| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Beef | 6 | Servings |
INGREDIENTS
| 3 1/2 | lb | Pork shoulder roast |
| 2 | tb | Oil |
| Salt and pepper | ||
| 1 1/2 | c | ;Water |
| 6 | sm | Potato; peeled |
| 6 | sm | Carrot; peeled & cut into 2" pieces |
| 1 | lg | Onion; cut into wedges |
| 1 | md | Acorn squash; cut in half lengthwise, then seeded & cut into 3/4" crosswise slices |
| 1 | ts | Chervil leaves; if desired |
| 2 | md | Apple, cooking; cut into wedges |
| 2 | ts | Cider vinegar |
| 1 | pk | Gravy mix for pork |
INSTRUCTIONS
Brown roast in oil in heavy Dutch oven over medium heat. Sprinkle with salt and pepper; add water. Cook, covered, 1 hour. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes. Add apples; cook 10 minutes. Remove meat, vegetables and apples to heated platter and keep warm. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid. Simmer, stirring constantly, 1 minute or until thickened. Serve with meat and vegetables. Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105641 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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