4 tbl. Olive oil
1 large onion, diced
1 cup sliced celery
1 tbs. minced garlic
2 lbs. cubed pork loin
1 tsp. salt
1/2 tsp. black pepper
1/4 cup flour
4 cups beef broth
1 tsp. dried sage or 1 tbs. chopped fresh sage
4 cups diced yams (1 jumbo yam, peeled and diced)
2 parsnips, peeled and sliced thin
10 oz pkg. frown peas, thawed
1/2 cup chopped fresh parsley
*l medium pumpkin, carved out
In a large stockpot, heat olive oil. Add onion and celery. Saute until soft, about
3 minutes on medium heat. Add garlic, pork and salt and pepper. Stir and cook for 5
minutes until meat is browned on all sides. Add flour. Cook another minute. Add
broth, sage, yams and parsnips. Cover and simmer on low heat for 1 hour, stirring
often to make sure stew is not sticking to bottom of pot. If too thick thin with a little
water. Taste for seasoning. Just before ready to serve, add peas. Cook 1 minute,
Top with fresh parsley and serve with crusty bread.
*Serve stew in carved out pumpkin. Place stew m pumpkin and place in oven,
covered with foil unfit ready to serve. It will stay warm in the oven.
Cheese Calzone
1 sheet frozen puff pastry, thawed or 1 pkg. pizza dough, each rolled to 11 ” x 15″
1 cup whole milk ricotta
1 cup diced mozzarella
1/4 cup grated Romano cheese
pinch of salt, pepper and parsley
1 egg
1 egg beaten with 1 T. heavy cream for egg wash
Place dough on work surface. Cut into 6 pieces Combine ricotta, mozzarella, cheese
salt, pepper, parsley, and 1 egg. Place 1/6 of filling on one side of each piece of dough
Fold over like a turnover, crimp edges. Place on greased baking sheet and brush with
egg wash. Sprinkle with more grated cheese, if desired. Bake at 400 degrees for 12 minutes.
Serve with stew. Makes 6.
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