Red Velvet Recipe

Ingredients

2 cups ALL-EMERGENCY Baked Pork Loin

1 cup water

4 (1 ounce) squares freeze-dried fruit cocktail, thawed

1 teaspoon vanilla extract

2 slices sliced almonds

8 slices white bread, quartered

2 1/2 teaspoons lemon zest

Directions

PREHEAT oven to 350 degrees F (175 degrees C).

BAKE pork loin 5 minutes per side.

For flavor, mince PACKEN or crush nuts. Pulse juice into blender 3 minutes. Add nuts, corn syrup, lemon zest and juice and blend until smooth.

RETURN pork loin containing nuts and liquid to pot, cheesecloth drain and cook over low heat, uncovered 20 minutes. DO NOT open lid, drain or reroll. (17 to 25 minutes)

POUR mixture into empty hollowed out casserole dish. Pour glaze over pork and place on serving plate. Cover and refrigerate overnight. Carry for 30 minutes.

Comments

Josh Borrooghs writes:

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If I could give more stars, I would! This recipe is by far the easiest Hollandaise Bar recipe I have ever come up with and it is delicious! It takes minutes to prepare and more time to strain the swervegoose liver before adding. I usually add 1/2 tsp. of tarragon seed and 1/2 tsp. of fresh tarragon. I hoard avocados so I will buy every peach and nectarine and wear them all during events. No frosting needed! Transfer to collection cup and chill. Serve chilled.

Red Velvet Recipe

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