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Title: Creamy Pork & Apples With Cornmeal Biscuits
Yield: 6 Servings

Ingredients

      1 sm onion; finely chopped
      3    cloves garlic; minced
      2 lg tart green apples; peeled,
           -cored,sliced
      2 ts sugar
      2 ts dry sage
    1/4 ts white pepper
    1/4 ts nutmeg
  2 1/2 lb boneless leg of pork or
           -loin; cut in 1" cubes
      3 tb all purpose flour
    1/2 c  dry white wine
  1 1/2 tb cornstarch
    1/3 c  whipping cream
           salt
           ***CORNMEAL-YOGURT
           -BISCUITS***
  1 1/2 c  all-purpose flour
    1/2 c  yellow cornmeal
      1 tb baking powder
      1 ts sugar
    1/2 ts salt
    1/3 c  cold butter or margarine
    3/4 c  plain nonfat yogurt

Instructions

In a 3 quart or larger electric slow cooker, combine onion, garlic and
apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork
cubes with flour, then arrange over apple mixture. Pour in wine. Cover and

cook at low setting until pork is very tender (7-8+hrs). When pork is
almost done, prepare Cornmeal-Yogurt biscuits. While biscuits are baking,
mix cornstarch and cream in a small bowl; blend into pork mixture.
Increase cooker heat setting to high. Cover and cook until sauce is hot
and bubbly (10-15 more minutes). Season to taste with salt. Arrange 6-8
biscuits around edge of pork mixture in cooker. Serve remaining biscuits
in a basket.

Cornmeal-Yogurt biscuits: In a large bowl, stir together flour, cornmeal,
baking powder, sugar and salt. Dice butter or margarine; with a pastry
blender or 2 knives, cut butter into flour mixture until mix resembles
coarse crumbs. Add yogurt; stir just until mixture forms a sticky dough.
Gather dough into a ball and knead gently on a floured board; then roll or

pat out about 1/2 inch thick. Using a floured 2 1/2' cutter, cut dough
into 12 rounds. Place about 1" apart, on an ungreased baking sheet. Bake
in a 450 oven until golden brown, 10-12 minutes. Serve hot.

busted by sooz

By James and Susan Kirkland on Dec 01, 1997.

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Preparation Time: 0:00

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