| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 8 | Servings | |
INGREDIENTS
| 1 | Pork loin roast; about 18-oz | |
| Steak seasoning | ||
| 2 | oz | Lard |
| 1 | ts | Curry powder |
| 1 | pn | Cayenne pepper |
| 1 | ts | Paprika |
| 1 | Bottle (40-oz) chili sauce | |
| 2 | Red peppers | |
| 2 | Green peppers | |
| 2 | Onions | |
| 1 | Jar cocktail onions | |
| 1 | cn | Pineapple bits |
| 1 | cn | Mushrooms |
| 2 | Pickled gherkins | |
| 2 | Sticks pepperoni | |
| 2 | Cloves garlic | |
| 2 | Shots Tabasco sauce | |
| 2 | tb | Sour cream |
| 2 | tb | White wine |
INSTRUCTIONS
Cut pork into small pieces & start browning in hot lard. Add curry powder, cayenne pepper & paprika. Simmer for 5 minutes. Add chili sauce, peppers cut in strips, onions (sliced & separated into rings), cocktail onions, pineapple bits, mushrooms, gherkins cut in squares, well chopped pepperoni & squashed garlic. Mix everything well. Simmer in covered kettle for 20-25 minutes. Add Tabasco, sour cream & white wine. Serve with curry rice. FRAU JUERGEN (BRIGETTE) KUNZE From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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