Boboli topping 18
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Roast Pork & Apple Boboli | ||
| ½ | teaspoon | Chili powder |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Brown sugar |
| 1 | small | Onion -- thinly sliced salt |
| 1 | teaspoon | Dijon-style mustard |
| 1 | medium | Apple -- thinly sliced |
| 1 | teaspoon | Grated fresh ginger |
| 8 | ounces | Roast pork -- thinly sliced |
| 1 | tablespoon | Orange juice |
| 1 | 8 oz Boboli Shell -- warmed | |
| Or | ||
| ½ | teaspoon | Orange peel -- grated |
| 2 | Six-inch shells | |
| DOROTHY CROSS TMPJ72B----- | ||
Directions
In 10-inch skillet, heat oil; stir in onion. Heat until onion is limp. In small bowl, combine mustard, ginger, orange juice, orange peel, chili powder, brown sugar and salt. Add apple and sauce mixture to onion. Cover and cook over low heat until apples Spoon half of cooked mixture into each bread shell. Quarter each for ease in eating. Makes 2 large individual servings of 4 quarters each; or 4 snack servings of 2 quarters each.Source: Mable Hoffman's "Finger Food". Formatted for MM by Norma Wrenn npxr56b (wrv) Recipe By :