Yield: 1 servings
|2 pounds||Beef rib bones|
|1 cup||Dried cranberry or kidney be|
|2 pounds||Smoked meaty ham hocks, cut|
|3||Large carrots, sliced crossw|
|1||Large onion, chopped|
|½ cup||Chopped fresh parsley|
|1||Clove garlic, minced or mash|
|1 teaspoon||Dry mustard|
|4 ounces||Uncooked lasagne, broken|
|1 ounce||Bleu cheese, crumbled|
|½ pounds||Cabbage, finely shredded|
|Salt to taste|
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. It sounds good to me. Let me know if anyone tries it. Gert Henningsen drkd50a 1/17 6:30 p.m.