Carrots
We layered the soup ingredients into pint jars and put a round of fabric and a little fiber fill on the flat lid before screwing on the ring. It was a nice gift for the girls in our girl’s club to give their moms. The soup is pretty good too!
Our usual Sunday lunch during fall, winter and spring consists of soup and a make-your-own-sandwich table. This is a common soup served, I guess partly because we have our chickens to feed us after we've fed them for a year. Our younger kids like the dry chicken noodle soup prepared just with water too, but they know I try to serve lots of vegetables so they like this version as well. Our garden often supplies the vegetables needed.
I got this recipe from a lady who is from India. It has all of the curry called for, which might be a little strong for some.
Combine the following:
- 1 lb. hamburger (browned slightly)
- 2 tsp. salt
- 1/8 tsp. pepper
- 1 cup diced celery
- 1 pkg. dry onion soup mix
- 1 cup chopped carrots
- 14 cups water
- 4 cups canned tomatoes
- 3 beef bouillon cubes
Simmer for two hours. During last half hour of cooking, add:
Mel and I make this soup quite often. We wanted a lentil soup and Mel came across an Alton Brown recipe that sounded fairly quick but delicious. We've modified it in a few spots in order to fix it into words but we've only really followed the recipe once. Its a good guide though. I like smelling each spice separately for a few moments before mixing all the spices together in a little bowl. Smell the resulting concoction before adding it to the soup.
1 chicken or 1 kg beef
8 potatoes
8 pieces of corn cob (ie 3 cobs cut in 3)
4 carrots in bite size pieces
1 packet green beans (i think like half of the big bags bought in stores)
3 scoops (cups?) of rice
1 onion, cut in 4
salt, oregano, pepper to taste
(For 8)
Our neighbor lady on Riverton made this a lot in the fall. It smelled so good as the smell wafted over (through) the chain link fence on those cool late summer evenings..
Arlo has enjoyed some cooking experience in Home Ec. at school. He made this for us for supper once.
Mom and I love main dishes loaded with lots of vegetables. We served this for supper when Dawn, Rachel, Jon, and Erika visited our house in celebration of Gert’s birthday.
John and other Dutch immigrant families introduced me to this Indonesian rice classic. It has become one of the Glenmount recipes people expect to get at buffets--partly because it is one of John’s favourites!
We like this as a side to the boxes of macaroni and cheese. It is also good over rice. Leftovers of rice, ground beef, and vegies added to Campbell’s Tomato Soup is one of Jonathan’s favourite soups.
Melt in 12 inch frying pan:
1/4 cup butter or margarine
Add, and cook, stirring occasionally until heated but not browned (about 5 minutes):
1 1/4 cups long grain rice
Add and cook until mixture comes to a boil:
2 cans (10 1/2 oz.) beef consommé
or 4 cubes bouillon and 2 1/2 cups water
Turn into a 1 1/2 qt. casserole and bake covered for 30-40 minutes, or until rice is tender. About 10 minutes before rice is done, stir in:
This is a bread Mom used to make quite often. The recipe says it is for 9 - size 303 cans. It can also be baked in a large loaf pan, or two small ones.
Put in blender and run on high until smooth:
1 cup oil
4 eggs
2 cups sugar
2 tsp. cinnamon
1 tsp. salt
Add, and blend on medium until finely chopped:
3 cups carrots (cut in about 1 inch pieces)
Add, and blend just until coarsely chopped:
1 cup pecans
Sift into large bowl:
2 cups flour
2 tsp. baking powder
1 tsp. soda
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