Veprove S Krenem (Piquant Pork With Horseradi Recipe

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Veprove S Krenem (Piquant Pork With Horseradi Ingredients

2 lb lean pork, cut into 1 1/2-inch cube, s
2 tbsp butter or margarine
2 cup water
1 cup vinegar
1 medium onion, stuck with 3 cloves
1 medium carrot
1 small celery root (knob celery), peeled,
1 or 1 celery stalk
1 tbsp salt
1 tsp caraway seeds
1/2 tsp pepper
1/4 cup prepared horseradish

A Recipe for
Veprove S Krenem (Piquant Pork With Horseradi

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The hard part about being a bartender is figuring out who is drunk and who is just stupid.
Richard Braunstein

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Veprove S Krenem (Piquant Pork With Horseradi

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

Veprove S Krenem (Piquant Pork With Horseradi Directions

Brown pork in hot butter on all sides in deep kettle. Add water and
all other ingredients except horseradish. Simmer, covered, for 1 1/2
hours, or until tender. Transfer meat to hot platter; keep hot. Force
stock through sieve or puree in electric blender. Pour stock over
meat. Top with horseradish. Serve with boiled potatoes.

Makes 4 to 6 servings.

From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery -
Vol. 4]

Serves: 4

Veprove S Krenem (Piquant Pork With Horseradi Recipe brought to you by Recipes To-Go

Veprove S Krenem (Piquant Pork With Horseradi Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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