Baked rice Stew ( Djuvece)

This recipe is from 1967 Kansan`s Silver Spoon Cookbook and I have not tried it as veal, lamb is pretty expensive in this area of the country or rather I say World.

Baked Rice Stew ( Djuvece)
Mrs. Mildred Stovovich

1 pound veal, cut in small pieces
1 pound lamb, cut in small pieces
1 pound pork, cut in small pieces
6 large chopped onions
3 pounds fresh tomatos, peeled and sliced ( reserve a few slices)
8 yellow sweet peppers, cut in rings
1 cup raw rice
1 small eggplant, cubed , optional

Fry meat until nicely braised in hot fat. Remove meat and set aside. Put onions and rice in pan and fry until onions are soft. ( Watch that rice does not burn) Add tomatoes, pepper rings , eggplant, 1 Tablespoons salt and 1/2 teaspoon pepper. Replace meat and stir to blend thoroughly. Add 1 1/2 cups water. Pour mixture into deep roasting pan and place a few tomato on top of mixture. Bake 1 1/2 hours at 350 degrees, or until rice is fluffy and meat is tender.

Piquant pork

Here is a recipe with alot of ingredients and is again from 1967.

Piquant pork
Mrs. Ann Hunt

1 pound boneless pork
1 8-oz can pineapple chunks
juice from pineapple
1/4 cup maraschino cherries
juice from cherries
4 -oz sweet pickle chunks
juice from pickles
1 medium tomato
2 cloves garlic
2 Tablespoons soy sauce
1 Tablespoon dry sherry
1/2 teaspoon salt
3 teaspoons cornstarch
2 cups vegetable oil
1 Tablespoon oil for sauce

cut pork into 1-inch cubes. combine sherry, salt and 1 teaspoon cornstarch. Let stand 20 minutes. Drain pineapple, cherries and pickles, saving juices. Wash and cut tomato into 8 pices. Crush garlic cloves. Dissolve remaining 2 teaspoons cornstarch into 1 Tablespoons cold water. Deep fry pork in oil at 375 degrees for 5 to 6 minutes, or until golden brown. Drain off oil and place pork on warm platter. Pour sauce over pork.

Sauce

Heat 1 Tablespoons oil with crushed garlic over high heat 1 minute. Remove garlic. Add juice of pineapple, cherries and pickles. Add soy sauce and bring mixture to a boil and add cornstarch. Add fruit and tomato sections. Heat and pour over pork.