Soups & Salads
Schnitz Soup
Cook a package of dried fruit: apricots, prunes, pears, and 1 cup of raisins in 2 quarts of water until soft, then add one half cup of sugar and one fourth cup of flour, and one cup of heavy cream which has been mixed until smooth. Add slowly to soup, bring to a boil, and serve. You really don't need quite that much sugar because the fruit is very sweet already.
This German Dish is shared by
Gary Huck
Cowboy Chili |
Cooking
Method: Boil-Simmer |
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Shared by Gary Huck and ConAgra Foods |
Brown 2 lbs stewing beef in 3-4 tbsp salad oil. Place in 9x13 cake pan
Add 1 pkg (10oz) frozen peas thawed
1 pkg (10oz) frozen corn thawed
1 chopped onion
6-8 raw potatoes, diced
Mix well and set aside. Combine in a skillet 1 ½ cups water
1 can (1 lb) peeled tomatoes
1 can (8oz) tomato sauce
1 tbsp Worcestershire Sauce
½ tsp Salt
¼ tsp garlic powder
2 Bay leaves
¼ tsp Basil
Dash Pepper
Dash Thyme
Mix well, cook over low heat, stirring
occasionally for 10 minutes. Pour over meat and vegetable mixture. Mix well.
Cover with foil tightly. Bake at 350 degrees for 1½ hours or
until meat and potatoes are tender. Uncover and bake 15 minutes longer.
Shared by Sherry Cole
Perfect Winter Beef Stew
Prep Time: 15 min Total Time: 2 hr 15 min Makes: 8 servings |
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Copied from Kraft Foods.com
Spicy Vegetable Pasta Soup
1 lb. ground beef
1 cup chopped onion
2 cloves garlic, pressed or 1 teas. minced garlic
1 - 30 oz. Ragu Garden-Style spaghetti sauce with mushrooms & peppers
1 - 10 1/2oz canned beef broth, undiluted or 4 beef bouillon cubes with 2 cups
water
6 cups water
1 cup thinly sliced celery
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper
1 - 10 oz can Rotel (diced tomatoes and green chilies)
1 - 16 oz pkg. frozen mixed vegetables
4 tablespoons chili powder
1 cup macaroni or spiral macaroni
Cook the first 3 ingredients in a large dutch oven over medium heat until meat
is browned, stirring to crumble. Drain. Add spaghetti sauce and the next 6
ingredients. Bring to boil, cover, reduce heat and simmer 20 minutes, stirring
occasionally. Stir in tomatoes & vegetables and return to a boil. Add macaroni
or spiral macaroni the last 15 or 20 minutes. Cover and simmer until vegetables
are tender and macaroni is done.
Shared by Linda Heine
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Makes 6 servings
Prep: 15 minutes
Bake: 2 hours
Ingredients |
1 pound beef stew meat (1-inch cubes) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 16-ounce package frozen stew vegetables |
1 4-1/2-ounce jar (drained weight) whole mushrooms, drained |
1 10-3/4-ounce can condensed cream of celery soup |
1 10-3/4-ounce can condensed beefy mushroom or cream of mushroom soup |
1-1/4 cups water |
1/4 cup dry sherry (optional) |
Directions | |||||||||||||||||||||||||||||||||||||||||
1. Preheat oven to 350 degree F. Place meat in a 4-quart Dutch oven. Sprinkle with salt and pepper. Stir in stew vegetables and mushrooms. In a medium bowl combine cream of celery soup, beefy mushroom or cream of mushroom soup, the water, and, if desired, sherry; pour over stew. Stir to combine. | |||||||||||||||||||||||||||||||||||||||||
2. Cover and bake in preheated oven for 2 to
2-1/2 hours or until meat and vegetables are tender. Stir. Cut up any large
vegetable chunks before serving. Makes 6 servings.
TACO SOUP
Cook 1-1/2 lbs. ground sirloin (hamburger) with 1 med. onion
chopped. Drain well.
In pot - put 2 c. water
1 lg. can diced tomatoes ( 28 oz)
2 cans red kidney beans (15 oz) - drain well
1 lg. can Hunts tomato sauce (15 oz)
3 small cans whole kernel sweet corn (11 oz) I use only 1
can
Add hamburger and onion - black pepper and Taco seasoning
(Tone brand is good) - takes quite a bit - add to taste. I
use 6 Tbs.
Salads
5-Minute Southwest Layered Salad
Prep Time:
5 min
Total Time:
5 min
Makes:
4 servings, 1-1/2 cups each
What You Need
6 cups torn romaine lettuce
1 can (15 oz.) black beans,
drained, rinsed
1 can (11 oz.) whole kernel
corn, drained
1/2 cup TACO BELL® HOME
ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Three Cheese
Crumbles
1/2 cup KRAFT Ranch Dressing
1 cup broken tortilla chips
Make It
PLACE lettuce on serving platter
or in bottom of glass serving bowl.
COVER with layers of beans, corn, salsa and cheese. DRIZZLE with dressing; sprinkle with chips.
TACO BELL® and HOME ORIGINALS® are
trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Healthy Living
Save 50 calories, 9 grams of fat
and 1.5 grams of saturated fat per serving, by preparing with KRAFT
Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles,
KRAFT Light Ranch
Copied from Kraft Foods.com
Wacky Mac Pasta Salad 1-12 oz package Wacky Mac Pasta
prepared as per package instructions Mix all together and chill in refrigerator over night Shared by Paula Bliss Bieberle
Easy Fruit Salad
One pint strawberries-cleaned, hulled and
sliced
one pound seedless grapes, halved
three kiwis, peeled and sliced
three bananas sliced
one ( 21 ounce ) can peach pie filling
chill for one hour
Shared by Sherry's friend Jane Moore
BLUEBERRY SALAD
2-3OZ.PKG. GRAPE JELL-O 1 C. SOUR
CREAM
2 C. BOILING WATER 1
TSP. VANILLA
1- #2 CAN UN-DRAINED CR. 1/2 C.
CHOPPED NUTS
PINEAPPLE 1/2 C. SUGAR
1-16 OZ BLUEBERRY PIE 1-8 OZ.
PKG. CREAM CHEESE
FILLING
MIX IN 9 X 13 PAN - JELL-O AND BOILING WATER UNTIL
DISSOLVED. ADD PINEAPPLE AND BLUEBERRY FILLING. LET SET. MIX SOUR CREAM
WITH CREAM CHEESE, SUGAR AND VANILLA. DO NOT OVER BEAT. SPREAD ON TOP OF
JELL-O MIXTURE. SPRINKLE WITH NUTS.
SKIP THE TOPPING
AND COVER WITH COOL WHIP. EASIER AND LESS CALORIES.
Shared by BETTE BERGGREN
Copied from Kraft Foods.com |