Ingredients
FROM CHEF FREDDY'S
1 pork loin roast [5 to 7 lb]
2 tbsp butter
1/2 cup onion [chopped]
1/2 cup celery [chopped]
2 cloves of garlic [minced]
1/2 tsp fennel seeds [crushed]
1 tsp tabasco sauce
1/2 tsp salt
2 cup cornbread stuffing mix
1 can (8oz.) oysters [undrained
1 & chopped]
PREHEAT OVEN TO 325
Directions
1) In a large saucepan melt the butter; add the onion, celery,
garlic and fennel, and saut, for 5 min. or until the veggies are
tender... then stir in the TOBASCO sauce and salt... Add the
cornbread stuffing mix, oysters and liquid, tossing to mix well... 2)
Make a deep slit in the back of each chop on the loin, and stuff each
slit with the stuffing... (Any leftover stuffing can be baked
uncovered, during the last 30 min. of roasting) Place the meat in a
shallow roasting pan and cook for 30 to 35 min per pound or until a
meat thermometer inserted into the meat registers 170ø... 3) Remove
to a HEATED serving platter... and allow meat to cool slightly before
serving...
from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
at Cyberealm Bbs in Watertown NY (315) 785-8098
Servings: 12 servings
Pork Roast With Corn Bread & Oyster Stuffin Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Fish; Meat
The History of Recipes
Recipes as an idea can be observed way back into the far past, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just basic pictorial instructions for food preparation.
In fact, the oldest recipe found, according to experts is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts detailing recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans were skilled in the use of many different herbs and spices, including a few you will know like bay, mint and parsley. Later on, we find two recipe books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is served today, but instead descriptions of the types of meals on the menus of the nobility of that time. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from the East, including coriander, basil and rosemary. The introduction of these new foods and spices led to a torrent in books on cookery, the majority of which are kept safe in academic collections. By the time we get to the 20th century, cookbooks are in great demand, mostly due to increased literacy, more leisure time and disposable income. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Pork Roast With Corn Bread & Oyster Stuffin recipe.
