Recipe(tried): Hazel Prudhomme's Roast Pork, Baked Broccoli and Spinach, Praline Yam Casserole with Orange Sauce, Barefoot Contessa's Lemon Glazed Cake - Roast Pork Dinner with Trimmings....

Good Morning,

I haven't posted since Sunday and it's already Thursday!! That must be a record for me....On Monday we mowed, edged and re-mulched the herb garden so I was dead-tired and not in the mood for cooking so we had sandwiches.

On Tuesday I did my regular houe cleaning and chores and decided on delicious leftovers from Sunday night. I did too much work on this day and was pooped!!

On Wednesday, my Mom helped me make new valances for the side windows by the fireplace, the kitchen window and laundry room window. We started early in the morning and when we stopped it was 2:30PM!! They came out better than we expected. So, for lunch we feasted on what was leftover from Sunday, again and since I was so full, I wasn't in the mood for cooking again. So it was a tuna-fish sandwich for DH which he just loves.

Now it is Thursday and yes, I am in the mood for cooking! I am going to make Hazel Prodhomm'es Roast Pork which is an old family favorite and just yummy!! I'll serve a Broccoli and Spinach Casserole and a Praline Yam Casserole with Orange Sauce.

I am also going to post The Barefoot Contessa's recipe for Lemon Glazed Cake since I have to make 4 of them. Mom is visiting family and friends in Miami and she leaves tomorrow. She didn't want to go empty-handed on these visits so she's delighted to bring these fabulous glazed pound cakes. I will wrap them in wax paper and then put pretty cellophane paper on them and tie them with festive ribbons. These are delicious and the recipes from Ina Garten's new book which has recipes to die for!!

Happy Cooking!!! Gina

Hazel Prudhomme's Roast Pork
This is very good and my family has enjoyed since 1988.
Serves 6

2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. white pepper
1 tsp. cayenne red pepper
1 tsp. paprika
1 tsp. thyme
1/2 tsp. dry mustard
3 Tbsp. butter
1 Tbsp. veg. oil
1/2 cup chopped onions
1/2 cup chopped sweet green bell pepper
1 tsp. minced garlic
1 (4 lb.) boneless pork loin

Thoroughly combine salt, black, white and red peppers, paprika, thyme and mustard.

In a large skillet, melt butter and oil, add chopped veggies, garlic, and seasoning mix. Saute over medium-high heat about 4 minutes, stirring continuously. Cool.

Place roast in a baking pan, fat side up. Make several deep slits in the meat to form pockets. Stuff them with the sauteed vegetable mixture and whatever remains, rub all over roast by hand.

Bake uncovered at 275 for 3 hours, then at 425 about 10-15 minutes more or until meat is dark brown on top and white in center.

BAKED BROCCOLI & SPINACH
serves 6-8

3 Tbsp. olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
2 cups fresh raw broccoli, chopped coarse
1/2 cup butter
3 Tbsp. flour
2 cups small curd cottage cheese
8 oz. grated cheddar
3 eggs, slightly beaten
salt and pepper to taste

Preheat oven to 350F. Heat 3 Tbsp. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux: stir in the flour until it becomes a paste, sort of thick, always stirring (I use a whisk for smoothness). Add the roux to the vegetable mixture along with the cheeses, eggs and salt and pepper; mix well. Pour into a casserole dish. Bake 45 minutes at 350.

**To dress up this dish, remove dish from oven after 30 minutes and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 minutes YUM!!

Praline Yam Casserole with Orange Sauce
Some Like It Hot
Jr. League of Pensacola, FL

4 medium yams, cooked until soft, peeled and mashed
2 eggs
1/4 cup dark brown sugar, packed firm
2 Tbsp. butter, melted
1 tsp. salt
1/2 cup pecan halves
1/4 cup dark brown sugar, packed firm
2 Tbsp. butter, melted

In a large bowl, beat together yams, eggs, 1/4 cup brown sugar, 2 Tbsp. butter and salt. Pour into 1 quart casserole. Arrange pecan halves in an attractive pattern on top, sprinkle with remaining 1/4 cup brown sugar and drizzle with remaining butter. Bake uncovered at 375F for 15-20 minutes. Serve with warm orange sauce.

Orange Sauce
Yields 1 cup for 6 servings

1/3 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1 tsp. grated orange peel
1 cup orange juice
1 Tbsp. lemon juice
2 Tbsp. butter
1 Tbsp. Grand Marnier
3 dashes Angostura bitters

Blend sugar, cornstarch and salt in saucepot. Add orange peel and juices. Bring to a boil over medium heat, whisking constantly till sauce is thickened. Remove from heat and stir in butter, Grand Marnier and bitters.

Barefoot Contessa's Lemon Glazed Cake
From: Barefoot Contessa Parties! by Ina Garten
Makes 2 (8 inch) loaves

1/2 lb. unsalted butter, room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, room temperature
1/3 cup grated lemon zest (6-8 large lemons)
3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, room temp.
1 tsp. pure vanilla extract

Glaze:
2 cups confectioner's sugar
3 1/2 Tbsp. fresh lemon juice

Preheat the oven to 350F. Grease two 8 1/2x4 1/4x2 1/2-inch loaf pans.

Cream the butter and 2 cups sugar in the bowl of an electric mixer fitted with paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs one at a time and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixture alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepot and cook over low heat until sugar dissolves. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the Glaze:
Combine the confectioner's sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.