Subj : Re: Hope this one works
To   : Greg Mayman
From : Dave Drum
Date : Wed Jun 22 2022 07:37:09

-=> Greg Mayman wrote to All <=-

GM> Another try at uploading. I don't know what I have been doing wrong but
GM> my outgoings never seem to be uploaded. It would be nice to get back to
GM> corresponding with the old COOKING echo - my goodness! It's been at
GM> least 15 years.

GM> Greg in sunny South Australia

Welcome back, mate. Now if we can just get Kevin and Glen back into our
favourite time waster .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Country Weekly Pork & Plum Sauce
Categories: Pork, Fruits, Squash, Sauces, Citrus
     Yield: 4 Servings

     2 sm Nugget or kent pumpkins; in
          - wedges
     2 md Zucchini; in thick slices
    12    Asparagus spears
    60 g  Butter; chopped (2 tb)
     2 ts Seasoning *
     1 tb Olive oil
     1 ts Fresh garlic; crushed
     1 ts Fresh ginger; grated
     4    Pork schnitzels
   250 g  Plum sauce

 * I suppose your favourite seasoning blend. I'd probably
 use Tony Chachere's or Zatarians. Others might prefer
 some variety of Mrs. Dash or one of the Maggi blends.

 Arrange the pumpkin around the edge of a large
 microwave-safe pie dish.

 Arrange the zucchini next to the pumpkin and fill the
 centre with asparagus spears.

 Place pieces of butter over the vegetables and sprinkle
 with seasoning.

 Cover with microwave-safe plastic wrap and microwave on
 high for 9 minutes. Let stand for 5 minutes.

 While vegetables are cooking, heat oil in a heavy-based
 pan and add garlic and ginger, stirring, cook for 30
 seconds.

 Add pork schnitzels and cook for 4 minutes each side, or
 until golden brown and cooked through.

 Pour the plum sauce over the schnitzels and cook for a
 further 5-10 minutes.

 Place pork on a serving plate with vegetables, garnish
 with lemon and serve.

 Chicken thigh filets could be used instead of pork.

 From: http://www.weeklytimesnow.com.au

 Uncle Dirty Dave's Archives

MMMMM

... How can you eat one of God's own creatures? With mustard and onions!

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