CAJUN PORK ROAST

10 lb Boneless Boston Pork Roast


1 c Chopped Onion

3/4 c Choppped Garlic

1/2 c Tiger Sauce

1 t Chopped Parsley

1/2 c Worcestershire Sauce

2 T Steak Sauce (Lea & Perrins)

2 1/2 T Dry Mustard

1 x Seasoned Salt (Dry Rub)

6 oz Tomato Paste

3 T Brown Sugar



MARINADE:

Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce

Worchestershire sauce, steak sauce and dry mustard. Mix well.

Make slits into roast and rub sauce well into and over the roast (a baste-

ing syringe works well to place suace into slits).

Allow to sit in the refrigerator for 6 hours (or overnight).

TOMATO SAUCE:

Mix tomato paste and the brown sugar very well and set aside.

Cook roast in a covered grill until the internal temperature of the roast

is 170 degress.

Brush with Tomato Sauce when done and serve.

NOTE: Tiger Sauce is a brand name of sweetened hot sauce.

STUFFED SQUASH

1 Squash


Salt and pepper to taste

1/3 c Brown rice

2 sm Carrots -- diced

1/4 c Peas -- shelled

2 tb Oil

1 Onion -- chopped

1 Garlic clove -- chopped

1 Celery stalk -- chopped

1 Handful parsley -- chopped

2 tb Hazelnuts -- chopped

-----TOMATO SAUCE-----

2 tb Oil

1 Onion -- chopped

2 Garlic cloves -- chopped

1 3/4 c Tomatoes, canned -- mashed

1 tb Tomato paste

Salt and pepper to taste



Preheat the oven to 350 degrees. Cut the squash in half lengthwise and

scoop out the pit and seeds.

Sprinkle the flesh with salt andleave the halves upside down to drain.



Meanwhile, make the filling. Simmer the ricein a coveredpan of salted

water until just tender (about 30 minutes). Drain.



Parboil carrots and peas and drain. Heat oil in a pan and fry onion and

garlic until translucent. Add celery, carrots and peas. Stir in the rice,

parsley and hazelnuts and season well. Dry the squash and pile filling into

one half of it. Top with second half.



Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry,

stirrring, utnil soft. Add tomatoes and tomato paste. Simmer for 5 minutes,

stirring occasionally, and season well.



Place squash in a baling dish with a likd, if you have one big enough,

otherwise use foil to cover. Surround it with the sauce. Cover and cook for

45 minutes until squash is tender. Serve hot or cold with a crisp green

salad.

STUFFED GREEN PEPPERS (OVEN BAG)

1 tb Flour


4 cn (6 oz. each) tomato paste

1 c Water

1 tb Sugar

1/2 c Chopped onion

1 cl Garlic,minced

1 1/2 lb Ground beef

1 c Grated Cheddar cheese

1 1/2 c Cooked rice

1 1/2 ts Salt

1/4 ts Pepper

6 md Green peppers



Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in

12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and

sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce

into bag.Brown ground beef in skillet.Add onion and garlic;cook until

transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato

sauce.Remove tops and seeds from green peppers;stuff with meat

mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6

half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To

serve, spoon sauce over stuffed peppers.Serves 6.