1 t salt
1/2 t pepper
1 boneless rolled pork loin roast (3 lbs)
1 C jellied cranberry sauce
1/2 C orange juice
1/4 C packed brown sugar
Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack
in a greased roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 hours.
Meanwhile, combine cranberry sauce, orange juice and brown sugar in a saucepan;
cook over medium heat until cranberry sauce melts. Brush a fourth over the
roast. Bake 30 minutes longer; brush with another fourth of the glaze. Return to
the oven for 15 minutes or until a meat thermometer reads 160-170 degrees. Let
stand for 10 minutes before slicing. Warm remaining glaze, serve with roast.
Yield: 6-8 servings.
Carrot Cheese Ball
1 1/2 cups shredded carrots (3 to 4 large carrots)
8 ounces cream cheese, softened
2 cups (8 ounces) shredded Cheddar cheese
2 large cloves garlic, minced
1 teaspoon Worcestershire sauce
3 to 4 tablespoons fresh parsley, chopped
Press carrots between paper towels to remove excess moisture; set aside.
Combine cream cheese and Cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill for 1 hour.
Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill for at least 1 hour. Enjoy. Marilyn.
CORN FLAKE TREATS 1 bag butterscotch morsels Microwave chips and Peanut Butter 2 to 2-1/2 min, stir (should be smooth). Add corn flakes and stir to coat. Drop by teaspoonsfuls onto cookie sheet. Chill. Can be frozen.
1/2 C peanut butter
5 C corn flakes
1 bag butterscotch morsels
Microwave chips and Peanut Butter 2 to 2-1/2 min, stir (should be smooth). Add corn flakes and stir to coat. Drop by teaspoonsfuls onto cookie sheet. Chill.
Can be frozen.
"If we knew what it was we were doing, it would not be called research,
- Albert Einstein