| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
|
Fruits, Pork, Soups/stews |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Flour |
| 1/4 |
ts |
Garlic powder |
| 1 |
lb |
Pork cut in 1" chunks |
| 3 |
|
Stalks celery chopped |
| 1 |
|
Medium onion chopped |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
c |
Brandy |
| 1 1/2 |
c |
Pitted prunes, halved |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Oil |
| 2 |
|
Carrots cut in 1/2" pieces |
| 1/4 |
c |
Chopped fresh parsley |
| 1/4 |
ts |
Ground allspice |
| 2 |
c |
Chicken broth |
| 1 |
c |
Dried apricot halves |
INSTRUCTIONS
In a plastic bag combine the flour, 1/4 tsp of the salt, paprika,
garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and
shake in the flour until coated. Repeat with the remaining meat; set aside.
In a heavy saucepan, heat oil over medium high heat. Add meat several
pieces at a time and brown. Remove and set aside. Reduce heat to medium low
and stir in celery, carrots, onion, parsley, cumin and allspice. Cook
stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork,
remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil.
Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri-
cots, and cook 10 minutes or until fruits are tender.
Serve over noodles.
This is from one of my MIL's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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