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Minestrone soup and dilly bread
Minestrone soup and dilly bread
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Minestrone soup and dilly bread

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  • 1. 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. 3c chopped cabbage 4c beef broth 2c chicken broth 1-24oz can diced tomatoes, not drained 210oz can diced Roteltomatoes 1 24oz can green beans, not drained 1c sliced carrots 1c sliced zucchini 1c dry elbow macaroni ½c fresh chopped onion 1T fresh chopped garlic 1t dried basil ½t dried oregano ¼t pepper 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
  • 2. Dilly Bread 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 2 tsp dill seed ¼ tsp baking soda 1 tsp salt 1 egg (unbeaten) 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.

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