Schweines Mit Bodabire And Aepfel

The more exposed I see that I am by the Cross, the more I find myself opening up to others about ongoing issues of sin in my life.(Why would anyone be shocked to hear of my struggles with past and present sin when the Cross already told them I am a desperately sinful person?) And the more open I am in confessing my sins to fellow-Christians, the more I enjoy the healing of the Lord in response to their grace-filled counsel and prayers.

Milton Vincent

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	German	German, Pork, Vegetables	4	Servings

INGREDIENTS

500	g	Pork, a generous lb
1		Onion
2		Cloves garlic
1/2		Yellow turnip [substitute:
		carrot]
2	T	Lard
2	T	Water
300	g	Raw potatoes, approx. 3/4
		lb
3		Tart apples

INSTRUCTIONS

From Probstried near Kempten  From grandmother's more thrifty times;
rarely encountered today.  Brown the pork and then cook it to the point
of where it is half  done. Cut into slices, add the diced potatoes as
well as the peeled  and diced apples, and stew in its own juices. Add a
little water  whenever required.  This dish was considered a main
course as it contains meat as well as  side dish items.  Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)  Posted by:  Karin Brewer, Cooking Echo, 9/92  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Are you wrinkled with burden? Come to the church for a face-lift.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 80 Calories From Fat: 58 Total Fat: 6.5g Cholesterol: 3.6mg Sodium: 15.7mg Potassium: 115.4mg Carbohydrates: 5.3g Fiber: 1.1g Sugar: 2.3g Protein: <1g