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Recipes
Parmesan Pork Roast
By Joanks
Cut roast in half. Transfer to a 3 quart slow cooker
- 1 boneless whole pork loin roast (4 lbs.)
- 2/3 cup grated Parmesan cheese
- 1/2 cup honey
- 3 Tbsp. soy sauce
- 2 Tbsp. dried basil
- 2 Tbsp. minced garlic
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 2 Tbsp. cornstarch
- 1/4 cup cold water
Modenese Pork Chops
By Joanks
In a large skillet, melt butter over medium heat
- 4 Tbsp. butter
- 4 (1" thick) pork chops
- 1/2 cup dry white wine
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1/2 tsp. crushed dried rosemary
- 2 cloves garlic, minced
Baked Cranberry Desert
By Joanks
Spray 10 inch pie plate with pam
- 2 cups fresh cranberries
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- 1 egg
- 1/2 cup sugar
- 1/2 stick melted butter
- 1 tsp. vanilla
- 1/2 cup flour
Pineapple Cranberry Ham Sauce
By Joanks
In a small saucepan, mash the cranberry sauce; stir in the remaining ingredients
- 1/2 cup jellied cranberry sauce
- 1/2 cup undrained crushed pineapple
- 3 Tbsp. brown sugar
- 1/8 tsp. ground cloves
Lime Chiffon Dessert
By Joanks
Combine the crushed graham crackers, sugar and butter
- 1 1/2 cups crushed graham crackers ( about 24 squares)
- 1/3 cup sugar
- 1/2 butter or margarine, melted
- 1 pkg. (3 oz.) lime gelatin
- 1 cup boiling water
- 2 pkgs. cream cheese softened ( one
- 3 oz.and one 8 oz.)
- 1 cup sugar
- 1 tsp. vanilla extract
- 16 oz. Cool Whip, thawed
Beef Roll-Ups
By Joanks
Combine bread crumbs, cheese, butter and salt
- 2 cups soft bread crumbs
- 1/2 cup grated cheese
- 1/4 cup melted butter
- 1/2 tsp. salt
- 6 thin cube steaks
- 1 Tbsp. oil
- Can of beef gravy
Mom's Pie Crust
By Joanks
Mix and let dough rest 20 minutes then roll out
- 1/2 lb. lard
- 1/2 cup boiling water
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
Double-Decker Fudge
By Joanks
Measure peanut butter chips into one mixing bowl and the chocolate chips into another bowl and set aside
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- 2-1/4 cups sugar
- 1-3/4 cups (7-1/2 oz. jar)
- marshmallow creme
- 3/4 cup evaporated milk
- 1/4 cup butter
- 1 tsp. vanilla extract
Tuna Pasties
By Joanks
Combine tuna, flaked with cheese, celery, parsley and sour cream
- 1 can (6 1/2 oz.) tuna, drained
- 1 cup shredded cheddar cheese
- 1/4 cup chopped celery
- 1 Tbsp. chopped parsley
- 1/3 cup sour cream
- 1 pkg. (8oz.) refrigerated tender
- flaky biscuits
- 1 Tbsp. butter, melted
Honey Mustard Chicken Tenders
By Joanks
In a medium bowl combine mayo, mustard, honey and salt
- 1/4 cup mayonnaise
- 1/4 cup Dijonnaise creamy mustard
- 2 Tbsp. honey
- 1/4 tsp. salt
- 1 lb. boneless, skinless chicken
- breasts, cut into small pieces
- 1 1/2 cups crumbled corn flakes