Name: Italian Stuffed Pork
Ingredients: 4 Thick pork chops or roast; 1/2 c Plain croutons, slightly crushed; 1/2 c Pesto sauce; 1/4 c Chopped sundried tomatoes

Some of you have never preached on election since you were ordained. “These things,” you say, “are offensive.” And so you would rather offend God than offend man. But you reply, “These things will not be practical.” I do think that the climax of all man’s blasphemy is centered in that utterance. Tell me that God put a thing in the Bible that I am not to preach! You are finding fault with my God. But you say, “It will be dangerous.” What! God's truth dangerous? I should not like to stand in your shoes when you have to face your Maker on the Day of Judgment after such an utterance as that.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Cyberealm, Meats	4	Servings

INGREDIENTS

4		Thick pork chops or roast
1/2	c	Plain croutons, slightly crushed
1/2	c	Pesto sauce
1/4	c	Chopped sundried tomatoes

INSTRUCTIONS

FROM DIANE HICKS
Mix croutons, pesto sauce, and tomatoes. Stuff pork chops or pork
roast. Bake, uncovered, at 325F-350F for about 1 hour, or until
brown. Cover tightly with foil, and continue baking until done.
Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS
Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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