"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Patess (Ham and Vegetable Casserole) Recipe

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This recipe for Patess (Ham and Vegetable Casserole), by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Connor
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 head Cabbage
2 C Carrots, cubed
3 sm Onions, sliced
1 C Celery, chopped
1 Bay Leaf
1/2 tsp Nutmeg
6 Peppercorns
4 med Potatoes, large cubes
Salt Pork or Ham and Chicken, cut into strips
1 qt Tomatoes, diced and undrained

Directions:
Directions:
Quarter the cabbage and place in a deep casserole dish or pan. Place a alternating layer of the vegetables (except the potatoes) over the cabbage. Place the bay leaf, nutmeg and peppercorns in a cloth bag. Lay in the ham (with skin removed) and the bag of spices. Alternate layers of the remaining vegetables (except the potatoes). Cover with boiling water and cook very gently for 2.5 hours in a slow oven at 275. Place the potatoes on top and cook for another 30 minutes.

Personal Notes:
Personal Notes:
This recipe takes me way back to my childhood. It was a recipe that was held over from the depression era. My family would throw everything in the oven in the morning at "The Lake", and we'd have dinner that night. I believe this would work great in a crockpot as well. Put all ingredients in, even the potatoes, and cook on low all day. Remember, anything goes. If you have it in the kitchen, it can probably be thrown in this recipe.

 

 

 

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