3 tb Flour 1/4 ts Garlic powder 1 lb Pork cut in 1" chunks 3 Stalks celery chopped 1 Medium onion chopped 1/2 ts Ground cumin 1/4 c Brandy 1 1/2 c Pitted prunes, halved 1/2 ts Paprika 1/4 ts Pepper 2 tb Oil 2 Carrots cut in 1/2" pieces 1/4 c Chopped fresh parsley 1/4 ts Ground allspice 2 c Chicken broth 1 c Dried 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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