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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