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    Tangy Open-Faced Pork Sandwiches

    Source of Recipe


    List of Ingredients

    Tangy Open-Faced Pork Sandwiches

    1 pound thinly sliced cooked pork loin
    2 cups ketchup
    1 cup chopped onion
    1 cup water
    1/4 cup granulated sugar
    1/4 cup vinegar
    2 tablespoons Worcestershire sauce
    1 bay leaf
    1/8 teaspoon celery seed
    1/8 teaspoon bottled hot pepper sauce
    4 English muffins, split


    In medium saucepan combine ketchup, onion, water, sugar, vinegar, Worcestershire sauce, bay leaf, celery seed and hot pepper sauce. Bring to boil; reduce
    heat and simmer 20 minutes or until thickened. Remove bay leaf. Add pork and heat through.

    Meanwhile, toast the English muffins.
    To serve, spoon the pork mixture over muffins.

    Serves 8.




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