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Reply
| | From:  Genie· (Original Message) | Sent: 11/2/2007 1:33 AM |
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Reply
| | | From: Genie· | Sent: 9/14/2008 10:56 PM |
| Cajun Corn and Shrimp Soup Mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon sweet paprika
2 3/4 teaspoons garlic powder
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
5 vegetable bouillon cubes, crumbled
In medium bowl, stir mixture together; store mix in airtight container. Can be packed into summertime basket with 6 ears fresh corn and french baguette mix.
Cajun Corn and Shrimp Soup (serves 8): 1/2 c. butter, 1 medium onion chopped, 1/4 cup flour, 1 tbl. soup mix, 3 c. boiling water, 3 c fresh corn kernels, 3/4 pound medium peeled and deveined shrimp, 1/2 c. heavy cream.
In large saucepan, melt the butter and add the chopped onion. Saute for 3 minutes. Add the flour, and cook, whisking constantly. Stir the soup mix into the flour and gradually add the boiling water, whisking until the mixture is thick.
Add the corn and shrimp and simmer for 5 minutes, or until the shrimp are pink.
Whisk in the heavy cream. Continue to cook over low heat, until the soup is heated through.
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Reply
| | | From: Genie· | Sent: 9/14/2008 10:57 PM |
Beef Barley Soup Mix in a Jar
1 (1 pint) jar
3/4 cup medium pearl barley, separated
1/2 cup dried lentils
2 tablespoons dried parsley flakes
1/4 cup dried minced onions
1/4 cup instant beef bouillon
2 tablespoons dried celery flakes
1/2 teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon black pepper
1/4 teaspoon dried minced garlic
Layer soup kit ingredients in jar in order listed, using half of barley first and then remaining barley at the top. Close jar securely with lid. Attach cooking instructions.
Beef Barley Soup
1 (2 pound) boneless beef chuck, cut in 1/2-
to 3/4-inch pieces or 2 pound lean hamburger
1 tablespoon vegetable oil
Contents of gift jar
10 cups water
Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork tender.
Discard bay leaves.
Yields 8 servings.
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Reply
| | | From: Genie· | Sent: 9/14/2008 10:58 PM |
Soup Mix and Variations
1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsps. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Salt
Combine all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
Bean Soup
Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings.
Bean Soup with Meat
Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat. Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks. Remove meat, chop coarsely and return to soup. Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped. Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings.
Chili Bean Soup
Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf. Brown 1/2 pound ground beef and drain off fat. Add 1 tsp. chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel. Heat through, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings.
Bean Cheese Soup
Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft.
Makes 4-6 main dish servings.
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Reply
| | | From: Genie· | Sent: 9/14/2008 10:59 PM |
Layered Patchwork Soup Mix
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried sage
In a wide mouth pint jar layer the barley, split peas and lentils.
In a small plastic bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage.
Decorate jar lid and attach seasoning packet with ribbon to jar. Attach a recipe card with the following directions: 1. Empty jar into a colander, rinse and pick over beans. 2. Place beans in a large stockpot and cover with 10 cups water. 3. Stir in 1 chopped medium onion, and the seasoning packet. 4. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.
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Reply
| | | From: Genie· | Sent: 9/14/2008 11:00 PM |
French Market Soup Mix in a Jar
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried Great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well.
Divide evenly into 14 lidded jars.
Attach a card to each jar with the following recipe:
French Market Soup
2 quarts water
1 ham hock
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 (16 ounce) can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced
Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight.
In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes.
Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.
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Reply
| | | From: Genie· | Sent: 9/14/2008 11:00 PM |
Instant Baked Potato Soup Mix in a Jar
1 box sour cream and chive potatoes
Chive Sauce packet from potatoes
1 packet dry cheese sauce mix from boxed macaroni and cheese
1 tablespoon bacon bits
Remove packet of potatoes from box and use a roller or your fist to break most of the dry slices up into smaller pieces.
Combine all ingredients and put into a jar or decorative container. Attach the following instructions on a gift tag:
Instant Baked Potato Soup
Combine contents of jar with 2 cups milk and 1 cup water.
Bring to a boil, cover, reduce heat and simmer 8 to 10 minutes.
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:18 AM |
15 Bean Soup Mix
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans
Combine beans in a very large bowl. Pour 2 cups into a large wide mouth jar.
Attach this to the Jar:
15 Bean Soup Mix
2 cups 15 bean soup mix
1 smoked ham hock
2 cans 14.5 ounces stewed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup chopped fresh parsley
1 tablespoon red wine vinegar
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium high heat; reduce to medium low, cover and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. If you really want to be thoughtful, you may include the spices in a separate bag included with the jar.
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:26 AM |
Painted Desert Chili Mix in a Jar Layer in a 1-quart jar: 1/4 cup dried parsley
2 tablespoons granulated garlic
2 tablespoons taco seasoning
2 tablespoons dried onion flakes
2 tablespoons taco seasoning
2 tablespoons cumin
2 tablespoons paprika
2 tablespoons white cornmeal
2 tablespoons taco seasoning
2 tablespoons granulated garlic
2 tablespoons chili powder
2 tablespoons dried parsley
1 cup dried pinto beans
1/4 cup small dried white beans
1/4 cup small dried black beans
Approximately 1 cup dried kidney beans The ingredients are layered, like sand art. Don’t worry about getting the layers even. The desert effect comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar, then fill in the middle of the layer. This way all of the beautiful colors show along all of the edges. Attach these instructions to the jar: Pour contents of jar into 12-quart pot. Add:
1 medium diced onion
4 (15 ounce) cans diced tomatoes
1 large can of tomato paste
1/2 cup cider vinegar
1/2 cup brown sugar
49 ounces tomato juice
2 pounds ground beef or turkey, browned Fill remainder of the pot with water. Bring to boil. Let simmer for 2 1/2 to 3 hours. Add salt and pepper to taste. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:33 AM |
Potato Soup Mix
1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Attach this to the Jar:
Potato Soup
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
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Reply
| | | From: Genie· | Sent: 11/2/2008 8:52 PM |
Potato Soup Mix
1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Attach this to the Jar:
Potato Soup
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
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Reply
| | | From: Genie· | Sent: 11/2/2008 8:57 PM |
15 Bean Soup Mix
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans
Combine beans in a very large bowl. Pour 2 cups into a large wide mouth jar.
Attach this to the Jar:
15 Bean Soup Mix
2 cups 15 bean soup mix
1 smoked ham hock
2 cans 14.5 ounces stewed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup chopped fresh parsley
1 tablespoon red wine vinegar
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium high heat; reduce to medium low, cover and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. If you really want to be thoughtful, you may include the spices in a separate bag included with the jar.
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Reply
| | | From: Genie· | Sent: 11/3/2008 6:32 PM |
Soup Mix in a Jar
1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
1/2 cup split peas
1/2 cup ABC, small shell, or ring macaroni; any small shape pasta will do
1/4 cup barley
1/2 cup lentils
1/3 cup noninstant white rice
tricolor spiral pasta
Use a canning funnel or any funnel that has about a 2 inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide mouth, 1 quart canning jar.Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
Attach this to the Jar:
Soup Mix in a Jar
In large kettle, brown 1 pound ground beef or stew beef cut into bite size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.
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Reply
| | | From: Genie· | Sent: 11/4/2008 6:35 PM |
Split Pea Soup Mix
2 1/2 cups green split peas
2 1/2 cups lentils
2 1/2 cups pearl barley
2 cups alphabet macaroni
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1 1/2 teaspoons thyme
1 1/2 teaspoons white pepper
Mix all ingredients together. Store in a jar with a tight fitting lid. Stir before using.Makes 10 cups of mix.
Attach this to the Jar:
Split Pea Soup
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon of salt if desired.
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