| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless Pork cut into 1 inch cubes |
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Cooking oil |
| 1 |
cn |
(16 oz) tomatoes, cut up |
| 1 |
ts |
Instand chicken bouillon granules |
| 1 |
ts |
Dried marjoram, crushed |
| 1/2 |
ts |
Dried thyme, crushed |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
cn |
(3 oz) chopped mushrooms |
| 1/3 |
c |
Cold water |
| 3 |
tb |
All-purpose flour |
|
|
Hot cooked rice |
INSTRUCTIONS
In a skillet brown half the pork and chopped onion at a time in hot oil,
drain fat. Transfer meat and onion to slow cooker, in same skillet combine
undrained tomatoes, and other ingredients. Stir together scraping browned
bit from bottom of skillet, pour over pork, Cover cook on low heat setting
for 8 - 10 hours. Turn to high-heat setting. Stir in drained mushrooms.
Blend cold water slowly into flour, stir into pork mixture, cook, uncovered
on high heat setting till thickened 15 - 20 minutes, stir occasionally.
Serve over rice. 6 - 8 servings.
Posted to EAT-L Digest 02 Sep 96
From: Pam Knowles <pamk@IAFRICA.COM>
Date: Tue, 3 Sep 1996 06:55:43 GMT
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”