| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
|
Garlic sausages |
| 6 |
oz |
Bacon, in one piece |
| 2 |
|
Onions, thinly sliced |
| 24 |
|
Garlic cloves, peeled |
| 1 |
|
Calf's foot, split opt. |
| 1 |
lb |
Pork stew meat |
| 1/2 |
c |
Dry great northern beans |
| 5 |
c |
Low-sodium chicken broth |
|
|
=OR=- Water |
| 1 |
|
Sprig rosemary |
| 1 |
|
Sprig thyme |
| 4 |
|
Bay leaves |
|
|
Pepper, to taste |
| 2 |
|
Potatoes |
| 1 |
t |
Salt, or as desired |
| 12 |
oz |
Smoked pork chops |
| 1 |
|
Head green cabbage |
|
|
cut into strips |
INSTRUCTIONS
PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and
onions. Place over medium heat on top of the stove and cook 10
minutes. Remove the sausages, and set them aside. Pour off excess fat.
Return the pot to the stove, add garlic, calf's foot and pork stew
meat, cover and cook another 10 minutes. Add beans and enough broth to
barely cover. Add rosemary, thyme, bay leaves and pepper. Cover, bring
to a boil and place the pot in the oven. Turn oven to 350F and cook
for 1 hour. Check from time to time and add water if the beans dry
out. Meanwhile, cut the sausages into 1-inch pieces and quarter the
potatoes. When the beans are soft, add salt, smoked pork, sausages,
cabbage and potatoes. Replace the cover and replace the pot in the
oven for another 35 minutes. When it's time to put dinner on the
table, fish the bay leaves out of the pot and serve the potee in the
dish in which you cooked it. MICHAEL ROBERTS - PRODIGY GUEST CHEFS
COOKBOOK From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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