Week of 2/28/2000

Pork and Sweet Potato Stew
A flavorful, slow cooker recipe.

1 lb. boneless pork shoulder roast, cut into 1-inch cubes
1 Tbls. cooking oil
6 medium sweet potatoes (about 2 lbs.) peeled and cut into 1-inch pieces
1 medium onion, coarsely chopped (1 cup)
1/3 cup dried apples, coarsely chopped
1 Tbls. quick-cooking tapioca
1 clove garlic, minced
2 tsp. snipped fresh sage or 1/2 tsp. dried sage, crushed
1/4 tsp. ground cardamom
1/4 tsp. pepper
2 cups chicken broth
1 cup apple juice or apple cider

In a large skillet brown meat, half at a time, in hot oil. Drain off fat.

In a 3 1/2 or 4 quart crockery cooker place sweet potatoes, onion and dried apples. Add meat. Sprinkle with tapioca, garlic, dried sage (if using), cardamom, and pepper. Pour broth and juice or cider over all.

Cover; cook on low-heat setting for 6 hours or on high setting for 3 hours. If using, stir in the fresh sage. Serves 6.

Apricot Cobbler

3/4 cup sugar
1 Tbls. cornstarch
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 cup water
3 cans (15 1/4 oz. each) apricot halves, drained
1 Tbls. butter

Topping:
1 cup all-purpose flour
1 Tbls. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbls. cold butter
1/2 cup milk

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2 qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees for 30-35 minutes or until golden brown and a toothpick inserted into the topping comes out clean. Serves 6.