NOTES
RECIPES
PORK ROAST
4 - 5 lb. pork loin roast
1
⁄
2
teaspoon pepper
4 cloves garlic, minced
1
⁄
2
cup Italian dressing
1 teaspoon salt
1
⁄
4
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
1
⁄
2
hours or until done.
SPICY BEEF ROAST
2 (2
1
⁄
2
to 3-lb.) beef tip or rump roast
1
⁄
4
cup soy sauce
2 - 3 tablespoons cracked black peppercorns 2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1
1
⁄
2
teaspoons dry mustard
3 tablespoons balsamic vinegar
1
⁄
2
teaspoon salt
Preheat 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.
BAKED BEANS
2 cans (7-lbs. each) pork and beans
1
⁄
2
cup Worcestershire sauce
1
1
⁄
2
cup molasses
2 tablespoons dry mustard powder
1
1
⁄
4
cup ketchup
1 pound bacon, cooked until just crisp and cut up
3
⁄
4
cup prepared barbecue sauce
Combine all ingredients in roaster pan. Place in roaster. Cover and cook at 300° F.
for 2 hours or until heated through. Stir occasionally.
-14-
-15-
RO200WB.02.US.OMI (visual) 08.21.2002 10.03am Page 14