| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Rolled pork roast |
|
|
Salt, pepper and garlic |
|
|
Powder — to taste |
| 2 |
tb |
Margarine |
| 1 |
|
To 2 |
|
|
Margarine |
|
|
Until soft/golden |
| 1 |
lg |
Jar |
|
|
Caraway seeds |
|
|
Apple juice |
|
|
Applesauce and Apricot |
|
|
Sauce: |
| 1 |
lg |
Jar |
| 1 |
cn |
Apricot halves — drained |
|
|
Nutmeg — to taste |
|
|
Cinnamon — to taste |
|
|
Onions — sauted in |
|
|
Sauerkraut — drained |
|
|
Applesauce |
INSTRUCTIONS
Sprinkle roast with salt, pepper and garlic powder. Place in Dutch oven.
Place sauerkraut around roast. Sprinkle with caraway seeds. Add onions and
butter. Pour 2-3" of apple juice over meat and sauerkraut. Cook, covered on
top of stove over Low heat for 2 1/2-3 hours. Sauce: Combine sauce
ingredients in small saucepan. Heat over Low heat until hot. Blend well.
Recipe By : Margaret Mitchell/Bobb1744
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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