Wednesday, September 12
11 cloves garlic
1 tsp lemon peel (bought in the spice section)
5-8 tsp curry (to taste)
8 oz cream cheese
8 oz sour cream
2-3 tsp lemon pepper seasoning
Melt 4 TBSP of the butter in sauce pan, saute sliced garlic until soft and slightly browned.
Add other 2 TBSP of butter.
Warm lemon in microwave for 20-30 seconds, roll on counter to soften. Cut in half, squeeze all juice into pan, break up lemon flesh with fork and add to pan.
Add 3-5 tsp of curry, and 1-2 tsp lemon pepper, stir over low heat for 2-3 minutes.
Cube cream cheese, stir in a few cubes at a time, letting them warm and melt into mixture.
When most of cream cheese is melted, stir in sour cream.
Stir occasionally over low heat for 10-15 minutes.
Spoon warm sauce over grilled or broiled pork chop and rice.
Also use on chicken or steak.
Refridgerate leftover sauce overnight. Tastes great spread on crackers.
Wednesday, September 5
2 lbs ground beef
1 lb ground pork (plain pork, or ground pork sausage of whatever flavor strikes my fancy that night--or is on sale)
1 box pork flavored stuffing mix
2 cups shredded cheese (usually cheddar, but subject to change)
Any/all (within reason) of the following:
Fresh Ground Black Pepper
3-4 Tbs Mustard-any flavor
2-3 Tbs Steak sauce
Put into cake pans. 45 minutes @ 400 degrees.
Mix up mashed potatoes from the box while 'cake' is cooking, 'frost' warm 'cake' with mashed potato frosting and decorate as desired.
Recipe modified from a recipe found on the Stove Top Stuffing box, that recipe here.