Text 19450, 87 rader
Skriven 2007-08-18 23:32:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Picnic Thursday Dinn
================================
 -=> On 08-17-07  14:16,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Picnic Thursday Dinn <=-

 RH> I'm not concerned now as the pill bottles seem to be working just
 RH> fine. I had some with the easy open (flick of the thumb) top that I put
 RH> into use.  Semi pack rat itis. (G)
 
  I thought that only us "stick-in-one-place" types got to be pack rats?
  You military types, moving every few years, have periodic
  housecleaning.   My mother used to say that three moves was as good as
  a fire.  Having had both, I'll take the three moves --
  thankyouverymuch.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cornbread Stuffed Pork Chops With Peach Sauce
 Categories: Pork
      Yield: 4 servings
 
      4    7-ounce bone-in center cut
           -pork chops, each about 1
    1/2    Inches thick
      2 tb Butter
    1/4 c  Finely diced celery
    1/4 c  Finely diced onion
    1/4 ts Dried thyme
    1/4 ts Dried sage
      1 c  Small dice of white bread
      1 c  Crumbled yellow cornbread
    1/4 c  Chicken stock
           -Salt and freshly ground
           -black pepper
      1 tb Vegetable oil
      1 tb Butter

MMMMM------------------------PEACH SAUCE-----------------------------
     10 oz Thawed frozen peach slices
      2 tb Brown sugar or honey
      2 tb Apple or cranberry juice
    1/8 ts Ground cinnamon
        pn Ground allspice
        pn Ground nutmeg
      2 tb Brandy or apple or cranberry
           -juice
      1 tb Butter
 
  With a sharp knife make a 2-inch slit alongside the fat side
  of the pork chops. Working from that small opening, carefully
  insert your knife into the pork chop and cut inside to create
  a pocket within the chop. For stuffing: In a 9-inch skillet
  over medium heat, heat the butter. Add the celery and onion
  and cook, stirring for about 5 minutes or until soft. Add the
  thyme, sage, white bread and cornbread and cook for about a
  minute. Add the chicken stock and stir to combine. Season to
  taste with salt and lots of black pepper. Remove from the heat
  and cool the stuffing to room temperature. For Chops: Preheat
  the oven to 350 degrees. Stuff each of the chops with a forth
  of the stuffing. In a 10-inch skillet over high heat, heat the
  butter and oil. When hot, add the pork chops and cook them on
  both sides for 2 to 3 minutes or until brown. Transfer the pork
  chops to a baking pan and bake for 40 minutes or until
  completely cooked through. Serve with the peach sauce on
  the side.
  
  TO PREPARE the peach sauce:  Cut the peaches into 1/2-inch wedges. In
  a non- reactive saucepan over medium heat, combine the peaches with
  the sugar or honey, juice, spices and brandy or juice. Over low heat,
  bring the ingredients to a simmer. Cover and cook for 5 minutes or
  until the fruit is tender. Uncover and simmer until almost all of the
  moisture has evaporated and you are left with a syrupy fruit mass.
  Remove from the heat and set aside until serving time. Right before
  serving reheat until hot and whisk in the butter.
  
  Serve on top of the pork chops.
  
  From: Paul Casey                      Date: 03-27-00
  Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:35:54, 18 Aug 2007
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