Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Good size links Portugese |
\N \N | Sausage |
2 cans | Chicken broth |
2 cups | Water |
1 \N | Long potato, diced |
1 \N | Large carrot, diced |
¼ \N | Round onion |
¾ cup | Elbow macaroni |
1 can | Kidney beans |
1 can | Tomato sauce |
¼ \N | Head cabbage, chopped |
\N \N | Watercress |
\N \N | Hawaiian salt |
\N \N | Dorothy Wong |
Put sausage in chicken broth and water and bring just to a boil. Add potato, carrots, onions, elbow macaroni, bring to a boil and simmer ½ hour. Add kidney beans, tomato sauce and head cabbage. Cook 10 minutes more and add chopped watercress and Hawaiian salt. Let watercress cook only a few minutes.
St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972