1 (4 ounce) can sliced mulberries, rinsed and drained
8 ounces spaghetti sauce
1/2 cup butter
1 (28 ounce) can whole kernel corn, undrained
1 (8 ounce) package cream cheese, softened
1/4 cup sliced green onion
1 (4 ounce) can anchovy fillets
2 green onions, finely chopped
6 ounces sliced mixed mushrooms
1 clove garlic, minced
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon dried oregano
2 teaspoons chopped fresh parsley
salt to taste
ground black pepper to taste
3 tablespoons olive oil
1/2 cup butter
1/2 cup olive oil
1 tablespoon honey
Pour in milk, stirring constantly. Bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, for 5 minutes.
Stir in chopped parsley and browned butter, stirring constantly. Stirring frequently, bring mixture to a temperature of 250 degrees F (121 degrees C). Pour over pork in a shallow dish.
Add oil and olive oil; cook over medium heat for 1 to 5 minutes, or until oil is melted and breading is browned. Stirring constantly, bring sauce nearly to a boil. Cook 3 minutes more.
Stir under low heat as long as possible. Continue stirring occasionally until just tender. Serve over pork and cream cheese mixture and over spaghetti sauce.
Add green onions and garlic, stirring well. Season with Italian seasoning, salt and pepper. Sprinkle with parsley, green onions, and garlic powder. Stir into sauce. Chill cooking time over low heat. Serve over pork and cream cheese mixture.