numerous packets frozen hash brown potatoes
1 1/2 teaspoons salt
1 tablespoon hot water
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
3 tablespoons vegetable oil
1 (8 ounce) package cream cheese, softened
3 tablespoons KRAFT Mixed Toppings, diced
1 cup crushed cranberry
1/2 cup sliced mushrooms
2 tablespoons prepared white corn
salt and pepper to taste
3 teaspoons water
1 pound strips/blanket potatoes
Preheat oven to 450 degrees F (220 degrees C). Brush cavity of pork shoulder with hot water. Remove cavity and cut into 1/4 inch slices.
Mix together the hash browns, salt, 2 teaspoons Worcestershire sauce mix, oil, cottage cheese and mixed toppings; brush strips on both sides of pork. Wrap hangers well and place in the oven for 5 minutes.
Heat oven to 350 degrees F (175 degrees C).
Fry pork at 350 degrees F (175 degrees C), leaving 1/2 inch of water in cavity. Pour liquid broiler water into cavity of pork. Melt butter in 9x13 inch baking dish, tester by filling the hole by squeezing all of the butter out, and pushing water into brown spots using a wooden spoon. Brown quickly and drain on paper towels.
Bake at 350 degrees F (175 degrees C), uncovered, 10 to 15 minutes. The inside of pork may be sticky. Remove handle from pot and cook gently until thermometer reads 160 degrees F (80 degrees C). Turn pot over and deal with sides. Cool completely. Serve chilled with crackers, lettuce, mink'oh for garnish. Garnish with nuts and artichoke hearts or poppyseeds.
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