Recipe - La Potee Auvergnate (Prodigy)

2 Garlic sausages
6 ounce Bacon, in one piece
2 md Onions; thinly cut or sliced up
24 Garlic cloves; peeled
1 Calf's foot, split (opt.)
1 pound Pork stew meat
One half cup Dry great northern beans
5 cup Lowsodium chicken broth
=OR= Water
1 small Sprig rosemary
1 Sprig thyme
4 Bay leaves
Pepper; to taste
2 md Potatoes
1 teaspoon Salt; or as desired
12 ounce Smoked pork chops
1 small Head green cabbage
cut into strips

PRICK THE SAUSAGES, then place in a 2quart heavy pot with bacon and
onions. Place over medium heat on top of the stove and cook 10 minutes.
Remove the sausages, and set them aside. Pour off excess fat. Return the
pot to the stove, add garlic, calf's foot and pork stew meat, cover and
cook another 10 minutes. Add beans and enough broth to barely cover. Add
rosemary, thyme, bay leaves and pepper. Cover, bring to a boil and place
the pot in the oven. Turn oven to 350F and cook for 1 hour. Check from time
to time and add water if the beans dry out. Meanwhile, cut the sausages
into 1inch pieces and quarter the potatoes. When the beans are soft, add
salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and
replace the pot in the oven for another 35 minutes. When it's time to put
dinner on the table, fish the bay leaves out of the pot and serve the potee
in the dish in which you cooked it.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

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