"Dog3" > wrote in message
1...
> "Tess" > wrote in
> nk.net:

<< snipp'd my own stuff >>
>
> I *love* cauliflower soup. I have never used frozen cauliflwoer but see no
> reason at all why it wouldn't do as well as fresh. I usually make a basic
> cheese soup and add cooked cauliflower into the soup. I would thaw the
> frozen product and add it in but do not cook it. This is really a stew and
> the main ingredient is pork. I think it is more what you are looking for.
> It came on my Mastercook disk and I've made it too many times to count.
> You
> will need to tweak the recipe to suit your needs but I really like it.
>
> Flavorful Pork Stew
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:15
> Categories : Nat. Pork Producers Council Pork
> Soups/ Stews/ Chowders
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound boneless pork shoulder -- cut into 1-inch cube
> 3 tablespoons all-purpose flour
> 1 teaspoon salt
> 1/8 teaspoon pepper
> 1 tablespoon vegetable oil
> 1 1/4 cups water
> 3/4 teaspoon curry powder
> 1 1/2 cups celery pieces
> 12 pitted prunes
> 2 1/2 cups cooked cauliflowerets -- drained
>
> Combine flour, salt and pepper; mix well. Dredge pork in flour mixture.
> Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour
> off drippings. Add 1 cup water, cover tightly and cook over low heat for
> 30 minutes. Stir in curry powder. Add celery; cover and continue cooking
> for 15 minutes.
>
> Combine reserved flour with remaining 1/4 cup water, mixing well. Stir
> into pork mixture; add prunes and continue cooking for 15 minutes or until
> meat and celery are tender, stirring occasionally. Stir cauliflowerets
> into pork mixture and heat through.

Boy, I love it, too! The best I've ever had comes from a place in Gatlinburg
called "The Bird and The Beast". It's an appetiser, and I always just have
two bowls - one for the starter, and one for the meal : )

Now, yours *indeeeeeed* sounds yummy, although it wasn't quite what I was
going for. I believe the sort I'm after uses chicken broth. I'm going to
file yours away to use when I need to impress company : ) In fact, it sounds
pretty exotic - would you know the ethnicity of that?

Thanks bowlsful ~

- Tess