Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Cubed lean pork |
1 can | Condensed chicken broth |
¼ cup | Vinegar |
2 teaspoons | Salt |
1 teaspoon | Dried rosemary leaves, crushed |
¼ teaspoon | Ground black pepper |
4 mediums | Potatoes, pared and cubed |
3 cups | Sliced carrots |
2 cups | Sliced celery |
1½ cup | Cut-up green beans |
2 smalls | Onions, coarsely chopped |
2 cups | Sliced zucchini |
1 can | (10 oz) cream of celery soup |
¼ cup | All purpose flour |
1¼ cup | Undiluted Carnation 2% Partly Skimmed Evaporated Milk |
In Dutch oven combine pork, condensed chicken broth, vinegar, salt, rosemary and pepper. Bring to boil over high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Add potatoes, carrots, celery, green beans and onions. Re-cover and simmer 40 to 50 minutes longer or until potatoes and carrots are tender. Add zucchini; cover and simmer 5 minutes longer. Stir in soup. combine flour and small amount of e. milk to make a paste; gradually stir in remaining e. milk. Add to meat and vegetable in pot. cook and stir over medium heat until mixture boils and thickens. Makes about nine 1½ cup servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.