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Harvest Pork Ragout
3 lb Cubed lean pork
1 cn Condensed chicken broth
1/4 c Vinegar
2 ts Salt
1 ts Dried rosemary leaves, crushed
1/4 ts Ground black pepper
4 md Potatoes, pared and cubed
3 c Sliced carrots
2 c Sliced celery
1 1/2 c Cut-up green beans
2 sm Onions, coarsely chopped
2 c Sliced zucchini
1 cn (10 oz) cream of celery soup
1/4 c All purpose flour
1 1/4 c 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. Re-cover 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 1/2 cup servings.
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