Phony Abalone

Makes about 48

1 inch slices
1 pound Pork Loin
2 cups clam juice
2 cups cornbread mix
1 tsp. Cowboy Flavor Seasoning or to taste
2 lemons
Oil for frying
Slice pork into 1/2 inch slices and pound with meat hammer to about 1/4 inch thin. Marinate overnight in clam juice.
Next day when you are ready to cook this, pre-heat 2 inches of your favorite frying oil to
375 degrees, either in a deep fryer or very deep frying pan. Mix the seasoning with the corn flour together. Dredge the cutlets through the corn flour mixture and carefully drop a cutlet into the oil for about 2 minutes on each side until golden brown. Remove and place onto paper towels. Repeat until all cutlets are fried. Then cut into 1 inch strips. Sprinkle with more seasoning if desired.
Garnish with lemon slices and parsley. Serve with tarter sauce if desired. You will swear that you are eating abalone!
 

Tender Pork Cutlets

Makes 12 cutlets

1 pound Pork Loin
2 cups flour
1 tsp. Cowboy Flavor Seasoning
1/2 tsp. black pepper
6 eggs, beaten
Oil for frying
Slice pork loin into 1/2 inch slices, then pound with a meat hammer into 1/4 inch thickness. Mix flour, seasoning and pepper together. One at a time, dip the cutlets into the beaten eggs then dredge through the flour mixture. Deep fry in pre-heated frying oil, 375 degrees, 4-5 minutes until golden brown, turning once.
This is wonderful served with a rich country mushroom gravy or even as you would serve any “veal” dish. This is so easy and flavorful!
 

Kissin’ Cousins Country Gravy with Mushrooms

Makes about 4-5 cups of gravy.

1 cup of gravy mix
1/2 pound of button mushrooms or large mushrooms cut into quarters.
2 cups of water
In a sauce pan, stir together gravy mix and water until well mixed with no lumps. Place on medium- high heat and stir until mixture comes to a boil, then turn down the heat to low and add the mushrooms and continue simmering for 20 minutes. Serve over pork cutlets or any desired cut of meat, potatoes, biscuits... yum!
 

Rainbow Bakers

Serves 8

2 medium purple potatoes
2 medium red potatoes
2 medium Yukon gold potatoes
2 medium sweet potatoes
8 garlic cloves, smashed
Cowboy Flavor Seasoning
Black pepper to taste
Tin foil wraps
When you shop for your potatoes, make sure they are all close to the same size.
Wash potatoes and dry them. Rub them with olive oil and sprinkle with seasoning. Wrap each potato and one garlic clove into foil.
Bake in your oven at 400 for 1 hr. Or to cook them on a rotisserie, put one potato on each skewer, and push together snuggly. Cook over an open fire for 1-1 1/2 hours.
Remove from foil and slice the potatoes into 1 inch slices and arrange on a platter so serve.
 

Tempura Broccoli and Cauliflower

Serves 8

4 cups broccoli flowerets
4 cups cauliflower flowerets
1 box tempura mix
Cowboy Flavor Seasoning
Oil for frying
Prepare tempura mix as directed.
Dredge flowerets through tempura batter and deep-fry in pre-heated oil, 373 degrees, 2-3 minutes. Remove and place on paper towels. Season to taste.
Serve on a platter.
 

Cornbread Pudding with Mountain Berry Sauce

Makes about 4 cups

3/4 cup brown sugar
1/4 tsp. salt
1 tsp. cinnamon
3/4 stick melted butter
1 can evaporated milk
1 1/2 tsp. vanilla
3 eggs, beaten
1 1/2 cups mixed berries
8 cups cooked cornbread, broken into 1 1/2 inch pieces
Preheat a 12 inch Dutch oven or your conventional oven to 350 degrees.
Combine sugar, salt, cinnamon and melted butter in a large bowl. Add eggs and mix well. Add evaporated milk and vanilla, fold in cornbread and berries. Pour into a greased 11 1/2 X 16 inch baking pan, Bake until golden brown and puffed up. About 30 minutes.

Mixed Berry Sauce
4 cups fresh or frozen mixed berries
1 tsp. grated orange peel
Juice of 2 oranges
1 cup cherry preserves
Put orange peel, orange juice and preserves into a sauce pan and heat over medium heat to bubbling. Add berries and heat through. Remove from heat. Serve warm over cornbread pudding.This dessert is best when it is warm and served with rich vanilla ice cream, but you can go wild and serve it with any of your favorite flavors!

Happy Trails,
Billy and Sue