—————————DOROTHY CROSS TMPJ72B————————— Roast Pork & Apple Boboli 1 tb Vegetable oil
1 sm Onion; thinly sliced
1 ts Dijon-style mustard
1 ts Grated fresh ginger
1 tb Orange juice
1/2 ts Orange peel; grated
1/2 ts Chili powder
1 ts Brown sugar
1/8 ts -salt
1 md Apple; thinly sliced
8 oz Roast pork; thinly sliced
1 8 oz Boboli Shell; warmed or
2 six-inch shells
In 10-inch skillet, heat oil; stir in onion. Heat until onion is limp. In small bowl, combine mustard, ginger, orange juice, orange peel, chili powder, brown sugar and salt. Add apple and sauce mixture to onion. Cover and cook over low heat until apples are soft. Add pork; cook until heated. Spoon half of cooked mixture into each bread shell. Quarter each for ease in eating. Makes 2 large individual servings of 4 quarters each; or 4 snack servings of 2 quarters each. Source: Mable Hoffman’s “Finger Food”. Formatted for MM by Norma Wrenn npxr56b —–