July 30, 2014
Cucumber Soup
Florence
Course Soup
Cuisine American
- 4 lbs seedless cucumbers
- dash or two of dried red pepper flakes
- dash sea salt to taste
- 3 limes juiced
- 1 Tbsp chopped fresh mint leaves
Peel and Puree the cucumbers.
Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
Cover bowl and refrigerate for 30 minutes before serving.
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July 13, 2014
Turkey Cabbage Soup
Florence
Course Soup
Cuisine American
- 1 Tbsp cooking oil
- 1 lb ground turkey
- 2 celery stalks diced small
- 1 medium size yellow onion diced
- 1 can 15 oz petite diced tomatoes
- 4 cups chicken or vegetable broth
- 1 medium head cabbage shredded fine
Put oil and turkey in a large stock pot over medium-high heat.
Cook turkey completely, making sure turkey is in small pieces.
Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
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May 19, 2014
Broiled Black Bean Cheese Burgers
Florence
Course Main
Cuisine American
- 1 - 15.5 oz can black beans drained
- 1 large egg whisked
- 1/2 cup whole wheat bread crumbs
- 1/4 cup finely chopped green onion
- 1/4 cup shredded cheese
- 1/2 tsp cumin
- 1/4 tsp salt
- favorite burger toppings and buns
In bowl mash black beans.
All all remaining ingredients and mix well.
Lightly grease aluminum covered broiler pan.
Divide mixture in to 4 and make firm patties out of them.
Broil until top gets crusty and browned slightly, flip and repeat on other side.
Server on whole wheat buns.
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February 28, 2014
Yummy Hot Tomato Juice
Florence
Course Non-Alcoholic Drinks
Cuisine American
- 1 can 64 oz tomato juice
- 1/2 C butter or margarine
- 1/2 t Worcestershire sauce
Pour the tomato juice into a large pan.
Add the butter and Worcestershire sauce.
Over high heat bring to a rapid boil.
Remove from heat and cool completely.
Place in freezer containers and freeze for up to 3 months.
To reheat, remove soup from freezer container by running under some warm water.
Cover the bottom only of a large saucepan with water.
Place soup in the pan.
Heat on medium until boiling, stirring occasionally.
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February 18, 2014
Sweet Sour Slaw
Florence
Course Salad
Cuisine American
- 1 cup vinegar
- 1 can sauerkraut -- drained
- 1 can bean sprouts -- drained
- 1 sm. jar pimento -- chopped
- 2 cups sugar
- 2 cups celery -- chopped
- 1 green pepper -- chopped
- 2 cups onion -- chopped
Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
Remove from heat and cool.
Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
Pour vinegar mixture over vegetable mixture.
Refrigerate over night.
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February 13, 2010
Quick Beef Noodle Soup
Florence
Course Soup
Cuisine American
- 12 Cups Water
- 3 Tablespoons Beef Flavor Bouillon
- 2 Cups uncooked Pasta
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