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Pastimes : Drea's Bakers Dozen -- Ignore unavailable to you. Want to Upgrade?

To: synchro_fan who wrote (84)	10/6/2000 4:21:32 PM
From: clappyssidekick	Respond to of 552

How about a hearty soup like Beef Barley? 3/4 pound beef(use a good stewing cut)and cube into small pieces 1 tablespoon cooking oil 4 cups water 1 cup chopped onion 1/2 cup chopped celery 1 tablespoon instant bouillon granules 2 cloves minced garlic 3/4 teaspoon of basil 1 bay leaf 1 cup loose-pack frozen mixed vegetables 1 cup parsnips cut into small slices 1 7 1/2 ounce can of diced tomatoes and the juice 1/4 cup quick cooking barley In a large pot brown meet in the oil. Drain fat, and add water, onion, celery, bouillon granules, garlic, basil, and bay leaf. Bring to boiling, reduce heat. Cover and simmer 1 hour. stir in frozen vegetables, parsnips, undrained tomatoes, and barley. Return to boiling, reduce heat. Cover and simmer 15 minutes or until tender. Discard bay leaf. Note: For those who want to make chicken barley, use 1 1/2 pounds of chicken, and chicken bouillon. Also those with an aversion to parsnips can substitute potato's. Hint scrub potato but don't peel. Cut into small chunks or use the very small red potato's and keep whole. I need some serious soup, to nurse this cold that my kids so generously passed on to me. I have to see if I can get one of them to learn how to cook. They are under 5 years old think I have a chance? I thought not. =) Take advantage of the crash and buy low. drea@passmeatissueplease.com

To: synchro_fan who wrote (84)	10/7/2000 11:30:10 AM
From: lindelgs	Read Replies (2) \| Respond to of 552

Everyone raves about this chile recipe... Texas Chile 2 pounds of ground chuck 1 med tomato, chopped 2 lg onions, chopped 3 lg cloves of garlic, minced 2 16 oz cans kidney beans, undrained 1 16 oz can whole tomatoes, undrained and chopped 1 8 oz can tomato sauce 2 8 oz can Rotel (hot) 2 cups of water 2 tblsp of chili powder 2 tsp of garlic salt 1 1/2 tsp of ground cumin 1 tsp pepper 1/2 tsp red pepper 1/4 tsp hot sauce (tabasco) Cook the chuck, onion and garlic on med/high heat until meat browns and onion is tender. Drain. Stir in beans and the next 10 ingredients. Bring to a boil, reduce heat and simmer, uncovered for one hour - stirring occasionally. --------------------------- This is a friends of mine original recipe, and everyone always requests it at gatherings. When he makes it, he serves it topped with a few fritos and some shredded sharp cheddar cheese and some chopped green onions. My personal favorite way to have chili is to serve it with a lettuce sandwich - cut diagonally - so you can dip it. (White bread, butter & iceberg lettuce). That, I believe, is an old Iowan tradition. I can't get anyone else around here to try it - go figure! Enjoy, Legs