| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Lu’s recipe, Penndutch, Posted to t, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Meaty beef bone |
| 2 |
md |
Potatoes; sliced |
| 3 |
|
Carrots; sliced |
| 1/2 |
c |
Cabbage; sliced |
| 1 |
c |
Celery; chopped |
|
|
Salt and pepper |
| 1/3 |
c |
Raw rice |
| 1 |
sm |
Onion; sliced |
| 1 |
c |
Green beans; cut up |
| 1/2 |
c |
Green peas |
|
|
Lots of parsley |
INSTRUCTIONS
1. Boil the beef in enough water to cover, plus 2 additional quarts until
the meat falls off of the bone.
2) Add the rice and boil for 15 mintues, then add the vegetables and
continie boiling until they are tender but not mushy - about 20 minutes.
3) Cut the meat into bite sized pieces, keeping it hot in the soup.
4) Add the parsley and serve.
Recipe by: Food that Really Schmecks Posted to TNT - Prodigy's Recipe
Exchange Newsletter by RecipeLu <recipelu@geocities.com> on Aug 19, 1997
A Message from our Provider:
“God wants to be your best friend”