n 6 quart or larger dutch oven with enough water to cover
Wash
ham
and\tput
in Dutch oven with approximately 2 quarts of water.\tCut the cabbage in 4 to 6 pieces, leaving a little of the hard center on each piece.
Wash cabbage and put on
top
of the ham.
Let cook in covered Dutch oven approximately 1 hour. Delicious and ready to eat.
In
Dutch oven, bring water to a boil.\tAdd beans; boil briskly for 2 minutes.
Remove from heat; let beans soak for 1 hour.
Add
ham,
salt
pork
and\tonion.\tSimmer,
partially covered,
for
1 1/2 hours.
Add chorizo, greens and potatoes; simmer for 30 minutes.
Remove sausage and salt pork.
Discard pork.
Slice
chorizo
into
1/4-inch thick rounds.
Return to soup and serve.
Follow directions for Dutch Oven potatoes, however, add another can of
cream
of mushroom soup mix and delete the can of cheese
soup.
As you layer the potatoes, also sprinkle the desired amount
of sausage, ham or hamburger.
Follow the rest of the directions.
large, non reactive, dutch oven.
Remove ham from package, rinse under
Add ham to water in large dutch oven or stock pot.
Bring
In a Dutch oven, bring ham bone and water to a boil.
Reduce heat and cover and simmer for 1 1/2 hours.
To broth, add lentils, tomatoes, carrots, celery, onions, and seasonings and bring to a boil.
Reduce heat and cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
Meanwhile, remove ham from bone and coarsely chop.
Add ham and parsley to soup and heat through.
eas. Into a 6-quart Dutch oven, place the peas, bay leaf
ngredients and mix well.
Ham:
Cut all excess fat
br>Heat oil in a Dutch oven over medium heat.
Add
Cut the ham into pieces large enough for individual servings. Arrange ham, potatoes, onions, parsley and carrots in layers in a Dutch oven with some of the flour sprinkled on each layer.
Add the milk and water.
Cover tightly; simmer for 1 1/2 hours. Serves 6.
To serve 2 or 3, make 1/2 this recipe.
Rub exterior of ham with dijon mustard. I prefer
gg noodles in a large Dutch oven, boiling as described on package
Make about 1 1/4 hours before serving.
In 8-quart Dutch oven or saucepot over medium-high heat in hot salad oil, cook cabbage and onions until lightly browned, about 10 minutes, stirring often.
Add next 6 ingredients; heat to boiling.
Reduce heat to low.
Cover and simmer 15 minutes.
Serve half of soup immediately.
Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container.
Freeze to serve later.
Recipe makes 15 cups or 8 main dish servings.
Melt butter in large pot or dutch oven and saute on medium-high heat garlic, onion, celery, carrots, and thyme about 5 minutes
Rinse beans then add to pot with water, stock, bay leaves, and ham and bring to a boil
Once at boil, bring down to a simmer for abut 20 minutes
Remove bay leaves. Using potato masher, mash beans to desired thickness
Sort and wash beans.
Place in dutch oven, add water and let soak for 2 hours (or soak over night).
Bring beans to boil, reduce heat, simmer uncovered 1 hour.
Add ham, potato, onion, carrot, celery; bring to a boil.
Reduce heat; simmer 1 hour.
Add remaining ingredients bring to a boil.
Reduce heat and simmer uncovered about 1 hour until beans are done and soup has thickened.
Saute onions, minced garlic and celery in heated butter in a dutch oven.
Cut carrots in thirds or in half and cube ham if needed.
Add flour and stir.
Add everything else.
Slowly add water cook until veggies are tender (30 minutes or so).
In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
Add onion and garlic and saute until onion is softened.
Add ham and mushrooms and saute for 2 minutes.
Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
Stir in water and broth, bring to a boil.
Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
Remove bay leaf before serving.
Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.
In a heavy 8-qt Dutch oven, melt lard over medium heat. Add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent, about 5 minutes.
Add ham a sausage; cook until sausage is lightly browned, about 8 minutes.
Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 minutes.
Add tomatoes, Cook 2 minutes.
Stir in broth. Add seasonings. Reduce heat.
Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasonings; adjust as needed.