Recipe#13136

Title: Clay Baker

From: Megan Perks ab133@freenet.hamilton.on.ca 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (6) Recipes for Clay Baker 
 Date: 12 Mar 1997 19:03:52 -0800 
 Message-ID: <5g7qqo$92r@slip.net> 

Pork Chops en Casserole
 Roast of Pork with Fruit
 Chinese Garlic Spareribs
 Braised Short Ribs of Beef
 Clay Baker Meat Loaf
 Roast Chicken in Clay Baker
 Someone recently requested some recipes for a clay baker.
 Pork Chops en Casserole
 6 thick pork chops
 Tarragon (to taste)
 Salt and pepper (to taste)
 4 apples, unpeeled
 4 onions, sliced
 1/2 cup brown sugar
 2 t. cinnamon
 2 T. butter
 Juice of one lemon
 Rub chops with combined tarragon, salt and pepper.  Arrange a bed of
 chopped apples and sliced onions in the clay pot.  Sprinkle with half of
 the brown sugar and cinnamon.  Arrange chops on apple and sprinkle with
 remaining sugar and cinnamon.  Dot with butter.
 Combine lemon juice and 1/4 cup water and pour over chops.  Cover and bake
 at 400 degrees for one hour.  Uncover during last 10 minutes.
 Roast of Pork with Fruit
 4 lb. pork shoulder roast, boned and rolled
 10 pitted prunes
 10 dried apricots
 10 dried pears
 Salt and pepper to taste
 Trim meat and wipe with damp cloth.  Rinse fruit in warm water.  With a
 sharp, thin knife, cut deep little pockets in the meat and insert the
 fruits.  Rub meat with salt and pepper and place in clay baker.  Cover
 and bake at 300 degrees F. for 2-1/2 hours.
 Sauce for Fruited Pork:
 1 cup of beer
 1/2 cup of chili sauce
 1 cup of tomato sauce
 1 T. minced onion
 2 T. vinegar
 2 T. sugar
 2 T. Worcestershire sauce
 2 t. chili powder
 Combine beer, chili sauce, tomato sauce, onion, vinegar, sugar, 
 Worcestershire sauce and chili powder in a sauce pan.  Bring to a boil
 and cook two minutes.  Serve with meat.
 Chinese Garlic Spareribs 
 3 lbs. spareribs
 1 onion, diced
 1 cup pineapple juice
 1/2 cup cider vinegar
 1/4 cup soya sauce
 1/2 t. ginger
 3 cloves garlic, minced
 Combine juice, vinegar, soya sauce, sugar, ginger and garlic in a
 saucepan.  Bring to a boil and boil over low heat for 1/2 hour.  While
 this sauce is cooking, place ribs into large saucepan with diced onion
 and water to cover and boil over low heat for 15 minutes. Lift out of
 water and place in clay baker. When sauce is done, pour over ribs.
 Marinate for 8 to 12 hours in refrigerator, then drain off sauce. Bake
 ribs in upper third of oven at 400 F. for 1-1/2 hours.  Take off cover
 and turn on broiler for last 10 minutes.
 Braised Short Ribs of Beef
 3 lbs short ribs of beef
 1 t. salt
 Dash pepper
 4 medium potatoes, halved
 8 small onions, peeled
 1 t. paprika
 Chopped parsley
 Chopped pimiento
 Buy short ribs cut into serving size pieces. Place in clay baker in hot
 oven at 400 degrees F. for 30 minutes.  Season with salt and pepper.
 Continue to bake in slow oven at 350 degrees F. for 1-1/2 hours.  Add
 potatoes and onions and season with salt, pepper, and paprika.
 Cover and continue to cook for about one hour longer, or until all
 ingredients are tender.  Sprinkle with chopped parsley and pimiento and
 serve.
 Clay Baker Meat Loaf
 1 lb. ground beef
 1 lb. minced pork
 1 t. salt
 Pepper (to taste)
 2 eggs
 1 cup dry bread crumbs
 1 medium onion, chopped
 2 cloves garlic, chopped
 1/2 cup ice water
 1/2 cup tomato juice
 Combine all ingredients except tomato juice.  Mix well and pat into clay
 baker, then pour over tomato juice.
 Cover and bake at 400 degrees F. for 1-1/2 hours.
 Roast Chicken in Clay Baker
 4 to 5 lb. roasting chicken
 Salt and pepper (to taste)
 Poultry seasoning
 3 whole cloves
 1 small onion, peeled
 1/2 cup chopped celery, with leaves
 1/4 cup chopped parsley
 1/4 cup chopped onion
 1 large carrot, chopped
 3 peppercorns
 1 leek, chopped
 1 bay leaf
 Salt and pepper (to taste)
 1/4 cup light cream
 2 tsp. cornstarch
 Wash chicken, drain well and dry.  Sprinkle inside of chicken generously
 with salt, pepper, and poultry seasoning.  Stick cloves into onion and
 place in crop (neck) of chicken.  Skewer neck flap to back.
 Put celery, parsley, chopped onion, carrot, leek, peppercorns, and bay
 leaf in the bottom of the clay baker. Lay the chicken on top, sprinkle
 with salt and pepper.
 Cover and put in cold oven. Set oven to 400 F. and roast for 1 1/2 hours
 or until tender. Lift chicken out of pot and drain liquid carefully into
 a small saucepan.  Add cream, cold water and cornstarch to liquid and
 heat gently, stirring, until thickened.
 Return chicken to baker and place, uncovered in oven for another 10
 minutes to crisp.
 Also good in a clay baker: Lasagna, cabbage rolls, stuffed peppers,
 shepherd's pie.
 Megan Perks
 ab133@freenet.hamilton.on.ca