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PORK ROAST
4 - 5 lb. pork loin roast ½ teaspoon pepper
4 cloves garlic, minced ½ cup Italian dressing
1 teaspoon salt ¼ cup Worcestershire sauce
Preheat roaster to 350° F. Place roast on rack. Press minced garlic
into surface of the roast. Place rack in roaster. Combine dressing
and Worcestershire sauce. Brush roast with marinade. Cover;
cook for 2 to 2 ½ hours or until done.
BAKED BEANS
2 cans (7-lbs. each) pork and beans 1⁄2 cup Worcestershire sauce
1 ½ cup molasses 2 tablespoons dry mustard
1 ¼ cup ketchup powder
1 pound bacon, cooked ¾ cup prepared barbecue sauce
until just crisp and cut up
Combine all ingredients in an oven safe dish and place in
roaster pan. Cover and cook at 300° F for 2 hours or until
heated through. Stir occasionally.
14
15
SPAGHETTI SAUCE
1 can (48-oz.) tomato juice ⁄ cup basil leaves
4 cans (28-oz.) diced tomatoes ¼ cup oregano leaves
2 cans (12-oz.) tomato paste 1 ½ tablespoons parsley
2 tablespoons Worcestershire sauce 1 tablespoon thyme
6 cups water 1 tablespoon salt
5 cloves garlic, minced 1 teaspoon pepper
Turn roaster to 350° F. Add all ingredients to an oven safe dish,
stirring well to combine. Cover, cook 3 to 4 hours until thick,
adding meatballs during last 1 to 1 ½ hours. Stir occasionally.
SPICY BEEF ROAST
2 (2 ½ to 3-lb.) beef tip or rump roast ¼ cup soy sauce
2 - 3 tablespoons cracked 2 tablespoons Worcestershire
black peppercorns sauce
4 cloves garlic, minced 1 ½ teaspoons dry mustard
3 tablespoons balsamic vinegar ½ teaspoon salt
Preheat roaster to 350° F. Make several slits in top of roasts. Place
roasts on rack. Set rack in roaster. Combine vinegar, soy sauce,
Worcestershire sauce and mustard. Brush marinade over roasts.
Combine cracked pepper and garlic. Rub over meat. Sprinkle
with salt. Cover; roast 20 to 25 minutes per pound or until roast
reaches desired doneness.
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