cheddar and beer soup - CORNBREAD 4 oz cornmeal 4 oz ap...

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CORNBREAD 4 oz cornmeal 4 oz ap flour ½ BP ½ Tsp Salt 4 Tbsp Sugar 6 oz buttermilk 1 Large Egg Beaten STUFFED PORK LOIN 64 oz pork loin s+p olive oil 2 oz celery 4 oz onion 6 ½ oz pippin apples 4 oz Apple cider 2 tsp thyme rosemary sage olive oil 12 oz Brandy Sauce - FOR CORNBREAD – mix all dry; combine wet; pour into greased cake pan - Bake @ 350 ° F - grind 10 oz meat - split pork loin legenthwise and season w/ s+p - sauté celery onions and apples - add fuit and veg mix to ground pork
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This note was uploaded on 04/19/2008 for the course HOS 101 taught by Professor N/a during the Spring '08 term at Southern New Hampshire University.

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cheddar and beer soup - CORNBREAD 4 oz cornmeal 4 oz ap...

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