Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Soup bone |
6 \N | Potatoes, diced |
½ \N | Head cabbage |
2 \N | Onions, chopped fine |
2 \N | Stalks celery, chopped |
½ cup | Rice |
3 \N | Tomatoes |
Make a nice stock with the soup bone by boiling it for 2 hours in about 2 quarts water. Remove bone, add the vegetables and rice and simmer until vegetables are tender. Season to taste with salt and pepper; serve very hot.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 05-23-95