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Rice and Sausage Soup

1 lb Sweet Italian sausage
1 Turnip, diced
1/4 lb Ham fat, put through fine blade of the food chopper with one small onion
2 qt White of Classic Bouillon
1 c Rice
1 tb Chopped parsley
3 tb Butter, softened
1 1/2 c Freshly grated Parmesan chee

Cook the sausage for 10 minutes in boiling water, drain, cut into 1-inch 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, and1/2 cup of the grated cheese. Correct the seasoning and serve with the remaining cheese on the side. Serves six.

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