Chilly Bear's – South Pole Christmas Cards
Send Your Christmas Cards With A US Post Mark From Christmas, FloridaArchive for October 31, 2010
Pork with Cherry and Wild Rice Stuffing
Ingredients
1/3 cup wild rice
1-1/4 cups water
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
3/4 cup coarsely chopped dried cherries or cranberries
1 3-pound boneless pork top loin roast (single loin)
6 ounces bulk pork sausage
1/2 cup chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon freshly ground black pepper
Salt
Freshly ground black pepper
Snipped fresh thyme
1 cup water
1/3 cup cold water
2 tablespoons all-purpose flour
Fresh whole tart red cherries, optional
Fresh thyme sprigs, optional
For directions, click here
Fresh Citrus and Cranberry Salad
Ingredients
2 cups fresh or frozen cranberries, thawed
4 oranges
2 stalks celery, thinly sliced (1 cup)
1/2 small red onion, finely chopped (1/3 cup)
1/4 cup sugar
2 Tbsp. fresh lemon juice
1 tsp. grated fresh ginger
1 5-oz. pkg. baby arugula
1/4 cup fresh mint leaves, chopped
2 Tbsp. walnut oil or olive oil
For directions, click here
Twice-Baked Sweet Potatoes
Ingredients
5 medium sweet potatoes (10 oz. each)
1/2 cup cranberry relish
1/2 cup dried cranberries or raisins, snipped or chopped
2 Tbsp. butter, softened
1/2 tsp. salt
1/2 cup walnut pieces, toasted
For directions, click here
Pecan-Parmesan Pork with Port Sauce
Ingredients
1 cup pecan pieces
2/3 cup finely shredded Parmesan cheese
3 tablespoons yellow mustard
1 tablespoon Worcestershire sauce or soy sauce
2 1-pound pork tenderloins
2 cups port or dry Marsala
1 cup snipped dried Calmyrna or Mission figs (5-1/2 to 6 ounces)
2 tablespoons packed brown sugar
Kumquats (optional)
For directions, click here
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Chilly Bear's - South Pole Christmas Cards 