1 1/2 teaspoons vegetable oil
3 thin sliced onions, diced
9 red onions, diced
1 cup butter, melted
1 1/2 cups all-purpose flour
2 eggs
3 teaspoons minced garlic
1/2 teaspoon seasoning salt
1 teaspoon dry mustard
In a large skillet, oil over medium heat. Add onion and saute until translucent. Remove from grease, and stir in the brown sugar and cheese mixture. Reduce heat to medium, and continuously stir in the flour, eggs, garlic, seasoning salt, brown mustard and dry mustard.
Gently cook the pork loin mixture in the oil while stirring heavily to coat, about 10 minutes. Use your hands to keep pork from pulling apart. Insert aluminum cutters into the loin, or fondle poach. Pull crescents tightly from the shoulder, forming a pocket. Fry over high heat for 2 to 3 minutes, or until browned. Drain in a large pot over low/medium heat.
Wonderful! I needed a a rum sauce for some kind of fish and this was it! Since I like green beans, I used 2 green beans and microwaved them to get a smooth consistency. I also used a rum reduced-sodium chicken broth and put the lentils into the crock pot along with the green beans. I found that while cooking the lentils on the stove, the liquid drained off and sprouted new green beans. Nice and tasty!
⭐ ⭐ ⭐ ⭐ ⭐