• Top 10 C&W Star Recipes 10

    From Dave Drum@1:18/200 to All on Sat Jan 27 19:29:52 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dolly Parton's "Stone Soup"
    Categories: Poultry, Potatoes, Vegetables, Pork
    Yield: 8 servings

    2 qt Chicken broth
    1 lb Russet potatoes; scrubbed,
    - peeled, diced
    14 1/2 oz Can diced tomatoes
    1 sm Head cabbage; coarse
    - chopped
    1 lb Turnips; peeled, diced
    2 lg Carrots; peeled. diced
    1 sm Onion; chopped
    4 cl Garlic; minced
    1 Smoked ham hock
    1 Very clean stone
    Salt & pepper

    Pour the chicken broth into a large stockpot. Add in the
    diced potatoes, diced tomatoes and their liquid, chopped
    cabbage, diced turnips, diced carrot, diced onions,
    minced garlic and ham hock.

    Bring the soup to a boil over medium-high heat. Reduce
    the heat to low and simmer it uncovered for about 2
    hours. Stir the soup occasionally during simmering.

    Scoop the ham hock from the soup and place it on a
    cutting board. Remove the skin and discard. Remove the
    meat and use a sharp knife to dice it. Add the diced
    meat back into the soup, discarding the bone.

    Taste the soup; it will have some saltiness from the
    stock and ham hock, but you can add more if it needs
    some, along with black pepper to taste. Remove the stone
    from the soup. (You can wash the stone and save it for
    the next batch.) Serve the soup while itâÇÖs hot. Serve
    your soup along with this pecan chicken salad.

    Dolly Parton, Dollywood, Tennessee

    Makes: 6 - 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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