If you have a recipe to share, post it at the Keeping Room and I will save it here , Thanks!
freezer strawberry rhubarb Jam . . You use 5 cups of rhubarb, 3 cups of sugar and one 3 ounce pkg of strawberry jello. you mix the rhubarb and sugar together and bring just to a boil on the stove, then turn it down to simmer for 15 minutes. Add the jello and stir well. All done..cool and it is ready for the freezer. I had some vanilla ice cream in the freezer and put a couple spoonful's over that, yum. Then tonight I did the same with plain yogurt, very good. you can use splenda also and that works but has a bit different consistancy. It really doesn’t get real hard in the freezer so can be spooned right away to use and then placed back in the freezer. ... if it is in the refrigerator very long it gets sugary.
canning 4 bean salad (pickling)
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Salsa...canning
saving this for canning this year..the kids love it
*For more heat use hotter pepper varieties and use the seeds as well.
For less heat, use milder peppers and/or remove the seeds.
Betty's Pickled Peaches
" QUICK PICKLED PEACHES:"
1 large can of Cling Peach Halves
3/4 cup of Brown Sugar
1/2 cup cider vinegar
2 Sticks of Cinnamon , 3 inches long
1 Teaspoon of Whole Cloves
1 Teaspoon of Allspice (powder )
Drain syrup from Peaches(saving it ) , and combine the syrup with all remaining ingredients ( Except the Peaches) in a saucepan .... Boil this for 5 minutes. THEN... Add the Peach Halves to the syrup & Simmer for 5 minutes. Chill for several hours OR Overnight .
Soups from Gail, Wisconsin.
Pizza in a Bowl
2 cans diced tomatoes, undrained
1 can beef broth
8 oz pepperoni, diced
1 large green pepper, diced
1 large red onion, chopped
1-1/2c sliced fresh mushrooms
1c water
1T Italian seasoning
grated mozzarella
Put all be mozzarella in crockpot and cook on low 6-8 hours. Serve with mozzarella.
Old Fashioned Potato Soup
1/4c. butter
1 large onion, chopped
6 potatoes, peeled and diced
3c water
2T chicken bouillon
3T flour
3c milk
1T dried parsley
1/4t dried thyme
black pepper
Put potatoes, bouillon, and water in pot. Cook till potatoes are tender. Melt butter. Add onions and cook till translucent. Add flour to onions to make a paste. Gradually add milk and stir well. Cook over low heat till thickened. Add potato mix (don't drain). Stir in seasonings. Can sprinkle with grated cheese or chopped hard boiled egg to serve.
Corn Sausage Chowder
1 lb. bulk pork sausage
1c coarsely chopped onion
4c cubed potato
1t salt
1/2t marjoram
pepper
2c water
1 can creamy corn
1 can whole kernel corn, drained
1 can (12 oz) evaporated milk
Cook sausage and onion. Drain. Add potato, seasoning and water. Bring to boil Simmer till potatoes are tender. Add rest of ingredients and heat.
30 Minute Supper Soup
2T oil
1 medium onion, chopped
vegetables - 1 lb. in bite-size pieces
protein - 1 lb chicken, sausage, kielbasa, ham, ground beef
starch - 1 lb potatoes cubed OR 2 cans beans OR 4 oz noodles OR 1/3c long grain rice
tomatoes - 1c., canned or fresh
broth - 32 oz or water and bouillon to equal
seasonings of your choice
Heat oil and saute onion and chosen protein. Add the rest of ingredients except seasonings. Partially cover and simmer till tender, about 20 minutes. Season and serve.
The joy of this soup is you can use anything you want. It never turns out the same way twice, but it is always good.
Canning recipes from Judy
On the italian peppers I cut up both sweet peppers and hot banana peppers. I remove the seeds. I then put them in jar with a heaping tablespoon of italian seasoning and 1/4 cup of oil. Then I bring to a boil vinegar and water. I think mine was 3/4 vinegar to 1/4 water. You can adjust to taste. Now pour the boiling combination over the peppers to fill. I have my seals in boiling water. I immediately seal them and then turn upsire down to cool. They have been a big hit in the family this year.
Hot Pepper Ketchup
*I make mine on the milder side
1/2 cup sugar
32 ounces of ketchup
1 cup oil
1 cup cider vinegar
1 gallon of hot peppers
1 gallon of sweet peppers
1 large onion
Cut peppers & onion into large chunks. Take the remaining ingredients & place into a large kettle. Stir until the sugar dissolves. Bring this to a rolling boil, stirring occasionally. Cook peppers & onions just until tender. Do not overcook! Scoop into warm clean jars. Add just about 1/4 teaspoon salt to each jar. Add heated seal and ring. Turn upside down on counter until cooled.
pickleberryprimitives (CaroleOH)
1-1/2 cups boiling water
1 pkg. (8 serving size) Jello orange flavor sugar free
Ice cubes
1 cup cold orange juice
1 can mandarin orange segments, drained
Blender
In large bowl, stir boiling water into gelatin at least 2 mins. or until completely dissolved. Add two cups of ice cubes to juice. Stir until ice is partially melted. Place in blender and blend on med. speed 30 seconds.
Spoon orange segments evenly into dessert glasses or large serving bowl. Gradually pour gelatin mixture over fruit.
Refrigerate 45 mins. or until set. (As gelatin sets, a frothy layer forms on top with a clear layer on bottom.
Donna's Squash Soup
Stuffed Pepper Soup (PJ)
1 lb. ground meat
2 c. diced peppers
2 15 oz. cans diced tomatoes
2 15 oz. cans tomato sauce
2 qts. water
2 t. beef bouillon
1/4 c. brown sugar
1/4 t. salt
1/4 t. pepper
2 c. cooked rice
Brown meat, drain and add rest of ingredients. Cook until pepper soft, approx. hr., then add cooked rice and cook 1/2 hr. more.
(I don't care for rice so I use the Rosamarina pasta)
Enjoy PJ
Southwestern Chicken Tomato Soup
this is a recipe you want to try- has lots of flavor so you don't feel cheated!! Deb P
2 cups Campbell's Healty Request Chicken broth
4 oz diced cooked chicken breast
2 cups canned tomatoes with juice,chopped
1/2 cup salsa
1 tsp taco seasoning
1/2 cup diced onion
1/2 cup crushed corn chips (Fritos)
3 Tbsps. low fat shredded cheddar cheese
Combine all ingredients except corn chips and cheese- simmer for 30 min- add corn chips and simmer for 5 more minutes.
Ladel into bowls and tope each bowl with chedar cheese.
Serves 4
145 calories per serving- 4 grams fat- 13grams carbohydrates 654 mg Sodium
Blondie's "Everything but the Kitchen Sink" Soup
Well my soup is no real recipe; sometimes stew meat and then I dice up. this time there was some steak on sale - reduced for quick sale which wound up being cheaper than stew meat; I grabbed it and diced it. I then dredge in flour and brown in olive oil. Generally will add some chopped onion with the meat. Then whatever veggies I have on hand; I had some tomatoes from the garden and a few peas. So, I added a bag of mixed veggies, 1 large can of beef broth, a bottle of ketchup, some garlic, salt and pepper and then add more broth or water as it cooks until I like how it tastes. LOL. Real easy and the ketchup is the key here. Just plain old generic ketchup. The size of the bottle depends on how much soup you want to make up - the same goes for the broth. I am a kitchen sink cook. If it is leftover, no mold and I liked it the first time, it goes in the soup.
Garden Vegetable Soup
Bob and I are dieting still...so decided to try this soup out yestesday/ I left out the northern beans and hot pepper sauce and used pepper. it was very good..and filling
Ingredients:
1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta
Directions:
In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta. Yield: 10 servings (3-3/4 quarts).
Nutrition Facts
One serving:
(1-1/2 cups)
Calories:
242
Fat:
4 g
Saturated Fat:
1 g
Cholesterol:
38 mg
Sodium:
888 mg
Carbohydrate:
34 g
Fiber:
7 g
Protein:
17 g
Diabetic Exchange:
2 lean meat, 2 vegetable, 1-1/2 starch.
Linda's Crock Pot Potato soup
6 medium potatoes, cut up
2 onions, optional
4 chicken bouillon cubes
5 c. water
1 Tbsp salt
pepper
1/3 c. butter
1 (13oz) can evaporated milk
Add all ingredients in the crock pot except milk. Cover and cook on low
10-12 hours (or high 3-4 hours).
Stir in evaporated milk during last hour.
Broccoli-Cheese Soup
1 (10 oz.) frozen chopped broccoli
1 c grated American Cheese
3 tblsp Chopped onion
2 c chicken broth
3 tblsp oleo
½ tsp salt
¼ tsp pepper
¼ c flour
2 ¼ c milk
Cook broccoli in broth until tender. Saute onion in oleo in 3 quart sauce-pan until tender. Stir in four, salt and pepper. Add milk gradually. Bring to full boil, stirring constantly. Add cheese, stirring until melted. Stir in broccoli and broth
Cheesy Potato Soup
3 cups potatoes, cubed, peeled 2 chicken bouillon cubes
½ cup celery, chopped ½ tsp salt
½ cup carrots, sliced dash pepper
¼ cup onion, chopped 1 ½ cup milk
2 cups water 2 tblsp Flour
1 tsp parsley flakes ½ lb. Velveeta cheese, cubed
Put potatoes, celery, carrots and onion in a 2-quart pan. Ad water, parsley, bouillon, salt and pepper. Cook until vegetables are tender, about 15 minutes. Mix together milk and flour. Add to pot and cook until thick. Add cheese to soup mixture. Cook until cheese melts. Stir frequently.
Easy Yummy Soup
1 can of Chicken Broth
2 cans of water ( you can adjust)
1 12.5 oz can of cooked chunk chicken breast put in entire can, broth and meat. (Walmart GV brand is only 1.22)
1 cup of frozen mixed veggies
1 pkg of Knorr or Lipton Pasta Sides ( Alfredo is really good)
Put first 4 ingredients in pot bring to boil, add pasta side package, reduce to gentle simmer, stir often.
Eat when noodles are tender and chicken and veggies heated through.
Crockpot: put all ingredients in crockpot lowest setting, 5-6 hours or until done.
Lizzie's Potato soup
I love potato soup and enjoy seeing how everyone prepares theirs. This is how we do ours......no measuring either,lol.
I dice up my potatoes and cook them in chicken broth. drain them and set them aside. then I melt some butter in the pot...put some flour in there and stir it until it thickens...add about 3 cups of milk and let that cook until is starts to thicken a little...then I add an 8 oz. carton of sour cream, some cubed up velveeta cheese and real bacon bits(sometimes I prepare some bacon in the microwave and crumble it up instead)...then whatever seasonings I want in there...then put my potatoes back in and let it simmer for a few minutes. yummy!!! I don't have a recipe/amounts...I just keep adding until it looks right,lol. you can bake the potatoes and then let them cool and dice them up and fix the soup with that..but, we have found that cooking the potatoes in the chicken broth gives it a richer flavor. we use lots of coarse ground black pepper in ours. Side note...I put the sour cream in there last after I have everything else added and warmed up!
Judy's Chili
"I use about 1-1 1/2 lbs of ground chuck, diced onion, and chopped green pepper. I brown all of these together. I use 3 different types of beans in mine. 1 can of each. I use a can of kidney beans, 1 can of pinto beans, 1 can of hot chili beans. Then I take 1 can diced tomatoes with chilies, 1 can diced tomatoes, and 1 large can tomatoe juice. Also add a small can of mushrooms that have been drained.
Put everything into a big deep pot. Stir. Now add chili powder to taste. I like cooking mine for a couple of hours. Actually I think chili tastes better the next day.Now my sister says the secret to good chili is to add a jar of hot salsa. I haven't tried this yet but will the next time I make it."
Dried dip mixes to gift package up
Ok..here they are..lots of them! A friend referred me to this site...said to package them air tight.. , fill accordingly and tie off with a tag of incredients and how to mix etc tied onto the package. She sells lots of these packged as gift sets. Dips and mixes for many recipes..here is one example.
Bacon Dip.
2 tablespoons instant bacon bits
1 teaspoon instant beef bouillon
1 tablespoon instant minced onion
1/8 teaspoon minced garlic
Combine all ingredients in small ziploc bag. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 pkg. (3 T) of mix.
Bacon Dip:
Combine 1 cup of our cream and 1 package of mix. Chill at least 1 hour
before serving. Makes about 1 cup of dip.
Packaging/ labels for gifts Cool site for packaging ideas and templates for labels
Mason Jar Soup mixes
Lentil Chili Soup (The Pickled Pepper Patch)
*Pint sized Mason Jar
*1 cup Lentils
*1 Tbsp Chili Powder
*1 Tbsp Onion Flakes
*1 tsp Cumin
*1 tsp Oregano
1 tsp Salt
Layer above ingredients in order inside Mason Jar to save or use for a gift ..with these directions....
Directions:
In Medium sized pot combine Mason Jar Ingredients along with 1 Clove of Garlic and 4 cups of Water; simmer 30 to 45 minutes. When ready to serve layer a small amount of chedder cheese on the bottom of your bowl and pour chili over it. ENJOY Submitted by Char of Pickled Pepper Patch
Potato SoupIngredients:
*1 3/4 cups instant mashed potatoes
*1 1/2 cups dry milk
*2 tbsp. instant chicken bullion
*2 tsp. dried minced onion
*1 tsp. dried parsley *
1/4 tsp. ground black pepper *
1/4 tsp. dried thyme *
1/8 tsp. turmeric
*1/2 tsp. season salt (Lowry's)
Directions:
Combine all ingredients in a large bowl and mix together.
Place in 1 quart canning jar to store. Makes 6 servings.
Instructions to attach to jar:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
WW Garden Vegetable Soup
(4 1-cup servings - I usually make double)
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves minced
3 cups fat-free broth (beef, chicken or vegetable) (I buy the Swanson Organic brand)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 TBL. tomato paste
1/2 tsp. basil
1/2 tsp. salt
1/2 cup diced zucchini
Spray a large saucepan with Pam, heat. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.
If you try this, please tell me how you like it, and what changes you make to please your own tastes
Cabbage and Chicken Soup
Nutritional Info (Per serving):
Calories: 81, Saturated Fat: 1g, Sodium: 526mg, Dietary Fiber: 2g, Total Fat: 2g, Carbs: 9g, Sugars: 4g, Cholesterol: 16mg, Protein: 7g
Exchanges: Vegetable: 2, Lean Meat: 1
Carb Choices: 0.5
Ingredients
4 cup(s) water
3 cup(s) broth, chicken, fat-free, salt-free
2 cup(s) tomato(es)
1/2 stalk(s) celery
4 onion(s), green
1 potato(es)
1 bay leaf
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon caraway seeds
3 cup(s) cabbage
1 cup(s) chicken, cooked
1 tablespoon lemon juice
2 teaspoon sugar
Preparation
1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.
2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.
Wolfie's hot apple cider
Apple juice.
Red hot candies.
Put apple juice in a saucepan on the stove. Heat slowly. Add red hot candies to the apple juice in the pan and stir as it heats. (Just a note: you do NOT have to use the entire bag of redhots. Just a handful or so to start with. Once you see how "spicy" it ends up then you can adjust the amount of redhots you add to your next batch.)
Once the redhots are dissolved and the apple juice is warm (not too hot)..... it is ready to drink. (Psssst.... my daughter has been known to even drink this stuff cold!!! lol)
This is one of the easiest and yummiest drinks I have found and my family loves it.
I have been known to make some up and put it in a thermos to drink from off and on all day long. It warms you up!
Enjoy!!
Potato Soup Angie
1 small onion
3 T butter
3 T flour
Crushed red pepper
Black pepper
3 cups milk
1/2 tsp sugar
1 cup cheese
1 cup diced ham
2 cups potato water
In a seperate pan: saute chopped onion in butter. Add flour.( I mix it with a little milk in a cup first.) milk, and potato water,stirring constantly so it does not stick, add sugar, crushed red pepper ( to taste)and black pepper.
Drain almost all of the water off the potatoes, just leave a small amount in a bottom of a pan, add sauted onion mixture to potatoes. Keep stirring, if too thick, add a little milk. Next add ham and cheese.
freezer strawberry rhubarb Jam . . You use 5 cups of rhubarb, 3 cups of sugar and one 3 ounce pkg of strawberry jello. you mix the rhubarb and sugar together and bring just to a boil on the stove, then turn it down to simmer for 15 minutes. Add the jello and stir well. All done..cool and it is ready for the freezer. I had some vanilla ice cream in the freezer and put a couple spoonful's over that, yum. Then tonight I did the same with plain yogurt, very good. you can use splenda also and that works but has a bit different consistancy. It really doesn’t get real hard in the freezer so can be spooned right away to use and then placed back in the freezer. ... if it is in the refrigerator very long it gets sugary.
canning 4 bean salad (pickling)
I started off with a version from the National
Center for Home Food Preservation and updated it by dropping the green
peppers, adding garlic and herbs, and tweaking the spice mix. For safety’s sake,
don’t change the proportions of salt, vinegar, and sugar. The end product is
surprisingly good, not terribly sweet, and—assuming you follow basic rules of
home canning safety—won’t give you botulism.
Four Bean Salad (for canning)
6 c. total garden beans (yellow wax, green, Romano, or
combination)
1 c. cooked chickpeas
1 c. cooked kidney beans
1 large onion, cut in half and thinly sliced
3 cloves garlic, pressed
1 t. black mustard seeds
4–6 sprigs fresh thyme
1 t. pickling salt, or 1 1/2 t. kosher salt
1 c. white vinegar (5 %)
1/2 c. fresh lemon juice
1 1/2 c. sugar
1/2 c. olive oil
1 1/2 c. water
1 c. cooked chickpeas
1 c. cooked kidney beans
1 large onion, cut in half and thinly sliced
3 cloves garlic, pressed
1 t. black mustard seeds
4–6 sprigs fresh thyme
1 t. pickling salt, or 1 1/2 t. kosher salt
1 c. white vinegar (5 %)
1/2 c. fresh lemon juice
1 1/2 c. sugar
1/2 c. olive oil
1 1/2 c. water
1) Blanch your beans in boiling water for 3 minutes. Drain and cool.
Set aside.
2) Combine all the non-vegetable ingredients except for the oil
(vinegar, sugar, lemon juice, herbs, spices, etc.) in a large pot and bring to a
simmer. Briefly remove from the heat and add the oil. After combined, stir in
the vegetables and bring to a simmer. Turn off the heat and let cool;
refrigerate for at least 12 hours. (This step is necessary to make sure that the
vinegar actually penetrates the beans, making them safe for a water-bath
canner.)
3) When the beans are almost done marinating, prepare your canning
supplies. Clean and sterilize 4 pint jars. Prepare a boiling water bath and
heat the lids.
4) Bring the vegetable mixture to a boil. Fill the jars with the
solids, then cover with the hot liquid, leaving a 1/2″ headspace. Cover with
two-piece lids (remember, you can reuse the jars and rings, but use fresh lids
every time) and process in a boiling water bath for 15 minutes. Refrigerate
anything that doesn’t seal properly.
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DOLLY PARTON'S CABBAGE SOUP
1 small head cabbage
3 ribs of celery
2 green peppers
... 1 medium onion
1 large can diced tomatoes
1 can chicken broth
water
salt and pepper to taste
Cut all vegetables into bite size pieces. Put in large soup pot with just enough water to cover and cook until the cabbage is done, about 30 minutes. **Use more or less of each vegetable.
1 small head cabbage
3 ribs of celery
2 green peppers
... 1 medium onion
1 large can diced tomatoes
1 can chicken broth
water
salt and pepper to taste
Cut all vegetables into bite size pieces. Put in large soup pot with just enough water to cover and cook until the cabbage is done, about 30 minutes. **Use more or less of each vegetable.
Salsa...canning
saving this for canning this year..the kids love it
- 24 cups diced ripe tomatoes (I use plum tomatoes to make it thicker)
- 2 cups diced onion
- 3 cups diced hot peppers*
- 1 tablespoon salt
- 9 cups chopped onion
- 3 cups white vinegar
- 1 or 2 cloves garlic
*For more heat use hotter pepper varieties and use the seeds as well.
For less heat, use milder peppers and/or remove the seeds.
" QUICK PICKLED PEACHES:"
1 large can of Cling Peach Halves
3/4 cup of Brown Sugar
1/2 cup cider vinegar
2 Sticks of Cinnamon , 3 inches long
1 Teaspoon of Whole Cloves
1 Teaspoon of Allspice (powder )
Drain syrup from Peaches(saving it ) , and combine the syrup with all remaining ingredients ( Except the Peaches) in a saucepan .... Boil this for 5 minutes. THEN... Add the Peach Halves to the syrup & Simmer for 5 minutes. Chill for several hours OR Overnight .
Soups from Gail, Wisconsin.
Pizza in a Bowl
2 cans diced tomatoes, undrained
1 can beef broth
8 oz pepperoni, diced
1 large green pepper, diced
1 large red onion, chopped
1-1/2c sliced fresh mushrooms
1c water
1T Italian seasoning
grated mozzarella
Put all be mozzarella in crockpot and cook on low 6-8 hours. Serve with mozzarella.
Old Fashioned Potato Soup
1/4c. butter
1 large onion, chopped
6 potatoes, peeled and diced
3c water
2T chicken bouillon
3T flour
3c milk
1T dried parsley
1/4t dried thyme
black pepper
Put potatoes, bouillon, and water in pot. Cook till potatoes are tender. Melt butter. Add onions and cook till translucent. Add flour to onions to make a paste. Gradually add milk and stir well. Cook over low heat till thickened. Add potato mix (don't drain). Stir in seasonings. Can sprinkle with grated cheese or chopped hard boiled egg to serve.
Corn Sausage Chowder
1 lb. bulk pork sausage
1c coarsely chopped onion
4c cubed potato
1t salt
1/2t marjoram
pepper
2c water
1 can creamy corn
1 can whole kernel corn, drained
1 can (12 oz) evaporated milk
Cook sausage and onion. Drain. Add potato, seasoning and water. Bring to boil Simmer till potatoes are tender. Add rest of ingredients and heat.
30 Minute Supper Soup
2T oil
1 medium onion, chopped
vegetables - 1 lb. in bite-size pieces
protein - 1 lb chicken, sausage, kielbasa, ham, ground beef
starch - 1 lb potatoes cubed OR 2 cans beans OR 4 oz noodles OR 1/3c long grain rice
tomatoes - 1c., canned or fresh
broth - 32 oz or water and bouillon to equal
seasonings of your choice
Heat oil and saute onion and chosen protein. Add the rest of ingredients except seasonings. Partially cover and simmer till tender, about 20 minutes. Season and serve.
The joy of this soup is you can use anything you want. It never turns out the same way twice, but it is always good.
Canning recipes from Judy
On the italian peppers I cut up both sweet peppers and hot banana peppers. I remove the seeds. I then put them in jar with a heaping tablespoon of italian seasoning and 1/4 cup of oil. Then I bring to a boil vinegar and water. I think mine was 3/4 vinegar to 1/4 water. You can adjust to taste. Now pour the boiling combination over the peppers to fill. I have my seals in boiling water. I immediately seal them and then turn upsire down to cool. They have been a big hit in the family this year.
Hot Pepper Ketchup
*I make mine on the milder side
1/2 cup sugar
32 ounces of ketchup
1 cup oil
1 cup cider vinegar
1 gallon of hot peppers
1 gallon of sweet peppers
1 large onion
Cut peppers & onion into large chunks. Take the remaining ingredients & place into a large kettle. Stir until the sugar dissolves. Bring this to a rolling boil, stirring occasionally. Cook peppers & onions just until tender. Do not overcook! Scoop into warm clean jars. Add just about 1/4 teaspoon salt to each jar. Add heated seal and ring. Turn upside down on counter until cooled.
pickleberryprimitives (CaroleOH)
1-1/2 cups boiling water
1 pkg. (8 serving size) Jello orange flavor sugar free
Ice cubes
1 cup cold orange juice
1 can mandarin orange segments, drained
Blender
In large bowl, stir boiling water into gelatin at least 2 mins. or until completely dissolved. Add two cups of ice cubes to juice. Stir until ice is partially melted. Place in blender and blend on med. speed 30 seconds.
Spoon orange segments evenly into dessert glasses or large serving bowl. Gradually pour gelatin mixture over fruit.
Refrigerate 45 mins. or until set. (As gelatin sets, a frothy layer forms on top with a clear layer on bottom.
Donna's Squash Soup
We love the taste of this versatile vegetable, so we are always on the lookout for new recipes. As luck would have it, we discovered a fantastic soup recipe when we visited Hancock Shaker Village in the fall of 2006. Hubby just fixed up a batch of this tasty soup last night, and I wanted to share it with all of you. I hope you enjoy it too!
Butternut Squash, Carrot, and Ginger Soup
2 Tablespoons butter
1 medium onion, coarsely chopped
6 cups chicken stock
3 pounds peeled, seeded butternut squash, cut into large chunks
2 medium carrots, peeled and coarsely chopped
1 piece of ginger (approx. 2½ inches long and ¾ inches thick), chopped
¾ cup heavy cream
3 Tablespoons dark brown sugar
½ teaspoon nutmeg
2½ teaspoons salt (or to taste)
1 teaspoon pepper
Garnish: fresh chives (optional)
Heat butter in large Dutch oven and saute onion until it is just golden, about 5 minutes. Add chicken stock, squash, carrots, and ginger. Bring to a boil, then reduce heat, cover pot, and simmer until vegetables are very tender, about 45 minutes.
Process the soup in batches in a blender (never fill more than half full when processing hot liquids).* Add cream, brown sugar, nutmeg, salt, and pepper. Mix well. Garnish with fresh chives and serve. Yield: 6 to 8 servings.
Stuffed Pepper Soup (PJ)
1 lb. ground meat
2 c. diced peppers
2 15 oz. cans diced tomatoes
2 15 oz. cans tomato sauce
2 qts. water
2 t. beef bouillon
1/4 c. brown sugar
1/4 t. salt
1/4 t. pepper
2 c. cooked rice
Brown meat, drain and add rest of ingredients. Cook until pepper soft, approx. hr., then add cooked rice and cook 1/2 hr. more.
(I don't care for rice so I use the Rosamarina pasta)
Enjoy PJ
Southwestern Chicken Tomato Soup
this is a recipe you want to try- has lots of flavor so you don't feel cheated!! Deb P
2 cups Campbell's Healty Request Chicken broth
4 oz diced cooked chicken breast
2 cups canned tomatoes with juice,chopped
1/2 cup salsa
1 tsp taco seasoning
1/2 cup diced onion
1/2 cup crushed corn chips (Fritos)
3 Tbsps. low fat shredded cheddar cheese
Combine all ingredients except corn chips and cheese- simmer for 30 min- add corn chips and simmer for 5 more minutes.
Ladel into bowls and tope each bowl with chedar cheese.
Serves 4
145 calories per serving- 4 grams fat- 13grams carbohydrates 654 mg Sodium
Blondie's "Everything but the Kitchen Sink" Soup
Well my soup is no real recipe; sometimes stew meat and then I dice up. this time there was some steak on sale - reduced for quick sale which wound up being cheaper than stew meat; I grabbed it and diced it. I then dredge in flour and brown in olive oil. Generally will add some chopped onion with the meat. Then whatever veggies I have on hand; I had some tomatoes from the garden and a few peas. So, I added a bag of mixed veggies, 1 large can of beef broth, a bottle of ketchup, some garlic, salt and pepper and then add more broth or water as it cooks until I like how it tastes. LOL. Real easy and the ketchup is the key here. Just plain old generic ketchup. The size of the bottle depends on how much soup you want to make up - the same goes for the broth. I am a kitchen sink cook. If it is leftover, no mold and I liked it the first time, it goes in the soup.
Garden Vegetable Soup
Bob and I are dieting still...so decided to try this soup out yestesday/ I left out the northern beans and hot pepper sauce and used pepper. it was very good..and filling
Ingredients:
1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta
Directions:
In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta. Yield: 10 servings (3-3/4 quarts).
Nutrition Facts
One serving:
(1-1/2 cups)
Calories:
242
Fat:
4 g
Saturated Fat:
1 g
Cholesterol:
38 mg
Sodium:
888 mg
Carbohydrate:
34 g
Fiber:
7 g
Protein:
17 g
Diabetic Exchange:
2 lean meat, 2 vegetable, 1-1/2 starch.
Linda's Crock Pot Potato soup
6 medium potatoes, cut up
2 onions, optional
4 chicken bouillon cubes
5 c. water
1 Tbsp salt
pepper
1/3 c. butter
1 (13oz) can evaporated milk
Add all ingredients in the crock pot except milk. Cover and cook on low
10-12 hours (or high 3-4 hours).
Stir in evaporated milk during last hour.
Broccoli-Cheese Soup
1 (10 oz.) frozen chopped broccoli
1 c grated American Cheese
3 tblsp Chopped onion
2 c chicken broth
3 tblsp oleo
½ tsp salt
¼ tsp pepper
¼ c flour
2 ¼ c milk
Cook broccoli in broth until tender. Saute onion in oleo in 3 quart sauce-pan until tender. Stir in four, salt and pepper. Add milk gradually. Bring to full boil, stirring constantly. Add cheese, stirring until melted. Stir in broccoli and broth
Cheesy Potato Soup
3 cups potatoes, cubed, peeled 2 chicken bouillon cubes
½ cup celery, chopped ½ tsp salt
½ cup carrots, sliced dash pepper
¼ cup onion, chopped 1 ½ cup milk
2 cups water 2 tblsp Flour
1 tsp parsley flakes ½ lb. Velveeta cheese, cubed
Put potatoes, celery, carrots and onion in a 2-quart pan. Ad water, parsley, bouillon, salt and pepper. Cook until vegetables are tender, about 15 minutes. Mix together milk and flour. Add to pot and cook until thick. Add cheese to soup mixture. Cook until cheese melts. Stir frequently.
Easy Yummy Soup
1 can of Chicken Broth
2 cans of water ( you can adjust)
1 12.5 oz can of cooked chunk chicken breast put in entire can, broth and meat. (Walmart GV brand is only 1.22)
1 cup of frozen mixed veggies
1 pkg of Knorr or Lipton Pasta Sides ( Alfredo is really good)
Put first 4 ingredients in pot bring to boil, add pasta side package, reduce to gentle simmer, stir often.
Eat when noodles are tender and chicken and veggies heated through.
Crockpot: put all ingredients in crockpot lowest setting, 5-6 hours or until done.
Lizzie's Potato soup
I love potato soup and enjoy seeing how everyone prepares theirs. This is how we do ours......no measuring either,lol.
I dice up my potatoes and cook them in chicken broth. drain them and set them aside. then I melt some butter in the pot...put some flour in there and stir it until it thickens...add about 3 cups of milk and let that cook until is starts to thicken a little...then I add an 8 oz. carton of sour cream, some cubed up velveeta cheese and real bacon bits(sometimes I prepare some bacon in the microwave and crumble it up instead)...then whatever seasonings I want in there...then put my potatoes back in and let it simmer for a few minutes. yummy!!! I don't have a recipe/amounts...I just keep adding until it looks right,lol. you can bake the potatoes and then let them cool and dice them up and fix the soup with that..but, we have found that cooking the potatoes in the chicken broth gives it a richer flavor. we use lots of coarse ground black pepper in ours. Side note...I put the sour cream in there last after I have everything else added and warmed up!
Judy's Chili
"I use about 1-1 1/2 lbs of ground chuck, diced onion, and chopped green pepper. I brown all of these together. I use 3 different types of beans in mine. 1 can of each. I use a can of kidney beans, 1 can of pinto beans, 1 can of hot chili beans. Then I take 1 can diced tomatoes with chilies, 1 can diced tomatoes, and 1 large can tomatoe juice. Also add a small can of mushrooms that have been drained.
Put everything into a big deep pot. Stir. Now add chili powder to taste. I like cooking mine for a couple of hours. Actually I think chili tastes better the next day.Now my sister says the secret to good chili is to add a jar of hot salsa. I haven't tried this yet but will the next time I make it."
Dried dip mixes to gift package up
Ok..here they are..lots of them! A friend referred me to this site...said to package them air tight.. , fill accordingly and tie off with a tag of incredients and how to mix etc tied onto the package. She sells lots of these packged as gift sets. Dips and mixes for many recipes..here is one example.
Bacon Dip.
2 tablespoons instant bacon bits
1 teaspoon instant beef bouillon
1 tablespoon instant minced onion
1/8 teaspoon minced garlic
Combine all ingredients in small ziploc bag. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 pkg. (3 T) of mix.
Bacon Dip:
Combine 1 cup of our cream and 1 package of mix. Chill at least 1 hour
before serving. Makes about 1 cup of dip.
Packaging/ labels for gifts Cool site for packaging ideas and templates for labels
Mason Jar Soup mixes
Lentil Chili Soup (The Pickled Pepper Patch)
*Pint sized Mason Jar
*1 cup Lentils
*1 Tbsp Chili Powder
*1 Tbsp Onion Flakes
*1 tsp Cumin
*1 tsp Oregano
1 tsp Salt
Layer above ingredients in order inside Mason Jar to save or use for a gift ..with these directions....
Directions:
In Medium sized pot combine Mason Jar Ingredients along with 1 Clove of Garlic and 4 cups of Water; simmer 30 to 45 minutes. When ready to serve layer a small amount of chedder cheese on the bottom of your bowl and pour chili over it. ENJOY Submitted by Char of Pickled Pepper Patch
Potato SoupIngredients:
*1 3/4 cups instant mashed potatoes
*1 1/2 cups dry milk
*2 tbsp. instant chicken bullion
*2 tsp. dried minced onion
*1 tsp. dried parsley *
1/4 tsp. ground black pepper *
1/4 tsp. dried thyme *
1/8 tsp. turmeric
*1/2 tsp. season salt (Lowry's)
Directions:
Combine all ingredients in a large bowl and mix together.
Place in 1 quart canning jar to store. Makes 6 servings.
Instructions to attach to jar:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
Home Made Soups
WW Garden Vegetable Soup
(4 1-cup servings - I usually make double)
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves minced
3 cups fat-free broth (beef, chicken or vegetable) (I buy the Swanson Organic brand)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 TBL. tomato paste
1/2 tsp. basil
1/2 tsp. salt
1/2 cup diced zucchini
Spray a large saucepan with Pam, heat. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.
If you try this, please tell me how you like it, and what changes you make to please your own tastes
Cabbage and Chicken Soup
Nutritional Info (Per serving):
Calories: 81, Saturated Fat: 1g, Sodium: 526mg, Dietary Fiber: 2g, Total Fat: 2g, Carbs: 9g, Sugars: 4g, Cholesterol: 16mg, Protein: 7g
Exchanges: Vegetable: 2, Lean Meat: 1
Carb Choices: 0.5
Ingredients
4 cup(s) water
3 cup(s) broth, chicken, fat-free, salt-free
2 cup(s) tomato(es)
1/2 stalk(s) celery
4 onion(s), green
1 potato(es)
1 bay leaf
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon caraway seeds
3 cup(s) cabbage
1 cup(s) chicken, cooked
1 tablespoon lemon juice
2 teaspoon sugar
Preparation
1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.
2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.
Wolfie's hot apple cider
Apple juice.
Red hot candies.
Put apple juice in a saucepan on the stove. Heat slowly. Add red hot candies to the apple juice in the pan and stir as it heats. (Just a note: you do NOT have to use the entire bag of redhots. Just a handful or so to start with. Once you see how "spicy" it ends up then you can adjust the amount of redhots you add to your next batch.)
Once the redhots are dissolved and the apple juice is warm (not too hot)..... it is ready to drink. (Psssst.... my daughter has been known to even drink this stuff cold!!! lol)
This is one of the easiest and yummiest drinks I have found and my family loves it.
I have been known to make some up and put it in a thermos to drink from off and on all day long. It warms you up!
Enjoy!!
Potato Soup Angie
1 small onion
3 T butter
3 T flour
Crushed red pepper
Black pepper
3 cups milk
1/2 tsp sugar
1 cup cheese
1 cup diced ham
2 cups potato water
In a seperate pan: saute chopped onion in butter. Add flour.( I mix it with a little milk in a cup first.) milk, and potato water,stirring constantly so it does not stick, add sugar, crushed red pepper ( to taste)and black pepper.
Drain almost all of the water off the potatoes, just leave a small amount in a bottom of a pan, add sauted onion mixture to potatoes. Keep stirring, if too thick, add a little milk. Next add ham and cheese.
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