Thanksgiving 2007

We have come to another Thanksgiving and I'm thankful that this year is coming to a close as it has been a hard one for us.I can only hope next year is better.

I did accomplish one thing and that was to place a PC with someone who didn't have one.
I'm collecting parts to build another one. Just need a hard drive, combo drive and Case.
Got everything picked out, need to get the money.
I have been spending as much time as possible at my favorite PC shop getting some hands on experience.
I will have to make some tools to help with my handicaps.
It was a big thrill to be part of installing the motherboard in this one.

Now for the good part, FOOD.
This year it will be baked pork loin with Onions and Carrots.
Cornbread Dressing.
Onion gravy.
Spinach.
Blacked eyed peas.
Chocolate-Orange Pie.
Alabama Sweet tea.

I will place a double layer of rough chopped Onions and Thinly Sliced Celery
and Carrots on the bottom of my greased Roaster and place my Boneless Loin medallions on top of them and cover the Loin medallions with more vegetables.
Then I will add enough water to cover the top layer of Vegetables by about 1/2 inch.
It is important to Not Let the surface of the Loin medallions become dry.
No seasonings at this time.
Cover the Roaster tightly with Foil with one tiny hole for steam to escape.
I will Roast at 325 degrees according to the Weight of the Meat.
The Low-Slow Moist Roast will make for a more tender outcome.
When the Roasting time is reached I Cut into one to Check to see if it is done.

Remove cooked Loin slices to a container and refrigerate.
Toss the Vegetables and a little of the Pan juices in a Food processor with some Chicken Bullion and Puree.
Taste for flavor.
Use this with more of the Pan juices to make up your Dry Dressing Mix.
I like Sage and Rosemary so that is how I flavor my Dry mix along with Salt and Pepper.
I use whipped eggs and Baking Powder to help the Dressing Puff.

When Dressing mix is ready to bake place one half of the mixture in your cleaned greased Roaster and place the Cooked Loin medallions on top.
Spoon the rest of the Dressing mixture over each of the Medallions being sure to cover.
Remember that this is now an "Egg" dish and Bake at 350 degrees.
The time will be determined by the amount of Dressing.
I Start mine off covered and finish off with a little time to just color the top.
Everything is cooked but the Eggs so time it and check for doneness as for any Custard.