6 cups Kushaw squash peeled & cubed 3 leeks with greens discarded, thinly sliced 6 large carrots scrubbed & chopped 2 cups silver queen corn 1 lb. black beans rinsed & drained 1 medium onion diced 2 cloves garlic minced 6 cups chicken broth 4 tablespoons olive oil 2 tablespoons white pepper 2 tablespoons cumin 1 teaspoon salt 3 cups half & half 6 pats butter 1 can cream celery soup
*In a dutch oven –or- soup kettle sauté carrots, celery onions, garlic & leeks in butter & olive oil. Add squash, broth, corn, salt & pepper. Cook over medium heat until squash & corn are tender. Reduce heat to low & add half & half. Simmer about 20 minutes. You can make this soup Fiesta Style by adding 2 cups salsa, 2 cans diced tomatoes, 2 jalapenos diced, 4 tablespoons chili powder.
Beefy - Cheesy Noodle Casserole
1 (8-ounce) package small elbow macaroni
1 C chopped onion
1 C shredded carrot
2 cloves minced garlic
1 pound lean ground beef
1 C home canned tomato sauce
1/2 teaspoon black pepper
1 C milk
2tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups shredded sharp cheddar cheese
Preheat oven to 350°.Cook pasta according to the package directions; drain. Lightly coat pasta with cooking spray. Coat skillet with cooking spray. Saute’ over medium-high heat, onions and carrots for 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add home canned tomato sauce, salt and pepper. Cook for 2 minutes or until most of liquid evaporates.Add pasta to beef in pan, stirring to combine. Spoon mixture into an 11” x 9” baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add ½ cheese stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining ½ cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
2 pounds Ground Sirloin browned & drained Add: 1 package taco seasoning to beef. In a large stock pot start with ½ cup olive oil 1 green Pepper diced 1 red pepper diced 1 yellow pepper diced 1 orange pepper diced 1 can diced green chilies 2 large onions chopped 2 tablespoons ground cumin 2 jars home canned salsa 6 cups beef broth
Sauté veggies in oil, add salsa, Beef & Broth.Simmer for 1 hour on medium heat.Serve with Taco Shells, Sour Cream & Salsa. You may also serve this soup with Tortilla Chips.
2 jars home canned salsaDrain & rinse: then add to salsa 1 can pinto beans 1 can black beans 1 clove minced garlic 1 minced onion 1 chopped English Cucumber 1 cup shoe-peg corn
Stir all ingredients & serve With Tortilla Chips for dipping.
Stuffed Banana Peppers With Mango-Peach Dipping Sauce 6-8 mild or hot banana peppers, washed cored & seeded 1 package wonton Wrappers 6-8 mozzarella string cheese sticks stuff peppers with cheese Roll into Wonton wrappers “Baby diaper style” Fry in hot vegetable oil until golden brown turning on all sides. Serving Suggestions: * Mango-Peach Dipping Sauce Stir together ½ jar Peach Preserves and ½ cup Mango Dessert Sauce
*Marinara 3-4 fresh tomatoes peeled & diced, ¼ cup olive oil Cook over medium heat until tomatoes break down & reduce to a thick saucy texture.
Salsa, The Best Ever, page 16, Scratch Cooking 2
12 Ripe Tomatoes, peeled and cored
6 Onions, chopped
12 Bell Peppers, 6 green, 6 red, chopped
3 Banana Peppers
2 C. Sugar
2 C. Jalapenos - Or More If you want it hot!
Stir all ingredients together and bring to a boil in a large cooker. Simmer for 45 minutes. Pour into clean dry jars, and cap with boiled lids. Seal.