| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Leftovers, Pork, Salads, Kevin, $1/head |
3 |
servings |
INGREDIENTS
| 5 |
tb |
Oil |
| 2 |
tb |
Honey |
| 1 |
tb |
Sauce, soy |
| 1 |
ts |
Vinegar |
|
|
Salt |
|
|
Pepper |
| 1 |
lb |
Pork, cooked cut into thin stripped.] |
| 8 |
oz |
Cabbage, red |
| 1 |
|
Apple, green |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
THE DRESSING: Put the oil, honey, soy sauce, vinegar and salt and pepper
into a basin and beat with a fork until well mixed.
THE PORK/CABBAGE MIX: Put the pork into a separate basin. Slice the red
cabbage thinly and add to the pork. Quarter, core and slice the apple, then
toss it in lemon juice to prevent it from browning. Add this to the cabbage
and pork.
Pour the dressing over the pork and cabbage mix, toss all ingredients
together until coated.
Serve with some boiled and buttered small potatoes.
By KEVIN JCJD SYMONS
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”