| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Philadelphia |
Soups/stews |
9 |
Servings |
INGREDIENTS
| 1 |
tb |
Margarine |
| 1/3 |
c |
Diced onions |
| 2 |
tb |
Finely diced leeks or green |
| 1/2 |
c |
Celery cut into 1/2" pieces |
| 1/4 |
c |
Diced ham |
| 6 |
c |
Water |
| 5 |
|
Chicken bouillon cubes |
| 5 |
|
Beef bouillon cubes |
| 1/2 |
c |
Green pepper, cut into 1/2" |
| 1 |
cn |
16 oz. tomatoes, diced |
| 2 |
ts |
Salt |
| 4 |
oz |
Tripe, cooked and julienned |
| 1 |
c |
Cooke rice |
INSTRUCTIONS
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Saute, stirring, until vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add remaining ingredients and
simmer for 5 minutes. From Liberty Tree Tavern, Disney World Makes 9 Cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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