Ruth LaMonte from Baltimore was looking for recipe for a pork curry dish that she said appeared in the Sun magazine more than 30 years ago. It was made with pork cubes, pineapple, raisins, and she is not sure what else.

She said it was very tasty and everyone who had it at her home has always wanted her to make it again. Unfortunately, she lost the recipe and could not recreate it from memory.

Traci Swindel from Santa Rosa, Calif., sent in her recipe for a crockpot version of pork and pineapple curry. While this is not the exact recipe that LaMonte was searching for, it was quite good and relatively easy to make. Swindel said she has served this many times over the years, both for her family and for company, and that it always receives rave reviews.

Unlike some crockpot recipes, this one calls for browning the pork before putting it into the slow cooker. The extra step ensures that the lean meat does not dry out as it cooks.

This type of dish lends itself beautifully to the slow cooker, as the flavors tend to deepen as it cooks over time. Plus the fragrance of it cooking all day is heavenly. Serve this relatively mild curry dish over rice or couscous to soak up all the delicious juices for a sumptuous one-pot meal that is sure to please everyone, even the kids.

Crockpot Pork and Pineapple Curry

Makes 6 servings

3 tablespoons flour

1 teaspoon salt

2 1/4 pounds lean pork, cubed

2 tablespoons oil

1 large onion, finely chopped

1 tablespoon curry powder

1 tablespoon paprika

1 to 2 teaspoons chili powder (depending on how hot you like it), optional

1 1/4 cups chicken stock

1 tablespoon mango chutney (1/4 cup yellow raisins may be substituted)

1 tablespoon Worcestershire sauce

1 can (15-ounce) pineapple chunks, in syrup

2 bay leaves

1. Mix flour and salt together and toss pork pieces in mixture until coated.

2. Heat oil in frying pan or skillet and brown meat on all sides. Transfer browned meat to crockpot. Add onion to pan and saute until transparent. Add all the remaining ingredients to pan and bring to a boil. Transfer to crockpot.

3. Cook on low for 5 to 7 hours (depending on your crockpot) until meat is tender. Discard bay leaf and stir well. Serve.