• Aussies

    From Dave Drum@1:3634/12 to JIM WELLER on Saturday, February 05, 2022 06:24:00
    JIM WELLER wrote to DAVE DRUM <=-

    I thought Greg had fallen from his perch. Last I heard Glen and
    Keving were still above the turf. They've all disappeared form

    I'm in regular touch with all three of them.

    Good to know that Greg is still with us. Kevin says he "Skypes" w/Glen
    nightly. Be nice if they'd come back aboard as well.

    From another one time Australian and former echo person, who is now
    back in Colorado ...

    She pretty much disappeared from the echo after her husband was done in
    by terrorists. He made some amazing stuff.

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

    Title: Pork w/Port & Coffee Sauce
    Categories: Pork, Sauces, Wine, Dairy
    Yield: 8 Servings

    4 3/8 lb (2 kg)Pork loin; boned
    1 c Strong coffee
    1/2 c Cream
    1/3 c Port
    2 ts Sugar
    1/4 c Water
    2 ts Cornstarch

    Set oven to 350ºF/175ºC. Remove rind from pork and trim
    fat to make a 1 cm layer. Roll and tie the meat. Weigh
    pork and calculate cooking time, allow 25-30 mins. per
    500 gr. Place meat in roasting pan.

    Roast pork for 30 mins.

    Combine coffee, 1/4 c cream, 1/4 c port & sugar, pour
    over pork. Continue roasting pork for calculated cooking
    time, basting pork every 15 mins with coffee mixture.
    This basting gives the outside a beautiful golden glaze
    and helps to keep the meat moist.

    Remove pork from oven when cooked. Keep covered in a
    warm place while making the sauce.

    Skim fat from the pan juices. Place juices in a small
    saucepan with water, remaining 1/4 c cream, remaining
    port and cornstarch. Cook until thickened, strain.

    Slice pork thinly and place a tablespoon or two of
    sauce on each serving. Remaining sauce should be
    available for guests to add more.

    From: The Great Cooks of Australia Cookbook;
    : Elisabeth King

    Posted by: Joell Abbott 6/94

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives


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