ands to mix the masa, bone marrow and flour together. Add the
Put marrow bone and soup meat in pot with cold water to cover. Add celery stalks, onion and carrots.
Let cook 1 hour or so, then add to broth the cabbage, tomatoes, lemon juice, brown sugar and salt and pepper.
Cook 2 hours or so.
Then enjoy.
Pat short ribs and bone marrow dry with paper towels. Drizzle
o 450 degrees F. Sprinkle marrow bone (whole or in pieces) with
ntil marrow is soft and has begun to separate from the bone
Melt margarine.
Beat egg and combine with margarine, bread crumbs and marrow (if desired).
Mix well.
Shape mixture into 1/2-inch balls.
Prepare your favorite noodle soup.
Ten minutes before noodles are tender, add dumplings and continue cooking at medium heat.
Dumplings will increase in size slightly.
ntil marrow is soft and has begun to separate from the bone
Preheat the oven to 350 degrees F.
Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.
Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.
Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper.
Cook bone, pot herb, water, onion and salt slowly for 2 hours. Add vegetables and continue cooking
1 hour.
Serves 8 to 10.
ours, remove beef shanks and bone, add vegetable stock and bay
Place lima beans in mixing bowl.
Cover and soak overnight. In large soup pot, place soup bone, celery, onion and enough water to completely cover bone.
Season with salt and pepper.
Bring to boil; reduce heat and simmer until meat is very tender.
Remove bone from soup pot and cut off all edible meat from the bone; return meat to pot.
Discard bone and membranes.
Drain beans and add with remaining ingredients to pot.
Adjust water to make 4 quarts of soup.
Season with salt and pepper.
Cover and simmer 5 or 6 hours.
Place ham bone in a large slow cooker.<
Place ham bone in soup pot large enough to allow bone to be fully
vernight.
Bring water, ham bone, and onion to a boil
Bring water and chicken bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.
issolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce
hour.
Add ham bone and remaining ingredients.
Over
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
eans.
Add water, ham bone and broths to beans in
Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.