Wednesday, November 5, 2008

Esau's Pottage

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Title: Esau's Pottage
Categories: american, beans, beef, main dishes, soups
Yield: 8 servings

1/2 lb split peas; green
1/4 lb lentils
2 tbsps pearl barley
4 tbsps white beans
1 ea soup bone
1/2 lb beef shank
2 whole carrots; diced
2 stalk celery; diced
1 whole onion; sliced thin
2 qts water
salt; to taste
pepper; to taste
1 lg parsley sprig; chopped

Put the peas, lelits, barley, and beans into a large bowl. cover to twice
their depth with cold water, and leave overnight. Next day rinse well. Put
the bone and the shank with salt and water into a soup kettle. Bring
slowly to the boil, skim, then add the other ingredients. Cover and simmer
as slowly as possible for 2 or 3 hours, stirring occasionally. When the
soup is ready the legumes will have dissolved into a puree. Before
serving taste for seasoning, remove bone, and serve a little bit of the
meat with each serving. Garnish with parsley.

Description:
"From The Old Farmer's Almanac Cook Book"
Source:
"The Old Farmer's Amanac Cook Book"
Copyright:
"1976"
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Per Serving (excluding unknown items): 232 Calories; 3g Fat (11.0% calories
from fat); 18g Protein; 35g Carbohydrate; 14g Dietary Fiber; 10mg
Cholesterol; 42mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2
Vegetable; 0 Fat.

NOTES : Based on the biblical story of the soup Esau sold his birthright
for. Perfect for a cold winters night.

Nutr. Assoc. : 0 0 0 0 9040 0 0 0 0 0 0 0 0

Contributor: Clarissa M. Silitch, Editor, Carl F. Kirkpatrick, Desi

Preparation Time: 0:00

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