Food & Dining

What's Cooking

Thanks to Times-Herald readers Debbie Hein and Pat Hooper, for sharing favorite recipes with us. Enjoy! If you have a special recipe you would like to share with our readers, email to closeup@newnan.com or mail to Recipes, The Newnan Times-Herald, P.O. Box 1052, Newnan, GA 30264.


Slow Cooker Pork Loin

From the kitchen of Debbie Hein


Ingredients:

1 pork loin (or can cook half now, save half for later)

Salt and pepper

1 package each gravy mixes: brown, onion and mushroom

1 cup water for each package of gravy mix


Cut pork loin in half to make it fit into your slow cooker (or cook half and freeze other half for a later use).

Season pork loin with salt and pepper. Place fat side down in slow cooker.

In separate bowl, mix water and gravy mixes. Pour gravy mixture over pork loin.

Cook on high 4 hours, then 1 hour on low, or 8 hours on low. (Cooking time depends on amount of meat. If cooking only half of pork loin, cut time in half.)

If thicker gravy is desired, after removing pork loin (and fat), add cornstarch according to directions on package to thicken as desired.

Serve with one of these: rice, mashed potatoes, hot buttered noodles or on top of toasted frozen cheese bread loaf (such as Mozzarella Bread by Pepperidge Farm) for hot, open-faced sandwiches.

* * *

Sensational Sirloin Kabobs

From the kitchen of Pat Hooper


Ingredients:

¼ cup soy sauce

3 tablespoons light brown sugar

3 tablespoons white vinegar

½ teaspoon garlic powder

½ teaspoon seasoning salt

½ teaspoon garlic pepper seasoning

— — —

4 oz. lemon-lime carbonated beverage

2 lbs. beef sirloin, cut into 1 ½-inch cubes

2 green bell peppers, cut into 2-inch pieces

— — —

½ lb. fresh mushrooms, stems removed

— — —

1 pint cherry tomatoes

— — —

1 fresh pineapple


In medium bowl, mix soy sauce, brown sugar, white vinegar, garlic powder, seasoning salt, garlic pepper seasoning and lemon-lime beverage. Reserve (cover and chill) 3 tablespoons of soy mixture for basting while grilling.

Place beef sirloin in heavy-duty ziplock bag. Cover with remaining soy sauce and seal. Marinate in refrigerator 8 hours or overnight.

Lightly oil cold grill rack and preheat outdoor grill for high heat.

Place green bell peppers in medium saucepan with enough water to cover. Bring to boil and cook approximately 1 minute.

On metal skewers, alternate steak, pepper, mushrooms, cherry tomato and pineapple. Cook on grill 10-15 minutes or until desired doneness, basing with reserved soy sauce.

Serves: 4

* * *


Jackie’s Salsa

From Pat Hooper


Ingredients:

2 Roma Tomatoes (cubed)

— — —

1 white onion (cubed)

— — —

Fresh cilantro (chopped finely)

2 serranos (peppers), chopped with seeds

½ can tomato sauce

2 tablespoons canola oil

2 fresh limes

1 avocado, chopped in medium-size pieces

salt


Cube tomatoes, onion, cilantro, peppers.

Add half a can of tomato sauce and oil.

Add juice of 1 lime.

Add salt to taste.

Stir to mix and taste. If necessary, add the juice of the second lime.

Add the chopped avocado last. If you add the avocado too early, the salsa will get mushy.

Refrigerate until ready to serve.

Serve with chips.




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