Category : Casseroles
Author : extremedzine
Hits : 4190
Date : 21/04/2003
2 pounds lean boneless pork, cut into 3/4 inch cubes1 quart cold water2 cups apple cider or apple juice1 can (10 3/4 oz.) chicken broth1 cup chopped onion1 cup chopped celery2 tablespoons snipped fresh parsley1 bay leaf, crumbled1 teaspoon dried thyme leaves1 teaspoon salt1/2 teaspoon paprika1/4 teaspoon pepper 1/2 cup evaported milk1 egg yolk3 tablespoons softened unsalted sweet butter3 tablespoons flour1 tablespoon lime juice 2 McIntosh apples, pared, cored, thinly sliced1 1/2 cups shredded sharp cheddar cheese
1)Place pork in 6-quart Dutch oven; add cold water. Heat to boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot. Rinse meat with cold water. 2)Combine cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper in dutch oven. Add pork. Heat to boiling; reduce heat. Simmer partially covered until meat is tender, about 1 hour. 3)Mix milk and egg yolk; stir into pork mixture. Work butter and flour together with fork on small plate; whisk into pork mixture. Cook, stirring constantly until thickened. Stir in lime juice. 4)Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish. Arrange apple slices in concentric circles on top. Sprinkle withcheese. Bake until cheese is melted and brown, 20-35 minutes."
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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