| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Chopped pork |
| 2 |
|
Eggs |
| 1 |
tb |
Mustard |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Vinegar |
|
|
Chopped pickled chilis; carrots and onions |
|
|
Salt and pepper |
INSTRUCTIONS
1. Put the meat, eggs and mustard into a pot. Add the chopped onion,
garlic, vinegar, vegetables salt and pepper and mix everything well.
2. On an oven-safe plate, place the meat in a preheated oven. Heat until
the meat is well cooked.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<kirkland@gj.net> on Nov 07, 1997
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”