| 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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