3
cups shredded lettuce
In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon. Yield: 8 servings (2 quarts). 1 cup equals 268 calories, 14 g fat (5 g saturated fat), 35 mg cholesterol, 1,689 mg sodium, 24 g carbohydrate, 2 g fiber, 10 g protein. NUTRITION FACTS :
sage ’n’ rosemary pork stew This stew satisfies the appetites of both my husband and son, who are real meat-and-potatoes men. It’s easy on the family budget, yet is special enough to serve to guests. GAIL DVORCHAK SMOCK, PENNSYLVANIA 1 1 1 1-1/2 3/4 1-1/4 3/4 1/2 1/2 4 1 1-1/2 1 1/3 1/2
boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4-inch cubes tablespoon canola oil can (49-1/2 ounces) chicken broth cups water cup chopped onion teaspoons dried rosemary, crushed teaspoon salt teaspoon dried sage teaspoon pepper cups cubed red potatoes package (9 ounces) frozen cut green beans cups frozen lima beans teaspoon Dijon mustard cup all-purpose flour cup half-and-half cream
In a Dutch oven over medium heat, brown pork in oil; drain. Add the broth, water, onion, rosemary, salt, sage and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes or until