Oh pshaw, on Mon 08 Oct 2007 12:00:32p, Janet Baraclough meant to say...

> The message >
> from enigma > contains these words:
>
>> i bought a whole boneless pork loin. i cut half into nice thick
>> chops, and cut the other half into roasts... so i have this 4
>> pound chunk of boneless pork to roast today.
>> anyone have suggestions for glazes, sides, additions, leftovers
>> (assuming the dog doesn't steal the leftover off the counter
>> when i'm not looking. lost a 2 pound chunk of roast that way...)
>> i have apples, potatoes, onions, cabbage, carrots etc in the
>> pantry...
>> lee
>
> I like roast pork served with apple sauce, roast or mashed potatoes,
> and cabbage very finely sliced and steamed. have ready, a dod of butter
> melted in a pan with some caraway seeds, and gently turn the cabbage in
> it. Baked whole onions go well with both pork and apple sauce. Top and
> tail the onions (leave the skin on, and slip it off before serving);
> roast them in the tin with the meat. Plus gravy.
>
> Janet.
>

I often "temper" the kraut by mixing roughly equal amounts of fresh kraut
and fresh cabbage. I add a chopped onion, a garlic clove, and a few
crushed juniper berries. This is also very nice with pork.

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.