Thursday, January 24, 2013

Baby~ It's Cold Outside Soup


It is freezing here in Missouri~ so I decided to warm up the family with this soup.
 It is a simple soup with all the normal ingredients you have in your kitchen.

Vegetable Soup~

1 pound ground chuck
4 cups of chicken broth
4 cups of water
2 packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) frozen mixed vegetables
3 cups cubed potatoes

 1. In a saute pan, brown ground beef, over medium heat.
 2. In large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion frozen      vegetables and potatoes. Bring to a boil and then simmer until potatoes are tender.
3. Add browned ground chuck, mix and serve.


I am taking part in ~

Foodie Friends Friday Linky Party #29... click here to see all the great recipes posted today!


Easy Homemade French Bread




4 c. flour
1/2 c. milk
1 c. water
1 pkg. dry or 1 cake compressed yeast
1/4 c. warm water
1 1/2 tsp. shortening
1 1/2 tbsp. sugar
2 tsp. salt
Heat milk with 1 cup water until boiling and let cool to lukewarm.
Sprinkle the yeast over the 1/4 cup warm water, leave 5 minutes or until dissolved and add the cooled milk with the shortening and 3/4 tablespoon of the sugar.
Sift the flour into a warm bowl with the salt and remaining sugar, make a well in the center and pour in the yeast mixture.
Stir thoroughly to mix but do not knead. The dough will be soft.
Cover with a damp cloth and let rise in a warm place for 2 hours or until doubled in bulk.
Set the oven at hot, 400 degrees.
Work the dough lightly and turn out on floured board. Cut in half and pat into two flat rectangles 12"x9". Roll up and continue rolling, tapering the dough at the ends to form a thin loaf that is 15" long.
Place the loaves on a greased baking sheet and cut diagonal shallow slits 1/4" deep across the tops. Cover and let rise again in a warm place for 15 to 20 minutes or until almost doubled in bulk.

After 15 minutes reduce the heat to 350 degrees and bake 30 minutes longer or until the loaves are crisp and brown. Cool on a wire rack.










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