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Curried Neckbones With Herbed Rice
Donald Kindle
Ingredients
4 lbs. cut pork neckbones
1 medium onion
1 medium green bellpepper
1 cup long grain rice
2 tbs. curry powder
3 tbs. flour
1 tbs. pepper
2 tbs. garlic
1 tbs. sugar
3 tbs. olive oil
(add other spices to taste)

Preparation
Boil neckbones in seasoned water (adding half onion, green pepper etc.) In skillet, saute cut onion, pepper, all spices in the olive oil.) To above brown curry & flour in same skillet till thickened.

Add neckbones to skillet mix well, cover reduce heat, let stand fifteen minutes.

Prepare rice as directed but add garlic powder, onion flakes, butter and parsley to boiling water (bring to a rapid boil for ten minutes).

Reduce heat leave covered until tender - serve under neck bones.