|
|
Article: This spring feast is easy to tote. (includes recipes)
- Article from:
- Sunset
- Article date:
- April 1, 1985
CopyrightCOPYRIGHT 1985 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
This portable feast has a festive spring air and travels well because none of the foods requires refrigeration. You don't need to take a lot of extra gear. An intriguing tarragon--flavored fresh strawberry and canned pear relish that goes with the handsome stuffed pork roast is also good served on the wild rice salad. Tiny artichokes are just the right size for picnic portions.
Canned grape leaves encase the cheese filling that runs through the pork roast. Buy the leaves in a deli or well-stocked supermarket. The meat is served cool so the cheese filling will be firm enough to stay in place when the roast is cut. Pork Loin Stuffed with Two Cheeses Pickled ...