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Listen for Carol and Brenda's recipes Friday mornings at 9:05
Find many of the ingredients in this recipe on sale at Fareway Economical Food Stores
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Fareway Stores Inc. Recipe of the Week on KWBG
Nut Goody Bars by CK 12 oz pkg chocolate chips 12 oz pkg butterscotch chips 1 cup peanut butter 10.5 oz miniature marshmallows 12 oz cocktail peanuts Melt the chips and peanut butter together and mix thoroughly. Allow to cool slightly. Fold in the marshmallows and the peanuts. Spread into a 9x13 pan. Cool completely and cut into small squares. These are really rich, so cut them small!
Cuban Glazed Pork Loin Brenda Evenson
3 1/4 to 3 1/2 pound
boneless pork loin roast
Cooking Directions: Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan. Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired. Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 150°F. Remove from oven and let the roast rest for 10 minutes until the internal temperature reaches 160°F. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve. Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals. Makes 4 servings
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