly brown Kielbasa, remove from pan. Set aside.

Combine French dressing, blue cheese and anchovies. Mix well.

Dredge pork chops in flour; brown in hot oil in a medium skillet. combine cheese, salt, and pepper; sprinkle 1 tablespoon cheese mixture over pork chops.

Flour the chops lightly and brown them well in 4 Tbsp. butter and oil over brisk heat. Season them, add the white wine, and reduce the heat.

Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer in the thickest part. Make certain bulb does not rest in fat or on bone.

Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed.Shape into about twenty 1 1/2" balls

Place pork in a roaster and baked covered at 300 degrees until almost done, about 2 1/2 hours.

Brown , salt and pepper both sides of pork chops. Place in baking dish. Put onions and pepper slices on each chop.

In small saucepan, combine soy sauce, molasses, vinegar and cornstarch, stirring until smooth. Gradually stir in chicken broth;

Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard.

In large bowl stir together mayonnaise, onion, mustard, milk and dill.

Place ham, fat side up on rack in open roasting pan. Insert roasting meat thermometer so bulb is in center of thickest part of ham.

Put the roast in a deep roasting pan with a cover. Pour stock, soy sauce, wine, ginger, garlic and brown sugar over.

Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion.

Have meatman remove chine bone. Rub pork roast with salt and pepper. Place, fat side up, in a shallow roasting pan. (If you have a meat thermometer, insert it in to center of thickest part of meat.)