Source: Kitchen Klutz, Joy Douglas
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1 pound of lean ground beef - round steak
1 can condensed potato soup
1 medium onion chopped fine
2 frozen pie crusts - uncooked
1/2 teaspoon of salt
1/4 teaspoon of pepper
Bake at 450 degrees for ten minutes, then at 350 degrees for 10 to 12 minutes.
If the crust is browning too quickly cover with brown paper.
Saturday, February 10, 2018
Recipe #76: Vegetable Minestrone Soup
5 servings
1 tablespoon extra virgin olive oil
½ cup chopped onion
1 medium carrot
1 stalk celery
1 teaspoon salt and ¼ teaspoon pepper
2 tins chicken broth - 14.5 ounce size
1 tin whole tomatoes with basil - 28 ounce size
4 cups chopped cabbage - approx 1 pound
1 medium zucchini
10 large cloves of garlic
½ pound Swiss chard - tough bottom
½ cup elbow noodles - boiled in advance
½ cup fresh basil
1 tablespoon Romaine cheese
In a Dutch oven sauté onion, carrot and celery in olive oil with S&P until onion turns white.
Add the broth, tomato, cabbage, sliced zucchini, and crushed garlic. Bring to the boil and simmer for fifteen minutes.
Add the Swiss chard and simmer for ten minutes.
Stir in the noodles, basil, and grated cheese. Add salt and pepper to taste.
1 tablespoon extra virgin olive oil
½ cup chopped onion
1 medium carrot
1 stalk celery
1 teaspoon salt and ¼ teaspoon pepper
2 tins chicken broth - 14.5 ounce size
1 tin whole tomatoes with basil - 28 ounce size
4 cups chopped cabbage - approx 1 pound
1 medium zucchini
10 large cloves of garlic
½ pound Swiss chard - tough bottom
½ cup elbow noodles - boiled in advance
½ cup fresh basil
1 tablespoon Romaine cheese
In a Dutch oven sauté onion, carrot and celery in olive oil with S&P until onion turns white.
Add the broth, tomato, cabbage, sliced zucchini, and crushed garlic. Bring to the boil and simmer for fifteen minutes.
Add the Swiss chard and simmer for ten minutes.
Stir in the noodles, basil, and grated cheese. Add salt and pepper to taste.
Recipe #75: Tinned Pea Soup
1 tin peas
1 tin chicken stock
2 teaspoons soya sauce
Blend together in blender
Heat
Eat
1 tin chicken stock
2 teaspoons soya sauce
Blend together in blender
Heat
Eat
Recipe #74: Sweet Red Pepper Soup
6 servings
4 medium sweet red peppers
5 tablespoon chopped Italian parsley
2 medium garlic cloves
4 cups chicken broth
1 tablespoon paprika
4 cups 35% cream
salt
1-2 tablespoon Sambuca liqueur
Parmesan cheese
Italian crackers
Wash, de-seed and slice the peppers.
Puree in food processor with parsley and garlic. combine with chicken broth and paprika.
Add the cream and bring to the boil. Simmer for three minutes.
Season with salt, and add the Sambuca.
Serve with Parmesan cheese and Italian crackers.
4 medium sweet red peppers
5 tablespoon chopped Italian parsley
2 medium garlic cloves
4 cups chicken broth
1 tablespoon paprika
4 cups 35% cream
salt
1-2 tablespoon Sambuca liqueur
Parmesan cheese
Italian crackers
Wash, de-seed and slice the peppers.
Puree in food processor with parsley and garlic. combine with chicken broth and paprika.
Add the cream and bring to the boil. Simmer for three minutes.
Season with salt, and add the Sambuca.
Serve with Parmesan cheese and Italian crackers.
Recipe #73: Wine Marinated Grilled Flank Steak
4-6 servings
¾ cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil
4 cloves garlic
1½ pounds flank steak
freshly ground pepper
salt
Combine wine, Worcestershire sauce, parsley, olive oil, and garlic in a bowl. Pour into a heavy sealable plastic bag.
Place the steak in the bag and seal.
Refrigerate for 2 to 4 hours turning several times.
Pre-heat the grill. Remove the steak from the marinade.
Season with pepper and salt.
Grill the steak over very high heat for 5-7 minutes per side.
Remove from the grill, loosely tent with foil, and let rest for at least ten minutes to allow the juices to redistribute.
Slice the steak very thin, against the grain.
¾ cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil
4 cloves garlic
1½ pounds flank steak
freshly ground pepper
salt
Combine wine, Worcestershire sauce, parsley, olive oil, and garlic in a bowl. Pour into a heavy sealable plastic bag.
Place the steak in the bag and seal.
Refrigerate for 2 to 4 hours turning several times.
Pre-heat the grill. Remove the steak from the marinade.
Season with pepper and salt.
Grill the steak over very high heat for 5-7 minutes per side.
Remove from the grill, loosely tent with foil, and let rest for at least ten minutes to allow the juices to redistribute.
Slice the steak very thin, against the grain.
Recipe #72: Lentil Soup with Kale
4 servings
1 tablespoon extra virgin olive oil
1 large onion
1 medium carrot
4 cups chicken broth
1 cup brown lentils
1 tin stewed tomatoes - 14.5 ounce size
3 cloves of garlic
4 teaspoon dried Italian herb blend
½ teaspoon salt, teaspoon pepper
½ pound kale with the tough stems removed
2 tablespoon grated Romaine cheese
Sauté diced onion and carrot in olive oil until onion turns white.
Add broth, lentils, tomatoes, garlic and seasoning; bringing to the boil and simmer for 20 minutes.
Add kale and simmer for further 20 minutes.
Stir in the cheese, and add salt and pepper to taste.
1 tablespoon extra virgin olive oil
1 large onion
1 medium carrot
4 cups chicken broth
1 cup brown lentils
1 tin stewed tomatoes - 14.5 ounce size
3 cloves of garlic
4 teaspoon dried Italian herb blend
½ teaspoon salt, teaspoon pepper
½ pound kale with the tough stems removed
2 tablespoon grated Romaine cheese
Sauté diced onion and carrot in olive oil until onion turns white.
Add broth, lentils, tomatoes, garlic and seasoning; bringing to the boil and simmer for 20 minutes.
Add kale and simmer for further 20 minutes.
Stir in the cheese, and add salt and pepper to taste.
Recipe #71: Lentils & Sausage
Makes 6 servings.
1 tbsp extra virgin olive oil
1 large onion, chopped
4 stalks celery. sliced
6 oz kielbasa sausage, coarsely chopped
4 cups (approx) water
4 cups chicken stock
2 cups dried green lentils
1 strip orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots
2 potatoes, diced
Salt and pepper
Chopped fresh parsley
In large nonstick saucepan, heat oil over medium-low heat; cook onion for 5 minutes or until softened, stirring occasionally.
Add celery and sausage; cook, stirring, for 8 minutes.
Add water, stock, lentils, rind, marjoram and savory; bring to boil, reduce heat, cover partially and simmer for 15 minutes.
Add carrots and potatoes; simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes. Discard rind.
Add more water for thinner consistency, if desired. Season with salt and pepper to taste.
Garnish with parsley.
1 tbsp extra virgin olive oil
1 large onion, chopped
4 stalks celery. sliced
6 oz kielbasa sausage, coarsely chopped
4 cups (approx) water
4 cups chicken stock
2 cups dried green lentils
1 strip orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots
2 potatoes, diced
Salt and pepper
Chopped fresh parsley
In large nonstick saucepan, heat oil over medium-low heat; cook onion for 5 minutes or until softened, stirring occasionally.
Add celery and sausage; cook, stirring, for 8 minutes.
Add water, stock, lentils, rind, marjoram and savory; bring to boil, reduce heat, cover partially and simmer for 15 minutes.
Add carrots and potatoes; simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes. Discard rind.
Add more water for thinner consistency, if desired. Season with salt and pepper to taste.
Garnish with parsley.
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