Alpine Casserole Recipe

Summary

Difficulty LevelBetter BuyHealth IndexHealthy
CourseMethod

Ingredients

 Boneless pork shoulder2 Pound, smoked (Or More, Also Called A Cottage Ham)
 Sliced onion2 Cup (32 tbs)
 Garlic clove4 Large, minced
 Whole wheat flour3 Tablespoon
 Freshly ground black pepper To Taste
 Dried sweet basil3⁄4 Teaspoon
 Chopped parsley2 Tablespoon
 Nutmeg1⁄8 Teaspoon
 Potatoes6 Large, peeled and sliced
 Green beans1 1⁄2 Pound, trimmed and halved (Fresh Or Frozen)

Nutrition Facts

Serving size: Complete recipe

Calories 3588 Calories from Fat 1045

% Daily Value*

Total Fat 116 g178.6%

Saturated Fat 40.4 g201.9%

Trans Fat 1 g

Cholesterol 562.5 mg

Sodium 734.3 mg30.6%

Total Carbohydrates 440 g146.7%

Dietary Fiber 75.6 g302.2%

Sugars 32.9 g

Protein 218 g435.4%

Vitamin A 60% Vitamin C 691.8%

Calcium 57.3% Iron 168.3%

*Based on a 2000 Calorie diet

Directions

Trim excess surface fat from shoulder butt.
Cover with water in a saucepan.
Simmer, covered, 1 1/2 to 2 hours, until meat is tender.
Reserve broth.
In a very large kettle or Dutch oven, heat oil over medium heat and cook onion and garlic until they are golden.
Stir in flourthoroughlyandcook a few minutes, stirring constantly.
Gradually pour 3 cups of the pork broth into the onion mixture, stirring constantly until sauce is smooth.
Add seasonings; put the meat in the center of the Dutch oven and surround with potato slices and green beans.
Simmer over low heat, covered, for about 1 hour or until the vegetables are tender.
Taste and correct seasonings before serving.
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