Re: Happy Holidays to All NOW Donna's Dinner

Apricot jam makes a great glaze for pork roast. Serve with cored apples
baked with raisins (or dried apricots, or figs,or dates) in the center. You
can add a little brown sugar, but generally they're sweet enough without.
Fuji apples work well for this.
----- Original Message -----
From: "Donna " <justme@prairieinet.net>
To: <gardenchat@hort.net>
Sent: Saturday, December 27, 2003 6:17 PM
Subject: RE: [CHAT] Happy Holidays to All NOW Donna's Dinner


> Sounds interesting- may just have to run out and get an issue....
> nothing like experimenting on guests ... at least you don't get stuck
> eating the whole darn thing :)
>
> Donna
>
>
> > Funny you should ask about pork roast.  I just bought the January 2004
> > issue
> > of "Fine Cooking" (talk about daydreaming), and in it is a delicious
> > looking
> > recipe for glazed pork roast with carrots, parsnips and pears.  It
> sounds
> > really easy and delicious.  I served a crown roast of pork at a dinner
> > party about
> > 35 years ago, and haven't fixed one since! <LOL> But that was back
> when I
> > was
> > young, married and entertained.
> >
> > zem
> >
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