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                        Cherry-Raisin Pork Cubes

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Hors d'Oeuvres
               Hot

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  pounds        boneless pork loin roast -- (rib end)
  1      21 oz can     cherry pie filling
  1      tablespoon    vinegar
    1/2  cup           golden raisins
    1/2  cup           chopped onion
    1/2  teaspoon      ground cloves
    1/4  teaspoon      garlic powder
    1/4  teaspoon      ground pepper
  2      cups          green bell pepper -- cut in 1" chunks
    1/4  cup           sesame seeds

Roast the pork using your favorite method.  When cool, cut the meat into
1-inch cubes.

To prepare the sauce, combine pie filling, vinegar, raisins, onion, cloves,
garlic powder and pepper.  Heat the sauce to a gentle boil, then reduce to a
simmer.  Add the green pepper and pork cubes.  Simmer gently 10 more
minutes.  Transfer the mixture to a chafing dish, sprinkle on sesame seeds
and serve hot.  Yield will vary.

Special Hints:  Skewer the pork cubes and green pepper chunks with
toothpicks for convenient self-service.  Keep covered and serve hot.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
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