Thursday, October 30, 2014

Vegetable Soup

I Love this Soup, very nutritious.
I make it often
The Parsnips replaces the Salt for Flavor


 Ingredients:

I box (900ml)  Campbell's Chicken or Beef  Broth.

(this is also sold with low Sodium)

About 3/4 cup Soup Mix. The one I use has barley, rice and split peas in it.

1 can Tomato Soup.(10oz)
4 cups of Water, (approximately)
I medium Onion chopped
1 Garlic Clove finely chopped or minced
1 Celery Stock chopped
1 medium Turnip diced
4-6 Carrots sliced
4 Parsnips diced
4 Potatoes diced
About 2 tbsp. Parsley
Pepper to taste

Add Broth to pot with Soup Mix,  Tomato Soup, Water, Onion, Garlic, & Celery. 

Add the rest of the Vegetables & Pepper.

(I don't use Salt. I find the Parsnips give a good flavor)


Bring to a boil and simmer approx. 1/2 hr.

Remove from heat and add the Parsley



I dried My Parsley this yr.
to view click on Parsley








My Soup Mix I use is sold in Bags in stores


 I want to thank my sister Carol for the beautiful  Transferware Soup Bowl.
     


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˚ ˛ •˛• ˚ | 田田 |門 ღ ღ thanks for your visit

all pic are my sole original property.

Saturday, October 25, 2014

Oven Baked Brown Rice

I make this rice often. 
 It is always delicious as a side dish
 with chicken, beef or chinese food.
Or serve alone at lunch
Simple and easy to make, and freezes well.






Ingredients:
2 cups uncooked long grain rice
3 1/2 cups chicken stock
(I use a box of Campbell's Chicken Broth- low sodium)
1 garlic clove chopped
1/4 cup soya sauce
1 tbsp. vegetable oil
1 med. onion chopped
1 can or 4-6 mushrooms chopped
1 small green pepper chopped
1 celery stock chopped
pepper & parsley to taste.
Optional- you can also add 2 to 3 cups chopped chicken, pork, turkey or leftover ham chopped up is also good.

Mix all ingredients in a large roast pan.
An Old Roaster
Cook covered in the oven  at 350 deg. for 1 1/2 hrs
(Stir occasionally)


 






The plate is
"Swan Inn"
J. Broadhurst & Sons.
England








Thanks for your visit xo







Thursday, October 16, 2014

Plum Jam

  

These plums are ripe at the end of Summer,
 and are with us for only a short time.
They are excellent raw and they are even 
better when cooked especially in this plum jam,
my favorite jam.







Ingredients:



4 cups chopped ripe plums
3  cups sugar
2  tblsp lemon juice

Directions:


Wash plums.
I put them in a clean sink filled with cold water. 

Slice plums in half and remove the pits


Chop up plums.


Mix the plums, sugar and lemon juice in a deep pan



Let stand 1 hr.


Bring plum mixture to a boil over medium heat, stirring often. 
Continue cooking, uncovered and stirring for about 20 minutes or until thickened.


Pour into hot sterilized jars.






Thanks for your visit xo