CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
3 |
lb |
Cubed lean pork |
1 |
cn |
Condensed chicken broth |
1/4 |
c |
Vinegar |
2 |
ts |
Salt |
1 |
ts |
Dried rosemary leaves, crushed |
1/4 |
ts |
Ground black pepper |
4 |
md |
Potatoes, pared and cubed |
3 |
c |
Sliced carrots |
2 |
c |
Sliced celery |
1 1/2 |
c |
Cut-up green beans |
2 |
sm |
Onions, coarsely chopped |
2 |
c |
Sliced zucchini |
1 |
cn |
(10 oz) cream of celery soup |
1/4 |
c |
All purpose flour |
1 1/4 |
c |
Undiluted Carnation 2% Partly Skimmed Evaporated Milk |
INSTRUCTIONS
In Dutch oven combine pork, condensed chicken broth, vinegar, salt,
rosemary and pepper. Bring to boil over high heat. Reduce heat to low;
cover and simmer 1 hour, stirring occasionally. Add potatoes, carrots,
celery, green beans and onions. Re-cover and simmer 40 to 50 minutes longer
or until potatoes and carrots are tender. Add zucchini; cover and simmer 5
minutes longer. Stir in soup. combine flour and small amount of e. milk to
make a paste; gradually stir in remaining e. milk. Add to meat and
vegetable in pot. cook and stir over medium heat until mixture boils and
thickens. Makes about nine 1 1/2 cup servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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