SOUP RECIPE - 516
TORTELLINI
SOUP
2 cloves garlic, crushed
1 tbsp. oleo
2 (13 3/4 oz.) cans College Inn Broth
8 oz. fresh or frozen tortellini
1 (15 oz.) can corn
1 (14 1/2 oz.) can tomato sauce
1 (14 1/2 oz.) can tomato bits
In large saucepan over medium high heat, cook garlic in oleo for 2 to 3
minutes.
Add broth and tortellini.
Heat to boil and reduce heat and simmer 10
minutes.
Add corn and tomato and simmer 5 minutes more.
Serve topped with cheese.
Works good in crockpot.
SOUP RECIPE - 517
MOM'S
GERMAN
BORSCHT
SOUP
3 1/2 qt. water
1 lb. soup meat and bone
2 bay leaves
1 lg. onion, sliced
3 lg. carrots, diced
2 tsp. salt
1 c. celery and some leaves
1 sm. heat cabbage shredded
1/4 c. rice
2 lg. potatoes, sliced
1 c. cream
Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes.
Simmer about 1 hour.
Add cream when you are ready to eat.
May add
1/4 cup barley if desired.
SOUP RECIPE - 518
OVEN
STEW
4 lbs. beef round steak, cut in 1 inch cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 (5 oz.) cans water chestnuts, drained and sliced
2 (6 oz.) cans sliced mushrooms, drained
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes
2 c. Burgundy
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water
chestnuts and mushrooms.
Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy.
Cover and bake 4 hours.
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