Legend
04-07-2009, 10:17 PM
Hello hello! : ) I have very much enjoyed reading about you folk's goodies, and I look forward to trying some of them out. The following dinner is fairly swift and thrifty, but if you like a little more variety, a nice salad and bread are good picks.
Roast with Veggies
(… then a pudding pie with whipped cream!)
Must haves:
Pork Roast, Flour, Potatoes, Carrots, Thyme, Rosemary, Salt, Pepper, Sugar, Vanilla, Pie Crust,
Chocolate Pudding, and 1 cup Heavy Cream
Pre-prep Goodie: Place Mixer’s beaters and a large mixing bowl in freezer.
1. Get a pork roast and put a thin layer of flour on top.
Add to the top some thyme and rosemary with salt and pepper (No oil!)
2. Peel and cut potatoes with some carrots but not too small.
Add a little of salt and pepper to them as well with some thyme and rosemary.
Add some vegetable oil to them so they don’t burn or stick.
Cover them and leave some on the bottom of the pan.
3. Put the combination in the oven at 325 for the temperature.
(*the meat needs to cook at 160 or 180 degrees for not much over 2 hours- check temp.)
4. Prepare the pudding pie while the roast cooks- use a crust from the grocery store and chocolate pudding is the way to go. Spoon pudding into crust and let it chill in the fridge.
5. When the roast in almost done, mix the whipped cream- use 1 cup of heavy cream and add 2 tbsp sugar to 1 tbsp vanilla.
Remove bowl and beaters from the freezer and set mixer on High until the cream thickens (approx. 3 minutes) and spread the whipped cream onto the pudding pie.
Any questions? : ) Some do this in a slower, crockpot style of preparing, so choose for yourself. Bless!
Now that just about everyone is a getting navigational system, is a Legend still valid?
Roast with Veggies
(… then a pudding pie with whipped cream!)
Must haves:
Pork Roast, Flour, Potatoes, Carrots, Thyme, Rosemary, Salt, Pepper, Sugar, Vanilla, Pie Crust,
Chocolate Pudding, and 1 cup Heavy Cream
Pre-prep Goodie: Place Mixer’s beaters and a large mixing bowl in freezer.
1. Get a pork roast and put a thin layer of flour on top.
Add to the top some thyme and rosemary with salt and pepper (No oil!)
2. Peel and cut potatoes with some carrots but not too small.
Add a little of salt and pepper to them as well with some thyme and rosemary.
Add some vegetable oil to them so they don’t burn or stick.
Cover them and leave some on the bottom of the pan.
3. Put the combination in the oven at 325 for the temperature.
(*the meat needs to cook at 160 or 180 degrees for not much over 2 hours- check temp.)
4. Prepare the pudding pie while the roast cooks- use a crust from the grocery store and chocolate pudding is the way to go. Spoon pudding into crust and let it chill in the fridge.
5. When the roast in almost done, mix the whipped cream- use 1 cup of heavy cream and add 2 tbsp sugar to 1 tbsp vanilla.
Remove bowl and beaters from the freezer and set mixer on High until the cream thickens (approx. 3 minutes) and spread the whipped cream onto the pudding pie.
Any questions? : ) Some do this in a slower, crockpot style of preparing, so choose for yourself. Bless!
Now that just about everyone is a getting navigational system, is a Legend still valid?