| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Cross-cut beef shanks |
| 1 |
tb |
Salt |
| 1 1/2 |
ts |
Worcestershire sauce |
| 1 |
ds |
Pepper |
| 2 |
ts |
Dried parsley flakes |
| 1 |
|
Chopped onion |
| 1 |
pk |
Frozen cut green beans |
| 1 |
c |
Chopped celery |
| 1 |
c |
Sliced; peeled carrots |
| 1 |
c |
Peeled; diced potatoes |
| 1 |
cn |
Cut-up tomatoes |
| 1 |
cn |
Whole kernel corn; drained |
INSTRUCTIONS
"Stolen" from Rival Crock-Pot Cooking book
Combine all ingredients in crockpot. Add water to cover. {About 2 cups}
Stir well. Cover and cook on LOW setting for 12 hours. {Or on HIGH setting
for 5-7 hours.} Before serving, remove bones, cut meat into bite-size
pieces, and stir into soup.
Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 21, 1998,
converted by MM_Buster v2.0l.
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