Ingredients
1 lb dried navy beans, picked
1 over
4 celery tops, with leaves
2 bay leaves
2 sprigs parsley
1/4 lb slab bacon, cut into
1 1/4 inch cubes
1/4 cup olive oil, or more if
1 necessary
3 whole chicken breasts,
1 skinned, deboned & cut into
1 1 1/2 inch pieces
1 pork tenderloin (about 3
1 lbs) cut into 1 1/2in pieces
1 cup peeled and chopped onion
3/4 cup chopped celery
3/4 cup peeled and chopped carrots
3 cloves garlic, peeled and
1 minced
3 cup defatted chicken broth
1 can (28 oz) stewed tomatoes,
1 undrained & coarse chopped
1/3 cup pure maple syrup
1/4 cup light brown auger
1 tsp teaspoon dried thyme
1/4 tsp dried savory
1/4 tsp dry mustard
1/4 tsp cracked black pepper
1/2 lb kielbasa sausage, cut into
1 1 1/2 inch pieces
1/4 cup chopped flat-leafed parsley,
1 plus a tbs for garnish
2 tsp salt, or to taste
Directions
1. Soak the beans overnight in wafer to cover by 1 inch. 2. Rinse the
beans in several changes of cold water. Drain and place in a large,
heavy pot with water just to cover beans. Add the celery tops, bay
leaves and parsley sprigs. Simmer for 30 minutes over medium heat. 3.
Meanwhile, in a very large pot, brown the bacon over medium heat to
render the fat. Remove the bacon with a slotted spoon and reserve.
Add two tablespoons of olive oil to the pot. Brown the chicken and
the pork each in small batches. Remove to a bowl 4. Add the remaining
2 tablespoons of olive oil to the pot and cook the onion, celery and
carrots over medium-low heat until wilted, about 8 to 10 minutes. 5.
Return the browned meat and bacon to the pot along with the beans.
(Remove and discard the celery tops). 6. Add the remaining
ingredients, except for the kielbasa, parsley and salt. Simmer gently
for 1 hour, stirring occasionally. 7. Stir in the kielbasa and
continue to simmer for 30 minutes longer, stirring once or twice. 8.
Stir in 1/4 cup of the chopped parsley and season with salt. Serve
immediately, garnished with the remaining 3 tablespoons chopped
parsley.
Serves 8 to 10.
Per serving (based on 10): 677 calories, 54g carbohydrates, 65g
protein,
22 g fat, 160mg cholesterol.
SANDI HILLMER, MUSKEGO, WIS. Rich in chicken, beans, pork and
vegetables, Sandi Hillrner's Wisconsin Cassoulet takes the prize as
the quintessential one dish meal A lightly sweetened tomato sauce
holds the beguiling flavors together, ready to delight both family
and friends. Sandi's
Parade Magazine 9/22/96 Typos by Bobbie Beers
Servings: 4 servings
Sandi Hillmer's Wisconsin Cassoulet Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Academics have proved the existence of recipes back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just primitive hieroglyphic recipes for meal preparation.
As our culinary historical trip moves to more modern times we have two interesting cookery books which appeared in the 14th Century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that is popular today, but instead accounts of the types of food on the menues of the rich and wealthy people of that time. By the arrival of the twentieth century, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Sandi Hillmer's Wisconsin Cassoulet recipe.
