The Vegetarians Who Turned Into Butchers

How several former vegans and vegetarians across the country came to
see meat as their calling.

https://tinyurl.com/MEAT-TARIANS (worth a read - really)

In other words - wake up and smell the pork chops on the grill.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Pork Chops
Categories: Pork, Fruits, Chilies, Breads
Yield: 6 Servings

2 md Apples; coarse chopped
7 tb Unsalted butter
3 tb Light brown sugar
1 ts Vanilla extract
1/2 ts Ground nutmeg

MMMMM-----------------------SEASONING MIX----------------------------
1 tb Salt
1 ts Onion powder
1 ts Ground cayenne pepper
3/4 ts Garlic powder
1/2 ts White pepper
1/2 ts Dry mustard
1/2 ts Rubbed sage
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS------------------------
6 Pork chops; 1 3/4" thick
3/4 lb Ground pork
1 c Pork or chicken stock
1 c Chopped onions
1 c Chopped green bell peppers
1/2 c Finely chopped green onions
2 ts Minced garlic
4 oz Can diced green chilies
1/2 c Very fine bread crumbs

In a food processor or blender, process the apples, 4 TB
of the butter, the sugar, vanilla and nutmeg until smooth
about 3 to 4 minutes. Set aside.

In a small bowl thoroughly combine the seasoning mix
ingredients; set aside.

Prepare the pork chops by cutting a large pocket (to the
bone) into the larger side of each chop to hold the
stuffing.

In a large skillet, brown the ground pork in the remaining
3 Tbsp. butter over high heat, about 3 minutes. Add the
onions, bell peppers, garlic, and 2 Tbsp. of the seasoning
mix, stirring well; cook about 5 minutes, stirring
occasionally and scraping pan bottom well. Stir in the
green chilies and their juice and continue cooking until
mixture is well browned, about 6 to 8 minutes, stirring
occasionally and scraping the pan bottom as needed. Add
the stock and cook 5 minutes, stirring frequently. Stir
in the bread crumbs and cook about 2 minutes more,
stirring constantly and scraping pan bottom as needed.
Remove from heat.

Sprinkle the remaining seasoning mix evenly on both sides
of the chops and inside the pockets, pressing it in by
hand. Prop chops with pocket side up in an ungreased
13" x 9" baking pan. Spoon about 1/4 cup stuffing into
each pocket; reserve the remaining stuffing.

Bake chops with pocket up at 400°F/205°C until the meat
is done, about 1 hour 10 minutes. Place the remaining
stuffing in a small pan in the oven for the last 20
minutes to reheat.

Serve immediately with each chop arranged on top of a
portion of the remaining stuffing.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Pigs can turn vegetables into bacon. What's your superpower?
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Quoting Dave Drum to All <=-

How several former vegans and vegetarians across the country came to
see meat as their calling.
https://tinyurl.com/MEAT-TARIANS (worth a read - really)

Yellowknife is home to a number of flexitarians, former vegans and
vegetarians who still avoid industrial meat and farmed fish for
environmental, ethical and/or health reasons but do occasionally eat
wild harvested fish and meat, especially if it's from Native
Aboriginal sources. But unlike most of us here, their idea of meat
eating is often two ounce portions once or twice a week. They all
acknowledge that they feel healthier for it especially in the
wintertime.

8 oz of bacon split 12 ways:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Bacon Buns
Categories: Lithuanian, Bacon, Breads, Fillings
Yield: 12 servings

1/2 kg (1 lb) flour
1 c Milk
4 ts Fresh yeast
4 tb Butter
2 ts Sugar
Salt
1 Egg for egg wash
FILLING:
250 g (1/2 lb) bacon, finely
Cubed
1 Onion, finely chopped
1 tb Butter
1/2 ts Ground allspice
1/4 ts Ground cinnamon
1 pn Ground cloves

Blend yeast with sugar, dissolve in warm milk, add half flour, mix
well and let rise for 1 hour. Then add remaining flour, melted
butter, salt and knead well. Set in warm spot to rise for another
hour.

To make filling fry onion in butter, add bacon cubes and spices.
Mix all and heat only, do not fry.

Roll out dough to 1/2 inch thickness, cut out 2 1/2 inch rounds,
place 1 teaspoon filling, fold over and seal edges, place on baking
sheet, let rise for 30 minutes. Brush with egg wash and bake in
preheated oven at 350F/160C, until lightly browned, about 30
minutes.

Bacon buns are eaten hot or cold.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... Diets would improve if green vegetables smelled as good as bacon.

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