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Committees
Con't: Sally
Heeren Rdney
Keener Klisse
Goodey Anita
Gilley Donna
Palmer Sally
Heeren Dar
Glasgow-Addington 1 TBS Olive
Oil 1/4 lb.
Bacon 2 pounds
Chevon cut into 1 1/2 inch cubes 1 large
chopped Onion 4 cloves of
peeled Garlic 1 Tbs.
Flour 1 cup dry
White Wine 1 sprig
parsley 1 Bay
Leaf 1/2 tsp.
oregano 1/2 tsp.
thyme 1/2 cup Beef
broth or water Salt and
Pepper to taste 1/2 tsp.
grated bitter chocolate 2 large
cubed, peeled and par boiled
potatoes 4 sweet
Italian style Sausages Put oil and
bacon in deep casserole. Cook slowly so the
bacon renders down. Add the meat and increase
heat. Brown well. Add onion and garlic, cooking
until the onion wilts and then sprinkle in
flour. Add wine, seasonings and broth. Cover and
simmer for 2 hours until meat is tender. Stir in
chocolate and potatoes. Continue to cook until
potatoes are tender, about 10 minutes. In
another pan, sauté’ the sausages,
then slice and serve your casserole with sausage
slices on the side. Delicious! Compliments:
Caprine
Cooking
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