| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Meats, Rice/pasta, Main dish, Cajun |
8 |
Servings |
INGREDIENTS
| 3 |
|
Pork blade stks. 1/2" thick |
| 1/8 |
ts |
Pepper |
| 1 |
cn |
Tomato sauce (15 oz.) |
| 1 |
tb |
Instant minced onion |
| 1/2 |
ts |
Rosemary |
| 2 |
c |
Sliced mushrooms |
| 1 |
pk |
Spaghetti (7 oz.) |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 3 |
tb |
Lard or drippings |
| 2/3 |
c |
Water |
| 1/2 |
ts |
Oregano |
| 1/8 |
ts |
Garlic pwdr. |
| 1/2 |
c |
Stuffed green olives, 1/2's |
|
|
Grated Romano cheese |
INSTRUCTIONS
Cut pork steaks into strips, 1/4" thick & 2 to 3 inches long. Combine
flour, salt and pepper; dredge pork, reserve excess flour. Add tomato
sauce, water, onion, oregano, resemary and garlic powder. Stir to combine.
Cover tightly and simmer 45 minutes or until meat is tender. Stir in
mushrooms and olives, continue to cook covered for 15 min. Cook spaghetti
according to directions, drain and arrange on platter. Serve meat and sauce
with spaghetti. Sprinkle with Romano cheese. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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