1 large red onion, sliced
2 TBS olive oil
3 TBS sugar
1/2 c dried cherries
1/4 c red wine vinegar
1/4 tsp dried rosemary, crushed
1. In a small bowl, combine garlic powder and herbs. Rub over pork. Cover & refrigerate for 30 minutes.
2. For relish, in a large saucepan, saute onion in oil until tender. Add sugar, cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar, and rosemary. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Cool to room temperature.
3. Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425 degrees for 25 – 30 minutes or until temp is 160 degrees. Let stand 10 minutes before slicing. Serve with relish. (We bake it for 45 min)
Zaney Girl Chicken Cordon Bleu--Ken's recipe! Easy to make and great for carry in dinners. 1 bag southern style hash browns, 1 large can mushroom soup, 1 package diced ham, 1.5 cups shredded swiss cheese, 1 cup shredded colby jack cheese, diced chicken (1 cup per person), bake at 350 for 1 hour, top with french fried onions and broil until crispy. ...
Join us on Sept 14 - 16, Sept 21 - 23 or Sept 28 - 30 at the Craft Farm for Super Saver Weekend and save $100! Only $800 for up to 9 people any of those 3 weekends. You bring the food & drinks--we supply the rest. ...
Join us for Zaney Tuesdays:
July 17th at Zane Trace Inn from 6 - 9 pm. Chef Ken will show you how to make pizza. Cost $25 per person includes demonstration of making dough and pizzas, take home bag of pizza supplies, and enjoying pizza and drinks with friends. ...