Yield: 12 Servings
|12 cups||(3 qts.) sparerib stock (from parboiled spareribs)|
|6||Carrots (and any leftover vegetables in refrigerator)|
|4 cups||Parboiled dandelions|
|1 pounds||Italian sausage (hot or mild; according to taste)|
|½ pounds||Ground beef|
|Grated Romano or Parmesan cheese|
From: pamram@... (Pamela Ramsey) Date: 9 Jul 1995 12:51:33 -0400 Prepare sparerib stock by parboiling spareribs, then setting the liquid in the refrigerator overnight. Skim off the grease the next day. Into 12 cups of sparerib stock, add the onions, carrots, parsley, cabbage (which counters the bitterness of the dandelion), dandelion greens, and the sausage, chopped thinly. Bring to a boil and cook over medium heat for 45 minutes.
While the above is cooking, mix ground beef with 4 slices of crumbled bread, and season with garlic salt, pepper, parsley, and cheese. Form into tiny balls.
After the vegetables and sausage have cooked 45 minutes, add the tiny meatballs and all leftover, precooked vegetables; cook for 15 minutes longer, or until the meatballs are done. Let stand 10 minutes before serving.
recipes are from "The Dandelion Celebration: A Guide to Unexpected Cuisine" (Goosefoot Acres Press, Cleveland, Ohio) REC.FOOD.RECIPES ARCHIVES
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