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Associate.com - Share Your Recipe!

Recipe Name: Pot Au Feu Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Pound(s) Boneless rump roast stuck
wilh whole cloves
2 Peeled onions, halved
2 Scraped parsnips
1 Pound(s) Pork lenderloin, oplional
2 Stalks celery, cut in 2-inch
pieces
2 Or 3 chicken breasts
10 Ounce(s) Beef bouillon
1/2 Pound(s) Polish sausage, cut up
browned and drained
3 Carrots, scraped and cut in
3 inch pieces
Directions:
Salt to taste Herb Bouquet * wrapped in cheesecloth or in tea
strainer) 1 bay leat, 6 peppercorns,1/2 leaspoon thyme, 4 garlic
cloves. ** Alternate pieces of meat inCROCK-POT with sausage on top;
add vegetables on sides to fill up. Putherbs wrapped in cheesecloth or
in strainer in the approximate center.Pour in bouillon. Cover and cook
on Low 8 to 10 hours. Serve with cookedcarrots, leeks, turnips, onions
and potatoes. From Rival Crock-Potcookbook, date unknownFrom Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 118
Total Fat: 13.1g
Cholesterol: 75.2mg
Sodium: 569.3mg
Potassium: 361.1mg
Carbohydrates: 19.1g
Fiber: <1g
Sugar: 10.5g
Protein: 24.2g


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