Perky Porky Pigtails

4 Servings

Try this Perky Porky Pigtails recipe, or post your own recipe for Perky Porky Pigtails

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Perky Porky Pigtails Ingredients

2 tb Unsalted butter	1/2 c Unsalted butter
2 Cloves (large) garlic;	1/2 c Whipping cream
1/2 lb Boneless pork steak; cut 1"	1 c Grated Parmesan cheese
1 tb Caribe (crushed N. New	1 tb Ground California mild red
1 lb Dried Fusilli (corkscrew	1/2 c Italian-style pimento-pepper

Instructions for Perky Porky Pigtails

Melt 2 Tbs butter in heavy skillet; add garlic & cook until just beginning to turn golden. Add pork strips and cook quickly, turning often, about 5 minutes or until pork begins to turn brown. Sprinkle with caribe and continue to cook until meat is quite brown and crisp. Remove from skillet; keep warm on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions until just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, melt 1/2 cup butter; add cream and 1/2 cup cheese. Cook until bubbly, stirring to free browned bits from skillet. Stir in ground chile, taste & adjust seasonings. Drizzle sauce over pasta, add pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir until well blended. Serve on warm plates. Makes 8 appetizer or 4 main-dish servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized