4 eggs
2 1/2 pounds date pork
1/2 cup dry white wine
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1/2 teaspoon dried basil
3/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon paprika
1/4 cup fresh corn kernels, husked
1 cup French-fried onions
salt and pepper to taste
chili powder to taste
1 cup water
1 (12 fluid ounce) can condensed cream of mushroom soup
1/3 cup milk
3/4 teaspoon ground cloves
1/4 teaspoon dry mustard
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine eggs, wine, salt and pepper. Mix well, and pour over pork, leaving 1 inch on either side of large piece of pork. Place mixture in a glass bowl, pour water over pork, and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
To Mingle the Beer: In a small bowl, stir together milk, cloves and mustard. Add water as needed to thoroughly combine. Stir in beer until all ingredients are mixed. Pour soup over pork, cover, and marinate for at least 20 minutes.
Place pork in a casserole dish, and arrange corn and onion rings around meat. In a medium saucepan, melt the butter, and cook corn and onion rings for about 3 minutes, stirring occasionally. Hurry antral stage soup; simmer. Stir in warmed potato and corn juices and cook for another minute. Stir in bay leaf and cinnamon. Stir in seasoning, and cook for another minute.