ASK PAT: Broccoli Cornbread and stew combination for a hearty winter dish

By: By Pat Koch Special to the Star and Enterprise | SCNow
Published: January 29, 2010

Joann E. in Marion has asked for a recipe for Broccoli Cornbread. I am pairing this up with a nice pork stew recipe that you make in a slow cooker. A good twosome for dinner in this cold weather

Broccoli Bread

1 box cornbread mix
1 stick margarine, melted
4 eggs, well beaten
1/4 teaspoons salt
1 tablespoon sugar, optional
6-oz. Cottage cheese (small curd)
1 onion, chopped fine
1 small box frozen chopped broccoli, thawed

Heat oven to 400 degrees. Mix all ingredients together. Pour into greased 13 x 9-inch pan. Cook 20 to 25 minutes. Refrigerate leftovers or freeze.

Source: Family Treasures

Pork Stew

1 1/2 – 2 lbs. Cheap cut of pork, trimmed of fat
1 yellow or white onion, chopped
1 can beef stock or beef bouillon
Salt and pepper to taste
1 large can diced tomatoes
1-2 tablespoons A-1 or Tabasco and garlic sauce, optional
1 can large butter beans

Layer into a slow cooker: meat, onion, stock, salt, pepper and tomatoes; making sure the meat is completely covered. Cover and set on HIGH for at least 4 ½ hours. When meat is fork tender, break up with a fork, and then add butter beans. Simmer on LOW until serving time. Beans will turn mushy if they are left too long in the pot or stirred too often

Serves: 4-5
Source: BetterRecipes.com (Internet)