Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Country Pork and Noodles




Source of Recipe


Internet


List of Ingredients




4 cups chicken broth, divided use
2 tablespoons cornstarch
7 ounces dry egg noodles
1/2 red bell pepper, diced
3/4 cup (about 4 ounces) frozen peas
1/8 teaspoon ground black pepper
2 cups (about 1 pound) diced roasted pork (loin, tenderloin, butt or fresh pork leg)
2 teaspoons butter


Recipe



In small bowl thoroughly stir together 1/4 cup broth and cornstarch, set aside.

In 4-quart saucepan, bring remaining broth to a boil; add noodles, cook for 5 minutes.

Stir in bell pepper, peas and pepper.

When noodles are tender, stir in cornstarch mixture. Cook and stir until slightly thickened.

Stir in pork and butter; heat through.

Serve with crusty French rolls and fresh fruit.

Servings: 6