Hello Chris!
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Bauerntopf (Peasant's Casserole)
 Categories: Main dish, Meats, Casseroles, Vegetables, German
      Yield: 4 servings
      1 kg Belly of pork
           Bones for stock
           Salt
           Water
     10    Peppercorns
      1    Bayleaf
      4    Cloves
      3    Swedes; sliced
    250 g  White cabbage; sliced thin
      1 lg Leek; cleaned & sliced
      1 bn Parsley -=OR=-
      1 bn Chives
   Full name "Gemuesesuppe mit Scheinebauch"
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  Cut the belly of pork into as many slices as the number of servings.
  Place in a container, salt generously, cover and allow to stand 24
  hours. Now scrape off the salt, wash and put the meat with the (cut
  up) soup bones in a large pot. Cover with water and bring to the
  boil. Skim as needed.
    Add the pepper, bay and cloves and over very gentle heat, cook till
  the meat begins to be tender.
     Add the swede and cabbage, and cook for a further 10 minutes. Then
  add the cleaned and sliced leek, and cook until it is done. Season,
  and sprinkle with chopped parsley or chopped chives, before serving.
  German Cookery Cards (Eintoepfe)
  MMed IMH Georges' Home BBS 2:323/4.4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Hunchenkasserole Mit Weissenbohnen (Chicken & Bean Stew)
 Categories: Main dish, Poultry, Vegetables, German, Casseroles
      Yield: 6 servings
      1 lg Chicken
    250 g  White kidney beans
      1 l  Water
      1 lg Onion
      5    Cloves
      2    Bayleaves
  1 1/2 ts Thyme
    1/2 ts Black peppercorns
      2    Garlic cloves
           Salt (1 tb or less)
      2    Stock cubes
      1 bn Chopped parsley
  Serve with black bread and drink red wine or dark beer with it.
    Pick over the beans and soak overnight in plenty of water.
  Cut the chicken into 8 serving pieces and place them, together with
  the beans in a pan with the water. Bring to the boil and skim as
  needed.
     Peel the onion, and stick it with the cloves. Add it to the
  casserole, together with the other flavourings, the crushed garlic
  and the stock cubes.
    Simmer over low heat for 2 hours, taking care not to overcook the
  beans. Add salt to taste and sprinkle generously with chopped parsley.
  German Cookery Card (Eintoepfe)
  MMed IMH Georges' Home BBS 2:323/4.4
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=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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