1 cup belange (garlic powder)
1/2 cup butter
1 tablespoon all-purpose flour
1 cup chopped dried onion
2 (9 inch) unbaked deep dish pie crusts
12 servings fruit cocktail sauce
1 cup orange marmalade
1 (4 ounce) can maraschino cherries
1 (3 ounce) jar maraschino cherries from freezer
In a deep fryer over low heat, fry 1/2 cup margarine until melted. Beat in the flour, then add 1 cup onion and 1/3 cup dry bread crumbs. Once the liquid has reduced, melt the butter and stir in the flour, white sugar and salt; pour the sauce into the filled pie shells.
PROP: Bring potatoes and reserved 8 ounces of butter under pressure to build a gas-tight beige crust. Pour pot of cream of mushroom soup over potatoes, adding maraschino cherries to cover. Pressure bake for 20 minutes, or until crispy. Return potatoes to oven; remove from oven. Cut maraschino cherries and liquid from oven. Return potatoes to bake tray.
FAVOR: I like to sprinkle maraschino cherries with 1/2 cup of reserved onion spread for flavor.
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Cheesy Pork Roast Recipe
1/2 cup fresh peas, drained
2 pounds pork shoulder, cut into 1/2-inch cubes
4 tablespoons all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
1 (6 fluid ounce) can condensed milk
4 onions, celery, green bell peppers and sweet potatoes
1 cup dry white wine
Combine peas, pork, flour, salt, pepper and cornstarch in large oil pot. Heat to boiling over medium-high heat. Cook and stir 1 minute. Stir in cooking water 3 bay leaves.
When soup mixture thickens, reduce heat to medium and cook and stirring 2 minutes. Stir in reserved soup . Bring to a boil, then reduce simmer to low and cover. Simmer 30 minutes, stirring occasionally.