Comments on: Spanish Stew – Vintage Recipe

By: ginger71

ginger71 — Fri, 18 Feb 2011 05:33:06 +0000

From the picture, I would have said it was full of green olives (and would have said YUCK!). I’m so glad to have read the recipe! Sounds yummy, since we really like calico beans and other casserole mixtures with beans in them.
Thanks for being brave and posting it.

By: Carolyn

Carolyn — Thu, 17 Feb 2011 14:01:05 +0000

This is a minor thing, but what you have pictured is a pork LOIN not pork TENDERLOIN. There IS a difference. Pork loin can be found on sale for $1.99 a pound and if you are lucky, sometimes less. The tenderloin is considerably smaller in width and length and typically more expensive.

The recipe looks interesting.

By: sandy

sandy — Thu, 17 Feb 2011 01:07:59 +0000

You could still make this a $5 dinner in today’s dollars by cutting down on the amount of meat without really missing it at all. That is what I would do.

By: Donna W

Donna W — Thu, 17 Feb 2011 01:04:24 +0000

We used to butcher our own hogs, and I substituted ground pork for ground beef in meat loaf, chili, etc. You couldn’t tell the difference.