Monthly Archives: March 2010

Mar 20

Super Soup

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This is another one of the great soups that I learned how to make from my mom. Her soups were the best, Give it a try and let me hear from ya’ll.

 

 

Mom’s Hamburger Soup:

1 lb. ground beef

1 med. onion, chopped
1 cup chopped carrots
14 oz. can beef broth
8 oz. can stew tomatoes1

1 cabbage cut up and cored

1 bag frozen vegetables, mixed
1/2 tsp. basil
1/4 cup barley
4 cups beef broth or water
3 tbsp. ketchup
1 bay leaf

Brown ground meat and drain well. Add other ingredients and simmer for 1 to 1 1/2 hours. Season to taste. Freezes well. Serves 6.

Mar 18

My take on Jambalaya

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This is my version of a Southern dish that I just love give it a try and let me hear from ya’ll.

 

Patti’s Sweet Italian Sausage Jambalaya:

1 (19 ounce) package sweet Italian sausage, cut into 2-inch pieces ( you can use hot Italian sausage if you prefer but my family prefers either mild or sweet)

1/2 cup diced sweet onion

1/2 cup diced celery

1 (14.5 ounce) can diced tomatoes

1 (10 ounce) package frozen cut okra, thawed

1 cup chicken broth

1/2 cup uncooked rice (not fast cooking ie Success)

1/2 teaspoon hot sauce I prefer a Chipotle hot sauce)

1 teaspoon oregano

 

 

In a nonstick skillet over medium heat, cook sausage alone until done. Set aside. In same skillet, saute onion and celery until tender. Add cooked sausage, tomatoes, okra, chicken broth, rice, hot sauce, oregano . Stir to combine. Bring to a boil. Cover, reduce heat to low and simmer for 15 to 20 minutes or until rice is tender.

Mar 18

Party Dip

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This is a dip that I enjoy making for movie night. Give it a try and let me know what you think.

 

7 Layer Party Dip:

1 pound  sausage

1 can (16 oz.) refried beans

1 package (1.25 oz.) taco seasoning mix

2 cups (8 oz.) shredded Mexican cheese blend

1 container (16 oz.) sour cream

1 can (4.5 oz.) chopped green chilies

1 large tomato, diced

1 can (6 oz) sliced black olives

1 bunch green onions, chopped

1 jar (11 oz.) salsa

Tortilla chips

 

In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7” x 11” serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.