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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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. - - - - - - - - - - - - - - - - - - |
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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 |
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Wayne Boatwright wrote:
> That does sound good. I would like it. I would probably increase the > curry powder for myself, as I like a strong curry flavor. > Yeah, it was pretty wonderful for a simple easy meal. I will increase the curry powder too next time, or try it with some garam masala instead of the sweet curry. By the way, if my math was correct I figured it to be worth 8.5 weight watchers points per serving by itself. I splurged and had a cup of rice cooked in chicken stock underneat it, and some freebie veggies cooked for a side dish. Goomba |
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Oh pshaw, on Mon 28 Aug 2006 07:18:03p, Goomba38 meant to say...
> Wayne Boatwright wrote: > >> That does sound good. I would like it. I would probably increase the >> curry powder for myself, as I like a strong curry flavor. >> > > Yeah, it was pretty wonderful for a simple easy meal. I will increase > the curry powder too next time, or try it with some garam masala instead > of the sweet curry. > By the way, if my math was correct I figured it to be worth 8.5 weight > watchers points per serving by itself. I splurged and had a cup of rice > cooked in chicken stock underneat it, and some freebie veggies cooked > for a side dish. > Goomba > And worth every point, I'd say! I'm going to make this soon. -- Wayne Boatwright __________________________________________________ Why Hello, Mister `Bring-Back-The-Death-Penalty!' - Bloom County |
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