Recipe - Harvest Pork Ragout

3 pound Cubed lean pork
1 cn Condensed chicken broth
One fourth cup Vinegar
2 teaspoon Salt
1 teaspoon Dried rosemary leaves,
crushed
One fourth teaspoon Ground black pepper
4 md Potatoes, pared and cubed
3 cup Sliced carrots
2 cup Sliced celery
1 One half cup Cutup green beans
2 small Onions, coarsely chopped
2 cup Sliced zucchini
1 cn (10 oz) cream of celery soup
One fourth cup All purpose flour
1 One fourth cup Undiluted Carnation 2%
Partly Skimmed Evaporated
Milk

In Dutch oven combine pork, condensed chicken broth, vinegar, salt,
rosemary and pepper. Bring to boil over high heat. Reduce heat to low;
cover and simmer 1 hour, stirring occasionally. Add potatoes, carrots,
celery, green beans and onions. Recover and simmer 40 to 50 minutes longer
or until potatoes and carrots are tender. Add zucchini; cover and simmer 5
minutes longer. Stir in soup. combine flour and small amount of e. milk to
make a paste; gradually stir in remaining e. milk. Add to meat and
vegetable in pot. cook and stir over medium heat until mixture boils and
thickens. Makes about nine 1 One half cup servings.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.