NEW ENGLAND BOILED DINNER WITH KIELBASA RECIPES

Name: Boiled New England Dinner
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 10 servings.
Ingredients: 1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds); 1 pound fresh carrots, sliced lengthwise and halved; 8 medium red potatoes. peeled and halved; 2 medium onions, cut into quarters; 1 large head cabbage, cut into quarters; 1 large turnip, peeled and cut into quarters; 1 large rutabaga, peeled, halved and sliced

BOILED NEW ENGLAND DINNER RECIPE: HOW TO MAKE IT

Boiled New England Dinner Recipe: How to Make It image

This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. —Natalie Cook, Scarborough, Maine

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 10 minutes

Prep Time 10 minutes

Cook Time 02 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
1 pound fresh carrots, sliced lengthwise and halved
8 medium red potatoes. peeled and halved
2 medium onions, cut into quarters
1 large head cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved and sliced

Steps:

Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.

Nutrition Facts : Calories 350 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 1120mg sodium, CarbohydrateContent 36g carbohydrate (14g sugars, FiberContent 9g fiber), ProteinContent 17g protein.

TOMATO MUFFINS | #MUFFINMONDAY | KAREN'S KITCHEN STORIES

Tomato Muffins | #MuffinMonday | Karen's Kitchen Stories image

These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack.

Provided by Karen's Kitchen Stories

Total Time 43 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Number Of Ingredients 11

Ingredients

240 grams (2 cups) all purpose flour
39 grams (1/4 cup) cornmeal
49 grams (1/4 cup granulated sugar)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 10.75 ounce can condensed tomato soup, undiluted
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 teaspoons lemon juice
29 grams (1 ounce/1/4 cup) freshly grated Parmesan cheese

Steps:

Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
Serve warm or at room temperature.

Nutrition Facts : Calories 164.58, FatContent 8.24, SaturatedFatContent 4.78, CarbohydrateContent 18.86, FiberContent 0.96, SugarContent 1.93, ProteinContent 3.94, SodiumContent 399.49, CholesterolContent 45.72

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