Categories: Fruits, Pork/ham, Soups/stews 
      Yield: 4 servings 
  
      3 tb Flour                             1/2 ts Paprika 
    1/4 ts Garlic powder                     1/4 ts Pepper 
      1 lb Pork cut in 1" chunks               2 tb Oil 
      3    Stalks celery chopped               2    Carrots cut in 1/2" pieces 
      1    Medium onion chopped              1/4 c  Chopped fresh parsley 
    1/2 ts Ground cumin                      1/4 ts Ground allspice 
    1/4 c  Brandy                              2 c  Chicken broth 
  1 1/2 c  Pitted prunes, halved               1 c  Dried apricot halves 
  
      In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, 
  garlic powder, and 1/8 tsp of the pepper.  Add a few pieces of the meat, 
  and shake in the flour until coated.  Repeat with the remaining meat; set 
  aside. 
   
      In a heavy saucepan, heat oil over medium high heat.  Add meat several 
  pieces at a time and brown.  Remove and set aside.  Reduce heat to medium 
  low and stir in celery, carrots, onion, parsley, cumin and allspice.  Cook 
  stirring, 5 minutes.  Stir in brandy and cook 2 minutes.  Add broth, pork, 
  remaining 1/4 tsp of the salt and 1/8 tsp of the pepper.  Bring to a boil. 
  Cover and simmer 45 minutes, stirring occasionally.  Add prunes and apri- 
  cots, and cook 10 minutes or until fruits are tender. 
      Serve over noodles. 
   
  This is from one of my MIL's clippings from Women's Day.  Date unknown 
   
  Shared by Robert Rostrup