BYU Broadcasting | Culinary Creations

Directions: Line roasted pan with going both directions so that it is very nearly tight. Leave plenty of overhang to seal top. Place pork chunks inside foil-lined pan. Combine the remaining ingredients and pour over pork. May be refrigerated overnight. Roast pork in 325 degree oven for 4-5 hours. Shred and serve with roasting juices. Great with rice! Serves 20-30.

Honey Poppy Seed Dressing
Printable Version

Ingredients:

1 cup red wine vinegar

1/2 cup sugar

1 tsp. salt

1 tsp. pepper

2 tbls. poppy seeds

1 cup extra virgin olive oil

Directions: Combine ingredients, except oil, in food processor. With motor running, slowly add olive oil to emulisify. May be refrigerated for up to one month. Makes two cups vinaigerette.

Oriental Shrimp and Mandarin Pasta Salad
Printable Version

Ingredients:

1 lb. pasta (cooked al dente)

1 lb. chicken breast (cooked and thinly sliced)

1/4 lb. diagonal sliced celery

1 bunch green onions (chopped)

1 cup mandarin oranges

1 cup black olives

1 tbls. toasted seasame seeds

Directions: Cook an interestingly shaped pasta until al dente. I like to use thin spaghetti for a more oriental look. Combine pasta, chicken, celery, and onions. Toss with dressing. Garnish with oranages, olives, and sesame seeds. Will keep two days in refrigerator. Serves 8-10

Dressing
Printable Version

Ingredients:

2 cups light or no-fat mayonnaise

1/4 cup sugar

1/4 cup soy sauce

1/4 tsp. ground pepper

2 tbls. sesame oil

Directions: Combine ingredients in bowl with wire whisk. Pour over salad ingredients.

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