Pork Mediterranean

Pork Mediterranean

1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles

In a LARGE skillet, cook onion rings and garlic in oil.  Add pork, tomatoes, water, bouillon, thyme and pepper.  Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.

Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles.  Serves 4

From Better Homes and Gardens, 1988? , p233

Note: I always double this recipe.  I often use Italian seasoned diced tomatoes, and then omit the seasonings.  I use one pound of dry noodles.

Hmong Egg Rolls

Hmong Egg Rolls
    From Chia Vang

120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs

In a very large bowl mix raw pork, noodles, vegetables together.  Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together.  Wrap mixture in egg roll wrappers, sealing edge tightly with egg white.  Fry in hot oil 370" until golden brown.  Makes 120 egg rolls.  Delicious!!!!

* soak rice noodles in warm water for 30 minutes to soften, then drain well.