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Category:Soups - Author:N/A- Contributor:
CANNED VEGETABLES FOR SOUPS
Ingredient:


  • 5 lb. potatoes, diced
  • 10 or so carrots, scraped and sliced
  • 1 bunch celery, diced or cut up
  • 3 big onions, cut up




Direction:

Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. Process for 3 hours in boiling water bath. Then, when you're ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready. OR for hash, just drain a jar, add beets and warm up in a fry pan with butter.
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Pick of the Week
Title:BROCCOLI - CAULIFLOWER - Author: N/A - Contributor:
Ingredient:

  • 1 head broccoli
  • 1 head cauliflower
  • 1 med. red onion, diced
  • 1 c. grated cheese
  • 1/2 lb. bacon, fried



Direction:
--DRESSING:--

  • 3/4 c. salad dressing
  • 3 tbsp. wine vinegar
  • 1/4 c. or 3 pkgs. artificial sweetener

Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Refrigerate. Mix dressing and refrigerate. Cut bacon when ready to serve. Add crisp bacon and dressing to chilled mixture.
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