Name: Harold's Pig and Roots
Ingredients: 1 Boned pork shoulder; 1 tb Minced fresh sage; 3 tb Lemon juice; 1 1/4 lb Carrots,peeled/cut into 2"; 1 lb Russet potatoes,peel/quarter; 1 lb Turnips,peeled and quartered; 1 lb Parsnips,peeled & quartered; 1 Lg hd grn cabbage,core/quart; 1 1/2 tb Cornstarch; 1/3 c Water; Salt; Pepper; Pork bones; 2 Large onion,chopped; 2 Large carrots,cut in pieces; 1/2 c Water; 1 qt Water; 2 Celery stalks,cut in pieces; 1/2 ts Dried thyme leaves

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Main dish, Meats, Vegetables	6	Servings

INGREDIENTS

1		Boned pork shoulder
1	tb	Minced fresh sage
3	tb	Lemon juice
1 1/4	lb	Carrots,peeled/cut into 2"
1	lb	Russet potatoes,peel/quarter
1	lb	Turnips,peeled and quartered
1	lb	Parsnips,peeled & quartered
1		Lg hd grn cabbage,core/quart
1 1/2	tb	Cornstarch
1/3	c	Water
		Salt
		Pepper
		Pork bones
2		Large onion,chopped
2		Large carrots,cut in pieces
1/2	c	Water
1	qt	Water
2		Celery stalks,cut in pieces
1/2	ts	Dried thyme leaves

INSTRUCTIONS

RICH PORK STOCK
1. Have your market trim pork of fat, then bone, roll, and tie the meat,
saving the bones (or do this yourself).
2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn often
until meat is well browned all over, about 10 minutes. Add stock, sage, and
lemon juice; stir to scrape browned bits from pan. Cover very tightly and
bake in a 325'F. oven for 1 hour.
3. Add carrots and potatoes to meat. Cover and bake until vegetables are
barely tender when pierced, about 20 minutes. Add turnips and parsnips;
cover and bake until all vegetables are tender when pierced, about 40
minutes longer.
4. When vegetables are done, place cabbage in a 10-12" frying pan with 1/2"
water. Bring water to boiling over high heat, cover, and simmer until
cabbage is tender when pierced, about 10 minutes.
5. Transfer meat and vegetables to a large platter; keep warm. Skim fat
from pan juices; bring juices to a boil over high heat. Add cornstar mixed
with 1/3 cup water and bring to a second boil, stirring. Pour into a small
pitcher. Slice meat and serve with vegetables; add gravy and salt and
pepper to taste.
*** RICH PORK STOCK ***
1. Place reserved pork bones in a 10x15" pan with onions and carrots. Roast
in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50
minutes.
2. Add 1/2 cup water to pan; stir vigorously to free browned bits. Scrape
mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring
to a boil over high heat, then cover and simmer for 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 1/2
cups, about 10 minutes. Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables. If stock is made ahead, cool, cover, and
chill up to 2 days. Skim or lift off fat and discard.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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