JIM WELLER wrote to DAVE DRUM <=-

I thought Greg had fallen from his perch. Last I heard Glen and
Keving were still above the turf. They've all disappeared form
Phydeaux.

I'm in regular touch with all three of them.

Good to know that Greg is still with us. Kevin says he "Skypes" w/Glen
nightly. Be nice if they'd come back aboard as well.

From another one time Australian and former echo person, who is now
back in Colorado ...

She pretty much disappeared from the echo after her husband was done in
by terrorists. He made some amazing stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork w/Port & Coffee Sauce
Categories: Pork, Sauces, Wine, Dairy
Yield: 8 Servings

4 3/8 lb (2 kg)Pork loin; boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch

Set oven to 350ºF/175ºC. Remove rind from pork and trim
fat to make a 1 cm layer. Roll and tie the meat. Weigh
pork and calculate cooking time, allow 25-30 mins. per
500 gr. Place meat in roasting pan.

Roast pork for 30 mins.

Combine coffee, 1/4 c cream, 1/4 c port & sugar, pour
over pork. Continue roasting pork for calculated cooking
time, basting pork every 15 mins with coffee mixture.
This basting gives the outside a beautiful golden glaze
and helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a
warm place while making the sauce.

Skim fat from the pan juices. Place juices in a small
saucepan with water, remaining 1/4 c cream, remaining
port and cornstarch. Cook until thickened, strain.

Slice pork thinly and place a tablespoon or two of
sauce on each serving. Remaining sauce should be
available for guests to add more.

From: The Great Cooks of Australia Cookbook;
: Elisabeth King

Posted by: Joell Abbott 6/94

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Has your hangover ever felt like it was written by Tom Waits.
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