Sauteed Chicken Livers with Blueberry Vinegar
INGREDIENTS:
2 lb Beef rib bones 1 Clove garlic, minced or mash
2 1/2 qt Water 1 ts Dry mustard
1 c Dried cranberry or kidney be 4 oz Uncooked lasagne, broken
2 lb Smoked meaty ham hocks, cut 1 oz Bleu cheese, crumbled
3 Large carrots, sliced crossw 1/2 lb Cabbage, finely shredded
1 Large onion, chopped Salt to taste
1/2 c Chopped fresh parsley
2 lb Beef rib bones 1 Clove garlic, minced or mash
2 1/2 qt Water 1 ts Dry mustard
1 c Dried cranberry or kidney be 4 oz Uncooked lasagne, broken
2 lb Smoked meaty ham hocks, cut 1 oz Bleu cheese, crumbled
3 Large carrots, sliced crossw 1/2 lb Cabbage, finely shredded
1 Large onion, chopped Salt to taste
1/2 c Chopped fresh parsley
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.