Talk:Custom Barney Song Versions (SuperMalechi's version)/@comment-173.214.221.158-20130524202809

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Originally published as City Chicken in Taste of Home October/November 1998, p35

2 pounds boneless pork, cut into 1-inch cubes 1/2 cup all-purpose flour 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1/4 cup butter, cubed 3 tablespoons canola oil 1 envelope onion soup mix 1 can (14-1/2 ounces) chicken broth 1 cup water Hot mashed potatoes

Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. In a large skillet over medium heat, brown kabobs in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs. Yield: 4-6 servings.