Smoked Tongue In Sweet And Sour Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Appetizers, Jewish, Main dish, Meats | 8 | Servings |
INGREDIENTS
| 1 | Smoked tongue | |
| Whole cloves | ||
| 1 | Jar blackberry jelly | |
| 1 | c | Raisins |
| 1 | c | Water |
| Juice of 1/2 lemon | ||
| 350 | Degree oven, for 1/2 hour. |
INSTRUCTIONS
Cook tongue in water; covered; until tender - 2 to 2.5 hours. Peel off tough skin and stick whole cloves all over the tongue. Prepare the sauce: boil raisins and water for 10 minutes; until plump. Beat jelly with a fork and spread over the tongue. Add sauce around the tongue..bake until glaxed through and warmed. Marjorie Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20.1. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep 29, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.1mg
Potassium: 166.2mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 12.4g
Protein: <1g