Pork A La Tampa
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooking oil||3 Tablespoon|
|Orange juice||2 Cup (32 tbs)|
|Cubed rye bread||4 Cup (64 tbs)|
|Cubed cooked pork||3 Cup (48 tbs)|
|Canned grapefruit sections||8 Ounce, drained (1 Can)|
Cook celery and onion in oil until tender.
Add orange juice and let simmer 5 minutes, stirring occasionally.
Mean while, toast rye bread in a 300° F.
oven until dry but not browned, about 10 minutes.
Add pork and seasonings to orange-juice mixture.
Alternate layers of bread cubes in a buttered 1 1/2-quart casserole.
Bake in a 350° F.oven 20 minutes.
Garnish with grapefruit sections.