Ranch Pork Roast (Recipe Du Jour) Ingredients 1 2-1/2- to 3-pound boneless pork shoulder roast Nonstick cooking spray 1 pound new red-skinned potatoes, halved 1 10 3/4-ounce can condensed cream of chicken soup 1 8-ounce package cream cheese, cubed and softened 1 0.4-ounce envelope ranch dry salad dressing mix Freshly ground black pepper (optional)
Directions 1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat. 2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker. 3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings. 4. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use 2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir before serving. Makes about 6 (1 cup) servings. Nutrition facts per serving: calories: 521 total fat: 31g saturated fat: 15g monounsaturated fat: 10g polyunsaturated fat: 2g cholesterol: 173mg sodium: 757mg carbohydrate: 16g total sugar: 2g fiber: 1g protein: 42g vitamin C: 17% calcium: 9% iron: 21% starch: 1diabetic exchange lean meat: 5.5diabetic exchange fat: 3diabetic exchange -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
