Skewers
8
long, fresh rosemary sprigs
1 1
½ pound pork tenderloin, cubed
2
red peppers, sliced
2
onions, quartered
1-2
tablespoons olive oil
½
teaspoon garlic powder
Remove
all leaves from lower part of rosemary sprigs and reserve for garnish. Rub cubed pork with garlic powder and brush
lightly with olive oil. Thread
alternating pork cubes, red pepper and onion on each rosemary sprig. Grill over a hot, lightly oiled barbecue for
about 15 minutes, turning occasionally.
Serves 4 people.
Homemade Mustard
1
12 ounce bottle of dark beer
6
eggs
2 2
ounce jars of dry mustard
2
teaspoons salt
1
tesspon Worcestershire sauce
¼
cup browm sugur
¼
cup white wine vinegar
2
tablespoons caraway seeds
Combine
all of the ingredients in the top of a double boiler and let the mixture sit
for at least one hour at room temperature.
Simmer the water and place mixture over the simmering water, stirring
constantly. Takes 15 to 20 minutes to
thicken. Add the caraway seed and mix
well.
Must
be refrigerated. Recipe makes about
eight four ounce jars and will keep up to two weeks.