Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil 1 ts Brown sugar
1 sm Onion; thinly sliced 1/8 ts Salt
1 ts Dijon-style mustard 1 md Apple; thinly sliced
1 ts Grated fresh ginger 8 oz Roast pork; thinly sliced
1 tb Orange juice 1 8 oz Boboli Shell; warmed or
1/2 ts Orange peel; grated 2 six-inch shells
1/2 ts Chili powder

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". Submitted By DAN KLEPACH On
04-28-95

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