| 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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