| PORK |
| Pecan-Mustard Pork 12 ounces boneless pork loin 1 egg, beaten 1 egg white, beaten 3 tablespoons Dijon-style mustard 1/4 to 1/2 teaspoon ground red pepper 1/3 cup fine dry bread crumbs 1/3 cup ground, toasted pecans 1/3 cup all-purpose flour 2 tablespoons cooking oil Sliced fresh chili peppers (optional) Directions Prep Time: 10 minutes Cooking Time: 6 minutes Slice pork loin crosswise into 4 equal slices. Place meat between 2 sheets of plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness. In a shallow bowl combine beaten egg, beaten egg white, mustard, and ground red pepper. In another bowl combine bread crumbs and pecans. Coat pork in flour. Dip slices, 1 at a time, into the egg mixture, then coat with crumb mixture. In a 12-inch skillet heat oil over medium-high heat. Add pork. Cook, uncovered, for 6 to 8 minutes or till tender and just slightly pink, turning once. Top each serving with fresh chili peppers, if desired. |
| Bacon and Egg Lasagna - serves 6 8 ounces diced bacon 1/2 large onion, chopped 1/8 cup flour 1/4 to 1/2 tsp salt 1/8 tsp pepper 1 pint milk 6 lasagna noodles, cooked and drained 6 hard-boiled eggs, sliced 8 ounce cup shredded Swiss cheese 1/8 cup grated Parmesan cheese 1 tbsp minced fresh parsley In skillet, cook bacon until crisp. Remove with slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to boil and cook and stir for 2 minutes. Remove from heat. Spread 1/2 cup sauce in greased 13x9x2" baking dish. Layer with four noodles, a third of the egg and bacon, cheese and sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. Can be made the night before and refrigerated. To serve, remove from refrigerator 30 minutes before baking. Bake as above. |