Saturday, September 20, 2014

Stuffed Cabbage Soup


Ingredients:

1 tablespoon vegetable oil
1 package coleslaw mix
1 can (28 ounces) crushed tomatoes
1 cup water
1 tablespoon lemon juice
1/3 rice (white or brown)
1 pound ground beet or 1-inch chunks of beef
1 large onion
2 cans (14 1/2-ounces each) beef broth
1/4 cup light brown sugar
1 teaspoon salt

Directions:

    In a 6-quart pot, brown beef. Add coleslaw mix and onion; cover and cook for 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice andsalt; bring to a boil. Add rice, reduce heat and simmer, covered, for 45 minutes, or until rice is cooked.

Sunday, August 3, 2014

Hearty Lasagna Soup

While many soups say they eat like a meal,
this one truly delivers!

Ingredients:

1 teaspoon olive oil
1 medium onion. chopped
1 small red pepper
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon oregano
1 pound lean ground beef
1(28-ounce) can crushed tomatoes
1 teaspoon granulated sugar
1 (14-ounce) can, or 2 cups reduced-sodium beef broth
1/4 teaspoon crushed red pepper
1 cup dry campanelle pasta or 4 lasagna noodles
3 tavlespoons grated Parmesan cheese
1/4 teaspoon slat (optional)
1/2 reduced-fat shredded mozzarella cheese

Directions:
In a large soup pot over medium-high heat, heat the oil. Add the onion and cook for four minutes or until translucent. Add the red pepper, sauté for 2 minutes, then add the garlic, Italian seasoning, and oregano and cook for 1 minute. Crumble in the beef and cook until the beef is no longer pink.
Add the crushed tomatoes, sugar, beef broth, red papper, and 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes. Add the pasta (breaking lasagna noodles into pieces), and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until pasta is tender. Stir in the Parmesan.
Ladle 1 1/2 cups of soup into bowls, top each with 1 2/2 tablespoons of cheese.


Suggestions:
While Campanelle pasta is more spoon-friendly, lasagna noodles are fun. The choice is yours.

If  you desire more cheesy goodness, mix 6 ounces of low-fat ricotta with a pinch of salt and pepper and spoon two tablespoons into each bowl before adding the soup.

Friday, July 4, 2014

Pasta with White Beans and Arugula

This year's Fourth of July was a most pleasant day. After Joan prepared a opulent breakfast, we took the morning papers to the porch. After passing a leisurely afternoon, we grilled some ribs that we  purchased at BJ's.


Joan made this salad as a side:

Pasta with White Beans and Arugula
Prep Time: 15 minutes
Start to Finish: 30 minutes
Servings: 8

Ingredients:

1 package (16 oz. ) bow-tie (farfalle) pasta
1 can (19 oz.) cannellini beans, drained, rinsed
1 jar (8.5 oz.) sun-dried tomatoes in oil and herbs, drained, rinsed
1 package (5 oz.) arugula
1 package (4 oz.) crumbled feta cheese (1 cup)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt

Preparation:

1. Cook and drain pasta as directed on package; cover to keep warm.
2. Meanwhile, in large bowl, mix remaining ingredients. Stir in hot cooked pasta until blended.

Sunday, June 8, 2014

Dustin's Party Favorites

Dustin was in town so we all get together to celebrate.
Three recipes that hit the spot:

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.
But best served with Tostitos Scoops.

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.

But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (15-ounce) can shoe peg corn, drained
1 (10-ounce) can Rotel tomatoes, drained
1 medium green bell pepper, chopped
6 whole green onions, chopped
1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.

YIELD: ABOUT 8 CUPS

 Rita's Wild Rice

This is a fabulous side dish to anything! Tastes better the second day.

6-oz. pkg. long-grain and wild rice mix
1/2 c. onion, chopped
1/2 c. carrots, peeled and chopped
1/2 c. celery, chopped
1/2 c. radish, chopped
1/2 c. Italian dressing

Prepare rice according to package directions; let cool. Toss rice with chopped veggies. Stir in salad dressing to coat. Serve at room temperature or chilled

Serves 4 to 6.

Coleslaw

2 packs Ramen Noodles (Beef Flavored) - crush and use flavoring packet
1 cup silvered almonds
1 cup sunflower seeds (unsalted, roasted - in bulk dept.)
1 stick butter

Sauté altogether about 15 minutes. Refrigerate after you sauté, at least 1/2 hour.

2 bags of coleslaw with carrots
2 green onions, chopped

Dressing - refrigerate the night before
1 cup vegetable oil
1/2 cup sugar
1/3 cup white wine vinegar

Put cabbage , noodle mix together, toss than add dressing and toss.
Put it together about 1/2 hour before serving.

Thursday, May 29, 2014

Porch Party Beverages

Summertime and time for the porch party.

Here are two thirst quenchers to start you off:

CRANBERRY-LEMON SIPPER

Great on a hot summer day.

    1 12-ounce can frozen pink lemonade concentrate

    1 6-ounce can frozen cranberry juice cocktail concentrate

    1 2-liter bottle of lemon-lime carbonated beverage

    Cracked ice

    Lemon twist (optional)

In a 3-quart pitcher combine lemonade and cranberry juice cocktail concentrates. Stir in carbonated beverage. Serve over ice with lemon twists. Make about 10 (8-ounce) servings.

SPICED ICED TEA

Try this variation of that popular summertime beverage.

1/2 to 1 cup sugar

1 to 2    teaspoons whole cloves

8           tea bags

4          cups boiling water

10        cups cold water

1 to 2   cups of orange juice

1/4      cups lemon juice

In a 4-quart container, combine sugar, cloves and tea bags. Pour boiling water over mixture. Cover: let steep about 10 minutes. Remove tea bags and cloves. Stir in remaining ingredients. Serve over ice. 16 (1-cup) servings.

Wednesday, April 9, 2014

Pasta Bake Florentine

Pasta Bake Florentine
 Not only is this baked pasta delicious,
but the variety of vegetables makes it
colorful and appealing as well.

Ingredients:

2 T olive oil
1     onion, finely chopped
1/4 c.  red pepper, chopped
1/2 c.  mushrooms, sliced
1 lb.    ground beef
1/2 t.   salt
1/4 t.   garlic salt
1/4 t.   pepper
2 26-oz. jars pasta sause
1 c.     marinated artichokes, drained and chopped
10-oz. pkg. frozen spinach, thawed and drained
16-oz. pkg. rotini pasta, cooked
8-oz.   pkg. shredded mozzarella cheese

Directions:

Heat olive oil in a Dutch oven over medium heat. Sauté onion, red pepper and mushrooms until tender, about 5 minutes. Stir in ground beef, salt, garlic salt and pepper. Cook until beef is browned, about 5 to 7 minutes; drain. Stir in pasta sauce, artichokes and spinach until well combined. Stir in cooked pasta. Transfer to a lightly greased 13”x9” baking pan; sprinkle with cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted.

Serves 8

Sunday, March 30, 2014

Pumpkin Spice Muffins

  Recipe from Ruth Thompson of Dublin, NH 

Ruth used this recipe to bake muffins to sell at a church fundraiser.

    Ingredients:

    18-1/4 oz. pkg. spice cake mix
    15-oz. can pumpkin
    3 eggs, beaten
    1/3 c. oil
    1/3 c. water

    Directions:

In a bowl, beat all ingredients together. Pour batter into greased or paper-lined muffin cups, filling 2/3 full. Bake ate 350 degrees for 20 minutes, or until golden.

    Makes 2 dozen.

    Suggestion: Joan added nuts and raisins.