Ingredients Jump to Instructions ↓

  1. 2 lb Beef rib bones

  2. 2 1/2 qt Water

  3. 1 c Dried cranberry or kidney be

  4. 2 lb Smoked meaty ham hocks, cut 3 Large carrots, sliced crossw

  5. 1 Large onion, chopped

  6. 1/2 c Chopped fresh parsley

  7. 1 Clove garlic, minced or mash

  8. 1 ts Dry mustard

  9. 4 oz Uncooked lasagne, broken

  10. 1 oz Bleu cheese, crumbled

  11. 1/2 lb Cabbage, finely shredded

Instructions Jump to Ingredients ↑

  1. 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.


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