RECIPES
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SOUPS
Pot Roast Soup
2-1/2 pounds bonless chuck shoulder roast
1 cup chopped onions
1 cup diced tomatoes with green chili's undrained
1 cup shredded potatoes, with peelings or 1 cup frozen hash browns
1 bouillion cubes dissolved in 1 cup hot water
1-2 tablespoons crushed garlic
1/2 teaspoon dried tyme leaves
1/2 teaspoon salt and pepper
1 cup broccoli slaw
1 cup frozen peas
Cut the chuck roast into 12 pieces. Put in slow cooker with all the ingredients except the broccoli and peas. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the brocoli slaw and cook for another 30-40 minutes, until tender. Turn off the cooker and add the peas. Let stand 5-7 minutes and serve.
Minestrone "Soup in a Jar"
1/4 cup lentils
1/4 cup split green peas
1/4 cup barley
1/3 cup beef or chicken bouillon powder
1 Tablespoons parsley flakes
3 Tablespoons dried chopped onions
1/3 teaspoon black pepper
1 teaspoon basil leaves
1/4 cup dry macaroni
Use a pint jar (2 cups) for this recipe and layer the ingredients in the order given. Put the lid on the jar and add the cooking instructions on your tag.
Put 10 cups of water in a large saucepan. Add a large can of crushed tomatoes and the contents of this jar. Add to the pot: 1/2 cups sliced carrots, 3 or 4 peeled and coarsely chopped potatoes and 1 cup sliced or shredded cabbage.
Bring the pot of vegetables to a boil, reduce the heat and let simmer for about
1/2 hours or until the lentils and split peas are tender.
This "gift in a jar" is easy to make, costs just pennies and is great for teachers, grandparents, or anyone else who might enjoy vegetable soup!
SPICY SAUSAGE AND BEAN SOUP
(a very economical soup ... good too!)
4 cups cooked northern beans or 2 15 ounce cans, undrained
1 16-ounce can of tomatoes, diced
4 ounce package sliced pepperoni, chopped
3/4 cup chopped onion
1/2 cup chopped green pepper
1 clove minced garlic
1/2 teaspoon salt
Combine the undrained beans and tomatoes in a crock pot. Stir in the remaining ingredients and pour in 1 more cups of water. Cover and cook on high for 3 to 4 hours. Serves 6 hearty appetites. (this can also be cooked on the low heat setting all day long while you are at work.)
GERMAN POTATO SOUP
1 teaspoon vegetable oil
1 cup chopped onion
1/2 of a small carrot, sliced
1/2 teaspoon caraway seeds
1 cup chopped celery (I only use sifter cup)
3 cups reconstituted non-fat dry milk powder (1 cup dry milk powder mixed in 3 cups of cold water)
1 cup chopped boiled or baked potatoes (with skins left on)
1/2 teaspoon dried dill weed
Heat the oil in a 5 quart pan. Add the onions, celery and caraway seeds. Cook over medium heat until the onions are soft and start to turn color. Add the milk, cold potatoes, and carrots and bring the mixture to a boil. Reduce the heat and simmer about 20 minutes or until the carrots are tender. Stir occasionally. Add the dill weed (optional) and stir to mix in the seasoning. Do not allow to come to a boil again. Season with some salt and pepper and a little bit of butter or margarine if you like.
Serve with crackers alongside the soup cup. This is a low-fat recipe that serves 4 people. This recipe is a great way to use up those extra baked potatoes or the few boiled potatoes remaining after dinner last evening. It makes a hearty soup that costs very little.
Chili & Dumpling Stew
1 24 ounce can chili beans
3 cups cubed raw potatoes
1-1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups water
1 tablespoon cooking oil
1 medium onion diced
1 pound ground beef
1-2 teaspoons chili powder
1 8 ounce can tomato sauce mixed with 1/2 cup water
Mix the undrained kidney beans with the potatoes, salt, pepper, and water in a 5 quart pan and bring to a boil. While this is heating, heat the oil in a skillet, add the onion, then beef, and chili powder and brown well. Add the meat mixture and the tomato sauce and water mixture together. Stir and simmer for at least 90 minutes.
