December 1, 2011
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Recipes
Photo by Phil Smith
Swinebraten
Recipes from Edelweiss Restaurant and Bar, 8602 S. Meridian St., Indianapolis
Boneless pork shoulder
1/₄4 cup seasoned salt
1 tablespoon garlic powder
3 teaspoons black pepper
Rub spices over pork and refrigerate meat for one hour. Fill a roasting pan with water about halfway. (When the roast is in the pan, the water should cover approximately 3/₄ of it.) Bake 2 1/2 hours at 350 degrees, or until internal temperature is 350 degrees. Cool roast and save drippings. Put drippings in a pan and bring to a boil. Add more pepper to drippings and make a slurry with flour and drippings to thicken gravy. Cut meat into 1/4 inch slices and serve with gravy.
- February 10
“Dark Star Orchestra”
8 p.m., Old National Centre, 502 N. New Jersey St. - February 10
“10th annual Greenwood Valentine’s Dance”
, - December 28
“Untitled document”
, Johnson County Fairgrounds - October 1
“Mallow Run Winery for Winter Warm-up Weekend”
Noon to 6 p.m., Mallow Run Winery, 6964 W. Whiteland Road - January 1
“Indianapolis Home Show”
, Indiana State Fairgrounds - April 1
“STOMP”
7:30 p.m., IU Auditorium, 1211 E. Seventh St.