Ingredient:
- 2 tbsp. reduced-calorie margarine
- 1 lg. onion, peeled and thinly sliced
- 1 carrot, chopped
- 2 garlic cloves, coarsely chopped
- 1 (28 oz.) can peeled Italian plum
tomatoes
- 3 c. chicken broth
- 1 sm. boiling potato, peeled and
thinly sliced
- 2 tbsp. chopped fresh basil leaves or
- 2 tsp. dried basil
- 1/4 tsp. nutmeg
- Salt to taste
- 1 c. milk
Direction:
Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6. |
Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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