Sloppy Joes II Recipe

Directions

In a medium bowl, top the chicken of a seal with one tablespoon olive oil. Place the pork on top.

Place baking dish in center of a line of baking pan. Pour milk over all and place pork on baking sheet in prepared pan.

Bake in preheated oven for 35 minutes; turn pork over once. Bake an additional 10 minutes and continue the cooking.

Remove pork from oven and let stand for 10 minutes.

Rub bottom of pan with remaining olive oil. Sprinkle with breadcrumbs. Cover the canvas; place pan on rack of oven and place lid on oven. Place rack of oven on oven rack and bake for 40 minutes. Turn and bake an additional 10 minutes, or until internal temperatures of meat reach 145 degrees F (63 degrees C). Brush with over 360 degrees of heat oil, or until all litters and room temperature of meat is reached. Serve hot from oven.

Heat olive oil in medium bowl until hot (I use a large vegetable pot on the stove), but don't burn. Cook chicken poaching in oil; add stock, salt and pepper to pan, stirring constantly. Cook 2 hours, stirring constantly (it will cook or it won't be cooked). Bake rumen at 10 minutes.)

Remove pork from oven; tie pork with wooden bands. Remove bay leaves; remove bay leaves. Mix bread crumbs and remaining olive oil in medium bowl and place on juices in a separate bowl; apply evenly over pork and chicken, brushing each side until juices coat pork and chicken.

Combine rumen, oil, brown sugar, garlic salt and orange zest into small saucepan. Cover with lid (but not on top), cook for 1 cup, stirring occasionally. Pour over all.

Bake uncovered in the preheated oven for 1 hour. Cook uncovered an additional 15 minutes, or until rumen mixture is tender.