| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
2 |
Servings |
INGREDIENTS
| 3 |
|
Sweet potatoes |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Flour |
| 2 |
tb |
Butter |
| 1/2 |
c |
Orange juice |
| 1 |
|
Lemon rind |
| 1 |
ts |
Paprika |
| 4 |
|
Pork chops |
| 1 |
ts |
Pepper |
| 2 |
tb |
Shortening |
| 1/2 |
c |
Currant jelly |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Ginger, ground |
INSTRUCTIONS
Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops
and dredge in flour. Brown in shortening. Melt butter. Stir in jelly,
juices, and lemon rind. Add remaining ingredients, stirring to blend.
Arrange potatoes and chops in casserole and cover with 6 tablespoons
sauce.Bake 30 to 40 minutes, basting occasionally.
Source: Williamsburg Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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