Please enjoy these HOLIDAY RECIPES BY POMPILIOS
As seen on WCTV's Holiday Cooking Show
STUFFED PORK LOIN
2-3 lb Pork Tenderloin
1-2 tbs Chopped Garlic
1 c Chopped Onion
¼ lb Sweet Sausage (remove from casing)
¼ c Parsley
1/3 c Bread Crumbs
½ tsp Thyme
¼ tsp Salt, Pepper
2 tbs Water
¼ c Apricot Preserves
Saute onions over medium heat, add garlic and brown. Add sausage, cook 5-10 min. mixing frequently. Add salt, pepper, spices.
When sausage is browned, add bread crumbs and 2 tbs cold water. Mix well, remove from heat.
Cut loin of pork. Spoon stuffing into center. Roll pork and tie with string. Place in pan with a little water. Sprinkle with salt, pepper, granulated garlic. Bake at 325? at 20 min. per pound.
Baste ccasionally with juices from pan. Glaze with melted apricot preserves last 15 minutes of cooking.
Trim or peel off bottom fibers. Blanch in boiling water for 3-4 minutes. Dip in FLOUR. Dip in 2 EGGS (scrambled). Dip in BREAD CRUMBS. Let it sit for a few minutes. Dip in EGG and BREAD CRUMBS again. Refrigerate for 10 minutes. Fry in pan with hot oil, turning often until golden brown. Drain, salt and pepper to taste.
Please enjoy these
HOLIDAY RECIPES BY
201 664 9292
4 Eggs, scrambled
1 c Flour
1 c Milk
Mix batter. Wipe crepemaker, or fry pan with oil. Ladle batter into pan and cook until soft, but do not brown. Turn and cook other side. Makes 15 shells.
1 ½ lb Ricotta
½ c Mozzarella
½ c Romano Cheese
Dashes of Pepper, Salt, Parsley Flakes, Garlic Powder
Mix ingredients well.
Spoon filling into crepe and roll up. Line baking pan with tomato sauce. Place manicotti and ladle sauce over the top. Bake at 375? for 25-30 minutes.
3 tbs Chopped Garlic
½ c Olive Oil
1 c Bread Crumbs
1 c Romano Cheese
¼ c Chopped Parsley
½ tsp Salt
Dash of Pepper
Trim stem of artichokes and cut off leaf points with scissors. Press upside down to open leaves, rinse well.
Saute garlic in hot oil until soft. Add breadcrumbs, cheese and mix. Add oil. Lightly stuff outer leaves. Stand artichokes upright in deep pot with water, wedged closely together. Loosely cover and cook 45-60 minutes until leaves are tender.
Add topping of bread crumb mixture with some shredded mozzarella . Drizzle with olive oil and place under broiler until topping is golden brown.
¼ c Butter
1 c Flour
1 c Water
1/8 tsp Salt
Melt butter in 1 c water in saucepan over medium heat until it comes to a full boil. Stir in flour and salt until it forms a ball. Remove from heat. Add one egg at a time, mixing well. Spoon pastry onto greased cookie sheet and space 3-4 inches apart. Bake in preheated 400? oven for 35 minutes.
Follow instructions for PIE FILLING on vanilla pudding box.
Use milk and stir constantly. Refrigerate uncovered until mixture thickens.
Whip 1 pint HEAVY CREAM with 1 tsp VANILLA, until creamy. Add powdered sugar to taste.
Gently fold whipped cream into pudding mixture. Spoon into shells and dust with powdered sugar.
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