3 pkgs. (11 oz. each) STOUFFER’S Potatoes au Gratin * fully cooked according to pkg. instructions
4 small green onions chopped, divided
1 tub (20 oz.) barbecued shredded pork beef or chicken
1/2 (2 oz.) cup shredded cheddar cheese
basketball-wives-kesha,PREHEAT oven to 375° F. Lightly grease 9-inch square baking dish. *Keep Potatoes au Gratin hot.
STIR together Potatoes au Gratin and one half green onion. Spread pork into prepared dish; top with potato mixture and cheese.,cricket-all-gk-in-hindi
1 pound pork tenderloin
1 teaspoon vegetable oil
1/2 cup Evaporated Fat Free Milk
2 tablespoons Dijon mustard
2 green onions sliced
basketball-pump-dollar-general,CUT pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and ground black pepper.
HEAT oil in large skillet over medium-high heat. Add half of the pork; cook on each side for 2 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.,coupe-d'europe-soccer
volleyball-rotation-one,REDUCE heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook for 1 to 2 minutes or until sauce is lightly thickened, turning pork to coat with sauce.