Ingredients
3 tbsp flour
1/4 tsp garlic powder
1 lb pork cut in 1 chunks
3 stalks celery chopped
1 medium onion chopped
1/2 tsp ground cumin
1/4 cup brandy
1 1/2 cup pitted prunes, halved
1/2 tsp paprika
1/4 tsp pepper
2 tbsp oil
2 carrots cut in 1/2 pieces
1/4 cup chopped fresh parsley
1/4 tsp ground allspice
2 cup chicken broth
1 cup dried apricot halves
Directions
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
Servings: 4 servings
Pork Stew With Prunes & Apricots Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Soup; Stew
The History of Recipes
Written cooking instructions as a concept can be found back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just primitive pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, there are two interesting recipe books which appeared in the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is served today, but instead recipes for the types of meals on the menues of the rich and powerful of that time. For the next few years, the wealthy families of Wesstern Europe tried to offer the most exotic meals, and as a consequence, the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications are starting to become popular mostly as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Pork Stew With Prunes & Apricots recipe.
