We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God: He holds the future...

Escudella De Pages (country Stew)

0
(0)
CATEGORY CUISINE TAG YIELD
Meats Spanish Meats, Pork, Soups/stews, Spanish 6 Servings

INGREDIENTS

2 1/2 qt Water
4 Veal bones
1 Ham bone
Salt
1 Generous pinch of saffron
threads
3 T Olive oil
4 oz Salt pork
4 oz Peeled, chopped onions
1/2 Stewing chicken, bite-sized
pieces
1/2 lb Veal, bite-sized pieces
1/2 lb Potatoes
1 Leek
5 oz Carrots
4 oz Green cabbage
4 oz Dried Great Northern, cooked
4 oz Rice
3 oz Pasta, medium or large

INSTRUCTIONS

(NOTE:  Oz measurements are by weight.) Make a good broth with the
water, veal and ham bones, simmering slowly. When nearly done, add
salt to taste and the saffron. Blanch the salt pork to remove the
excess salt, then dice. Heat the oil in a large skillet, add the  diced
salt pork and chopped onions. When the onions begin to brown,  add the
pieces of chicken and veal and allow to cook slowly. Peel the
potatoes, leek and carrots, chop them fairly finely, then add to the
skillet with the chicken and veal. Chop the cabbage finely and add to
the skillet. Give it all a good stir. Remove the bones from the broth
and discard. Empty the contents of the skillet into the broth, then
add the beans, rice and pasta. Cook for about 10 - 15 minutes, until
the rice and pasta are done, then serve very hot.  Pages, in Catalan,
means peasant, rural, or rustic.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?