Recipes from the Conference

RECIPES FOR NOVEMBER CONFERENCE:

VEGETABLE SOUP:

½ cup celery, sliced

½ cup snipped celery leaves

1 large onion, chopped

2 carrots, sliced

1 cup potatoes, cubed

2 cups water

1 ½ teaspoons salt (or season salt)

2 ½ cups canned tomatoes

½ lb. ground beef

1/3 teaspoon garlic powder

1 tablespoon parsley flakes

¼ teaspoon pepper

Brown the meat.  Add everything else.  Bring to boiling and simmer at least one hour.

CREAMY PUMPKIN SOUP:

16 ounces Pumpkin puree

1 can chicken broth

1 large onion, chopped

2/3 cup carrots, diced

1 can milk

1/8 teaspoon pepper

1 teaspoon cinnamon

½ teaspoon soda

½ teaspoon salt

¼ cup sour cream

Put everything except pumpkin, milk and sour cream in a 3 quart pan and cook until carrot is tender.

Add pumpkin and milk, simmer 10 minutes.

Serve with sour cream.

EVERYDAY CASSOULET:

1 pound Polish sausage, sliced

1 can great northern beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

(or  ½ cup of each kind of beans, cooked, rinsed and drained)

1 can (15 ounces) tomato sauce

1 ½ cups sliced carrots

1 cup chopped onions

2 cloves garlic, chopped

1 can beef broth

2 tablespoons packed brown sugar

2 tablespoons chopped fresh or 1 ½ teaspoons dried thyme leaves

Mix all ingredients, bring to a boil and simmer until carrots are tender.

(Or put in ungreased 3 quart casserole and bake 1 hour at 375 degrees).

BROWN RICE SOUP

2 tablespoons butter

1 cup sliced celery

1 cup shredded carrot

½ cup chopped onion

3 tablespoons flour

¼ teaspoon pepper

½ cup uncooked brown rice (precooked in 1 ½ cups water for 1 hour)

1 cup water

1 can chicken broth

1 can milk

1/3 cup slivered almonds

¼ cup fresh or 2 tablespoons dry parsley

Melt the butter in a 3 quart pan.

Cook the carrot, celery, onion, and garlic in it until tender.

Stir in pepper and flour.

Add rice, water and broth, simmer 15 minutes

Stir in milk, almonds and parsley, heat…but don’t boil.