| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef short ribs |
| 3 |
qt |
Water |
| 2 |
md |
Carrots; sliced |
| 1 |
md |
Onion; sliced |
| 1 |
tb |
Salt (up to) |
| 1 1/2 |
qt |
Vegetables (potato cubes; diced celery; peas, green beans; corn, shredded cabbage; etc.) |
| 1/2 |
cn |
(1-lb) tomatoes; plus all the liquid in the can |
INSTRUCTIONS
Put meat, carrots, onion, salt & water in a large kettle. Cook over low
heat 3-4 hours. Cool. Cover & refrigerate overnight. Next day, skim top &
dice meat from bones. Return meat to soup & add vegetables; cook over
medium heat until vegetables are tender, at least 1 hour. Salt & pepper to
taste. Serves 8.
MRS CHARLES A. (DIANNE) THOMAS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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