Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Roast Pork Apple Boboli
1/2 ts Chili powder
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
DOROTHY CROSS TMPJ72B-----

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 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 (wrv)

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