1 sm Onion, finely chopped
3 Garlic cloves, minced
2 lg Apples, tart green, peeled,
-cored and sliced
2 ts Sugar
2 ts Dry sage
1/4 ts White pepper
1/4 ts Ground nutmeg
2 1/2 lb Pork, boneless fresh leg,
-trimmed & cubed 1″
3 tb Flour
1/2 c Dry white wine
1 1/2 tb Cornstarch
1/3 c Whipping cream
CORNMEAL-YOGURT BISCUITS
1 1/2 c Flour
1/2 c Yellow cornmeal
1 tb Baking powder
1 ts Sugar
1/2 ts Salt
1/3 c Cold butter/margarine
3/4 c Plain nonfat yogurt
Combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper,
and nutmeg. Coat pork cubes with flour, then arrange over apple mixture
(in crockpot). Pour in wine. Cover and cook LOW until pork very tender.
When pork is almost done, prepare Cornmeal Biscuits:
In a loarge bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut
in butter. Add yogurt, stir just to form sticky ball. Gather into ball and
knead slightly on floured board. Roll or pat out about 1/2″ thick. Using a
2 1/2″ cutter, cut 12 rounds. Place about 1″ apart on an ungreased baking
sheet Bake at 450F until golden brown.
While biscuits are baking, mix cornstarch and cream in a small bowl; blend
into pork mixture. Increase cooker heat setting to HIGH; cover and cook
until sauce is hot and bubbly (10-15 minutes). Season to taste. Arrange 6
biscuits around pork mixture in cooker. Serve remaining biscuits hot in a
basket.
Sunset Crockery cookbook
From Marie Campbell
From
Yields
6 Servings