Category: Casserole

1 lb Lean pork boneless shoulder

1 cup Chopped onion (about 1 large)

1 tsp Chopped fresh or l/2 teaspoon dried rosemary leaves

1 tbsp Chopped fresh or 1 teaspoon dried basal leaves

1/4 tsp Pepper

1/2 cup Water

3 cup Halved mushrooms (about 8 ounces)

2 cup L-inch slices carrots (about 6 medium)

1 large Green bell pepper-, cut into l-inch pieces

1/2 cup Burgundy or other dry red wine

1 can (8 ounces) tomato sauce

Serve with rye bread and a tossed lettuce salad for a light but satisfying meal.



Trim fat from pork shoulder. Cut pork into l-inch cubes. Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook pork over medium heat about 4 minutes, stirring frequently, until pork 1s brown. Stir 1n onion, rosemary, basal, pepper and water. Heat to boiling; reduce heat.



Cover and simmer about 1 hour or until pork 1s almost tender. Stir 1n remaining ingredients. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender.



6 servings.



From the files of Al Rice, North Pole Alaska. Feb 1994