| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soup, Charleston, Meats |
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Smoked bacon; diced |
| 8 |
oz |
Rib-eye steak; ground |
| 1 |
c |
Cooked mashed rutabagas |
| 1 |
c |
Mashed potatoes |
| 1 |
c |
Cooked white rice |
| 1 |
lb |
Broccoli; diced and blanched |
| 1 |
c |
Diced celery |
| 1 |
c |
Diced green bell pepper |
| 1 |
c |
Diced onion |
| 2 |
|
Cloves garlic; minced |
| 1 |
qt |
Skim milk |
| 1/2 |
c |
Butter |
| 1 |
c |
Half-and-half |
| 1 |
c |
Crumbled cheese crackers |
| 1/2 |
c |
Chopped parsley |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Hot sauce |
| 1 |
ts |
Ketchup |
INSTRUCTIONS
In a heavy soup kettle or Dutch oven, fry the bacon and reserve the grease.
In the bacon grease, brown the steak, then add all the other ingredients.
Simmer for 20-25 minutes. Sherry may be added prior to serving if desired.
Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post
and Courier Food Editor, Sun, 08-Feb-1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm
Recipe by: Oscar Vick of Pawleys Island
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 08,
1998
A Message from our Provider:
“Been misunderstood? Imagine how God feels”