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Pork A La Tampa Recipe
|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)|
Serving size: Complete recipe
Calories 4107 Calories from Fat 1100
% Daily Value*
Total Fat 125 g191.6%
Saturated Fat 29.5 g147.4%
Trans Fat 0 g
Cholesterol 252.6 mg
Sodium 8646.4 mg360.3%
Total Carbohydrates 573 g191.1%
Dietary Fiber 60.2 g240.6%
Sugars 96.9 g
Protein 177 g354.6%
Vitamin A 33.6% Vitamin C 565.1%
Calcium 85.4% Iron 161%
*Based on a 2000 Calorie diet
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.