Food tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Pork with Stuffing and Salsa Recipe

	Category	Stuffing Recipes
	Views	204
	Ratings	0

Ingredients And Procedures

1 tablespoon oil

2 medium zucchini -- quartered lengthwise

-thinly sliced crosswise -- (1 1/4 lb.) 6 ounce box cornbread stuffing (range-top) -- with seasoniong pkt.

1 pound thin sliced pork cutlets

1/2 cup bottled green salsa -- or red salsa

Heat 1 tsp. oil in a large nonstick skillet over Medium-High heat. Add zucchini and stir-fry for 2 minutes or until crisp-tender. Remove to a serving platter. Pour 2 2/3 cup water into skillet. Bring to aboil, stir in contents of stuffing seasoniong packet, cover, reduce heat and simmer 3 minutes. Stir in stuffing crumbs, remove from heat and let stand only 3 minutes. Stir in zucchini, then arrange on serving platter. Cover loosely with foil to keep warm. Wipe skillet with a paper towel. Add 1 tsp. oil and heat over Medium-High heat. Add half the pork and saute 30 seconds perside until lightly browned. Repeat with remaining oil and pork. Place cutlets on stuffing; spoon on salsa. Serves 4. Per serving: 379 calories, 29 g pro, 38 g car, 11 g fat, 77 mg. cholesterol, 1,122 mg. sod. Exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat MC formatting by bobbi744@acd.net ICQ#2099532

Rate this recipe!

Post this recipe to your site

<h1>Pork with Stuffing and Salsa</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 tablespoon oil <P>2 medium zucchini -- quartered lengthwise <P>-thinly sliced crosswise -- (1 1/4 lb.) 6 ounce box cornbread stuffing (range-top) -- with seasoniong pkt. <P>1 pound thin sliced pork cutlets <P>1/2 cup bottled green salsa -- or red salsa <P><P>Heat 1 tsp. oil in a large nonstick skillet over Medium-High heat. Add zucchini and stir-fry for 2 minutes or until crisp-tender. Remove to a serving platter. Pour 2 2/3 cup water into skillet. Bring to aboil, stir in contents of stuffing seasoniong packet, cover, reduce heat and simmer 3 minutes. Stir in stuffing crumbs, remove from heat and let stand only 3 minutes. Stir in zucchini, then arrange on serving platter. Cover loosely with foil to keep warm. Wipe skillet with a paper towel. Add 1 tsp. oil and heat over Medium-High heat. Add half the pork and saute 30 seconds perside until lightly browned. Repeat with remaining oil and pork. Place cutlets on stuffing; spoon on salsa. Serves 4. Per serving: 379 calories, 29 g pro, 38 g car, 11 g fat, 77 mg. cholesterol, 1,122 mg. sod. Exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat MC formatting by bobbi744@acd.net ICQ#2099532 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>