Recipe - Schweines Mit Bodabire And Aepfel

500 g Pork (a generous lb)
1 Onion
2 Cloves garlic
One half Yellow turnip [substitute:
carrot]
2 tablespoon Lard
2 tablespoon Water
300 g Raw potatoes (approx. 3/4
lb)
3 Tart apples

From Probstried near Kempten

From grandmother's more thrifty times; rarely encountered today.

Brown the pork and then cook it to the point of where it is half done. Cut
into slices, add the minced potatoes as well as the peeled and minced apples,
and stew in its own juices. Add a little water whenever required.

This dish was considered a main course as it contains meat as well as side
dish items.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)

Posted by: Karin Brewer, Cooking Echo, 9/92

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