Index	Club

TELURIA'S TABLE

ROAST PORK WITH GERMAN-STYLE ONION SAUCE

Serve this hearty entrée with mashed potatoes and braised cabbage.

Serves 4

2 pounds Boneless pork loin
1 1/2 Tablespoons Butter
1 1/4 Onions, thinly sliced
1 1/2 Tablespoons Flour
1/2 cup Beer
1/2 cup Beef broth
2 teaspoons prepared whole grain mustard
To taste Salt and Pepper

Pre-heat the oven to 350. Place the pork in a roasting pan and cook until tender (about 60-70 minutes). While the pork is cooking, melt the butter in a saucepan. Add the onions and cook until just soft. Add the flour and cook for 3 minutes longer. Whisk in the beer and broth. Add the mustard. Bring to a boil, reduce the heat and simmer for 30 minutes (stirring frequently). Check the seasonings. Serve warm over the sliced pork.

ALL TIME FAVORITE POUND CAKE

2 cups sugar
1 cup of butter, softened
5 eggs
1 Tsp. vanilla OR almond extract
3 cups all-purpose flour
1 Tsp. baking powder
1 cup half & half OR milk
fresh berries
whipped cream if desired.

Heat oven to 350 F. 

Combine sugar, butter, eggs and vanilla in large mixer bowl. Beat at low speed, scraping bowl often, until ingredients are well mixed (1 to 2 minutes).

Increase speed to high. Beat, scraping bowl often, until light and huffy (5 to 6 minutes)

Reduce speed to low. Add flour and baking powder, alternately with half and half, beating well after each addition, until well mixed (1 to 2 minutes).

Spoon batter into greased and floured 12-cup Bundt* OR 10-inch tube pan.

Bake for 65 to 75 minutes or until toothpick inserted in center comes out clean.

Cool 15 minutes. Use knife to loosen cake from edges of pan. Invert pan onto cooling rack and cool completely.

If desired, serve with fresh berries and whipped cream.