THE VILLAGE VOICE

"New Year's Day is every man's birthday." ~ Charles Lamb WINDOWS (Duke University Chapel ~ Durham, NC) ____________________ CAROLE'S TRADITIONAL NEW YEAR'S PORK & SAUERKRAUT ~ a New Year Day MUST for my sister's brood ___________ 6 lbs. lean boneless pork roast favorite sausages and or kielbasa 4 bags good sauerkraut (from refrigerated section) 4 sliced onions garlic powder or minced garlic to taste 1/4 cup good olive oil 2 heaping Tbsp. brown sugar 1 large diced apple with peel 1 quart organic chicken broth 1/2 cup white wine, sherry, or beer coarse salt & freshly ground pepper to taste red skin or Yukon gold potatoes, well scrubbed with jackets on Preheat oven to 325º. Spray roaster with olive oil and layer undrained sauerkraut in bottom (rinse sauerkraut for less sour taste). Sprinkle pork loin with meat tenderizer and pierce all over. Sprinkle with garlic powder or cut slits in roast and tuck in garlic cloves. Brown roast in heavy s...

WHITE CHILI 6 plump boneless chicken breast halves (poached gently about 15 minutes in chicken stock) 2 pounds navy bean (or Great Northern) ~ sorted, rinsed and soaked overnight 3 Tbsp. extra-virgin olive oil 2 large chopped onions 6 cloves chopped garlic 4 chopped celery ribs (including leaves) 1 chopped green bell pepper 3 (4.5 ounce) cans green chiles 4 quarts organic chicken broth 4 Tbsp. cumin 3 Tbsp. oregano 3 Tbsp. chopped cilantro 1/2 tsp. cayenne pepper fresh ground black pepper & salt to taste juice of 3 fresh limes Topping: shredded Colby-Jack, sour cream, salsa and chopped cilantro Saute onions, celery, bell pepper and garlic in olive oil about 10 minutes. Stir in chilies, cumin, oregano, cayenne, and cracked pepper and saute 2 minutes. Add chicken stock and bring to boil. Drain and rinse beans. Add to stock and simmer until beans are tender, stirring occasionally, about 2 hours. Add cilantro and lime juice and adjust seasonings. Add chopped or shredded...