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   -=> JIM WELLER wrote to DAVE DRUM <=-   
      
    DD> I thought Greg had fallen from his perch. Last I heard Glen and   
    DD> Keving were still above the turf. They've all disappeared form   
    DD> Phydeaux.   
      
    JW> I'm in regular touch with all three of them.   
      
   Good to know that Greg is still with us. Kevin says he "Skypes" w/Glen   
   nightly. Be nice if they'd come back aboard as well.   
      
    JW> From another one time Australian and former echo person, who is now   
    JW> back in Colorado ...   
      
   She pretty much disappeared from the echo after her husband was done in   
   by terrorists. He made some amazing stuff.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork w/Port & Coffee Sauce   
    Categories: Pork, Sauces, Wine, Dairy   
         Yield: 8 Servings   
       
     4 3/8 lb (2 kg)Pork loin; boned   
         1 c  Strong coffee   
       1/2 c  Cream   
       1/3 c  Port   
         2 ts Sugar   
       1/4 c  Water   
         2 ts Cornstarch   
       
     Set oven to 350ºF/175ºC. Remove rind from pork and trim   
     fat to make a 1 cm layer. Roll and tie the meat. Weigh   
     pork and calculate cooking time, allow 25-30 mins. per   
     500 gr. Place meat in roasting pan.   
        
     Roast pork for 30 mins.   
        
     Combine coffee, 1/4 c cream, 1/4 c port & sugar, pour   
     over pork. Continue roasting pork for calculated cooking   
     time, basting pork every 15 mins with coffee mixture.   
     This basting gives the outside a beautiful golden glaze   
     and helps to keep the meat moist.   
        
     Remove pork from oven when cooked. Keep covered in a   
     warm place while making the sauce.   
        
     Skim fat from the pan juices. Place juices in a small   
     saucepan with water, remaining 1/4 c cream, remaining   
     port and cornstarch. Cook until thickened, strain.   
        
     Slice pork thinly and place a tablespoon or two of   
     sauce on each serving. Remaining sauce should be   
     available for guests to add more.   
        
     From: The Great Cooks of Australia Cookbook;   
         : Elisabeth King   
        
     Posted by: Joell Abbott 6/94   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Has your hangover ever felt like it was written by Tom Waits.   
   --- MultiMail/Win v0.52   
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