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Recipe by: lobna
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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)
Recipe By :
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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