Tangy Shrimp Noodle Salad
INGREDIENTS:
1 lb Lean pork boneless 1/2 c Water
-shoulder 3 c Halved mushrooms (about 8
1 c Chopped onion (about 1 -ounces)
-large) 2 c L-inch slices carrots
1 ts Chopped fresh or l/2 -(about 6 medium)
-teaspoon dried rosemary 1 lg Green bell pepper-; cut
-leaves -into l-inch pieces
1 tb Chopped fresh or 1 teaspoon 1/2 c Burgundy or other dry red
-dried basal leaves -wine
1/4 ts Pepper 1 cn (8 ounces) tomato sauce
1 lb Lean pork boneless 1/2 c Water
-shoulder 3 c Halved mushrooms (about 8
1 c Chopped onion (about 1 -ounces)
-large) 2 c L-inch slices carrots
1 ts Chopped fresh or l/2 -(about 6 medium)
-teaspoon dried rosemary 1 lg Green bell pepper-; cut
-leaves -into l-inch pieces
1 tb Chopped fresh or 1 teaspoon 1/2 c Burgundy or other dry red
-dried basal leaves -wine
1/4 ts Pepper 1 cn (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.
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.