---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fruits, Pork, Soups/stews
       Yield: 4 servings
       3 tb Flour
     1/4 ts Garlic powder
       1 lb Pork cut in 1 chunks
       3    Stalks celery chopped
       1    Medium onion chopped
     1/2 ts Ground cumin
     1/4 c  Brandy
   1 1/2 c  Pitted prunes, halved
     1/2 ts Paprika
     1/4 ts Pepper
       2 tb Oil
       2    Carrots cut in 1/2 pieces
     1/4 c  Chopped fresh parsley
     1/4 ts Ground allspice
       2 c  Chicken broth
       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
       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