Recipe - Curried Pork With Rice

12 ounce Boneless pork sirloin
1 lg Apple
One fourth cup Chopped onion
1 One half teaspoon Curry powder
One half teaspoon Salt
1/8 teaspoon Ground ginger
1 tablespoon Cornstarch
2 cup Skim milk
Three fourths cup Quickcooking rice
One fourth cup Raisins

Trim fat from pork and thinly slice meat into bitesize strips. Peel,
core, and chop apple. Coat a COLD large skillet with cooking spray.
Preheat the skillet. Cook pork strips about 3 minutes or till no longer
pink; remove from skillet. Set aside.
Add apple, onion, curry powder, salt, and ginger to the drippings in the
skillet. Cook and stir till apple and onion are tender.
Stir together cornstarch and One fourth CUP of the milk; add to apple mixture
in the skillet with remaining milk. Cook and stir till mixture is
thickened and bubbly. Then cook and stir for 2 minutes more. Stir in pork,
UNCOOKED rice, and raisins.
Divide pork mixture among 4 individual baking dishes. Cover with foil;
seal, label, and freeze.

CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375ø F. oven for
55 to 60 minutes or until heated through. Stir before serving. MICROWAVE
OVEN: Remove the foil from frozen casserole (use a microwavesafe baking
dish); cover casserole with vented mirowavesafe plastic wrap or waxed
paper. Microcook 1 serving on 70% power (mediumhigh) for 5 to 7 minutes
or till casserole is heated through, turning dish once and stirring once
during cooking.

per serving: 326 Kcal 7.5g fat (2.7g sat fat) 21% CFF 193mg Na
Posted to MCRecipe Digest V1 #183

Date: Sun, 04 Aug 1996 20:11:14 0500

From: "R. Winters" rosie@iadfw.net
NOTES : The nutritional analysis given in the cookbook (p 100) is 250 Kcal
362mg Na 594mg K 45mg Chol. (19g PRO/ 3g FAT/ 37g CHO)