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From: Tonkcats@cs.com
Newsgroups: rec.food.recipes
Subject: Cassoulet (2) Collection
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Date: 29 Jan 2000 05:45:49 -0700
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Xref: swen.emba.uvm.edu rec.food.recipes:39175

FRENCH CASSOULET
A FRENCH CASSOULET

FRENCH CASSOULET

1 lb. Eckrich smoked sausage, cut into 1 1/2 inch pieces
6 slices bacon, cut into 2 inch pieces
1 jar (16 oz.) pearl onions, drained
1 can (15 oz.) tomato sauce
3 cans (15 1/2 oz.) Great Northern beans, drained
1 can (8 oz.) tomato sauce
3 medium carrots, sliced
1 large clove garlic, minced
3/4 tsp. diced thyme leaves
3/4 tsp. dry mustard

Preheat oven to 350 degrees. Panfry bacon until browned;
remove and set aside. In remaining bacon drippings, lightly
brown onions. Cut surfaces of sausage. Remove and set aside.
In large saucepan combine beans, tomato sauce, carrots, garlic,
thyme and mustard. Heat to simmering. Stir in sausage, onion
and bacon. Spoon into 3 quart casserole. Cover and bake 1
hour, removing cover for 1/2 an hour. Yield: 8 servings.


A FRENCH CASSOULET

1 1/2 lb. Great Northern white beans
4 1/2 cup water (in 8 qt. kettle)
5 carrots, pared and sliced
6 onions, peeled and quartered
2 cans condensed chicken broth
2 bay leaves
1/2 cup chopped celery leaves
3 cloves garlic, crushed
1 1/2 tsp. salt
dash of black pepper
1 1/2 tsp. each: dried thyme,
dried sage, dried marjoram leaves
4 whole cloves

Soak beans in water for 2 hours. Do not drain. Add
other ingredients and simmer, covered, 1 hour. Meanwhile brown
2 pounds of chicken parts (or pork chops) in skillet with bacon
fat. Add to beans along with 1 can (1 pound) tomatoes,
undrained. Place whole Polish sausage on top. Bake, covered,
45 minutes. Sprinkle with parsley.


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