| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Main dish, Meats, Crockpot |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, chopped |
| 3 |
|
Cloves garlic, minced |
| 1/2 |
c |
Ham, baked, chopped |
| 8 |
oz |
Mushrooms, cut up |
| 2 1/2 |
lb |
Boneless pork, cubbed |
| 3 |
tb |
Flour |
| 2 |
ts |
Italian herb seasoning* |
| 2 |
oz |
Can anchovy, drain, chop |
| 1 |
|
Can tomatoes, crushed* |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Dry red wine |
|
|
Parsely, chopped |
INSTRUCTIONS
*Do not drain can about 14 1/2 oz. tomatoes. Can use dried herbs: 1/2 tsp
EACH of basil, marjoram, oregano, and thyme. In a 3 quart or larger
crockpot, combine onion, garlic, ham, and mushrooms. In a small paper bag,
shake the meat with the flour and seasonings, then add to the cooker.
Sprinkle any remaining flour over the anchovies and add them to the cooker.
Pour in tomatoes. In a small bowl, mix tomato paste and wine; add to the
cooker. Cover and cook at LOW setting until pork is very tender when
pierced (8-10 hours). Skim and fat. Sprinkle with parsley. Source: "Sunset
Crockery Cookbook" as printed in the Fresno Bee, Nov. 1994. Formatted for
MM by Lynne (Kakeladi) Sammon, Visalia, CA
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 3, 1998
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