The skillful use of seasoning is the underlying secret of authentic Creole cooking. OAK GROVE SMOKEHOUSE CREOLE SEASONING SALT is a blend of commonly used seasonings in just the right proportions to enhance the flavor of almost any food. Although it is usually used for seasoning foods before or during cooking, Creole Seasoning Salt can be added at the table with equal success. Try it on hamburger or steak as well as any of the Creole dishes. Before your next cook-out, sprinkle the meat generously with OAK GROVE SMOKEHOUSE CREOLE SEASONING SALT several hours beforehand for a low-calorie dry marinade. Use on all kinds of vegetables whether cooked or tossed in a salad.
5 lbs. pork roast
OAK GROVE SMOKEHOUSE CREOLE SEASONING SALT
1 clove garlic, slivered
Preheat oven to 325˚F. With a sharp knife cut 5 or 6 slits deep into the roast. Push a sliver of garlic deep into each slit. Then spoon into each slit 1/2 teaspoon of Creole Seasoning Salt. Rub additional Creole Seasoning Salt on the outside of the roast. Roast the pork at 325˚F. for 3 1/4 hours or to an internal temperature of 170˚F.
Remove the roasted pork to a serving platter. Pour off most of the fat in the roasting pan, being careful to preserve the brown meat juices. Place the pan containing the juices on a stove burner. Add water to the juices, the amount varying with the amount of juice in the pan, usually 1/2 - 3/4 cup water. Stir over low heat to remove any drippings stuck to the bottom of the pan. Make a smooth paste of 1 tablespoon flour and enough water to moisten. Add a little of the paste at a time to the slowly simmering juices until the desired thickness is reached. Serve over hot rice with slices of pork roast.
1 (8oz.) pkg. sour cream
2-3 tablespoons mayonnaise
4-6 teaspoons OAK GROVE SMOKEHOUSE CREOLE SEASONING SALT
1 tablespoon minced parsley (optional)
Combine all ingredients; mix well, adding Creole Seasoning Salt to taste. Chill until serving time. This is excellent with raw vegetable as well as chips.
This makes an excellent salad dressing too. If the consistency is too thick, simply thin by stirring in milk, a little at a time, until the desired consistency is reached.