On 11 Apr 2005 20:06:20 -0700, "Lynn from Fargo" >
wrote:

>Sheeesh ! I hate it when the damn computer won't just let me reply to
>the original post!
>=====================================
>Ginny
>Your soup sounds perfect - right down to the bay leaf. Don't be
>surprised if it thickens up a LOT in the fridge. You can always thin it
>with a little water. Actually, the chicken stock wasn't mandatory - as
>long as your hambone was good. Make sure you scrape the marrow out of
>the bone and let it dissolve into the soup.
>Lynn from Fargo
>PS Do exactly the same with navy or great northern beans and get great
>bean soup.
>My master recipie is from Betty Crocker - any of the older editions.

Yes, aem mentioned that I didn't need to use stock but please tell me
how to scrape the marrow out of that big bone without the use of a
saw? I have this visual in my head of a table saw, goggles, apron and
body parts. Maybe I've been watching too many horror flicks. <g>

Ginny