Okay, I made my birthday dinner. I wanted to make something I had never had
before, so here goes:

Pork Loin Roast:

3 lb. loin
1/2 cup dijon or spicy mustard
1/2 blackstrap molasses
1 clove garlic, crushed
2 - 3 Tbsp. vinegar

Mix mustard, molasses, garlic and vinegar. Pour over pork in crockpot, cook
on high for 6 hours (note: roast can be frozen solid when started, check for
doneness).

Potato-veg Casserole:
1 pkg cubed hashbrowns (32 oz.)
1 pkg. veg mix (cauliflower, broccoli, carrot blend)
1 onion, chopped
1 can cream of mushroom soup
1 stick of butter
1 can of milk
2 cups of cheese

Melt butter, add in milk, soup and cheese. Stir until melted. Add salt and
pepper to taste. Place potatoes, onion and veg in 13x9 pan, pour sauce mix
over, stir to mix. Sprinkle additional cheese on top. Bake 45 min. to 1
hour.

Radishs
2 1/2 pkg of radishes, sliced
1 1/2 cups of water
2 Tbsp white wine
1 small shallot, diced
1 tsp. thyme
1 clove garlic
pinch of sugar

Boil radishes in all the other ingredients (except sugar). When the
radishes are tender, remove from cooking liquid. Add pinch of sugar to
liquid and boil until reduced in half. Pour over radishes and serve.

The pork was to die for. Fall apart fork tender. The radishes were
'interesting' - not bad, a possible do again. The notes on the recipe
suggested adding more wine in the cooking liquid. I concur. Maybe adding
salt and pepper would add to it. The potatoes were the weakest link. Too
bland. Too white...just too something...we couldn't quite put our fingers
on it......I was just informed, 'the potato recipe, did it come out of one
of your cookbooks? Me - uh, no, Him - good, because I would tell you not to
use that book anymore.

All in all, we're full, dinner's done and I'm back to being depressed I'm
another year older. I should snap out of it by tomorrow...after all...to
quote my alter ego from earlier, Scarlet, 'tomorrow IS another day.'

In article >, tadx6
@ptd.net says...
> Pork Loin Roast:
>
> 3 lb. loin
> 1/2 cup dijon or spicy mustard
> 1/2 blackstrap molasses
> 1 clove garlic, crushed
> 2 - 3 Tbsp. vinegar
>
> Mix mustard, molasses, garlic and vinegar. Pour over pork in crockpot, cook
> on high for 6 hours (note: roast can be frozen solid when started, check for
> doneness).
>
>

Happy birthday! Hope it's a great one!

Scotty

Virginia Tadrzynski wrote:
> Okay, I made my birthday dinner. I wanted to make something I had never had
> before, so here goes:
>
> Pork Loin Roast:
>
> 3 lb. loin
> 1/2 cup dijon or spicy mustard
> 1/2 blackstrap molasses
> 1 clove garlic, crushed
> 2 - 3 Tbsp. vinegar
>
> Mix mustard, molasses, garlic and vinegar. Pour over pork in crockpot, cook
> on high for 6 hours (note: roast can be frozen solid when started, check for
> doneness).
>
> Potato-veg Casserole:
> 1 pkg cubed hashbrowns (32 oz.)
> 1 pkg. veg mix (cauliflower, broccoli, carrot blend)
> 1 onion, chopped
> 1 can cream of mushroom soup
> 1 stick of butter
> 1 can of milk
> 2 cups of cheese
>
> Melt butter, add in milk, soup and cheese. Stir until melted. Add salt and
> pepper to taste. Place potatoes, onion and veg in 13x9 pan, pour sauce mix
> over, stir to mix. Sprinkle additional cheese on top. Bake 45 min. to 1
> hour.
>
> Radishs
> 2 1/2 pkg of radishes, sliced
> 1 1/2 cups of water
> 2 Tbsp white wine
> 1 small shallot, diced
> 1 tsp. thyme
> 1 clove garlic
> pinch of sugar
>
> Boil radishes in all the other ingredients (except sugar). When the
> radishes are tender, remove from cooking liquid. Add pinch of sugar to
> liquid and boil until reduced in half. Pour over radishes and serve.
>
> The pork was to die for. Fall apart fork tender. The radishes were
> 'interesting' - not bad, a possible do again. The notes on the recipe
> suggested adding more wine in the cooking liquid. I concur. Maybe adding
> salt and pepper would add to it. The potatoes were the weakest link. Too
> bland. Too white...just too something...we couldn't quite put our fingers
> on it......I was just informed, 'the potato recipe, did it come out of one
> of your cookbooks? Me - uh, no, Him - good, because I would tell you not to
> use that book anymore.
>
> All in all, we're full, dinner's done and I'm back to being depressed I'm
> another year older. I should snap out of it by tomorrow...after all...to
> quote my alter ego from earlier, Scarlet, 'tomorrow IS another day.'
>
>
Do what I do Gloria, think of all the enemies you have outlived. Works
like a charm for me.

Virginia Tadrzynski wrote:
> Okay, I made my birthday dinner. I wanted to make something I had never had
> before, so here goes:
>
> Pork Loin Roast:
>
> 3 lb. loin
> 1/2 cup dijon or spicy mustard
> 1/2 blackstrap molasses
> 1 clove garlic, crushed
> 2 - 3 Tbsp. vinegar
>
> Mix mustard, molasses, garlic and vinegar. Pour over pork in crockpot, cook
> on high for 6 hours (note: roast can be frozen solid when started, check for
> doneness).


Mostly when we buy a pork loin, I semi-freeze it and slice it very thin
and freeze in one pound portions. We use it a lot for stir-fry, etc.

Your roast sounds pretty good and maybe one of these days we'll try
doing it like that.

Happy Birthday!

George L

Virginia Tadrzynski wrote:

> Okay, I made my birthday dinner. I wanted to make something I had
> never had before, so here goes:
>
> Pork Loin Roast:
>
> 3 lb. loin
> 1/2 cup dijon or spicy mustard
> 1/2 blackstrap molasses
> 1 clove garlic, crushed
> 2 - 3 Tbsp. vinegar
>
> Mix mustard, molasses, garlic and vinegar. Pour over pork in
> crockpot, cook on high for 6 hours (note: roast can be frozen solid
> when started, check for doneness).
>
> Potato-veg Casserole:
> 1 pkg cubed hashbrowns (32 oz.)
> 1 pkg. veg mix (cauliflower, broccoli, carrot blend)
> 1 onion, chopped
> 1 can cream of mushroom soup
> 1 stick of butter
> 1 can of milk
> 2 cups of cheese
>
> Melt butter, add in milk, soup and cheese. Stir until melted. Add
> salt and pepper to taste. Place potatoes, onion and veg in 13x9 pan,
> pour sauce mix over, stir to mix. Sprinkle additional cheese on top.
> Bake 45 min. to 1 hour.
>
> Radishs
> 2 1/2 pkg of radishes, sliced
> 1 1/2 cups of water
> 2 Tbsp white wine
> 1 small shallot, diced
> 1 tsp. thyme
> 1 clove garlic
> pinch of sugar
>
> Boil radishes in all the other ingredients (except sugar). When the
> radishes are tender, remove from cooking liquid. Add pinch of sugar
> to liquid and boil until reduced in half. Pour over radishes and
> serve.
>
> The pork was to die for. Fall apart fork tender. The radishes were
> 'interesting' - not bad, a possible do again. The notes on the recipe
> suggested adding more wine in the cooking liquid. I concur. Maybe
> adding salt and pepper would add to it. The potatoes were the
> weakest link. Too bland. Too white...just too something...we
> couldn't quite put our fingers on it......I was just informed, 'the
> potato recipe, did it come out of one of your cookbooks? Me - uh, no,
> Him - good, because I would tell you not to use that book anymore.
>
> All in all, we're full, dinner's done and I'm back to being depressed
> I'm another year older. I should snap out of it by tomorrow...after
> all...to quote my alter ego from earlier, Scarlet, 'tomorrow IS
> another day.'


Happy Birthday, Ginny...and that radish recipe is very "interesting", I just
might try it.

:-)


--
Best
Greg

On Fri, 29 Jan 2010 21:06:16 -0500, "Virginia Tadrzynski"
> wrote:

>Okay, I made my birthday dinner. I wanted to make something I had never had
>before, so here goes:
>
>Pork Loin Roast:

Which cut?

>All in all, we're full, dinner's done and I'm back to being depressed I'm
>another year older.

Hmm, did you not live this past year to its fullest? The older I get
the more elated I am with each birthday. You can always consider the
alternatives... you were never born or have already passed on... those
who become depressed with each birthday are for all practical purposes
already dead, they're just in a vegetative state.

Ginny wrote:

> Potato-veg Casserole:
> 1 pkg cubed hashbrowns (32 oz.)
> 1 pkg. veg mix (cauliflower, broccoli, carrot blend)
> 1 onion, chopped
> 1 can cream of mushroom soup
> 1 stick of butter
> 1 can of milk
> 2 cups of cheese
>
> Melt butter, add in milk, soup and cheese. Stir until melted. Add salt and
> pepper to taste. Place potatoes, onion and veg in 13x9 pan, pour sauce
> mix over, stir to mix. Sprinkle additional cheese on top. Bake 45 min.
> to 1 hour.
<snip>
> The potatoes were the weakest link. Too bland. Too white...just too
> something...we couldn't quite put our fingers on it......I was just
> informed, 'the potato recipe, did it come out of one of your cookbooks?
> Me - uh, no, Him - good, because I would tell you not to use that book
> anymore.

To be honest, the recipe looks kind of ill-conceived if the goal is to bring
out the fullest flavor from the vegetables. It looks more like a recipe
whose goal is to put something -- ANYTHING -- on the table in a hurry.

Still, I think only a few minor tweaks could make it better: First, you
could cook the potatoes and other vegetables in the butter until lightly
browned before adding the milk and the cheese. That would bring out their
flavor and help to reduce the amount of liquid in the casserole. Second, if
you *have* to use a canned condensed soup, I think cream of celery would
work better here than cream of mushroom, but better still would be celery
cooked in thick béchamel sauce. Third, rather than sprinkling the top of the
casserole with plain cheese, I'd sprinkle with a mixture of buttered bread
crumbs, Parmesan cheese, and shallots.

Most importantly, HAPPY BIRTHDAY!

Bob