Cream of Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white sauce — average or heavy
2 cups mushroom soup concentrate
2 cups beef broth

Heat white sauce in top of a double boiler over simmering water. In a
separate saucepan, simmer concentrate and broth 30 minutes, stirring
occasionally. When both are hot combine and stir and serve.

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Make-ahead Gazpacho

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Vegetable Stock
2 Cups Tomato juice
2 Tablespoons Lemon juice
2 Tablespoons Green taco sauce
1 Teaspoon Sugar
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Pepper
Cucumber
Green pepper
Large tomatoes
Green onions

Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and diced
Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly
sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring
to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture,
uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories. An easy make-ahead soup to begin a meal with.

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Nutr. Assoc. : 1567 1503 796 1472 0 0 1091 490 685 1514 998

FUNGUS AMONG US VEGETABLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Frozen creamed spinach
1/2 Iceberg lettuce
4 Carrots
2 Cucumbers
2 Tomatoes
6 Radishes
2 Red onions

Recipe by: Creepy Cuisine, Lucy Munroe
Prepare the creamed spinach in a saucepan
according to the directions on the package and let
cool in the refrigerator for 30 minutes. Wash the
lettuce, carrots, cucumbers, tomatoes and radishes in
cold water. Pat the lettuce dry with paper towels,
tear it into pieces and place it in a salad bowl. Peel
the carrots, cucumbers and onions, then slice all of
the vegetables into small pieces. Add to the salad
bowl. Pour the cooled creamed spinach (fungus) into
the salad bowl and toss.

Penny Halsey (ATBN65B).

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Title: RUSSIAN GARLIC SALAD
Categories: Salad/dress
Yield: 3 Servings

30 Garlic cloves, cleaned
– peeled
1/2 c Olive oil
1/4 c Lemon juice
4 tb White wine vinegar
Salt pepper to taste
1/2 ts Oregano (optional)

Blanch the whole cloves of garlic in boiling water for 5 minutes;
remove and plunge into cold water. Drain, and mix with the remaining
ingredients. Allow to marinate for 5 days in the refrigerator before
serving. The salad is served as it is, in small bowls alongside the
main plate. Or you may chop this up and add it to a layered green
salad.

MMMMM

Country Rhubarb Dessert

Recipe By : Great American Recipe Card/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rhubarb
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh rhubarb — washed/in 1/2″ piece
1 cup flour
1/2 cup butter — softened
1/3 cup confectioner’s sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries — for garnish

Blend flour and softened butter until like coarse crumbs. Add confectioner’s
sugar. Press into buttered 9″ square pan or 10x7x1/2″ rectangular pan .Bake
at 350° for 15 minutes until golden. When crust is baking, beat eggs. Add 1
1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on
High with electric mixer. At low speed, add flour, baking powde,r vanilla and
salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly.
BAke at 350 ° for 40 minutes until light brown and top feels dry. Serve
cooled, with whipped cream and strawberries.

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Title: Hardy Vegetable Soup
Categories: Soups/stews, Vegetables, Canadian, Beef
Yield: 10 servings

4 qt Water 1 c Mixed vegetables *
3/4 c Celery, chopped 1/2 tb Sweet basil
3/4 c Onion, chopped Salt pepper to taste
2 Garlic cloves, chopped 1/2 c Macaroni
1 c Carrots, sliced 1/2 c Pot barley
2 c Potatoes, diced 2 c Chicken, beef,ham
(leftovers
2 tb Canola oil 2 c Coarsely chopped cabbage
1/2 c Tomato paste 1 Tomato, chopped
1/2 c Green pepper, diced

In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add
water, vegetables, pot barley, meats, seasonings. Bring to the boil and
simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup
mix

from Fillmore, Sask. Lindsey Jones, F-Intercook

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Title: RUNZA
Categories: Italian, Beef, Hamburger
Yield: 4 servings

1 1/2 lb Hamburger
1/2 x Cabbage
1 Onion
1 Partially frozen Bread
Dough
Salt+papper
Cheese (velveeta)

Contributed to the echo by: Sukee Bailey Hello, try
this for dinner, Keep in the Freezer for left overs,
and when you want it again.. just heat-up with
Microwave oven. RUNZA OVEN TEMP. 350-375

Brown hamburger and onion. drain, add cabbage and
simmer. Slice bread dough and roll out on Floured
board. Fill with hamburger + cabbage, put slice of
cheese pinch tight. Bake till Brown.

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SAVORY BEEF STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil
2 Parsnips, diced
2 Stalks celery, diced
1 Onion chopped
1 28 oz can crushed tomatoes
3/4 c Beef broth
1/2 ts Thyme, crushed
1/4 ts Salt
2 lb Chuck stew meat
2 Turnips, dices
1 Carrot, diced
2 Cloves garlic, minced
3/4 c Red wine
1/4 ts Rosemary, crushed
1 10 oz pkg frozen succotash
1/8 ts Pepper

In a large saucepan, heat oil over medium high
heat. Coat the beef chunks with flour then add to the
oil and cook, turning, until browned. Remove and set
aside. Add next 6 ingredients to saucepan; saute 5
minutes. Return beef to saucepan. Add tomatoes, and
next 5 ingredients. Bring to a boil. Reduce heat
cover and simmer until meat is tender, about 45
minutes. Add succotash, salt and pepper. Cook until
heated through.
Serve over rice or noodles.

This is from one of my MIL’s clippings from Women’s
Day. Date unknown

Shared by Robert Rostrup

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Title: Chocolate Mint Snow-Top Cookies
Categories: Cookies
Yield: 3 servings

-Jo Ferry cmsj69b
1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 1/2 c Mint chocolate chips
6 tb Butter; softened
1 c Sugar
1 1/2 ts Vanilla
2 Eggs
Confectioners sugar

In small bowl, combine flour, baking powder and salt; set aside. In
small saucepan over low heat, melt 1 cup mint chocolate chips. (Or,
microwave chips in bowl on HIGH power 1 minute; stir. Microwave on
HIGH power 30 seconds longer; stir until smooth.)
In large mixer bowl, beat butter and sugar until creamy. Add melted
chips and vanilla. Beat in eggs. Gradually beat in flour mixture.
Stir in remaining 1/2 cup chips. Wrap dough in plastic wrap; freeze
30 minutes until firm.
Preheat oven to 350. Shape dough into 1 inch balls; coat with
confectioners sugar. Place on ungreased cookie sheets. Bake 10 to 12
minutes until tops appear cracked. Let stand 2 minutes. Remove from
cookie sheets; cool. Makes about 3 dozen.

MMMMM

GINGER VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon minced fresh ginger
1 cup white wine vinegar

Mix the ginger and the vinegar together in a sterilized 1/2-pint mason jar.
Place a sterilized seal on top a screw on the ring. Set the jar aside for 1
week to steep, out of direct sunlight and away from heat. Strain the
contents through a fine sieve into a 2-cup glass measuring cup. Clean out
the sieve. Rinse the Mason jar and return the strained vinegar to the jar.
Rinse the measuring cup. Line the sieve with a moist flat-bottom coffee
filter and set it over the cup. Strain the vinegar through again, a bit at a
time, allowing it to drip into the measuring cup. Pour the vinegar into an
8-oz bottle or cruet and seal with a cork. The vinegar should be ready to
use immediately, with a shelf life of at least 1 year.

YIELD: 1 cup

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