Sunday, June 7, 2015

Pear Martini

Try Pear Martinis at your next brunch for something different. A drink that has a delicate fresh taste.








































  • 1 1/2 ounces pear vodka
  • 1  ounce simple syrup
  • 1 ounce lemon juice
  • 1 ounce pear puree
  • pear slice for garnish
  • cheese cube for garnish

Mix together and shake over ice.
Strain into a cocktail glass.
Garnish with pear and cheese.

You can buy pear flavored vodka and pear puree, but it is easy to make your own.
For a non-alcoholic version replace vodka with pear nectar.


Pear Vodka
  • 6 pears, peeled, cored and chopped
  • 1 fifth vodka
Pour vodka over pears.
Store in refrigerator for one week.
Shake occasionally.
Strain and discard solids.

Pear Puree
  • 2 cups pears, peeled and cored
  • 1/2 cup water 
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons sugar
Mix together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes or until tender.
Cool.
Puree in blender.
Store in refrigerator.
Freeze for longer storage.






































Printable Recipe




Monday, June 1, 2015

Peach Daiquiri

Enjoy with or without rum on a hot summer day.









































  • 4 large peaches, peeled, pitted and chopped
  • 1 teaspoon lemon juice
  • 3 tablespoons simple syrup
  • 2 cups crushed ice
  • 4 ounces light rum

Place all ingredients in blender.
Blend on high speed until slushy.
Pour into glasses.
For non-alcoholic drink omit rum.







































For non-alcoholic drink omit rum.







































Printable Recipe



Thursday, May 28, 2015

Cream of Potato Soup

A simple soup that can be prepared in a short time.
 






































  • 3 medium potatoes, peeled and diced
  • 1 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt  
  • dash pepper
  • paprika  
  • parsley, minced
 
Boil potatoes in water for 15 minutes.  Set aside.
Melt butter over medium heat.
Add onion, cook until translucent.
Stir in flour. Cook 5 minutes.  Do not brown flour.
Add milk, stirring to combine.
Bring to a boil.
Add potatoes and water.
Reduce heat to simmer.
Season with salt and pepper.
Simmer 15 minutes.
Garnish with paprika and parsley.










































Printable Recipe
 
 

Tuesday, May 26, 2015

Pickled Okra

    They're crunchy.

     





































  • 3 1/2 pounds washed fresh okra
  • 3 cups 5 percent acidity apple cider vinegar
  • 3 cup water
  • 1/3 cup canning salt
  • 2 teaspoons dill seeds
  • 2 teaspoons mustard seeds  
  • 4-6 garlic cloves
  • 4-6 small hot red peppers
Brush okra lightly with a piece of nylon net or a brush to remove fuzz.
Trim stems from okra, being careful not to cut pods.
Bring vinegar, water, salt, dill seeds and mustard seeds to a boil
Pack okra in hot sterilized jars, filling to 1/2 inch from top.
Add 1 garlic clove and 1 hot red pepper to each jar.
Pour hot vinegar mixture over mixture in jars, filling to 1/4 inch from top.
Remove air bubbles.
Seal and process 15 minutes in a boiling water canner. 
Let stand at least 7 days before serving.
Yield about 4 pints









































Tip:
I like using the 12-ounce jelly jars.

Printable Recipe

 

Monday, May 25, 2015

Bloody Mary Cocktail

For best flavor serve ice-cold.
 
 






































  • 6 ounces tomato juice
  • 2 ounces vodka
  • 1 tablespoon Worcestershire sauce
  • 1 lime wedge
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/8 teaspoon celery salt
  • celery stick for garnish
  • green olives for garnish
  • pickled okra for garnish

Blend tomato juice with vodka and Worcestershire sauce.
Squeezed lime juice into juice.
Add pepper, Tabasco and celery salt.
Pour over ice.
Garnish with celery stick, olives and okra.






































Printable Recipe

Enjoy without the vodka for a virgin bloody Mary.

Tuesday, May 19, 2015

Lemon Brownies

A refreshing sweet tart brownie.







































  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 2 large eggs
  • zest of 2 lemons
  • juice of 2 lemons
Lemon Glaze
  • 1 cup confectioner's sugar
  • juice of 2 lemons
  • zest of 2 lemons


In the bowl of an electric mixer beat the flour, sugar, salt and butter until combined.
Whisk together the eggs, lemon zest and lemon juice.
Add eggs to the flour mixture and beat for 2 minutes at medium speed until smooth.
Pour into a greased 8x8 inch baking dish.
Bake in pre-heated 350 degree oven for 30 minutes or until golden brown around the edges.
Allow to cool completely before glazing
Sift powdered sugar to remove any lumps.
Stir in lemon juice and lemon zest.
Spread glaze over the brownies and let glaze harden.
Cut into bars and serve.


Printable Recipe

Sunday, May 17, 2015

Classic Hurricane Cocktail

The classic Hurricane Cocktail was first served during the 1939 New York City Worlds Fair, but a bar in New Orleans made this fruit punch world famous.  Don't be deceived by its sweet fruity taste it packs a category-5 punch.








































  • 2 ounces light rum
  • 2 ounces dark rum
  • 2 ounces passion fruit juice
  • 1 ounce orange juice
  • 1/2  ounces fresh lime juice
  • 1 tablespoon simple syrup
  • 1 tablespoon grenadine
  • Garnish: orange slice and maraschino cherry

Mix all ingredients together.
Pour over ice.
Garnish with orange slice and maraschino cherry









































Printable Recipe



Thursday, May 14, 2015

Fried Green Tomatoes

Serve hot for a tangy, crispy, yet juicy tomato side dish.
 




 
 


  • 1 egg, beaten
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 green tomatoes, cut into 1/3-inch slices
  • vegetable oil
  • salt to taste
 
 
Mix together egg and buttermilk.
Mix together 1/4 cup flour, cornmeal, salt and pepper.
Dredge tomato slices in remaining 1/4 cup flour.
Dip in egg mixture.
Dredge in cornmeal mixture.
Add oil to a depth of  1/4 inch in a large skillet. 
Heat oil to 350 degrees.
Cook tomatoes 3 minutes on each side or until golden brown.
Do not over overcrowd skillet.
Drain on a wire rack.
Salt hot tomatoes to taste.
 

Wednesday, May 13, 2015

Orange Jelly

A beautiful citrus orange colored jelly that is great on toast, but try serving it over pound cake for a fantastic dessert.





  • 1 12-ounce package frozen orange juice
  • 2 1/2 cups water
  • 1/2 teaspoon butter
  • 1 1.75-ounce box powered pectin
  • 4 1/2 cups sugar

Thoroughly mix orange juice concentrate with water, butter and pectin in a large sauce pan.
Bring to a full rolling boil that cannot be stirred down.
Add sugar all at one time.
Return to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jelly into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes 6 half-pint jars.

Printable Recipe





Tuesday, May 12, 2015

Pecan Peach Pepper Preserves

Preserves that are sweet and a little hot.  Perfect served over cream cheese.  Or put a teaspoon on grilled pork chops or chicken and let melt into a sauce.








































Pecan Peach Pepper Preserves


  • 3 pounds of peeled, pitted and finely chopped peaches
  • 7 1/2 cups of granulated sugar, divided
  • 1 large sweet red bell pepper, chopped
  • 2 medium jalapeno peppers, seeded and minced
  • 1/2 teaspoon lemon zest
  • 1/2 cup chopped pecans
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon butter
  • 1 3-ounce pouch liquid pectin


Mix chopped peaches and 2 cups of the sugar in a non-reactive bowl or pot; cover and let stand about 30 minutes to macerate.
Mash the peaches, leaving some large chunks.
Use an immersion blender if you want the jam smoother.
Add peppers, zest, pecans and remaining sugar to the peaches.
Add lemon juice, vinegar and butter.
Bring to a full rolling boil, stirring constantly.
Stir in the pectin.
Return to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat and use a metal slotted spoon to skim off any foam.
Ladle quickly into sterilized jars to within 1/8 inch of tops.
Wipe jar rims and treads.
Cover with two-piece lid.
Screw on bands.
Process in a water bath canner for 10 minutes.
Makes about 9 half pints.







































    Printable Recipe









Monday, May 11, 2015

Congealed Lime Salad






































  • 1 3-ounce package lime Jello
  • 1 1/2 cups boiling water
  • 1 cup miniature marshmallows
  • 3 ounces cream cheese, at room temperature, diced
  • 8 ounces sour cream
  • 1 8-ounce can crushed pineapple
  • 1/2  cup chopped pecans



Stir together Jello, water, marshmallows, and cream cheese in a large bowl.
Chill until it begins to set, about 45 minutes.
Beat until combined.
Stir in sour cream, pineapple, and pecans.
Pour into gelatin mold.
Chill until set, at least 3 hours.

Printable Recipe

 

Saturday, May 9, 2015

Macaroni Shrimp Salad

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  • 16 ounces elbow macaroni
  • 1 pound shrimp, boiled, peeled and chopped
  • 1 green bell pepper, chopped
  • 4 green onions, chopped
  • 2 stalks celery, chopped
  • 4 hardboiled eggs, sliced or chopped
  • 1 cup mayonnaise
  • juice of half a lemon
  • salt, to taste
  • pepper, to taste


Cook macaroni according to package directions.
Drain.
Combine remaining ingredients in a large bowl.
Add macaroni mixing well.
Chill before serving.

Printable Recipe







Thursday, May 7, 2015

Cresent Ham Sandwiches

Equally good for dinner with a green salad or breakfast with a fruit salad.








































  • 1 8-ounce package refrigerated crescent rolls
  • 1 pound fully cooked ham, thinly sliced
  • 4 ounces Swiss or Havarti cheese, thinly sliced
  • 1 large tomato, thinly sliced
  • 5 eggs, beaten

Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8-inch baking pan that is well greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the ham, cheese and tomatoes.
Pour half the eggs over layers.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Cover with foil or parchment paper.
Bake in preheated 350-degree oven for 20 minutes.
Remove foil and bake another 25 minutes.
Let cool at room temp for 15-20 minutes before serving.
Slice into 6 to 8 servings.





Tip: 
Let the parchment overhang sides of dish for easy removal from pan.


Printable Recipe


Tuesday, April 28, 2015

Lemon Cloud Pie






  • 1 can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cups frozen whipped topping, thawed
  • 1 prepared graham cracker pie crust
  •  lemon zest or lemon slices for garnish


Mix milk, lemon juice and lemon zest together until well combined.
Fold in whipped topping.
Pour into pie crust.
Chill at least two hours.
Garnish with lemon zest or lemon slices.



Printable Recipe











Wednesday, April 22, 2015

Mississippi "ComeBack" Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 









This sauce is so good that it got its name because you have to come back for more.  It is believed that it originated in Jackson, Mississippi in the 1930's.  Greek immigrants opened restaurants in the area and began serving this spicy versatile sauce.  Comeback Sauce is made with common pantry items. It is a great sauce for fish, seafood, chicken fingers, French fries, onion rings, just about anything. 


Mississippi Comeback Sauce

  • 1/2 cup of mayonnaise
  • 1/4 cup of vegetable oil
  • 3 tablespoons of chili sauce
  • 2 tablespoons of ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1 teaspoon coarsely ground pepper
  • dash of paprika powder
  • dash of hot sauce
  • 1 small onion, minced
  • 1 clove of garlic, minced

Blend all ingredients together.
Chill several hours or overnight to let the flavors marry.


Printable Recipe

 
.
Common pantry items makes a spicy versatile sauce.








Monday, April 20, 2015

Yummly




Need a recipe for tonight or that special dinner?
Yummly is a great resource for collecting and sharing recipes.
Plus it is FREE!! You create your own recipe collections from millions of recipes.
Famous chefs to home cooks share their creations on Yummly.
You can add to your recipe box from anywhere on the web, just add their Yum bookmarklet to your toolbar.
I hope you enjoy Yummly as much as I do and while there please check out my
collection http://www.yummly.com/page/mississippisupper.
You can add my recipes directly to your recipe box from my blog by using the Yum icon at the top of the page.






































My most viewed and yummed post
http://mississippisupper.blogspot.com/2014/05/smothered-pork-chops.html





 

Wednesday, April 15, 2015

English Muffins









































  • 1 3/4 cups milk, scalded and cooled to lukewarm
  • 4 1/2 cups unbleached bread flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1 large egg
  • 2 teaspoons yeast
  • 3 tablespoons butter, at room temperature
  • semolina for sprinkling the griddle.


Combine first 7 ingredients in a mixing bowl.
In a stand mixer, beat the dough using the flat beater paddle about 5 minutes at medium-high speed or until it starts coming away from the sides of the bowl.
The dough will be very stretchy.
Scrape the dough into a ball, and cover the bowl.
Let the dough rise until double in size, 1 to 2 hours.
Punch down the dough, and divide into 16 pieces.
Shape each piece into a ball, then flatten the balls into 3 inch circles.
Sprinkle griddle heavily with semolina.
Place muffins onto the cold surface of griddle.
If you don't have enough space to do this, sprinkle a baking sheet heavily with semolina and place the muffins on the sheet.
Sprinkle the tops of the muffins with additional semolina flour.
Cover the muffins and let rise for 20 minutes.
Cook the muffins at 300 degrees for 8 to 12 minutes each side, or until their crust is golden brown.
Put them into a preheated 350-degree oven for about 10 minutes, or until they are thoroughly cooked.  
Remove the muffins from the oven and let them cool.
Use a fork to split.
Fork-split muffins will have nooks and crannies.

Tip:
Scalding milk kills enzymes that inhibits the growth of yeast.
 

Friday, April 10, 2015

Fresh Strawberry Sauce



Fresh berry sauce perfect for topping ice cream or a simply cake.






































  • 1 pint fresh strawberries
  • 1/4 cup sugar
  • 1/2 cup strawberry jam
  • 1 tablespoon lemon juice

Hull and slice strawberries.
Sprinkle with sugar and toss to coat.
Set aside.
Melt jam in microwave.
Stir in lemon juice.
Mix jam with sliced berries.
Chill until ready to serve.

Printable Recipe









































Strawberry Jam Recipe





Sunday, March 8, 2015

Lemon Tassies






















Elegant little bites.


1 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons lemon zest
1/2 cup cold butter, diced into 1/2-inch cubes
egg yolk, beaten
2 tablespoons cold water
Stir together flour, sugar and zest in a mixing bowl.
Cut in cold butter until mixture is crumbly.
In a small bowl, combine 1 beaten egg yolk and the 2 tablespoons cold water.
Gradually stir yolk mixture into flour mixture.
Knead the dough just until a ball forms.
Shape into a ball and chill for 30 to 60 minutes.
Preheat oven to 375 degrees.
Divide dough into 36 pieces.
Press one piece onto bottom and up sides of a mini muffin tin.
Repeat with remaining pieces.
Bake in the preheated oven for 8 to 10 minutes.
Cool in tins on a wire rack for 10 minutes.
Remove tassies from pans.
One to two hours before serving, spoon a rounded teaspoon of lemon curd onto each tassie.
Makes 36 tassies.

Lemon Curd Recipe

Tip:
You can prepare the dough for the crusts ahead of time.
Wrap the dough in plastic wrap and freeze for up to 1 month.
Thaw the dough in the refrigerator overnight.

Printable Recipe

Friday, March 6, 2015

Pineapple Casserole

























  • 1 20-ounce can pineapple chunks, in its own juice
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed buttery round crackers
  • 3 tablespoons butter, melted

Drain pineapple, reserving juice.
In medium bowl mix sugar and flour.
Add water to reserved juice to make 2/3 cup.
Stir juice into sugar mixture until smooth.
Add pineapple and cheese.
Pour into a greased 1 quart casserole dish.
Mix crushed crackers and butter.
Sprinkle on top of casserole.
Bake in pre-heated 350-degree oven for 20 to 25 minutes until top is golden brown.

Printable Recipe

Wednesday, March 4, 2015

Buttercup Biscuits





















  • 1 cup butter, at room temperature
  • 1 cup sour cream
  • 2 cups self-rising flour

Cream butter and sour cream together.
Add flour, mix.
Fill mini muffin tins about three-fourths full.
Bake in preheated 350-degree oven 30 minutes or until golden brown.

Yield: 48 mini muffins

Tip:
Recipe is easily halved.

Printable Recipe

Sunday, March 1, 2015

Irish Soda Bread






















What is thought of as Irish soda bread is really an American invention. In the 1840's baking soda mixed with buttermilk allowed people to make bread at home without ovens. The bread was baked in cast iron pots with lids placed directly over hot coals. The original recipe did not include sugar, butter, eggs or dried fruit. Several recipe books published in the UK in 1866 and 1868 give the standard recipe for soda bread with the note that "it is much eaten in the United States."

Cutting an X into the top of the loaf allows the heat to penetrate into the thickest part of the bread.
There is the expression "to let the devil out of the bread," so it is slightly superstitious. And if you make that cruciform shape on the bread, when it bakes it will break beautifully.
So you have the blessing of the bread by putting the cross on it and then you have the symbolic breaking of the bread.


Irish Soda Bread   
 
  • 4 cups all-purpose flour, plus 1 tablespoon for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 tablespoons unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups buttermilk
  • 1 extra-large egg
  • 1 cup dried currants

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer.
Add the butter and mix on low speed until the butter is mixed into the flour.
Mix the buttermilk and egg together.
With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
Combine the currants with 1 tablespoon of flour and mix into the dough.
It will be a very wet dough.
Dump the dough onto a well-floured surface and knead it a few times.
Shape into a round loaf.
Place the loaf on the prepared sheet pan and cut an X into the top of the loaf with a serrated knife.
Bake for 45 to 55 minutes, or until a toothpick comes out clean.
When tapped the loaf will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.


Tip:
Martha White or White Lily flour are the best flour to use for this bread.  A soft winter wheat
flour will produce the lightest bread.


Printable Recipe





 

Friday, February 27, 2015

Lemon Curd

      
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  • 4 lemons
  • 1 1/2 cups sugar
  • 1/2 cup butter, at room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice
  • 1/8 teaspoon salt

  •  
    Zest lemons, being careful to avoid the white pith.
    Cream the butter and beat in the sugar.
    Add the eggs, one at a time.
    Add the lemon juice, lemon zest and salt.
    Mix until combined.
    Pour the mixture into a 2-quart saucepan and cook over low heat until thickened about 10 minutes, stirring constantly.
    The lemon curd will thicken at about 170 degrees F, or just below simmer.
    Remove from the heat and cool or refrigerate.


    Printable Recipe


    Lemon Tart made with lemon curd.




     

    Friday, February 13, 2015

    Oreo Cookie Pops






















    • 1 package Oreo cookies, crushed
    • 1 8-ounce package cream cheese, at room temperature
    • 24 ounces almond bark candy coating
    • 48 lollipop sticks
    • sugar crystals

    Mix crushed cookies with softened cream cheese.
    Refrigerate mixture 20 minutes.
    Roll into 48 balls.
    Refrigerate balls 20 minutes.
    Melt candy coating.
    Dip sticks into melted candy coating.
    Insert into balls.
    Refrigerate balls 20 minutes.
    Dip balls into melted candy coating.
    Sprinkle with sugar crystals.




    Monday, February 9, 2015

    Crescent Spinach Pinwheels





















    • 1 10-ounce box frozen chopped spinach, thawed and drained well
    • 1 8-ounce package cream cheese, softened
    • 1/2 cup grated Parmesan cheese
    • 1 2-ounce jar chopped pimiento, drained
    • 1 small onion, finely minced
    • 1/8 teaspoon ground nutmeg
    • 1 can refrigerated crescent dinner rolls

    Combine spinach, cream cheese, Parmesan cheese, pimiento, onion and nutmeg.
    Mix until well blended.
    Unroll dough. Separate into four rectangles. Firmly press perforations together to seal.
    Spread with spinach mixture.
    Roll up, starting on short side.
    Freeze before slicing and baking.
    Cut each roll into 8 slices.
    Place cut side down on parchment-lined cookie sheet.
    Bake in a preheated 375-degree oven for 12 to 15 minutes or until golden brown.

    Printable Recipe


     


    Sunday, February 1, 2015

    Velveeta Cheeseburger Dip




















    1 pound ground beef
    1 10-ounce can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
    16 ounces Velveeta, cut into 1/2-inch cubes

    Brown beef and drain excess fat.
    Stir in Ro*Tel and Velveeta.
    Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
    Serve warm as a dip with tortilla chips.

    Wednesday, January 28, 2015

    Chili with Beans
























    • 2 pounds ground beef
    • 1 large onion, chopped
    • 3 tablespoons chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 chipotle peppers, seeded and chopped in adobo sauce
    • 1 15-ounce can red kidney beans
    • 2 12-ounce can Rotel tomatoes
    • 1 8-ounce can tomatoes sauce
    • 1 cup water or beef stock
    • 2 tablespoon ketchup
    • grated cheese
    • thinly sliced green onions

    Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.
    Drain, and return beef mixture to Dutch oven.
    Add chili powder, salt and pepper.
    Cook 2 minutes, stirring to toast chili powder.
    Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.
    Bring to a boil, reduce heat.
    Cover and simmer one hour.
    Add beans 10 minutes before serving.
    Garnish with grated cheese and green onions.

    Printable Recipe

    Tuesday, January 27, 2015

    Peachy Banana Smoothie








































    • 2 bananas, frozen, peeled and chopped
    • 1 cup fresh or canned peach slices
    • 1 6-ounce carton nonfat vanilla yogurt
    • 1 dash nutmeg

    Place all ingredigients in blender.
    Blend until smooth.

    Wednesday, January 14, 2015

    Hamburger Soup

    A hearty soup recipe, that's a family favorite.

     


    • 2 pounds ground beef
    • 1 onion, peeled and diced
    • 1/2 cup celery, sliced
    • 1 6-ounce can tomato paste
    • 2 cups beef stock
    • 4 cups water, more to desired consistency
    • 1 15-ounce can diced tomatoes
    • 1 15-ounce can whole kernel corn, drained
    • 1 15-ounce can English peas, drained
    • 1/2 head cabbage shredded
    • 1 cup carrots, sliced
    • 1 cup potatoes, peeled and cut into small cubes
    • salt and pepper to taste
    • 1/4 pound spaghetti pasta
     

    Brown ground beef and onion in a large pot. Drain if needed.
    Add celery and tomato paste.
    Cook 10 minutes, scrapping bottom of pan as tomato paste browns.
    Add stock, water, tomatoes, corn, peas, cabbage and carrots.
    Season with salt to taste.
    Bring to a boil, reduce heat and simmer 30 minutes.
    Add potatoes cook 15 minutes.
    Add spaghetti cook 10 minutes.
    Add salt and pepper to taste.







































    Printable Recipe