P R IZ E T E S T E D R E C IP E S " $400 W IN N E R
MAGGIE BRUDNOK, NEWBERG.OR
DOWN-TO-EARTH CLASSICS CATEGORY, MARCH
2009
P O R K R O A S T A N D V E G E T A B L E S T E W
3
medium Yukon Gold potatoes, peeled,
if desired, and cut in i-inch pieces
1. T rim fat from pork; discard fat. C u t pork in
1- to 2 -in ch pieces.
2.
In a
4
- to
5
-quart Dutch oven cook pork, half
at a time, in hot oil over m edium -high heat
until browned, stirring occasionally. Remove
from pan. Add butter to pan. Add celery, onion,
chives, parsley, basil, d ill weed, and black
pepper; cook for 8 to 10 m inutes or until
vegetables are tender, stirring occasionally.
3.
Add pasta sauce, tomatoes, corn, carrots,
potatoes, and browned pork to onion mixture.
Bring to boiling; reduce heat. Sim mer, covered,
about 1
V2
hours or until meat and vegetables
are tender, stirring occasionally. Season to
taste w ith
salt,
m a k e s 8 ( i Vs- c u p ) s e r v in g s .
lengthwise
:
2
lb. boneless pork
shoulder roast
i
Tbsp. olive oil
1
Tbsp. butter
2
stalks celery, chopped
i
large onion, chopped
i
Tbsp. dried chives
i
tsp. dried parsley, crushed
i
tsp. dried basil,crushed
Va
tsp. dried dill weed
Va
tsp. ground black pepper
1
26-oz. jar traditional
pasta sauce
1
14.5-oz. can diced
tomatoes, undrained
2
cups frozen whole
kernel corn
1
cup packaged peeled fresh
baby carrots, halved
CLIP AND SAVE RECIPES IN YOUR BETTER HOMES AND GARDENS ' NEW COOK BOOK
