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:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOUP-LENTIL" "SP" "8/31/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "LENTIL SOUP" "lentil soup"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A heavy, rich soup, suitable for a dinner main course, 
as well as for a luncheon or supper.
.PP
Optionally, garnish with ketchup, passed at the table.
.PP
From JZR.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "8-10 qt" "stock pot"
.sp
.IG "5 qt" "water"
.IG "2-1/2 lbs" "meaty ham hock,"
or 8 small \fIhock ends\fP (6 lbs),
or 1\u+\d lb \fIham\fP, to obtain 10-16 oz lean meat
.sp
.IG "2" "large onions,"
3/4 to 1 lb, small or medium dice
.IG "2 lbs" "dried lentils",
washed
.sp
.IG "" "salt and pepper,"
to taste
.sp
.IG "1" "large potato,"
3/4 lb, small or medium dice
.sp
.IG "" "frankfurters,"
1/4 to 1/2 inch slices, as needed to supplement meat from the hocks; optional
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Bring water to boil.
Add ham hocks.
After return to boil,
cover,
and turn heat down to simmer.
Cook 2-1/2 hours.
Not much water should be lost through evaporation.
At end of cooking, remove ham hocks, pick them over for lean meat
(this can take time).
Cut meat into pieces and reserve for later.
Degrease stock.
.SK 2
Add the lentils and diced onions to the ham water.
Simmer for 45 minutes.
Be sure the liquid does not reduce and the lentils do not stick and burn.
.SK 3
Add potatoes and ham pieces.
Add salt and pepper to taste.
Simmer for 1/2 hour.
.SK 4
If water has evaporated, add water to desired thickness.
Optionally add frankfurter slices, and simmer until these are hot.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The soup reheats nicely, and perhaps is better the second day.
.PP
It also freezes well.
.PP
A too thin soup is not a problem: just high grade the good stuff.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1/2 hour preparation, 4 hours to cook.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
