Potee Of Bacon, Beans And Vegetables

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Taste1	6	Servings

INGREDIENTS

1	lb	Fresh slab bacon
1		Pork shoulder -, abt 3 lbs
3		Carrots, quartered
4		Turnips, quartered
1		Onion, studded with
3		Whole cloves
1	lb	Leeks, trimmed split
		And cut into 2" lengths
		One cheesecloth bag
		containing
12		Parsley sprigs, plus
1		Bay leaf, with
1		Fresh thyme sprig or 1 tspn
		dried thyme and also
12		Peppercorns
2	oz	Soaked white beans
1	lb	Garlic sausage, pricked
1		Savoy cabbage head, cored
		and
		Blanched for 10 minutes
1 1/2	lb	Boiling potatoes, quartered

INSTRUCTIONS

In a large casserole combine bacon, pork shoulder with enough water to
cover. Bring to a boil and simmer 5 minutes. Drain. In a "potee" or
casserole combine blanched bacon and pork with carrots, turnips,
onion, leek, cheesecloth bag, beans and enough water to cover. Bring
to a boil and simmer, covered, 1 1/2 hours. Add sausage, potatoes,
cabbage, salt and pepper and simmer, covered, 1 hour more, or until
vegetables and meat are tender. Transfer meat and vegetables to a
platter. Discard cheesecloth bag. Reduce broth until well flavored  and
return meat and vegetables to casserole. Bring to a simmer and  cook
over low heat until heated through. This recipe yields 6  servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4857 broadcast 01-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  03-30-1998
Suggested Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)  Recipe
by: David Rosengarten  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 188 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 133.5mg Potassium: 998.9mg Carbohydrates: 43.1g Fiber: 7.6g Sugar: 10.5g Protein: 5.1g