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(Continued from page 8) Holiday Dressing Patties Barb Casola, Venice, Fla. 3 tablespoons butter, divided 14 to Vi cup bulk pork sausage 14 cup minced onion 'A cup finely chopped celery Vs teaspoon salt Vs teaspoon pepper Vi cup chicken or turkey broth I to IVi teaspoons poultry seasoning 14 teaspoon celery salt 10 slices white bread, cut into ’/2-inch cubes 1. Melt I tablespoon butter in a large skillet over medium heat. Add sau sage and cook until browned, breaking up large pieces with a spoon. 2. Add onion, celery, salt and pepper and cook 2 minutes, stirring fre quently. Stir in broth, poultry seasoning and celery salt. Remove from heat. 3. Place bread cubes in a large bowl. Add sausage mixture; mix well. Let stand 10 to 15 minutes. Shape mixture into 8 patties about 3/2 inches in diameter. 4. Melt remaining 2 tablespoons butter in the skillet over medium heat. When bubbly, add patties, in batches if necessary, and cook until golden, about 2 minutes on each side. Serves 4. Give Them A Delicious Texas Christmas Tradition bonds COPF 1/4. lb. Cinchona*] OnginaipeluxeFruitcake Collin Street Bakery's DeUomfmitake is elegantly presented.jiestively decorated, and combines the world's finest ingredtoMft*iacy like none other you haw tasted. Thisdgkious cake is baked with a blend of golden sweet pineapple and papaya, hand-picked from our farm in Costa *ka. Ripe red cherries, plump golden raisins and the finest native pecans (27% by weight) are added to make aspectaailar medley of ingredients. We gently combine these hand-chosen ingredients and Mend in our honey-rich tattm; then it's drizzled with oer secret gaze. Kowofc is hand-decorated with glaceed cherries, pineapples and neatly placed mammoth pecan halves. Also available online: Apricot Pecan Cake, Pineapple Pecan Cake, Apple Cinnamon Pecan Cake, and Texas Blonde Pecan Cake. Mention Code 710301 to get your 1/4-lb.of Coffee FREE! 1011-Frec: 800-2‘)2-74<>0 www.CollinStrect.com a#<wL. Collin Street Bakery 401 W. Seventh Ave., Corsicana, TX 75110 Order by 12116/07 to get Christmas delivery for only 2.95 each address!! *- jiEr w*i ' ' * s ’- T^ya— ; Native Pecan CakM #lOl (serves 16-20 people) 1- 14 oz. $21.85 #lo2fcerves 24-30 people) 2- li.oz. $31.80 Shipping is only $2.95 per 1 address-forlake or a thousand! wKKKKm ..■■'"'■SL rap-T1... fiftNative Texas L Pecan Cakes J Roast Pork with Cherry Sauce Bobbie Bankston, Midland, Texas I teaspoon salt I teaspoon pepper I teaspoon dried rubbed sage I (3- to 4-pound) boneless pork loin roast I (14-ounce) can red tart pitted cherries packed in water 114 cups sugar 14 cup cider vinegar 12 whole cloves I cinnamon stick 14 cup cornstarch I tablespoon lemon juice I tablespoon butter 3 to 4 drops red food coloring, optional 1. Preheat oven to 325 F. 2. Combine salt, pepper and sage in a small bowl; mix well. Rub on pork roast. Place roast in an I l-by-7-inch baking dish, fat side up. Bake, uncov ered, I hour and 15 minutes, until internal temperature reaches I6OF. 3. Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3 4 cup. Pour Vi cup into a medium saucepan. Add sugar, vinegar, cloves and cinnamon. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes. Remove cloves and cinnamon and discard. 4. Combine cornstarch with reserved 14 cup liquid and stir until corn starch has dissolved. Using a whisk, stir cornstarch mixture into hot cherry liquid. Bring to a boil and cook 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food coloring, if using. Cook I minute longer to heat thoroughly. 5. Place pork on cutting board and let stand 15 minutes before slicing. Serve with cherry sauce. Serves 8 to 10. Tips From Our Test Kitchen: For a sweet/tart sauce, use less sugar. •www.americanprofile.com Page 10