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Cranberry Glazed Pork Loin With Stuffing
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More Soulful Recipes December 5th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Southern Collard Greens
Recipe Request: Lunch Room Cinnamon Rolls
Recipe Request: Deer Meat
Recipe Request: deep Fried Turkey Wings and Spare Ribs
Recipe Request: Big Fluffy Biscuits
Recipe: Baked Spaghetti
Recipes Requested: Red Velvet Cake, Real Potato Salad
Recipe: Corn Casserole
Recipe: Cranberry Glazed Pork Loin With Stuffing
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From: Rosalie - Hollis
Subject: Southern Collard Greens
Willie, please post your recipe for Southern Collard Greens. Thanks.
I love this site .............
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From: Mcajack
Subject: Recipe request
To: posts@chitterlings.com
Lunch room cinnamon rolls. I loved those things, but all of the
cinnamon roll recipes I have can't begin to compare. Thanks.
CM
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From: "mildred carson"
To: posts@chitterlings.com
I need a recipe for deer meat. How do I season it and I want to
slow
cook it in the oven. What to do so it won't be dry and tough? Help!!
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From: "Murdock, Paul"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
I wonder if anyone has a recipe for Deep Fried Turkey Wings & also
Spare Ribs.
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From: Revlifeswife
To: posts@chitterlings.com
I need a good recipe for big and fluffy biscuits can anyone out
there
help?
Thank you so much.
Sheila
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From: "Kris Teller"
To: posts@chitterlings.com
Subject: Baked Spaghetti
I have been away for a while, and have a stockpile of recipe emails
to
read, so I may be a bit "late" with this recipe, but it
is my
grandmother's, and EVERYONE in my family loves it!! My grandmother
would make this just about every Friday night and she would make
the
same amount whether there were 5 people coming for dinner, or 15,
and
there was always "just enough" !!
1 Box Spaghetti
1 to 1 1/2 pounds ground beef
1 large jar Prego Spaghetti sauce (grandma always used just the
plain
old Prego, with no "chunks" of veggies, but use your own
fave!!)
1 can Tomato soup
1 block Cracker Barrel Extra Sharp Cheddar Cheese
Cook the spaghetti according to the directions, drain and dump back
in
the pot you cooked it in. Cook the ground meat until no longer pink.
Strain the grease off the meat, and add it to the spaghetti noodles.
Add the jar of Prego, and the can of soup, and stir.............
Pour
1/2 in a BIG frypan, layer with slices of the cheese. Pour the other
half on top, and cheese again.
Simple, but really good!!
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From: "nadine cofield"
To: posts@chitterlings.com
i am loking for a recipe for red velvet cake. can anyone help me.
I
would also like a recipe for some real potato salad.
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From: FUSWA
To: posts@chitterlings.com
Marlene here is a recipe for the Corn
Casserole:
2 Tbsp. Butter
2 Tbsp. flour
1 Tbsp. sugar
1 cup milk
2 eggs
pinch of salt to taste
1 can cream style corn (or 20 oz frozen cream style corn)
Directions:
Beat eggs, add other ingredients, pour in buttered dish. Banke 1 hour
at 350
degrees or until brown.
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From: "Joe Harris"
To: <posts@chitterlings.com>
Subject: Cranberry Glazed Pork Loin With Stuffing
Cranberry Glazed Pork Loin With Stuffing
Ingredients:
1 1/4 cups of chopped fresh or partially thawed
frozen cranberries
2 teaspoons of sugar
1/2 cup of butter
1 cup of chopped onion
1-8 ounce package of herb-seasoned stuffing mix
1 cup of chicken broth
1/2 cup of peeled and diced orange
1 egg, beaten
1/2 teaspoon of grated orange peel
1-2 1/2 to 3-pound boneless center cut pork loin
1/4 cup of currant jelly
1 tablespoon of cranberry juice
Toss the cranberries with the sugar in a small bowl
and set aside. Melt the butter in a saucepan over medium
heat and add the chopped onion. Cook and stir until
the onion is tender and remove from heat. Mix in the
stuffing mix, chicken broth, diced orange, egg, and
the orange peel. Add the cranberry-sugar mixture and
toss lightly.
Preheat the oven to 325 degrees. Butterfly the pork
loin by cutting lengthwise almost to but not through
the bottom and open the pork loin like a book. Cover
the pork loin with plastic wrap and pound with the
flat side of a meat mallet. Remove the plastic wrap
and spread the pork loin with the stuffing mix. Fold
the sides of the pork loin back together like the
covers of a book and tie with cotton string at 2 inch
intervals. Place the leftover stuffing mix in a covered
casserole dish and bake with the pork loin during the
last 45 minutes of cooking time. Place the pork loin
on the rack in a foil-lined roasting pan and insert
a meat thermometer in the center of the stuffing.
Bake the pork loin for about 30 minutes per pound
until the temperature reaches 155 degrees.
Combine the jelly and the cranberry juice and brush
half of the mixture over the pork loin after the
first 45 minutes in the oven. Roast for 30 minutes
more and brush with the remaining jelly mixture. Let
stand for 10 to 15 minutes before carving.
Joe,
Carolina Country Cooking 2002 - A Year Of Country Cooking.
Do You Know How Many Ways There Are To Eat A "Cat Head Biscuit"?
http://www.carolina-country-cooking.com
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"Willie,
I must tell you that because of your recipes my Thanksgiving was
a big hit. Everyone was commenting on my Banana Pudding and Peach
Cobler. I can not thank you enough. I will definately refer my
friends and family to your web site.
Thank you,
Tonya Vail"
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