Recipe - Blue Cheese Minestrone

2 pound Beef rib bones
2 One half qt Water
1 cup Dried cranberry or kidney be
2 pound Smoked meaty ham hocks, cut
3 Large carrots, cut or sliced up crossw
1 Large onion, chopped
One half cup Chopped fresh parsley
1 Clove garlic, minced or mash
1 teaspoon Dry mustard
4 ounce Uncooked lasagne, broken
1 ounce Bleu cheese, crumbled
One half pound Cabbage, finely shredded
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.

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on May 31, 98