Yield: 1 Servings
|3 pounds||Cubed lean pork|
|1 can||Condensed chicken broth|
|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.