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Title: Pork Stew with Prunes & Apricots
Categories: Fruit Meat Soup
Yield: 4 Servings

3tbFlour
1/4tsGarlic powder
1lbPork cut in 1" chunks
3 Stalks celery chopped
1 Medium onion chopped
1/2tsGround cumin
1/4cBrandy
1 1/2cPitted prunes, halved
1/2tsPaprika
1/4tsPepper
2tbOil
2 Carrots cut in 1/2" pieces
1/4cChopped fresh parsley
1/4tsGround allspice
2cChicken broth
1cDried apricot halves

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

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