| 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
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”