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Saute of Fennel, Shiitake Mushrooms & Pumpkin

3 cups pork, cubed
2 Tbs garlic, minced
salt & pepper to taste
3 tsp shoyu
2 cups pumpkin, sliced
1 cup chicken stock
1 large fennel bulb, sliced
1 cup shiitake mushrooms, sliced
1 cup carrots, julienne
1 bell pepper, sliced

Brown the pork in wok. Add garlic, salt and pepper to taste. Add shoyu, pumpkin, chicken stock, chopped fennel, shiitake mushrooms- stir and simmer. Add carrots, bell peppers and sliced fennel tops. Simmer till tender.  

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Orange Glazed Sweet Potatoes

6 Sweet potatoes, boiled with the skin-on
1 Tbs butter
1 cup orange marmalade
1 cup pineapple/papaya marmalade
1/2 cup orange juice
additional butter to taste

Boil or steam the sweet potatoes until 3/4 cooked. Peel the sweet potatoes and cut into thick slices. Add marmalades and orange juice and toss to cover potatoes. Butter a casserole, make a layer with the potatoes, sprinkle lightly with salt, and dot with pats of butter and bake in a 325 degree oven for 30 - 40 minutes or until browned and candied.