Quoting Michael Loo to Jim Weller <=-

lay a teacup
saucer or a bread and butter plate on the cabbage and weigh that
down with a clean, smooth, fist sized rock that has been previously sterilised in the oven.

I'd heard of that. I'd also heard of rocks improperly
chosen and exploding in the oven during the necessary
intermediate stage!

A rock that contains internal moisture can explode from the steam
generated. Sandstone is bad for that. But to sterilize the surface
takes just a minute or two in a really hot oven, too quick to
generate steam internally. A circle of rocks enclosing a campfire
for hours is more likely to be a problem (if it's the very first
fire).

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

Title: Jess's Pueblo Pork Roast
Categories: Native, Southwest, Pork
Yield: 4 servings

1/4 c Vegetable oil
1 1/2 c Onions, chopped
3 Minced garlic cloves
4 Crushed and dried juniper
Berries
1/2 ts Crushed coriander seed
1 Bay leaf
4 lg Ripe tomatoes
1 1/4 c Water
2/3 c Cider vinegar
1/2 c Honey
1 tb Ground red chili
1 Medium-hot crushed dried
Chili
2 ts Salt
1 oz Unsweetened chocolate
Square
5 lb Pork rib roast

Saute onions in oil until they're soft, then add garlic, juniper
berries, coriander seed, and bay leaf. Continue to saute for a few
more minutes. Quarter and seed your tomatoes, then add water,
vinegar, honey, the ground and crushed chilies, and salt. Cover and
allow to simmer for about 30 minutes.

Grate the chocolate and add, then allow to simmer uncovered for
another 20 to 30 minutes until it becomes thick. Put the pork in a
pan and baste with the sauce, then roast in the oven at 350 F for
about three hours, basting every now and then as it cooks.

by JESS CATCHER

From: Www.Littlethings.Com/Native-American-Recipes

MMMMM


Cheers

Jim


... Bricks are just domesticated rocks,

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