Boiled Dinner Recipe

Summary

Servings12Cuisine
CourseMethod
Main Ingredient

Ingredients

 Dried chickpeas1⁄2 Cup (8 tbs)
 Water4 Quart
 Beef round1 Pound, cubed
 Cabbage1 Small, shredded
 Turnips2 , pared and diced
 Salt To Taste
 Lamb shoulder1 Pound, cubed
 Boned ham1⁄4 Pound, diced
 Chicken3 1⁄2 Pound, cut into serving pieces (1 In Number)
 Marrow bone1
 Onion1
 Garlic3 Clove (15 gm)
 Peppercorns10
 Corn1 1⁄2 Cup (24 tbs), cut from cob (3 Ears)
 Zucchini6 , sliced
 Carrots1 Bunch (100 gm), scraped and sliced
 Avocado1 , diced
 Lemons2 , cut into wedges
 Potatoes1⁄2 Pound, sliced and fried
 Sweet potatoes1⁄2 Pound, cooked
 Whole pears3 , cooked (Or Canned)
 Peaches3 , cooked (Or Canned)
 Bananas2 Large, sliced and fried

Directions

Soak chickpeas in water to cover for 8 hours, or overnight.
Drain.
Remove skins; combine water, peas, beef, lamb, ham, chicken, bone, onion, garlic, and peppercorns in deep kettle.
Simmer for 1 1/2 hours, or until tender; add vegetables and salt.
Simmer for 30 minutes longer, or until tender.
Strain, reserving meats and vegetables; serve broth as soup, garnished with avocado and lemon.
Place meats in center of platter, surround with vegetables, potatoes, and fruit.
Serve with Guacamole Sauce.
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