Topic: Well tonight for Supper Breaded Pork cuttlet (Read 1047 times)

Khalee1 · « **on:** February 17, 2005, 01:46:46 pm »

And Stuffing, And ranch style beans. Watcha think sounds good or not.

Sirgod · « **Reply #1 on:** February 17, 2005, 01:59:36 pm »

sounds real good to me.

I tell you guys, Having Tim here, is like ahaving a Professional Chief in the house.

Stephen

Dracho · « **Reply #2 on:** February 17, 2005, 02:02:07 pm »

You need hot corn bread muffins to fully compliment that entree.

Khalee1 · « **Reply #3 on:** February 17, 2005, 02:55:59 pm »

Well theres left over corn bread from the other night so I got that covered. But I really dont care for Corn bread. Just never got the hankeren for it. But I will eat it once in a while.

Dracho · « **Reply #4 on:** February 17, 2005, 03:46:08 pm »

If you reheat it in the microwave inside of a sandwich bag, with a teaspoon of water, it steams it and makes the center gooey.. like a hot roll that's just 30 seconds short of fully baked...

Man...I'm drooling now..

Capt. Mike · « **Reply #5 on:** February 17, 2005, 07:39:20 pm »

I actually prefer to get a nice 2" thick porkchop or 6, cut a pocket on the inside, then stuff the chop...you can grill it for 5 to 6 minutes on a side, then pop it in a 325 degree oven to complete cooking..meanwhile, make mashed 'tators, veggies, cornbread and sneak off back of Stephen's place and get a jug of 'shine

Mike...family cook since '75 (except for the year in Korea..never saw kids sooo happy to have Dad back)

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