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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.



main dish, vegetables, sauces, pork

1/2 lb pork shoulder
1/2 lb bonelss lamb shoulder
1 lb lean chuck
1/2 teaspoon fresh thyme or
1/4 teaspoon dried thyme
1 centiliter garlic, minced
1 tablespoon chopped parsley
1/2 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper, plus
6 cracked peppercorns
2 cup alsatian sylvaner or riesling wine
1 tablespoon butter
4 large onions, sliced
4 large potatoes, sliced
4 bay leaves

Cut meats into 2-inch size chunks and place in large bowl. Add the herbs, garlic, bracked peppercorns, and chopped parsley. Pour wine over the mixture and marinate overnight. Remove meats from marinade. Season with additional salt and freshly ground pepper. Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware casserole. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. Continue alternating layers, finishing with a layer of potatoes. Pour marinage over all, place the bay leaves on top, and cover the pot. To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency. Bake for two hours. Serve in the same pot directly from the oven with a green salad. Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr carbohydrate, 126 mg choletrerol, 377 mg sodium