Easy Italian Sausage Vegetable Soup

Recipe By : Pillsbury
Serving Size : 7 Preparation Time :0:00
Categories : Posted To Recipelu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bulk italian pork sausage
1 cup carrots — sliced
1 large baking potatoes — peeled, 1/2″ cubes
1 clove garlic — minced
2 cans ready-to-serve beef broth — 14 1/2 ounce
1 can garbanzo beans — drained
1 can pasta-style chunky tomatoes — 14 1/2 oz. undrained
1 1/2 cups water
1/2 teaspoon dried italian seasoning
1 bay leaf
1 cup zucchini — julienned
fresh parmesan cheese — grated

Prep Time: 15 minutes (Ready in 7 hours 45 minutes)

In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow cooker, combin
e cooked sausage and all remaining ingredients except zucchini and cheese; stir
gently to mix.

Cover; cook on low setting for 7 to 9 hours.

Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes
or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with che
ese.

7 (1 1/2-cup) servings

NOTES : Copyright 1998 The Pillsbury Company

By “Valerie Whittle” on Feb 24, 1998.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: CHINESE STYLE BEEF AND VEGETABLE WRAP-UPS
Categories: Chinese, Hamburger
Yield: 4 servings

4 Crepes
1/4 c Chopped onion
1/4 c Hot water
2 tb Vegetable oil
1 lb Ground beef, browned and
Drained
2 c Chopped cabbage
1 oz Pkg. fried rice seasoning
Mix

Prepare crepes.Pour oil into rectangular baking
dish,13 x 9 x 2". Mix remaining ingredients in 10″
skillet.Heat over medium heat until hot.Spoon down
center of crepes.Fold ends of crepes over brown
mixture. Place folded sides down in dish.bake until
crepes are crisp,10 to 15 minutes;drain.Serve with
sweet and sour sauce,if desired.6 Servings.

—–

Popularity: 8% [?]

Black Bottom Pie

Makes: one 9-inch pie

Ingredients:

1 unbaked 9-inch pie shell
Crumbs:
3/4 cup flour,sifted
1/2 cup dark brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2 tablespoons vegetable shortening
Liquid:
1/2 tsp baking soda
1/2 cup boiling water
1/4 cup dark molasses
1/4 cup light molasses
1 egg yolk, beaten well

Instructions:

Mix the dry ingredients for the crumbs. Using a pastry blender or
hands, work in the shortening until mixture is like coarse crumbs.
For the liquid part, dissolve the baking soda in the boiling
water,then add molasses and egg yolk. Fill unbaked pie shell with
alternate layers of liquid part and crumbs, ending with crumbs.
Bake at 400 degrees until edges start to brown (about 10-15 minutes).
Reduce to 325 degrees and bake about 20 minutes more or until firm.

Popularity: 5% [?]

Title: Apple Crunch
Categories: Snacks, Kids
Servings: 6

5 Apples
1 ts Cinnamon
1 tb Butter
1 c Sugar
1 Egg
1/2 c Flour
1/2 ts Baking powder
1 pn Of salt

Peel apples and dice, sprinkle with cinnamon and 1/3 cup of the sugar.
Cream butter and 2/3 cup sugar. Beat egg and add to butter mixture. Sift
flour, baking powder and salt. Add to mixture. Pour over apples and bake 10
minutes at 425 – then 20 minutes at 350. Batter will be thick – just drop
and spread as best as you can.

Recipe from Marilla Ransdell, submitted by Donna Ransdell.

MMMMM

Popularity: 3% [?]

Title: FREEZER MIX MEAT AND POTATO FAVORITE
Categories: Meats
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/3 c Water
2 c Fried shredded potato rounds

Dip container of frozen mix into hot water just to
loosen. In 2-quart saucepan, heat frozen mix and water
to boiling. Reduce heat; cover and simmer, stirring
frequently, until mix is thawed, about 20 minutes.
Heat oven to 375′. Place half the potato rounds in
ungreased 1 1/5-quart casserole; pour meat mixture
over potato rounds and top with remaining potato
rounds. Cover and bake 25 minutes. Uncover and bake
until potato rounds are brown, about 10 minutes longer.

—–

Popularity: 8% [?]

Queasy Quail Eggs^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Dozen small boiling
Potatoes
1 1/2 cups Frozen broccoli
Salt
8 ounces Jar Cheez Whiz
—–TOOLS—–
1 large Saucepan
2 small Saucepans
Fork
Spoon
Blender
Mixing bowl
Platter

Wash potatoes thoroughly incold water and place them in the large saucepan.
Place frozen broccoli in small saucepan. Cover both with water and a pinch of
salt.

Cook potatoes over high heat for approximately 15 minutes or until tender.
Cook
the broccoli about 5 minutes or until tender. Carefully drain the vegetables
through a colander over the sink.

Put the broccoli in the blender and blend on medium for a few secondsuntil it
is the consistency of thick salsa.

Place the cheese spread in a small saucepan and cook on low heat, stirring
continuously, until it’s completely melted.

Remove cheese from the stove and pour into a mixing bowl. Add the broccoli and
mix until the cheese is completely green.

Using a fork, spear the potatoes one at a time and dip in the cheese mixture,
covering completely. Set the potatoes on a platter, spoon extra cheese over and
serve. Serves 4-6 foul fellows.

Sicko serving suggestion: Rotten eggs are the perfect side dish to serve with
chicken or other poultry. Just ask Mom or Dad to rustle up a dead bird and bake
it!
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Apple Cinnamon Muffins
Categories: Bran Breads Fruits
Servings: 4

2 1/4 c Oat Bran Cereal
1/4 c Brown Sugar; Packed
1 ts Cinnamon
1 tb Baking Powder
1/4 c Walnuts; Chopped, Optional
1/2 c Raisins
1/2 c Skim Milk
3/4 c Frozen AppleJuiceConcentrate
2 ea Egg Whites; Large
2 tb Vegetable Oil
1 ea Apple; Chopped, Md

Mix the dry ingredients in a large bowl. Mix the milk, apple juice
concentrate, egg whites and oil. Blend well. (Can be done in a blender.)
Add to the dry ingredients and mix well. Add the chopped apple and spoon
into muffin cups that have been sprayed with a non-stick coating. Fill
three-fourths full and bake in a 400 degree F oven for 15 to 17 minutes, or
until done. Serve warm.

—————————————————————————–

Popularity: 4% [?]

Title: ORANGE JUDAS (JULIUS) #2
Categories: Beverages
Yield: 1 servings

1/2 pk (3 3/4 oz) instant vanilla
Pudding or pudding-pie
Filling powder
1 Egg white
1 tb Lemon juice
3 c Fresh orange juice

Add all to blender and whirl one minute. A 2 oz package of vanilla
instant breakfast drink powder may be substituted for the pudding
stuff.

MMMMM

Popularity: 7% [?]

Chilled Beet Soup

Recipe By : Cooking Live Show #CL8904
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion — coarsely chopped
salt and pepper
2 tablespoons garlic — minced
2 cups vegetable or chicken stock
2 cups water — (up to 3)
1/2 cup fresh orange juice
2 teaspoons fresh lemon juice — (up to 3)
rice wine vinegar or champagne vinegar
sour cream
2 teaspoons fresh dill

Trim beet greens at the base of the beet. Bring a large pot of water
to a boil and add the beets. Reduce the heat and cook, uncovered, at a
low boil until tender, 30 to 40 minutes. Test the beets by inserting a
paring knife or skewer. If there is no resistance, they are ready to
be drained. Drain when tender and allow to cool or run them under cold
water to cool them quickly. Peel, cut into large pieces, and set
aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt,
cook until tender, about 7 minutes. Add the garlic and cook for 2 more
minutes. Combine the onion/garlic and beets in a blender or food
processor. Add 2 cups stock and puree until smooth. Add water 1 cup at
a time until desired consistency, being careful not to make soup too
thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons
vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if
needed with lemon juice, vinegar, salt and pepper. Chill the soup,
ladle into bowls. Garnish each with a swirl of sour cream and a
sprinkle of dill.

Yield: 4 to 6 servings

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Five Spice Powder-Walt
Categories: Spices
Yield: 1 servings

1 tb Cinnamon
1 tb Ginger
1 tb Anise
1 tb Fennel
1 tb Clove
pn Black pepper, optional

Blend together.

From The Frugal Gourmet – Three Ancient Cuisines Chins/Greece/Rome

MMMMM

Popularity: 3% [?]