Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Caribou Vegetable Soup


3 qt. water
3 potatoes, diced
2-3 lb. shank meat (or any stew meat)
2 ribs celery with leaves
29-oz. can tomatoes
1 shank bone sawed in pieces
salt and pepper to taste
1/2 cup chopped parsley
2 beef bouillon cubes (optional)
1/2 tsp. thyme
3 carrots, cut up in chunks
2 bay leaves
1 onion, sliced
1/4 tsp. savory

Boil water, put in meat, bone, and bouillon cubes. Bring to a boil, and cook for 2 1/2 hours. When cooled discard the congealed fat. Bring broth to boil again. Add the vegetables, salt, pepper, and the herbs and simmer covered for 20-30 minutes depending on how large the carrot and/or potato chunks have been cut.

Serves 4-6




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.