from Clay Cookery
by the Editors of Consumer Guide

1 pork loin roast (4 to 5 pounds)
1/2 cup chutney (I use Major Grey)
1/4 cup catsup
2 tablespoons salad oil
1 clove garlic
1 tablespoon soy sauce
1/8 teaspoon red pepper sauce (I use tabasco)
1/2 cup finely chopped dry-roasted peanuts

1. Place pork roast in a shallow bowl. Process chutney, catsup, oil,
garlic, soy sauce and red pepper sauce in a blender until smooth;pour
over pork roast. Refrigerate covered 3 hours or over night. (I usually
put both the roast and the marinade in a zip lock bag.)

2. Soak top and bottom of 3 1/4 quart clay cooker in water about 15
miutes; drain.

3.Place pork roast, fat side up, in cooker. Pour marinade over roast.
Pat peanuts evenly over top and sides. Insert meat thermometer in
center of roast.

4.Place cover cooker in cold oven. Set oven at 425 degreesF (220C).
Bake until meat thermometer registers 170F (77C), 1 3/4 to 2 hours

5. Carve roast between rib bones; serve with skimmed meat juices.

Suggestion: accompany this with rice pilaf and a sweet-sour salad of
oranges, bananas and papayas.

Italian Veal Shanks Serves 6

6 pounds veal shanks, cut into 2 inch lengths
Salt
White pepper
Freshly ground nutmeg
Flour
1 medium carrot, pared, shredded
1 large onion, finely chopped
4 cloves garlic, minced
1 can (1 pound) tomatoes, coarsely chopped, liquid reserved
1/2 cup dry white wine
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
1/3 cup minced fresh parsley
1 tablespoon grated lemon rind

1. Soak top and bottom of 4 3/4 quart clay cooker in water for about 15
minutes; drain.

2. Sprinkle veal shanks with salt, pepper and nutmeg; coat lightly with
flour. Place veal, carrot, onion and 2 cloves of garlic in the cooker.
Combine tomatoes with liquid, wine, 1 tablespoon salt, the sugar, thyme
and sage; pour into cooker.

3. Place covered cooker in cold oven. Set oven at 425 degrees. Bake,
stirring once or twice, until the veal is tender, about 2 1/2 hours.

4.Combine remaining 2 cloves garlic, the parsley and lemon rind. Remove
veal shanks to a warm serving bowl. Pour cooking liquid into a large
skillet. Heat to boiling. Cook, stirring constantly, until thick. Stir
in half the parsley mixture. Pour sauce over veal shanks; sprinkle with
remaining parsley mixture. Serve with rice pilaf.