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Title: Cubed Pork Mix Categories: None Yield: 1 Servings 1/4 c Butter or margarine 5 lb Bnls; lean pork, cubed 3 md Onions; sliced 3/4 c All-purpose flour About 3 1/2 cups water 4 ts Instant chicken bouillon or -4 cubes 2 1/2 ts Salt 1/2 ts Ground pepper In large skillet, melt butter over med-high heat. Add pork cubes. Cook until lightly browned, stirring occasionally. Drain as drippings collect; reserve drippings. Add onions to browned pork. Cook 10 to 15 mins. until onions are soft and golden, stirring occasionally. Sprinkly flour over pork mixture. Stir gently until flour is absorbed, about 1 min. Add water to drippings to make 4 cups liquid. Stir liquid mixture, bouillon granules or cubes, salt and pepper into pork mixture. Bring mixture to a boil, stirring occasionally to loosen drippings in pan. Cover; cook over low heat about 2 hours longer until pork is tender. Remove from heat. Cool on a rack. Ladle mixture into five 2 cup freezer containers with tight-fitting lids, leaving 1/2 inch space at top of each. Attach lids; label containers with date and contents. Store in freezer. Use within 6 months. Makes 5 packages or about 10 cups of mix. Almost forgot!! These recipes were from the More Make-A -Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. I have used it quite a bit and their recipes have been tasty and especially nice to have on hand when I was still working. Posted to recipelu-digest Volume 01 Number 642 by ELAINE DANGERFIELD |