Minestrone soup and dilly breadDocument Transcript
Quick and Healthy Garden Minestrone
Prepared by Bob Pepples
This a colorful, hearty soup that can be enjoyed year-round. Plan on
freezing leftovers for another meal.
1 ¼ lb extra lean beef stew meat(7% fat) cut into small dice.
1-24oz can diced tomatoes, not drained
210oz can diced Roteltomatoes
1 24oz can green beans, not drained
dry elbow macaroni
fresh chopped onion
fresh chopped garlic
Brown the meat in a 5 quart kettle covering the bottom with three (3)
Tablespoons of corn oil. Add all of the remaining ingredients except the
dried basil, which will be added and stirred in the soup before serving.
Simmer until vegetables are tender, should take about 20 minutes.
Recipe from Bottom Line Magazine, from Quick and Healthy, Volume II,
by Brenda J. Ponichtera, RD, copyright 1995
Prepared by Connie Pepples
1 package dry yeast
¼ cup warm water
1 cup creamed cottage cheese heated to lukewarm
2 Tbsp sugar
1 Tbsp instant minced onion
1 Tbsp butter
¼ tsp baking soda
2 ¼ to 2 ½ cup flour
Soften yeast in water. Combine cheese, sugar, onion, butter, dill seed,
salt, soda, egg, and yeast. Add flour to form stiff dough, beating well
after each addition.
Cover. Let rise 50 to 60 minutes. Stir down, turn into well greased
8 inch round casserole. Let rise 30 to 40 minutes.
Sprinkle with salt and additional butter.
Bake at 350 degrees 40 to 50 minutes.