Text 991, 88 rader
Skriven 2013-06-13 00:34:00 av Dale Shipp (1:261/1466.0)
    Kommentar till text 980 av Jim Marrs (1:123/140)
Ärende: Welcome back
====================
 -=> On 06-12-13  09:54,  Jim <=-
 -=> spoke to Michael Loo about end o trip 688 <=-


 -> 
 -> Breakfast: leftover steak
 -> 

 Ji> It's probably been about 15 years since I read one of these
 Ji> travelogues or  your Michael and I still enjoy them immensely.  Hope
 Ji> you are well. 
 Ji> Jim Marrs  

Glad to see you found your way back to us. It has been quite a few
years.  Are you still in MA?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Pork Chops
 Categories: Cajun, Main dish, Meat
      Yield: 6 servings
 
      2 ea Med. apples coarsely chopped
      3 T  Light brown sugar
    1/2 t  Ground nutmeg
      7 T  Unsalted butter
      1 t  Vanilla extract

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Salt
      1 t  Ground cayenne pepper
    1/2 t  White pepper
    1/2 t  Rubbed sage
    1/2 t  Black pepper
      1 t  Onion powder
    3/4 t  Garlic powder
    1/2 t  Dry mustard
    1/2 t  Ground cumin
    1/2 t  Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS------------------------
      6 ea 1-3/4" thick pork chops
      1 c  Chopped onions
      2 t  Minced garlic
      1 c  Pork or chicken stock
    1/2 c  Finely chopped green onions
    3/4 lb Ground pork
      1 c  Chopped green bell peppers
      1 cn (4 oz) diced green chilies
    1/2 c  Very fine bread crumbs
 
  In a food processor or blender, process the apples, 4 Tablespoons
  of the butter, the sugar, vanilla and nutmeg until smooth, about
  3 to 4 minutes.  Set aside.
    In a small bowl thoroughly combine the seasoning mix ingredients;
  set aside.
    Prepare the pork chops by cutting a large pocket (to the bone)
  into the larger side of each chop to hold the stuffing.
    In a large skillet, brown the ground pork in the remaining 3 Tbsp.
  butter over high heat, about 3 minutes.  Add the onions, bell peppers,
  garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about
  5 minutes, stirring occasionally and scraping pan bottom well.  Stir
  in the green chilies and their juice and continue cooking until
  mixture is well browned, about 6 to 8 minutes, stirring occasionally
  and scraping the pan bottom as needed.  Add the stock and cook 5
  minutes, stirring frequently.  Stir in the bread crumbs and cook
  about 2 minutes more, stirring constantly and scraping pan bottom
  as needed.  Remove from heat.
    Sprinkle the remaining seasoning mix evenly on both sides of the
  chops and inside the pockets, pressing it in by hand.  Prop chops
  with pocket side up in an ungreased 13x9-inch baking pan.  Spoon
  about 1/4 cup stuffing into each pocket; reserve the remaining
  stuffing.  Bake chops with pocket up at 400F until the meat is
  done, about 1 hour 10 minutes. Place the remaining stuffing in a
  small pan in the oven for the last 20 minutes to reheat.
    Serve immediately with each chop arranged on top of a portion
  of the remaining stuffing.
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:37:46, 13 Jun 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)