CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9dfc   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stuffed Pork Roast   
    Categories: Pork, Stuffing, Fruits, Wine   
         Yield: 8 Servings   
       
   MMMMM--------------------------STUFFING-------------------------------   
         1 md Onion, minced   
         2 lg Green apples, peeled/chopped   
       1/2 lb Bulk pork sausage, uncooked   
         4    Celery ribs; chopped   
         3 tb Butter   
         1 c  Raisins   
         1 c  Bread crumbs; moistened with   
              - water to soften   
         1 ts Salt   
              Fresh ground pepper   
         1 ts Dried sage   
         2 ts Dried basil   
      
   MMMMM---------------------------ROAST--------------------------------   
         5 lb Boned pork roast; trimmed   
       1/2 c  + 2 tb white wine; divided   
         2 tb Honey   
         1 tb Prepared hot mustard (opt)   
         2 ts Dried thyme; divided   
         1 ts Arrowroot   
       
     Saute onion and celery in butter until slightly transparent.   
     In large bowl, combine chopped apple, sausage, raisins, 1   
     teaspoon salt, dash of pepper, sage and basil. Add   
     moistened bread crumbs and onion-celery mixture, and   
     combine well.   
        
     Pre-soak a clay pot, top and bottom, in water for 15 mins.   
     Lay open a roast and sprinkle with 1 teaspoon thyme. Spread   
     cavity of roast with stuffing; press firmly. Roll roast and   
     tie with unwaxed dental floss or butcher's string.   
        
     Rub outside of roast with a mixture of thyme and pepper,   
     then place stuffed roast in pot. *   
        
     Combine wine, honey and mustard and pour over roast. Place   
     covered pot in a cold oven. Set temperature at 480ºF.   
        
     Cook for about 2 hours, or until thermometer registers   
     160ºF/70ºC. Remove pot from oven and pour off liquid to   
     a saucepan. Skim or siphon surface fat from liquid and   
     heat. Mix arrowroot with 2 tablespoons wine and stir   
     into sauce.   
        
     * Rather than butterfly the roast I have had good success   
     with using a long knife to cut a slit lengthwise through   
     the roast and stuff that without having to re-roll things.   
     You still should tie the roast with butcher's twine, though.   
     ~- UDD --   
        
     From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95)   
     by George Macleod Sales and her husband, Grover.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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