| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Casseroles |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork boneless shoulder |
| 1 |
c |
Chopped onion (about 1 large) |
| 1 |
ts |
Chopped fresh or l/2 teaspoon dried rosemary leaves |
| 1 |
tb |
Chopped fresh or 1 teaspoon dried basal leaves |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Water |
| 3 |
c |
Halved mushrooms (about 8 ounces) |
| 2 |
c |
L-inch slices carrots (about 6 medium) |
| 1 |
lg |
Green bell pepper-; cut into l-inch pieces |
| 1/2 |
c |
Burgundy or other dry red wine |
| 1 |
cn |
(8 ounces) tomato sauce |
|
6 |
servings. |
INSTRUCTIONS
Serve with rye bread and a tossed lettuce salad for a light but satisfying
meal.
Trim fat from pork shoulder. Cut pork into l-inch cubes. Spray 3-quart
nonstick saucepan with nonstick cooking spray. Cook pork over medium heat
about 4 minutes, stirring frequently, until pork 1s brown. Stir 1n onion,
rosemary, basal, pepper and water. Heat to boiling; reduce heat.
Cover and simmer about 1 hour or until pork 1s almost tender. Stir 1n
remaining ingredients. Cover and simmer about 30 minutes, stirring
occasionally, until vegetables are tender.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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