Text 17968, 88 rader
Skriven 2014-10-11 06:45:40 av Dave Drum (1:261/38)
Ärende: BH+G 1521
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Country-Style Cassoulet
 Categories: Beans, Poultry, Pork, Beef, Wine
      Yield: 10 servings

      1 lb Assorted dry beans
  4 1/2 c  Cold water
      1 tb Instant beef bouillon
           - granules
        ds Ground cloves
      4    Bay leaves
      5 lb Domestic duckling
           +=OR=+
  3 1/2 lb Broiler-fryer chicken; cut
           - up
      1 tb To 2 tb oil
    3/4 lb Boneless lean pork; in
           - bite-size pieces
    3/4 lb Boneless lean lamb or beef;
           - in bite-size pieces
      2 lg Onions; in thin wedges
      2 md Carrots; sliced
      3 cl Garlic; minced
  1 1/4 c  Dry white wine
 14 1/2 oz Can tomatoes; undrained, cut
           - up
      2 ts Dried thyme, crushed
      1 ts Pepper
    3/4 c  Dry bread crumbs
      3 tb Butter; melted
      2 tb Snipped parsley

  In an 8 to 10 quart Dutch oven, combine beans with enough
  water to cover. Bring to boiling; reduce heat. Simmer for
  2 minutes. Remove from heat. Cover; let stand for 1 hour.
  Drain beans; rinse.

  In the same Dutch oven combine drained beans, the 4-1/2
  cups cold water, bouillon granules, and cloves. Add bay
  leaves. Bring to boiling; reduce heat. Simmer, covered,
  for 1-1/2 hours. Discard bay leaves.

  Meanwhile, in a large skillet brown the duckling or
  chicken in hot oil (omit oil if duckling or chicken is not
  skinned) over medium-high heat about 10 minutes or until
  brown, turning occasionally. Remove duckling or chicken
  from skillet, reserving drippings in pan.

  Cook pork in the reserved drippings for 5 to 6 minutes or
  until brown; remove pork. In the same skillet cook lamb or
  beef for 8 to 10 minutes or until brown. Remove meat;
  drain fat from skillet.

  In the same skillet cook onion wedges and carrot about 5
  minutes or until tender. Add garlic; cook for 30 seconds
  more. Add pork, lamb or beef, and onion mixture to bean
  mixture in the Dutch oven; stir to combine.

  To the same skillet add 1/4 cup of the white wine. Heat
  and stir to scrape up browned bits in bottom of skillet.
  Add to Dutch oven along with the remaining 1 cup wine,
  undrained tomatoes, thyme, and pepper. Arrange duckling or
  chicken pieces atop. Bring to boiling; reduce heat. Cover
  and simmer for 1 hour. (At this point, mixture can be
  cooled, then stored in the refrigerator, covered, for up
  to 3 days.)

  Bake, covered, in a 375øF/190øC oven for 45 minutes (1
  hour, if chilled). Combine bread crumbs, margarine or
  butter, and parsley. Sprinkle atop cassoulet; bake,
  uncovered, 15 to 20 minutes more or until crumbs are
  brown.

  Makes 10 servings.

  Better Homes & Gardens | January 2013

  MM Format by Dave Drum - 08 January 2013

  Uncle Dirty Dave's Archives

MMMMM

... In wine there is wisdom, in beer is strength, in water there is bacteria.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)