| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pork, Wine |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Pitted prunes |
| 1 |
|
Bottle |
| 2 |
|
Pork filets — butterflied |
| 1/2 |
lb |
Chorizo |
| 1 |
|
Onion, minced in — food |
|
|
Processor |
| 2 |
|
Stalks celery, minced in — |
|
|
Food processor |
| 2 |
|
Carrots — grated |
| 2 |
|
Cloves garlic — minced |
| 1 |
c |
Bread crumbs |
|
|
Salt & Pepper |
|
|
Juice of one small lemon |
| 1 |
|
Egg |
|
|
Port |
INSTRUCTIONS
Soak prunes in port wine for at least 12 hours. Pound pork filets until
thin. Salt and pepper lightly. Saute chorizo, onions, celery, carrots and
garlic until vegies and chorizo are soft. You might want to drain the fat
from the chorizo. Combine bread crumbs, egg and lemon juice and
incorporate vegie/chorizo mixture. Lay pork filets on a work surface and
spread out stuffing mixture. Roll and tie.
Recipe By : THEDOLL
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”