Ruth LaMonte from Baltimore was looking for recipe for a pork curry dish that she said appeared in the Sun magazine more than 30 years ago. It was made with pork cubes, pineapple, raisins, and she is not sure what else.
She said it was very tasty and everyone who had it at her home has always wanted her to make it again. Unfortunately, she lost the recipe and could not recreate it from memory.
Traci Swindel from Santa Rosa, Calif., sent in her recipe for a crockpot version of pork and pineapple curry. While this is not the exact recipe that LaMonte was searching for, it was quite good and relatively easy to make. Swindel said she has served this many times over the years, both for her family and for company, and that it always receives rave reviews.
Unlike some crockpot recipes, this one calls for browning the pork before putting it into the slow cooker. The extra step ensures that the lean meat does not dry out as it cooks.
This type of dish lends itself beautifully to the slow cooker, as the flavors tend to deepen as it cooks over time. Plus the fragrance of it cooking all day is heavenly. Serve this relatively mild curry dish over rice or couscous to soak up all the delicious juices for a sumptuous one-pot meal that is sure to please everyone, even the kids.
Christine Spyridakos from Baltimore is looking for a recipe for fudge similar to one her mother used. She said it was kind of dense, course and crumbly. It was perfect with a cup of coffee or for dessert. She thinks the recipe her mother used may have come from The Baltimore Sun quite a few years back.
June Hubit from Santa Rosa, Calif., said that in the early 1980s there was funky little restaurant in Corte Madera, Calif., called Henderson Grandmother that served the best mushroom stroganoff she has ever tasted, and she still craves it. She has tried to duplicate the dish many times unsuccessfully, and she is wondering if anyone has a copy of the real thing.
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Crockpot pork and pineapple curry
Makes: 6 servings
3 tablespoons flour
1 teaspoon salt
2 1/4 pounds lean pork, cubed
2 tablespoons oil
1 large onion, finely chopped
1 tablespoon curry powder
1 tablespoon paprika
1 to 2 teaspoons chili powder (depending on how hot you like it), optional
1 1/4 cups chicken stock
1 tablespoon mango chutney (1/4 cup yellow raisins may be substituted)
1 tablespoon Worcestershire sauce
1 15-ounce can pineapple chunks, in syrup
2 bay leaves
Mix flour and salt together and toss pork pieces in mixture until coated.
Heat oil in frying pan or skillet and brown meat on all sides. Transfer browned meat to crock pot. Add onion to pan and saute until transparent. Add all the remaining ingredients to pan and bring to a boil. Transfer to crock pot.
Cook on low for five to seven hours (depending on your crockpot) until meat is tender. Discard bay leaf and stir well.Copyright © 2015, The Baltimore Sun