| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/stews | 1 | Servings | |
INGREDIENTS
| 2 | lb | Beef rib bones |
| 2 1/2 | qt | Water |
| 1 | c | Dried cranberry or kidney be |
| 2 | lb | Smoked meaty ham hocks, cut |
| 3 | Large carrots, sliced crossw | |
| 1 | Large onion, chopped | |
| 1/2 | c | Chopped fresh parsley |
| 1 | Clove garlic, minced or mash | |
| 1 | ts | Dry mustard |
| 4 | oz | Uncooked lasagne, broken |
| 1 | oz | Bleu cheese, crumbled |
| 1/2 | lb | Cabbage, finely shredded |
| Salt to taste |
INSTRUCTIONS
Place beef bones in kettle, cover with water, bring to a>>> boil, reduce heat, cover, and simmer for 4 hours. Chill bones and broth and remove fat from surface. Add beans and ham hocks, heat to boiling, reduce heat, cover, and simmer for 2 hrs. more. Chill and remove fat from surface; remove meat from bones; return meat to soup. Add carrots, onions, parsley, garlic, mustard, lasagne, and bleu cheese. Cover and simmer 2 hours more. Add cabbage; cook 5 mins. or until tender. Taste; add sat if necessary. Makes 8 servings. It sounds good to me. Let me know if anyone tries it. Gert Henningsen drkd50a 1/17 6:30 p.m. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on May 31, 98
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