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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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