Here are a few of Effie's One Pot Supper recipes that are perfect for an autumn evening. 1 whole stewing chicken cut in quarters 4 small onions salt and pepper 1 bay leaf 1 Tsp. oil 2 1/2 cups dry red table wine 1 cup chicken broth 1 cup raisins 6 carrots cut in thirds 6 small red potatoes In a large pot brown the chicken slightly in oil for 2 minutes. Add the onions whole, raisins, bay leaf, chicken broth and wine. Cook on low-medium heat for 1 hour and a 1/2. Add vegetables and cook for another 1/2 hr. Salt and pepper to taste. Serves four. Serve with egg noodles cooked with a little butter and salt and a green salad. 1 1/2 pound boneless pork butt 1 large onion 4 small potatoes 1 large cabbage cut in quarters tobasco sauce Take the pork out of the casing and cut in half, add both halves to a large pot of boiling water (enough water to cover the meat). Add the onion and boil for an hour. After an hour cut the meat again in half and add cabbage and potatoes. Cook till potatoes are done and cabbage is lucent. Serve with crusty bread and tobasco sauce. Serves four. 3 Tbls. olive oil 2 chopped cloves of garlic 4 cups of cubed potatoes 5 cups of leeks trimmed and sliced 2 heads of chicory chopped 6 cups of chicken broth some herbs to taste (parsley, sage or thyme) salt and pepper Heat the oil in a pot adding the herbs and chopped vegetables when hot. Turn frequently till softened. Pour in the broth, cover and simmer for 1 hour, or until done. Add salt and pepper to taste. Serve with crusty bread. Serves four.

© Copyright 1997 Urban Desires