Blue Cheese Minestronesoups/stews 2 lb beef rib bones 2 1/2 quart water 1 cup dried cranberry or kidney be 2 lb smoked meaty ham hocks, cut 3 large carrots, sliced crossw 1 large onion, chopped 1/2 cup chopped fresh parsley 1 clove garlic, minced or mash 1 teaspoon dry mustard 4 oz uncooked lasagne, broken 1 oz bleu cheese, crumbled 1/2 lb cabbage, finely shredded 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. |
