Boboli topping 18

Yield: 1 servings

Measure Ingredient
\N \N 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 \N 8 oz Boboli Shell -- warmed
\N \N Or
½ teaspoon Orange peel -- grated
2 \N Six-inch shells
\N \N DOROTHY CROSS TMPJ72B-----

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 :

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