Name: Marie Becker's Potato Stew
Ingredients: Stephen Ceideburg; 1/2 lb Slab bacon; 3 tb Butter or light oil of your choice; 3 tb Flour; 4 To 5 cups, scalding hot light chicken broth or water; 2 lb Potatoes, whole if fingerlings, or cut up if larger, peeled; Salt and freshly ground pepper, to taste; 1 Mediterranean bay leaf; 10 Parsley sprigs, tied into a bundle; 1 Garlic clove, chopped; 3 tb Chopped parsley leaves

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetables	6	Servings

INGREDIENTS

		Stephen Ceideburg
1/2	lb	Slab bacon
3	tb	Butter or light oil of your choice
3	tb	Flour
4		To 5 cups, scalding hot light chicken broth or water
2	lb	Potatoes, whole if fingerlings, or cut up if larger, peeled
		Salt and freshly ground pepper, to taste
1		Mediterranean bay leaf
10		Parsley sprigs, tied into a bundle
1		Garlic clove, chopped
3	tb	Chopped parsley leaves

INSTRUCTIONS

For a strong smoked taste, do not blanch the bacon; for a light taste,
blanch it 7 to 8 minutes in cold water.
Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot and
render over medium-low heat until light golden. Remove lardoons to a plate;
drain off all fat in pan and replace it with the butter. Heat well, then
add flour and cook to a golden roux, 4 to 5 minutes. Whisk in chicken
broth. Bring to a boil, stirring. Add lardoons, potatoes, salt and pepper
and the herb bundle. Reduce heat to a simmer, cover (keeping lid slightly
askew), and cook 20 to 25 minutes, or until potatoes are tender. Add garlic
and parsley.
PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat (6 g
saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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