I just cooked some two days ago. I thinly sliced it and marinated half in sweet & sour bbq sauce and the other half in orange ginger sauce, and then stir fried it and added more sauce to coat. Served with organic short grain brown rice cooked in chicken broth, little soy sauce, shredded carrots, and frozen baby peas added at the last minute. Here's a stuffed pork loin recipe from chef Michael Smith. Apple Stuffed Pork Chops Yield: 4 Feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you donÂt like. Try substituting one ingredient for another. 2 fresh Italian sausages, chopped 2 onions, sliced 2 apples, chopped 1¼ cups of apple cider 1 Tbsp of fennel seeds 4 slices of whole grain bread, toasted and cubed 1 Tbsp of grainy mustard 2 Tbsp of olive oil 4 centre cut pork chops, 1 and one half inch thick Salt and pepper 1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until itÂs moistened and absorbed the liquid. 2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing. 3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate. 4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

Fori, I made the cornbread recipe from the back of the Quaker box. Used half the cornbread for the stuffing and served the rest the following night with Chili. It's quite good! Easy Corn Bread 1-1/4 cups all-purpose flour 3/4 cup Quaker or Aunt Jemima corn meal 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt (optional) 1 cup skim milk 1/4 cup vegetable oil 2 egg whites or 1 egg, beaten 1. Heat oven to 400° F. Grease 8 or 9-inch pan. 2. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. 3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Servings: Aproximately 9 servings I think the stuffing would be great in a chicken or turkey, too. I usually don't care for fruit with meat, but this is one exception! Linda

Peanut Butter Sheet Cake from More Than Just Oats Ingredients * 2 cups all-purpose flour * 2 cups white sugar * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1 cup water * 1cup butter or margarine, softened * 1/2 cup peanut butter * 2 eggs * 1/2 cup buttermilk * 1 teaspoon vanilla extract * * 2/3 cup white sugar * 1/3 cup evaporated milk * 1 tablespoon butter or margarine * 1/3 cup chunky peanut butter * 1/3 cup miniature marshmallows * 1/2 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter until well blended. Stir this into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving. Sue

When I said it can't be that hard, I meant that it to a layman like me it looks like a trim job, but maybe it is more complicated than that. Since I am not a professional, I don't know if it is complicated or not. That is why I am asking the question. And rather than speaking to 50 people on the phone or making appointments and wasting everyone's time, I am asking the group that seems to know everything about everything when it comes to building and design. I have talked with contractors and asked for quotes, but I get no response or say it can't be done. Why can't it be done? Is it because the entire dormer has to come off the house? Is it because there would be leakage problems if we mess with what is already there? Is it because the people I talk to are not familiar with classic or traditional architecture or aren't skilled enough to know how to do anything but the "pork chop" style? Could it be that the risk is not worth the return? Should I talk to an architect or could a contractor that does wood working do the job, or is there someone else I should talk to? Is this a $500 job or a $50,000 job? I guess I would like to know more so that I can be more educated and find the right person for the job. That's all. In the pictures I posted, it appears that the "box" for ventilation is still there, but in the after picture there is no trim on the front (the part that looks like a pork chop). It looks like you take off the front and re-work the trim. But, again, I am not a professional and I could be totally wrong.