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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:Italian Cauliflower Salad - Author: - Contributor:

Ingredient:
Serves:6
CarbsPerServing:23g total Effort:Easy
Ingredients:
3 cups cauliflower 2 tablespoons diced green
bell pepper 2 tablespoons diced onion
¼ cup water 3 tablespoons italian salad
dressing1/4 teaspoon salt 1/8 teaspoon oregano – dry
1/8 teaspoon basil – dry 1/8 teaspoon garlic powder

Direction:
How to Prepare:
Combine all ingredients in pan. Cover and cook over medium heat, stirring once in a while till ‘flower is tender crisp, about 10 mins Chill thoroughly.