- 31. CASSOULET
- In a heavy 6 to 8-quart pot or soup kettle, bring the chicken stock to a bubbling boil over high heat. Drop the beans in and boil them briskly for 2 ...
Ingredients: 28 (celery .. cheesecloth .. chunks .. crumbs .. garlic ...)
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- 32. MY MOTHER-IN-LAW'S BORSCHT
- Peel beets and cut ... to beets, meat and bones in pot. Add onion, ... salt and sugar to taste.
Ingredients: 8 (beets .. salt .. several .. sugar .. tomatoes ...)
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- 33. VEGETABLE SOUP
- Cook soup meat in water the day before. Drain and put in refrigerator overnight. Skim grease off before starting the stock. Combine V-8 juice and ...
Ingredients: 12 (beans .. bones .. carrots .. celery .. corn .. juice ...)
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- 34. CORA'S OLD FASHION VEGETABLE SOUP
- Place meat, bones and onion in large ... - skim off and reheat.
Ingredients: 6 (cubes .. flavor ...)
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- 35. MY MOTHER'S CABBAGE BORSCHT (Pass)
- Simmer bones, meat, tomatoes, tomato ... vegetable if desired. Serves 8.
Ingredients: 12 (bones .. chunks .. salt .. sauce .. tomatoes ...)
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- 36. VENISON SOUP
- Brown bones and scrap in bacon ... pepper. Finish off with Madeira.
Ingredients: 15 (bones .. carrots .. celery .. fat .. leaf .. madeira ...)
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- 37. ALCATRA
- FIRST DAY: Preheat oven ... and garlic Meat and bone Onions Ham shank Repeat ... serve with browned small potatoes.
Ingredients: 9 (allspice .. buds .. corn ...)
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- 38. CORNED VENISON
- Mix salt in water until the egg and potato float, remove egg and potato, mix remaining ingredients, adding meat last. Keep covered in a cool place ...
Ingredients: 8 (potato .. salt .. spices .. sugar ...)
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- 39. NATASHA'S RUSSIAN BORSCHT
- Simmer beets, pepper, celery, ... pot. Add beef and marrow bones, cover with water. ... (Russian pancakes) and sour cream.
Ingredients: 13 (bones .. cubes .. kernels .. lengthwise .. oil ...)
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- 40. ZIGINIE
- Cut garlic and onion in small pieces and saute in oil until brown and soft. Add spices. Saute briefly then add meat. Saute until well coated. Add ...
Ingredients: 9 (chunks .. curry .. garlic .. onions .. salsa .. sauce ...)
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