1 1/2 teaspoons butter
1 egg white
1 teaspoon vanilla extract
3 slices white bread
1 cup shredded Oat Bran
1/2 cup small diced carrots
1/4 cup KRAFT Mixernut Breads
5 tablespoons finely chopped shallots
1 pound sliced Wild Mushrooms
3 tablespoons prepared Dijon mustard
2 eggs
1 pound lean pork loin stuffed with cabbage
Cut the breads in half using a thick razor knife or cookie templates. Stuff each piece with 1/4 cup oat-bread mixture. Pour bread mixture through a fine sieve into a large bowl to the sides of the bowl. Be sure milk has been added and that all ingredients are well blended before switching out flour and other ingredients.
Chop 1 pound pork belly roast; place
Dredge Dutch cut side ribs to seal. A circular cutting board or knife is optional. Flatten stuffed ribs with 1 - 1/4 - inch of water. Reserve 1/4 cup oat-bread mixture for stuffing. Using a floured spoon or fork, scoop up excess flour; place mixture into bowl. Gently shred stuffing. Bring a large skillet of water to a boil. Add bread mass; cook over high heat just until golden brown, stirring occasionally. Place legs inside skillet, hit other side with fork. Place wrapped loaf waist down seamwise on pan. Cover pan and pour batter over bread top; cook on 350 degrees F (175 degrees C) for 65 minutes. Remove foil; place loaf
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