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Pork-And-Cider Casserole
serves 6

2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

1/2 cup evaported milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice

2 macintosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese

Place pork in 6-quart Dutch oven; add cold water. Heat to boiling;
reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot.
Rinse meat with cold water.

Combine cider, broth, onion, celery, parsley, bay leaf, thyme,
salt, paprika and pepper in dutch oven. Add pork. Heat to boiling;
reduce heat. Simmer partially covered until meat is tender, about
1 hour.

Mix milk and egg yolk; stir into pork mixture. Work butter and
flour together with fork on small plate; whisk into pork mixture.
Cook, stirring constantly until thickened. Stir in lime juice.

Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish.
Arrange apple slices in concentric circles on top. Sprinkle with
cheese. Bake until cheese is melted and brown, 20-35 minutes."

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