| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork loin rib roast; (3 to 4) |
| 2 |
cn |
Cream of mushroom soup; (2 to 3) |
| 1/2 |
c |
Water |
| 1 |
|
Whole small onion |
| 1/2 |
ts |
Salt |
| 6 |
md |
Carrots; cut in Piece (2 inch) |
| 4 |
md |
Potatoes; cut in half |
| 2 |
tb |
Shortening |
| 1 |
md |
Bay leaf |
| 1 |
tb |
Paprika |
| 1 |
ds |
Pepper |
INSTRUCTIONS
In a large heavy pan, brown meat in shortening; pour off fat. Add soup,
water, onions and seasoning. Cover; cook over low heat 1 hour and 15
minutes. Stir occasionally. Add carrots and potatoes. Cook 1 hour more or
until done. Remove bay leaf. Thicken sauce, if desired. Makes 4 to 6
servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22,
1998
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