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- From: "breezyhill" <breezyhill@myway.com>
- To: nafex@lists.ibiblio.org
- Cc:
- Subject: RE: [NAFEX] Fw: Varietes to dry
- Date: Sun, 14 Mar 2004 21:16:20 -0500 (EST)
Put a layer of dried apples in the bottom of your slow cooker. Next add a
big can of saurkraut that has been rinsed and drained well. Then toss in
lean pork--roast, chunks, whatever, as long as it is lean. Add some herbs to
taste--seasoned pepper, a little rosemary. Bring to heat on "high", then
turn to "low" for about 8 hours. The meat will be tender and juicy, and the
kraut will have a fantastic sweet-sour flavor. Even the kraut/cabbage haters
will reach for seconds.
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-
[NAFEX] Fw: Varietes to dry,
Conrad or Anita Leighton, 03/14/2004
- <Possible follow-up(s)>
- [NAFEX] Fw: Varietes to dry, Rodney Eveland, 03/14/2004
- RE: [NAFEX] Fw: Varietes to dry, breezyhill, 03/14/2004
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