I didn't realize I haven't posted since Sunday. I guess it's been a busy week. I had knitting ladies over on Wednesday so I was kind of busy Monday and Tuesday. Wednesday I was busy with the knitting ladies and yesterday, Lynette and I went garage saleing. Didn't find a whole lot but did get Danny three pair of windpants and they actually fit him. Then we went to Panera Bread for lunch. While we were eating I got a big idea. I told Lynette that maybe this is what I should do for Heidi's wedding. Serve soup and salad. Interesting thought......Not sure if it would work though. Tonight I am having all the local kids home for supper. I'm making Jennifer's recipe of Herbed Pork Loin. Recipe below. It is very, very good.
A Jeanie story: The other day we were driving into Wal-mart parking lot and she pipes up: "If I was stuck on an island and could have only one thing, you know what I'd have?" I said, "No, what would it be?" "A Wal-mart" she replies. Pretty good thinking!
Herbed Pork Loin
1 boneless pork loin roast (3 1/2-4 pds)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1/2 cup chicken broth
1/4 cup ketchup
1 garlic clove, minced
1/4 teaspoon ground mustard
1/4 teaspoon each dried marjoram, thyme and rosemary, crushed
2 large onions, sliced
1 bay leaf
8 ounces mushrooms, sliced and sauted
In Dutch oven coated with nonstick cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1 1/2 hours or until a meat thermometer reads 160 degrees. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired.
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1/2 cup chicken broth
1/4 cup ketchup
1 garlic clove, minced
1/4 teaspoon ground mustard
1/4 teaspoon each dried marjoram, thyme and rosemary, crushed
2 large onions, sliced
1 bay leaf
8 ounces mushrooms, sliced and sauted
In Dutch oven coated with nonstick cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1 1/2 hours or until a meat thermometer reads 160 degrees. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired.
7 comments:
I just love it when you tell Jeanie stories, it reminds of things baby beth would say, I miss those little kids at home!
mmmm yum! that sounds delicious!
and that picture of will is just too cute!!
ONLY one thing huh?!?!
(Jeanie) LOL!!!
I could just squeeze that little Willy-Willy-woo! Those pictures are adorable. And I get to see his little face peaking out at me from his seat on the schoolbus when Nikayda gets picked up in the mornings.
Mmmmm! I haven't made that for so long. I've been craving that and various other homecooked goodness now that Fall is here.
Up north for Julie N's (Dave and Judy's daughter) wedding they did cake and make-your-own sundaes which was really neat. Try soup and salad...you may start a trend. =)
Soup and salad sounds good but it might be a problem carrying the bowl of soup to the tables without spilling. Karen
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