Recipes published in ‘Columbian’

Alphabet Noodle Soup

Recipe

22 Jul

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1/2 pound extra lean ground beef
3 cups beef broth
3 cups V-8 juice
3/4 Cup water
1/4 tsp thyme
1 tsp Worcestershire sauce
1 1/2 Cups mixed frozen vegetables
2/3 Cup alphabet macaroni

Brown beef in large saucepan or Dutch oven. Drain. Add broth,
vegetable
juice, water, thyme and Worcestershire sauce. Bring to a boil; add
vegetables and macaroni. Simmer for 8 to 10 minutes or until pasta is
tender.

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NOTES : Recipe By: The Record Newspaper

Filed under: Breads, Columbian, Venezuelan

Readers Digest Potato Skin Nachos

Recipe

18 Mar

READER’S DIGEST POTATO SKIN NACHOS

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Baking Potatoes — scrubbed
1/4 teaspoon Chili Powder
1/4 teaspoon Salt
8 oz Jar of Taco Sauce
1 1/2 cups Monterey Jack or Cheddar
(shredded)
Jalapeno Peppers — seed/chop
10 milliliters Garlic — minced
2 tablespoons Fresh Parsley
1 Preheat the oven to 400 F. B

1) Remove, leaving the oven on and let cool until easy to handle.

2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8
of an inch thick. Half each potato shell lengthwise then half each piece
crosswise.

3) Arrange the potato skins flesh side up on an ungreased baking sheet.
Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or
until heated through.

4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a
small bowl. Spoon the mixture onto the hot potato skins. With the oven rack
set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the
cheese melts.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120

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Filed under: Breads, Columbian, Venezuelan

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Recipes published in ‘Columbian’

Alphabet Noodle Soup

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