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CORN BREAD STUFFED
PORK LOIN
1 bag (6 ounces) corn bread stuffing
mix
1 can (14 ounces) chicken broth
1 cup orange juice
2 tablespoons melted butter
1 bag (6 ounces) dried mixed fruit bits
or assorted whole dried fruits,
chopped
6 to 8 pound whole boneless loin of
pork
1 envelope of pork gravy mix dissolved
in 1 cup of water
Combine all ingredients except the pork
and the gravy mix. Place the pork fat
side down on a cutting board. Make
slits 1 inch apart in the pork cutting
down to within a
1
/2 inch of the fat to
form a pocket for the stuffing. Be
careful not to cut through. Spoon about
1
/4 cup of the stuffing into each pocket.
Place the roast directly on the
BROILING/ROASTING RACK in the
DRIP/BAKING PAN. Place a meat
thermometer into the center of one of
the pork slices. Calculate the
approximate cooking time at 15 minutes
per pound. Slide the pan into the rails.
Set the oven to 350˚F. Roast 1
1
/2 - 2
hours. The meat is done when the
thermometer reaches 170˚F. Skim the
fat from the juices that have
accumulated in the drip pan. Pour these
drippings into a small saucepan and
add the gravy mix. Cook for 5
minutes or until the gravy boils and
thickens slightly. Pour the gravy into a
pitcher and serve with the sliced pork.
Makes 10-14 servings
TURKEY’N BEEF MEAT
LOAF DINNER
1 pound ground turkey
1
/2 pound ground beef
1 egg
1
/2 cup flavored bread crumbs
1 envelope (1.2 ounces) dried onion
soup mix
1
/3 cup catsup
1
/4 cup water
3 slices American cheese
Worcestershire sauce
3 slices pork or turkey bacon, cut in half
3 medium potatoes, cut in 1/8’s
2 medium onions, cut in 1/8’s
8 ounces baby carrots
Salt, pepper, herbs and spices, to taste
In a medium mixing bowl combine the
meats, egg, bread crumbs, onion soup
mix, catsup and water. Mix well and
put
1
/2 of the mixture on the DRIP/
BAKING PAN. Press the cheese in the
center of the meat and cover with the
remaining meat mixture. Form into an
oblong loaf making so that the cheese is
sealed into the meat. Sprinkle
Worcestershire sauce over the meat.
Place the bacon on the top of the meat
loaf. Arrange the potatoes and
vegetables around the meat loaf and
sprinkle with salt, pepper, and
additional herbs or spices, if desired.
Place the pan on the rack in the lowest
position with rack facing up. Set the
oven to 350˚F. Bake for 50-60 minutes
or until the meat loaf and potatoes are
nicely browned.
Makes 6-8 servings
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 25