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VEGETABLE-BEEF (MOOSE) SOUP

3 to 4 lb. bone-in beef chuck roast

1/2 onions diced

3 potatoes peeled and cubed

3 carrots peeled and sliced

2 stalks celery thinly sliced

1 – 15 oz can each- cut green beans, yellow wax beans, lima beans, corn, peas, all drained

1/2 head cabbage – shredded

2 -12 oz cans cocktail vegetable juice – (I used one can of diced tomatoes and one small can of tomato sauce – 1 can of water

Place roast and onions in a large heavy pot and add enough water to cover the roast.  Simmer over medium heat until meat falls off the bone – about one hour.  Add more water if necessary.  Take out meat and set aside.  Add potatoes, celery, carrots and the canned vegetables.  Bring to boil.  Stir in meat and reduce heat.  Simmer slowly until potatoes are tender – 20 minutes.  Add cabbage and tomato juice or diced tomatoes.  Cook another ten minutes until cabbage is tender. 

SPANISH RICE SOUP

1 lb of lean hamburger, browned and drained

4 cups water

4 cups of diced fresh tomatoes – I used two cans of diced tomatoes

1 cup celery chopped

1/2 of a green pepper chopped

1/2 of an onion chopped

1/2 cup instant rice – uncooked

1-1/2 oz pkg onion soup mix

1 tblsp beef bouillon granules

1/2 teas each, garlic salt and oregano

A pinch of hot pepper sauce or ground red pepper

Combine all ingredients in a large soup pot.  Simmer about 30 minutes.  Serve with flour tortilla grilled in butter in a pan, sprinkle with your favorite cheese and a small amount of diced onion and red bell pepper. Fold over and sprinkle with salt and pepper. 

PARMESAN PULL-APARTS

3 Tbls butter

1 Tbls onion minced

2 teas dill seed

1 teas poppy seed

1/4 teas celery seed

10-oz tube of refrigerated biscuits - quartered

14 teas grated Parmesan cheese

Place butter in 9 inch round cake pan.  Melt butter in 400° oven. Sprinkle onion, dill, poppy and celery seed over butter.  Sprinkle quartered biscuits with Parmesan cheese and arrange in pan.  Bake 400° 15 t0 20 minutes.  Invert pan over serving platter – let set for a few minutes before you remove the pan.

Enjoy with your favorite stew or soup.

CREAMY POTATO-BACON SOUP

1 cup water

2 cups potatoes peeled and cubed

1/2 teas garlic salt

1/2 teas pepper

10-oz can of cream of chicken soup

1 1/8 cup milk

1 cup sour cream

6 slices of bacon, sliced into small pieces, cooked crispy

1 Tbls parley

1 onion finely chopped

Garnishes:  Shredded cheddar cheese

In a large soup pot combine water, potatoes and bring to boil.  Simmer 10 minutes add salt and pepper. Gradually add soup and milk, stirring constantly.  Stir in sour cream and onion.  Heat slowly though.  Do not boil, stir constantly.  Top with cheese.

2 cups flour

1/2 cup sugar

1 teas baking powder

1/2 teas salt

1 cup raisins or Craisins

1/2 cup chopped walnuts

1 egg – beaten

1 teas each almond and vanilla extract

2 tblsp butter melted and cooled

1 teas each lemon zest and baking soda

1 cup crushed pineapple

Combine flour, sugar, baking powder and salt in a medium bowl.  Add the raisins and walnuts.  Mix in another small bowl, egg, extracts, butter and lemon zest.  Stir into flour mixture and set aside. Stir baking SODA into pineapple until well blended.  Add to the flour mix.  Pour in a butter 8 X 4 loaf pan.  Bake at 350% for one hour.  Cool on wire rack.  ENJOY!

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