Oh pshaw, on Mon 28 Aug 2006 03:00:20p, Goomba38 meant to say...

> This is a recipe I cut and saved probably 20 plus years ago. I had a 3
> pound loin ready to use for dinner, although this recipe only called for
> a pound. (I'll find something else to do with the rest) I also liked the
> sound of this simple recipe as it is easily calculated for my weight
> watchers diet.I happened to have everything in the house as well as a
> small bag of leftover grated coconut in the freezer and unsalted roasted
> peanuts for the "boys" (condiments served along side). I served it with
> rice and steamed broccoli, cauliflower and carrots.
>
>
> * Exported from MasterCook *
>
> Pork and Apricot Curry
>
> Recipe By : The Virginia Pilot-Ledger Star
> Serving Size : 4 Preparation Time :0:00
> Categories : Pork & Ham
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound boneless pork shoulder roast
> 8 3/4 ounces canned apricot halves
> 1 tablespoon shortening
> 3/4 cup chopped onion
> 2 teaspoons curry powder
> 1 teaspoon flour
> 3/4 teaspoon salt
> 1/4 cup golden or seedless raisins
> 1 tablespoon vinegar
> hot cooked rice
>
> Cut pork into 3/4 inch cubes. Drain apricot halves, reserving syrup.
> Cut apricot halves into chunks. In skillet lightly brown pork cubes in
> shortening over moderate heat. Pour off drippings. Add onion. Cook
> until tender. Stir in curry powder, flour and salt and cook 1-2
> minutes. Add apricot chunks, apricot syrup, raisins and vinegar. Mix.
> Cover and cook on low heat about 45 minutes or till meat is tender.
> Serve over rice, top with desired condiments.
>
> - - - - - - - - - - - - - - - - - -
>

That does sound good. I would like it. I would probably increase the
curry powder for myself, as I like a strong curry flavor.

--
Wayne Boatwright
__________________________________________________

Why Hello, Mister `Bring-Back-The-Death-Penalty!'
- Bloom County