http://creativecomputingweb.com/cooking/

Canadian Boiled Dinner

ID: 456 Pork

Yield/Servings: 6 servings

Ingredients:

5 lbs. pickled pork
1 1/2-2 cups split yellow peas
6 medium potatoes
6 medium carrots 6 medium onions
1 small rutabaga
2 tsp. chopped parsley
1 tbs. chopped carrot tops

Instructions:
Soak meat to remove brine or heat gradually and throw away the first water. Add fresh water, bring to boiling, and simmer gently for 2 1/2 - 3 hours. At end of 2 hours, add peas soaked over night in water, drained. 20 minutes later add peeled potatoes, whole peeled carrots, whole onions, and peeled rutabaga cut in fair sized pieces. Continue to simmer, but bring to a boil after adding vegetables, then lower heat, until meat has cooked a total for 3-4 hours or until meat and vegetables are tender. Fifteen minutes before done add parsley and carrot tops. Remove vegetables and meat to platter and serve. Gravy makes delicious soup for the next day. A little may be used as gray with the dinner.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

[ Close window to return to record ]

Canadian Boiled Dinner
ID: 456 Pork
	Yield/Servings: 6 servings

Ingredients:
5 lbs. pickled pork 1 1/2-2 cups split yellow peas 6 medium potatoes 6 medium carrots	6 medium onions 1 small rutabaga 2 tsp. chopped parsley 1 tbs. chopped carrot tops

Instructions: Soak meat to remove brine or heat gradually and throw away the first water. Add fresh water, bring to boiling, and simmer gently for 2 1/2 - 3 hours. At end of 2 hours, add peas soaked over night in water, drained. 20 minutes later add peeled potatoes, whole peeled carrots, whole onions, and peeled rutabaga cut in fair sized pieces. Continue to simmer, but bring to a boil after adding vegetables, then lower heat, until meat has cooked a total for 3-4 hours or until meat and vegetables are tender. Fifteen minutes before done add parsley and carrot tops. Remove vegetables and meat to platter and serve. Gravy makes delicious soup for the next day. A little may be used as gray with the dinner.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.