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One of the most savory of all meat dishes is roast pork. But the housewife who counts on getting several meals from a roast, must know how to prepare tasty dishes from the left-overs as a guarantee against monotony in her second, third and possibly fourth day pork dinners. The same rule, of course, applies to any other type of roast.

Although you may be far away from the barbecue pits, the flavor and result are as good when leftover pork is served with a zippy barbecue sauce (recipe given below). A pork and potato casserole is another tasty way of changing leftover pork from the same old dish to something new. In pork loaf, made with ground cooked pork, the meat is given a brand new outlook on life. This dish (see recipe below) is served with a tomato and carrot sauce. The disguise, indeed, is so effective that the cook herself may have difficulty in recognizing it as a leftover dish when she joins the family at dinner.

Barbecue Sauce For Pork

1/2 cup butter
1/2 cup brown sugar
1/2 cup chili sauce
1 cup vinegar
1 tablespoon chopped onion
1 clove garlic, peeled
1 teaspoon lemon juice
2 lemon slices
2 teaspoons Worcestershire sauce
1/2 pod red pepper, ground
8 to 12 slices leftover pork

Mix all ingredients except pork together well, and place over low heat until butter is melted. Cook slices of leftover pork in sauce long enough to heat them through: serve with extra sauce poured over meat. Serves 4 to 6.

Pork And Potato Casserole

2 tablespoons butter
2 tablespoons flour
3/4 teaspoon salt
7/4 cups milk
5 cups sliced potatoes
1 lb. sliced cold roast pork (about)
1 tablespoon pork drippings

Melt butter in saucepan. Stir in flour and salt. Add milk slowly; stir constantly until sauce boils and thickens. Add potatoes and heat until sauce boils again, shaking occasionally. Pour potatoes and sauce into greased casserole, cover, and bake in moderate oven (350 degrees F.) 30 minutes. Just before serving, heat sliced pork in pork drippings until edges of fat are crisp. Place hot pork over potatoes. Serve piping hot. Serves 4 to 5.

Pork Loaf With Tomato And Carrot Sauce

2 eggs, slightly beaten
4 cups ground cooked pork
1/2 cup uncooked rice
3/4 cup milk
1.5 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Beat eggs slightly, combine with remaining ingredients. Turn into casserole, cover, and bake in moderate oven (350 degrees F.) 1.5 hours. Serve hot with the following sauce:

2 tablespoons bacon drippings
1/2 clove garlic or 1 medium onion
3/4 cup grated carrot
3/2 cups tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper

Melt drippings: pan-fry garlic or onion until brown. Add carrots and cook, covered, very slowly about 10 minutes or until carrots are tender. Add tomatoes, salt and pepper; heat thoroughly.

Molded Pork Salad

1 tablespoon gelatin
1/2 cup cold water
3/2 cups cooked tomatoes
1 slice onion
1 bay leaf
1/4 teaspoon salt
1 bouillon cube
1 small stalk celery
2 whole cloves
1 cup cooked pork, chopped

Soak the gelatin in cold water. Cook the tomatoes together with onion, bay leaf, salt, bouillon cube, celery and cloves for 15 minutes; add gelatin which has been dissolved in cold water. Stir well and strain through a fine sieve or cheesecloth. Pour a spoonful of the tomato liquid in each of six chilled individual molds and shake until it coats the sides and bottom. Add a bit of finely chopped parsley and sliced stuffed olive for a garnish. Add the meat and pour in the rest of the liquid. Chill, unmold, and serve on a bed of watercress or lettuce with a mayonnaise dressing.

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Article Source: EzineArticles.com

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