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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:Philly Cheese Steak Salad - Author: - Contributor:
Ingredient:
Serves:2
CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 thin breakfast or chip steaks cut into strips Olive Oil
Onion Green pepper4 slices Provolone cheese
Lettuce Tomato Mayo


Direction:
How to Prepare:
Brown onion and green pepper in a little bit of oil in skillet
.
Add
steak strips and cook until done.
Add slices of Provolone cheese and cook a few seconds until melted.
Serve on a bed of lettuce. Top with sliced tomatoes and mayo.
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