Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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