Broccoli & Cauliflower Casserole

Ingredients
• 1 16-ounce package frozen cauliflower florets
• 1 16-ounce package frozen broccoli cuts
• 1 large onion, chopped (1 cup)
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon pepper
• 1-1/4 cups milk
• 2 3-ounce packages cream cheese with chives, cut up
• 3/4 cup soft bread crumbs (about 1 slice of bread)
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons margarine or butter, melted

directions

1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
4. Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through

• PORK LOIN
• 2 (7-oz.) packages mixed dried fruit bits
• 2 tablespoons dark brown sugar
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon dried crushed red pepper
• 1 (4-lb.) boneless pork loin
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons coarsely ground pepper, divided
• Kitchen string
• 2 tablespoons olive oil
• ROASTED PEARS AND ONIONS
• 6 firm, ripe Seckel pears*
• 2 tablespoons butter, melted
• 2 teaspoons fresh lemon juice
• 2 teaspoons honey**
• 1/4 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 (10-oz.) packages cipollini onions, peeled
• GLAZE
• 1/2 cup pear preserves
• GARNISH
• Fresh sage leaves

Preparation

1. 1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
2. 2. Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.
3. 3. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
4. 4. Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.
5. 5. Prepare Roasted Pears and Onions: Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.
6. 6. Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.
7. 7. Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired.
8. *3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges.
9. **Sugar may be substituted.

This recipe was sent to me from a friend back home and it is delicious!!!
original recipe from http://southernliving.com/