Recipe - Baeckaoffa (Alsatian Pork Lamb And Beef)

One half pound Pork shoulder
One half pound Bonelss lamb shoulder
1 pound Lean chuck
One half teaspoon Fresh thyme OR
One fourth teaspoon Dried thyme
1 cl Garlic, minced
1 tablespoon Chopped parsley
One half teaspoon Salt, or to taste
One fourth teaspoon Fresh ground pepper, plus
6 Cracked peppercorns
2 cup Alsatian Sylvaner or
Riesling wine
1 tablespoon Butter
4 lg Onions, cut or sliced up
4 lg Potatoes, cut or sliced up
4 Bay leaves

Cut meats into 2inch size chunks and place in large bowl. Add the herbs,
garlic, bracked peppercorns, and chopped parsley. Pour wine over the
mixture and marinate overnight. Remove meats from marinade. Season with
additional salt and freshly ground pepper.

Heat oven to 350 degrees. Butter the inside of a 3quart earthenware
casserole. Begin with a layer of potatoes and onions (season each layer
with salt and pepper), then add a layer of combined meats. Continue
alternating layers, finishing with a layer of potatoes. Pour marinage over
all, place the bay leaves on top, and cover the pot. To prevent steam from
escaping, seal all around the lid with a dough paste made by mixting flour
and water to a dough consistency. Bake for two hours. Serve in the same pot
directly from the oven with a green salad.

Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr carbohydrate,
126 mg choletrerol, 377 mg sodium

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini