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Ingredients |
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2 lb |
Beef rib bones |
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2 1/2 qt |
Water |
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1 c |
Dried cranberry or kidney be |
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2 lb |
Smoked meaty ham hocks, cut |
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3 |
Large carrots, sliced crossw |
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1 |
Large onion, chopped |
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1/2 c |
Chopped fresh parsley |
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1 |
Clove garlic, minced or mash |
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1 ts |
Dry mustard |
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4 oz |
Uncooked lasagne, broken |
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1 oz |
Bleu cheese, crumbled |
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1/2 lb |
Cabbage, finely shredded |
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Salt to taste |
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Instructions |
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1.
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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.
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