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- 3 cups cubed corn bread (bought or home made)
- 1 tbsps butter
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup dried cranberries
- 3/4 cup chicken broth
- 1 egg
- 1/4 cup finely chopped pecans -optional
Put the cornbread cubes on a baking sheet and put into a 325 degree oven for about 25 minutes or until toasted and dry. Remove.
Put the cornbread into a large bowl,
In a small pan, melt the butter. Saute the onion and celery until soft. Remove and add to cornbread.
Add all the rest of the ingredients and mix well. If cornbread does not break down enough, use a potato masher.
1 approx 2 lbs pork loin – butterflied (see video)
Once pork is butterflied, salt and pepper the pork. Put the stuffing on top, spreading it out and press down. From the short side, roll the pork loin tightly. Tie with string in 4 places.
In a large pan, melt 1 tbsps butter and 1 tbsp oil. Brown the pork loin on all sides.
Remove the pork. Put it into a baking pan and put into a 350 degree for about 40-45 minutes or until internal temp is 160 degrees. Remove, tent with foil and rest 10 minutes.
- 2 cloves garlic minced
- 1-1/4 cups white wine
- 1-1/4 cups whole berry cranberry sauce
- 1/2 tsp sage
- 1/2 tsp thyme.
Saute garlic in 1 tbsp oil for 3-4 minutes. Add the wine and cranberry sauce, whisk to combine.
Cook until thickened and reduced by about 1/2. Add the sage and thyme. Hold till ready to serve.
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Lemongrass may be hard to find. Look for it in smaller Asian markets.
1 lb thinly sliced pork (from the loin)
salt and pepper to taste
2/3 cup flour
2 cups unseasoned bread crumbs
3 tbsps butter
3 tbsps vegetable oil
Heat the oil and butter in a large skillet. Season both sides of the cutlets with salt and pepper. Dip the cutlets in the flour, then the beaten eggs and then the bread crumbs. Fry about 3 minutes per side or until browned and cooked.
Remove from pan, cover with foil and keep warm.
In the same pan, fry 1 lb. sliced mushrooms until they release all their water and are slightly brown. Remove and set aside.
Add a little more butter to the pan and add
6 slices of chopped bacon
1 small onion, diced
Cook until bacon starts to get crisp. Add mushrooms back to the pan, then add
1-1/2 cups chicken broth
1-1/2 cups cream
1/2 tsp thyme
Bring mixture to a simmer and continue simmering, stirring occasionally, until the liquid has reduced and becomes saucelike – about 15-20 minutes. If sauce becomes too thick, add a bit of regular milk until it gets to the consistency you wish.
Serve sauce over the cutlets and top with chopped parsley.
Apples – Originally taped in 2005 but released in 2007, this program includes the original cast members, Lee, Pam, and Sylvia. They go over some of their favorite apple recipes including:
- Apple Beignets
- Apple Cheese Soup
- Apple Sandwich With Curry Mayo
- Pork With Apples Brandy And Apple Cider
- Spicy Apple Twists
Pam and Lee take on dishes for a buffet table you would appreciate during the Winter Holidays. This includes a nice cranberry pork roll, squash and stuffing casserole, bread cubes and mashed potato casserole, and some nice desserts. (If you are a PEG station, you can access DVD quality MPEGs from PEG Media or My Mass TV.) View the show below or on the Blip TV website.