Dinner:
Turkey: 21 lbs
Pork loin with aretae yam stuffing.
Greens
Black Eyed Peas
Corn shrimp chowder
Blueberry cornbread muffins
Jalapeño bacon cream cheese wraps
Cranberry sauce
Green Beans with almonds in butter
Honeyed Yams.
Jello salad.
Pull apart rolls.
Dessert:
Cheesecake
Lemon meringue pie
Black Berry pie
Pumpkin Pie
Sweet Potato pie
Ice Cream.
Most of it was excellent.
The 8yo cooked the pumpkin pie.
The 16 yo did the muffins.
A friend cooked the rolls.
Sister in law did the turkey minus the lifting
Wife + me have sore feet.
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6 comments:
We've become fond of making orange meringue pie around these parts - probably something to do with the 13+ mature orange tree we have on property. For the first time we did homemade cranberry sauce. If I'd realized just how absurdly easy it was to make, I'd have started doing that years ago. Yummy.
-crazychicknlady
So why do you and the wife have sore feet?
Well the instructions for the chowder said to "Open the top of the can and stand in boiling water for 5 minutes".
Say, that pork loin with yam stuffing sounds pretty artery clogging, er
yummy.
Care to share that recipe?
kx59,
Link to my recipe:
http://aretae.blogspot.com/2011/12/recipe-aretae-stuffing.html
adding into the recipe:
Craisins and dried apricots are a must. Prunes are less good...you want citrus-y sour-ish dried fruts. You can get away with dried cherries.
It is really good.
My most recent improvement is to NOT use a full, thick pork loin, but rather to use 2 skinny pork loins (like what you get at HEB, maybe 3-fingers wide). Butterfly out both pork loins, and then make a 3-layer dish: pork loin, stuffing, pork loin. Baking pan, covered. Cook in the oven @ 350 for an hour or so, until the thin pork loin is well cooked . If you cover with another layer of stuffing, it's darn near impossible to over-cook it, because all that happens is the pork tastes like green apples and yams.
Is the stuffing to be cooked ahead of time, or along with the pork loin?
Alex,
I cook the stuffing, then later put the stuffing on the pork, and cook it some more...the flavors leak into the pork.
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