My Favorite Things

Raindrops on roses and whiskers on kittens
























Bright copper kettles and warm woolen mittens





















Brown paper packages tied up with strings















These are a few of my favorite things...

Cream colored ponies and crisp apple streudels























Doorbells and sleigh bells and schnitzel with noodles







Wild geese that fly with the moon on their wings



These are a few of my favorite things...

Girls in white dresses with blue satin sashes























Snowflakes that stay on my nose and eyelashes





















Silver white winters...



...that melt into springs



These are a few of my favorite things!

Cassandra's favorite recipe for
Pork Schnitzel with Noodles and Browned Cabbage

Ingredients
4 ounces medium egg noodles
1/4 cup reduced-fat sour cream
4 teaspoons canola oil, divided
6 cups shredded cabbage
1 cup thinly sliced onion
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/3 cup fat-free, less-sodium chicken broth
1 (1-pound) pork tenderloin, trimmed
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
3/4 cup dry breadcrumbs
Cooking spray
Lemon wedges
Fresh parsley

Cook noodles according to package directions, omitting salt and fat. Drain. Combine noodles and sour cream in a large bowl, tossing well to coat.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 6 minutes or until cabbage is wilted, stirring occasionally. Add broth; cook 6 minutes or until cabbage is lightly browned. Stir cabbage mixture into noodle mixture. Wipe pan clean with a paper towel.

Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Place breadcrumbs in a shallow dish. Dredge 1 pork cutlet in flour. Dip in egg whites; dredge in breadcrumbs. Repeat with remaining pork, flour, egg whites, and breadcrumbs.

Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan. Cook 3 minutes on each side or until pork is lightly browned and done. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork. Serve with noodle/cabbage mixture, lemon wedges, and parsley. Serves 4