| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Canadian |
Barb, Pork & ham |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Bottle Grandma McGuigans Sage and Onion Sauce |
| 1 |
cn |
Cream of mushroom soup, Enough water to make it 'saucy' |
| 6 |
|
Pork medallions |
INSTRUCTIONS
Brown pork medallions - pour sauce over and bake 350° for about 30 minutes.
NOTES : Now this is a tricky one ! The sauce I made from a bottled sauce we
USED to be able to get here in Canada but I haven't seen it for ages (I
liked it so much that I bought 6 bottles at one time but am almost out of
it) - it was called 'Grandma McGuigans Sage and Onion Sauce' put out by a
Canadian Company 'President's Choice' - they are still making all their
other sauces, but this one maybe didn't make the grade in the consumer
world and thus they have quit making/marketing it - ANYWAY I don't know
what can be used to replace 'Grandma McGuigans', but maybe if one were to
take some finely chopped
onions and saute them in butter, add some sage and then the mushroom soup -
you may get a similar result - that is what I will try when I use the last
of my 'Grandma McGuigans' !!! -- Barb MC formatted 1/24/97 by
MsRooby@msn.com
Recipe by: Barb Bain, bain@mail.agt.net
Posted to MC-Recipe Digest V1 #386 by "Rooby " <MsRooby@msn.com> on Jan 25,
97.
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