VEGETABLE SOUP

MEAL IN ONE
(Not in the cookbook)

YOU WILL NEED:

Lg. Dutch oven
Can opener
Lg. spoon
Measuring spoons and cup
Paring knife


2 tbsp. oil
1/3 to 1/2 of chuck roast, raw, cut into bites size chunks
1 can Veg-all
1 can diced tomatoes
1 lg. potato, cut into small cubes
1 can beans (Lima, pinto, kidney)
1 lg. onion, diced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 to 3 cups of water
Optional:  1/3 cup frozen peas, 1/3 to 1/2 cup leftover vegetables, leftover cooked cut up sausage, diced celery


1.  Heat oil on medium heat, add roast (if it is frozen, cover pan until it is thawed then cut up and put back in pan) brown meat on both sides until meat is dark brown.

2.  Add onion and cook until translucent.

3.  Add rest of ingredients and turn heat on low.  Cook for several hours or until meat is tender.  Taste during cooking time to see if you need to add more seasonings.



SERVES:  2 TO 8

SERVING HINTS:  Serve with a salad or by itself.  You can serve crusty bread or crackers on the side.  I had about 3/4 cup of chili frozen and put that in my soup--really good.  Add whatever spices you like and whatever vegetables you like.  This is great the next day.  It takes several hours to cook so you have plenty of time for homework or housework.  If you have a crockpot you can use this after you brown the meat instead of a Dutch oven.

BAKE BEANS, quick & easy

(Not in the cookbook)

YOU WILL NEED:

Oven at 350 degrees

Oven safe bowl or you can use your sauce pan or skillet

Can opener

Measuring spoons

Lg. spoon

Paring knife

INGREDIENTS:

1 can (16 oz.) bake beans or pork and beans

1/2 sm. onion diced

1/4 tsp. salt

1/8 tsp. pepper

2 tbsp. catshup

1 tbsp. sugar (white or brown)

1 tsp. bacon grease (optional)

1.  Put all ingredients in bowl or pan and bake for 1 hour uncovered.  You can do the beans on top of the stove, but you really have to watch them so they don't stick and burn.

SERVES:  1 TO 4

SERVING HINTS:  These are great with hamburgers.  You can also use any leftovers for vegetable soup.  Freeze them and take them out when you need them for the soup.

EASY COLE SLAW

(Not in the cookbook)

YOU WILL NEED:

Lg. bowl
Lg. spoon
Paring knife
Measuring spoon (you can guess on this)


INGREDIENTS:

1 bag pre-mixed Cole slaw mix with carrots
1 jar (15 oz.) slaw dressing (found in the salad aisle)
2 tbsp. sugar
1/2 tsp. pepper
1/2 to 1 sm. onion, diced (depends on how much onion you like)



1.  Mix all ingredients in lg. bowl.  Cover with plastic wrap and sit in refrigerator for at least one hour.  If you don't  like you slaw this creamy, add less of the slaw dressing.


SERVES:  1 TO 8

SERVING HINTS:  For less slaw you can cut recipe in half or even one fourth.  Slaw goes well with hamburgers chili and just about any kind of meat.  Don't add salt until you are ready to serve the slaw, otherwise, it will get to moist.  The salt draws out the moisture from the cabbage.

ORANGE CHICKEN PACKET

YOU WILL NEED:

Oven to 350 degrees
Aluminum foil
Foil lined cookie sheet
Measuring spoons and cup
Can opener


INGREDIENTS:

1  chicken breast or 3 chicken strips
1/2  can (15oz.) mixed vegetables, drained,
 refrigerate the other half in plastic bowl.
2 tbsp.  orange marmalade
1/4  tsp. salt
1/8  tsp. pepper
1 tbsp. water or orange juice if you have it.


1.   Shape foil into bowl shape, add vegetables, and sprinkle with half of the spices.

2.   Put chicken breast on top of vegetables, sprinkle with rest of spices, then spread the marmalade over the top of the chicken.  Add the water.

3.   Close top of packet (bowl), place on foil lined sheet pan and bake for 1 hour or until chicken is done.


SERVES:  1


SERVING HINTS:   This is pretty much a meal in one.  But you could add a salad or potatoes.

                        You can also add any spices you prefer, garlic powder, onion, poultry seasoning, Cajun seasonings, make it   yours.

SALMON PATTIES

YOU WILL NEED:

Iron skillet
Spatula
Bowl
Spoon
Can opener
Fork


INGREDIENTS:

1 can (15oz) pink salmon, drained & cleaned
1/2 sleeve round buttery crackers, crushed
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced fine
1/2 tsp. lemon juice
1/4 cup vegetable oil for frying


1.   Put drained cleaned salmon (break salmon in half lengthwise and remove the spines and the black skin) in bowl.  Add the egg, onion, cracker crumbs and  spices.  Mix well with spoon or fork and form into four patties.  If the patties are to moist just add some more crushed crackers.

2.   Fry on low to medium heat until one side is browned, flip over and brown the other side.


SERVES:  1 - 4

SERVING HINTS:  I always serve salmon with creamed peas.  I pour the peas right on top of the patty.  You could also serve tarter sauce , lemon juice or cocktail sauce with the patties.  Add a side salad or those quick cooking mashed potatoes and you have a fantastic meal.  Refrigerate leftovers.  Heat up for sandwiches the next day or crumble over a salad.