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>From: (Dean G.)

>Now a quick question : I have saved the pan drippings and roasted
>vegetable (and a few reconstituted morels), but don't have a huge
>number of recipes that use pork broth/stock. Many for ham and ham
>bones, but not pork. Does anyone have a suggestion for this ?

Saute some diced onion, red bell pepper, celery and cajun style blackening
seasoning in the drippings until soft, then add a cup of rice, a clove of
minced garlic, stirring occasionally until toasted. Add two cups water, cover
and cook for 20 minutes or until cooked.

Ellen