On Veteran's Day, a crew came to dinner and I made it a special menu: holiday stuffed pork roast along with candied sweet potatoes and seasoned green beans. We feasted in the dining room and our bellies were full and content.
"Holiday Stuffed Pork Roast," by Meghan Erwin, in Cook's Country, December/January 2009, p. 18.
"Candied Sweet Potatoes," by Cecilia Jenkins. In Cook's Country, October/November 2015, p. 21.
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