Recipe - Rice And Sausage Soup

1 pound Sweet Italian sausage
1 Turnip, minced
One fourth pound Ham fat, put through fine
Blade of the food chopper
With one small onion
2 qt White of Classic Bouillon
1 cup Rice
1 tablespoon Chopped parsley
3 tablespoon Butter, softened
1 One half cup Freshly grated Parmesan chee

Cook the sausage for 10 minutes in boiling water, drain, cut into 1inch
slices, and reserve. Cook the turnip in boiling waster for 15 to 20
minutes, or until just tender, and drain. Put the ham fat in a large
earthenware (or enamel) pot over medium heat and cook until golden. add
sausage,turnip, ant the bouillion. Bring it to a boil and drop in the rice.
After it has cooked for 20 minutes or until just al dente, add the chopped
parsley, butter, andOne half cup of the grated cheese. Correct the seasoning and
serve with the remaining cheese on the side. Serves six. Submitted By DAN
CROCKETT DANCROCKETT@EARTHLINK.NET On FRI, 3 NOV 1995 204645 0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini