We had quite a few guests last night, and I cooked up a few of my
standbys.

Lettuce and Spinach Salad with Poppy Seed Vinagrette
Added Walnuts, Olives, Snow Peas, and Asiago
Stuffed Pork Loin
Stuffed with Walnuts, Spinach, Celery Leaves, Garlic, and Sage
Glazed Carrots
Butter, Orange, and Ginger
Roasted Potatoes
Rosemary, Basil, and Oil
Fresh Baked Bread
From store bought frozen dough (I cheated, I confess!)

Usually, I have a butcher butterfly the loin, but I managed to do it
myslef this time. We also had chicken and hot dogs for the children
who didn't want pork. Someone was kind enough to bring dessert.
Between the salad dressing and the potatoes, I used my last drop of
EVOO, so off to the store I go tonight. I'm also running a bit low on
balsamic vinegar, but that may have to wait until the weekend. Rural
Kentucky is not the place to shop for such.

Now a quick question : I have saved the pan drippings and roasted
vegetable (and a few reconstituted morels), but don't have a huge
number of recipes that use pork broth/stock. Many for ham and ham
bones, but not pork. Does anyone have a suggestion for this ?

thanks in advance,
Dean G.

>From: (Dean G.)

>Now a quick question : I have saved the pan drippings and roasted
>vegetable (and a few reconstituted morels), but don't have a huge
>number of recipes that use pork broth/stock. Many for ham and ham
>bones, but not pork. Does anyone have a suggestion for this ?

Saute some diced onion, red bell pepper, celery and cajun style blackening
seasoning in the drippings until soft, then add a cup of rice, a clove of
minced garlic, stirring occasionally until toasted. Add two cups water, cover
and cook for 20 minutes or until cooked.

Ellen