Tasty Tuesday!

Thank goodness Donna keeps sending me recipes, or I wouldn't have anything to post! This week is gonna be an off one on one at the hospital, which is something that just about kills a night shift person.

Marie finished reading Hero, and she seemed to like it pretty well. She did make the point that there wasn't enough sex, but I can always add more! Still waiting to hear from my editor. . . who is in Italy.

Savory Pork Stew

SUBMITTED BY: Donna Cooks

"A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!"

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PREP TIME	15 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 15 Min

SERVINGS 8

INGREDIENTS:

1 tablespoon extra virgin olive oil (Ha Ha)

2 pounds pork stew meat

or pork loin

• salt to taste
• ground black pepper to taste
• garlic powder to taste
• 2 tablespoons cornstarch, or as needed
• 8 red potatoes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 sweet onion, diced
• 1 (11 ounce) can whole kernel corn
• 1 (14 ounce) can stewed tomatoes
• 1 (10.75 ounce) can cream of mushroom soup
• 1 1/4 cups milk
• 1 (14 ounce) can beef broth
• 1 tablespoon Italian seasoning

What to Drink?
	Tempranillo

DIRECTIONS

1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
3. Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
4. ENJOY!!!! with good crusty bread.