50\u00b0F.
Pat the pork chops dry and sprinkle with
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
Step 1: Rub salt to pork bones, then clean and scald
ub above mixture onto pork surfaces.
Set pork on a rack
Whisk together all ingredients.
Marinate pork a minimum of 4 hours or over night.
Remove pork from marinade and boil marinade. This will kill all the bugs.
Grill pork, turning and basting often, with boiled marinade.
Heat skillet or griddle to 350\u00b0.
In large bowl, combine all ingredients, except French bread slices.
Beat well.
Lightly grease heated skillet.
Dip bread in half and half mixture, turning to coat both sides.
Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown.
If desire, sprinkle lightly with powdered sugar.
aste.
MEANWHILE, fresh sourdough French baguette bread into slices to
Lay pork chops in baking pan.
Sprinkle on salt, pepper and onion soup mix.
Pour on French dressing and add enough water to cover the meat.
Bake at 350\u00b0 for 1 1/2 hours.
Place pork chops into the butter mixture and saute until brown.
Remove the chops from butter and add the following to the butter: wine and mustard.
Mix all the liquid together and boil about 2 minutes until syrupy, then add whipping cream.
Boil 2 minutes.
Pour over meat on each individual plate and serve with saffron rice with a few baby French peas on top.
Garnish with a little chopped tomato placed on top of the meat.
aucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery
In large kettle, cook pork, beef and onions until beef and pork are grey color.
Simmer meat over medium-low heat until fat starts coming to top, about 1 hour.
Stir occasionally.
If meat appears dry, add some water.
Skim fat while meat is simmering. Add spices, salt and pepper; continue simmering while the potatoes are cooking in another pot.
Drain potatoes and mash.
Add potatoes to meat mixture and cook for 20 to 30 minutes.
(If more spices are desired, add at this time.)
Cook pork butts and onions in water to cover.
Mash.
Low boil.
Check and mash.
Salt and pepper to taste.
Cook 2 1/2 to 3 hours.
Add cloves and cinnamon.
Let cool a little.
Add milk and mix.
Put in containers, and chill.
Spread on toast.
Cook pork, salt, pepper, onions and sage on medium heat, stirring to break up meat.
Simmer for approximately 2 to 2 1/2 hours.
Skim off fat.
Add seasoning if necessary.
Cook potatoes; mash, adding salt and pepper to taste.
Mix potatoes and pork, stirring to blend.
Fill pastry shells.
Bake at 400\u00b0 for 20 to 30 minutes until brown.
Cool completely before refrigerating or freezing.
Makes two 9-inch pies.
Fry pork and drain.
Season with cinnamon, ginger, salt and pepper.
Mix with mashed potatoes.
Place in pie crust and top with the other crust.
Poke with a fork.
Bake at 425\u00b0 for 10 to 15 minutes.
Then continue to bake at 350\u00b0 for another 15 minutes. Serve hot with Cheddar cheese.
Cut pork tenderloins into 1-in thick
Brown pork and sausage in skillet.
Add onion and garlic and cook until tender.
Pour off fat; add remaining ingredients to skillet and mix well.
Pour into a 2-quart casserole and bake at 375\u00b0
for 1 hour.
Remove bay leaf and serve.
Combine the pork and onion in a large skillet with enough water to cover; simmer over medium heat for 1 hour. Stir in the cloves, cinnamon, and walnuts; season with salt and pepper. Fold the crushed crackers into the mixture. Transfer to a covered casserole dish.
Preheat an oven to 350 degrees F (175 degrees C).
Bake stuffing in the preheated oven for 20 minutes; serve immediately.
Put pork, onion and spices in pan with water to cover ingredients.
Bring to a boil.
Simmer 30 to 40 minutes.
Drain liquid and save. Add mashed potato and liquid until moist.
Cool; put in pie shell.
Bake at 375\u00b0 for 45 minutes or until crust is brown.
Check at 30 minutes.
vernight marinade:
Put the pork pieces in a casserole with