Recipe - Creamy Pork And Apples W Cornmeal Biscuits

1 small Onion, finely chopped
3 Garlic cloves, minced
2 lg Apples, tart green, peeled,
cored and cut or sliced up
2 teaspoon Sugar
2 teaspoon Dry sage
One fourth teaspoon White pepper
One fourth teaspoon Ground nutmeg
2 One half pound Pork, boneless fresh leg,
trimmed & cubed 1"
3 tablespoon Flour
One half cup Dry white wine
1 One half tablespoon Cornstarch
1/3 cup Whipping cream

CORNMEALYOGURT BISCUITS
1 One half cup Flour
One half cup Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Sugar
One half teaspoon Salt
1/3 cup Cold butter/margarine
Three fourths cup Plain nonfat yogurt

Combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper,
and nutmeg. Coat pork cubes with flour, then arrange over apple mixture
(in crockpot). Pour in wine. Cover and cook LOW until pork very tender.
When pork is almost done, prepare Cornmeal Biscuits:

In a loarge bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut
in butter. Add yogurt, stir just to form sticky ball. Gather into ball and
knead slightly on floured board. Roll or pat out about 1/2" thick. Using a
2 1/2" cutter, cut 12 rounds. Place about 1" apart on an ungreased baking
sheet Bake at 450F until golden brown.

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 (1015 minutes). Season to taste. Arrange 6
biscuits around pork mixture in cooker. Serve remaining biscuits hot in a
basket.

Sunset Crockery cookbook

From Marie Campbell

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini