*  Exported from  MasterCook  *
 
                          Cherry-Raisin Pork Cubes
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
                 Hot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        boneless pork loin roast -- (rib end)
    1      21 oz can     cherry pie filling
    1      tablespoon    vinegar
      1/2  cup           golden raisins
      1/2  cup           chopped onion
      1/2  teaspoon      ground cloves
      1/4  teaspoon      garlic powder
      1/4  teaspoon      ground pepper
    2      cups          green bell pepper -- cut in 1 chunks
      1/4  cup           sesame seeds
 
 Roast the pork using your favorite method.  When cool, cut the meat into
 1-inch cubes.
 
 To prepare the sauce, combine pie filling, vinegar, raisins, onion, cloves,
 garlic powder and pepper.  Heat the sauce to a gentle boil, then reduce to a
 simmer.  Add the green pepper and pork cubes.  Simmer gently 10 more
 minutes.  Transfer the mixture to a chafing dish, sprinkle on sesame seeds
 and serve hot.  Yield will vary.
 
 Special Hints:  Skewer the pork cubes and green pepper chunks with
 toothpicks for convenient self-service.  Keep covered and serve hot.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
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