Ranch Stew

Ranch Stew

1-1/2 lbs ground beef
1/2 cup onions
2 cans condensed vegetable soup
1 16oz can pork and beans
3 cups water
1-1/4 tsp salt
1/2 tsp worcestershire sauce
1/4 tsp dried thyme leaves
1/8 tsp instant minced garlic
1/8 ground cumin

Cook and stir ground beef and onion in Dutch oven over medium heat until beef is light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Serve with biscuits or cheese rolls.

Halloween Soup made easy

Halloween Soup

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Need Halloween supper in a flash? Use a cookie cutter and a slice of cheese to give instant character to a bowl of hot soup!

Prep Time: 15 Min

Total Time: 15 Min

Makes: 2 servings (1 cup each)

User Rating (4)

Hide Ingredients

INGREDIENTS:

1

slice (3/4 oz) American cheese

1

can (19 oz) Progresso® Vegetable Classics hearty tomato soup

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DIRECTIONS:

• With cookie cutter or knife, cut cheese into desired Halloween shape. Set cheese aside.
• In 1-quart saucepan, cook soup over medium heat, stirring occasionally, until hot.
• Top individual servings of soup with cheese cutout and remaining cheese slice.

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High Altitude (3500-6500 ft):

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Nutritional Information:

1 Serving (1 Serving)

• Calories 160
• (Calories from Fat 40),

• Total Fat 4 1/2g
• (Saturated Fat 2g,
• Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 270mg;
• Total Carbohydrate 25g
• (Dietary Fiber 2g,
• Sugars 10g),
• Protein 5g;

Percent Daily Value*:

• Vitamin A 25.00%;
• Vitamin C 20.00%;
• Calcium 8.00%;
• Iron 6.00%;

Exchanges:

• 0 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 2 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved

Thanksgiving Leftovers 2-- Turkey Carcass Soup

Thanksgiving Leftovers are never a problem with the Dinner Diva (http://www.savingdinner.com/) on the case!

If you don't take care of the bones in short order after the turkey is history, open the trashcan and give them a proper burial. They have been good to you and your family and have fed you well. I freeze the carcass as soon as I've picked off the last of the meat to avoid the "should I use it or dump it?" quandary.


To make delicious Roast Turkey Carcass Soup beyond your wildest dreams, follow these simple directions.

First, pull the carcass apart, throw it in a roaster and fling some quartered onions, carrots and celery in there, and about 8 whole cloves of garlic. Drizzled this mess with some olive oil and toss it in the oven at 425 for about 45 minutes. Pull the roaster from the oven and let cool for about 10 minutes. Then put the roaster on the stovetop, add cold water (about 3/4 of the way up in the pan) and boil the whole thing right there (uncovered) for another hour (obviously we're talking about METAL pans here!!). Strain it, put in the fridge overnight, take off the top layer of grease and now this incredibly wonderful broth is ready for some action.

Note from Lena— I break the carcass a little until it fits in my large crock pot and let it do the work. Adding the onions, garlic, carrots, and celery are just part of good broth making, IMHO.


Roast Turkey Carcass Soup
Serves many

2 tablespoons olive oil
2 large onions, chopped
4 carrots, chopped
3 celery stalks, chopped
Salt and pepper to taste
Roast Turkey Carcass broth (see above directions to make)
1/2 to 1 teaspoon of thyme (depending on taste and quantity of soup)
1 bag (10.5 oz.) extra wide egg noodles

In a soup pot, heat the olive oil till hot over medium high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery and cook another five minutes stirring occasionally. Salt and pepper well to taste.

Now add the Roast Turkey Carcass broth you just made. Bring everything to a rolling boil; don't cover the soup. Add the thyme and the egg noodles and serve when the noodles are al dente.

Lena Austin

http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Halloween Recipe-- Spooky Stew

I have a recipe called Pot Likker Stew that's particularly ugly in appearance, but delicious in taste. It's similar to the famous "Seven Year Stew" in concept, but this one came from my grandfather, who lived through the Great Depression and never wasted anything. When you're cleaning up the leftovers from a meal, toss the beef, vegetables and their juices into a freezer container. Keep saving these tasty leftovers layer by layer until the container is full. Heat it up, season if necessary, and you have a free --but ugly-- stew. Adding the mashed potato ghosts and some cheese would definitely improve the visual appeal. LOL!

Main Dish: Spooky Stew

Every party needs a few savory offerings to balance the snacks and sweets. Turn a favorite stew into a ghoulish delight with this ghostly garnish. Spoon servings of stew (or soup) into individual serving dishes, filling about two-thirds full. Using a pastry bag fitted with a large round tip, pipe hot mashed potatoes into a ghost shape on top of each serving. Use capers for ghost eyes, and sprinkle shredded cheddar cheese around the base of each ghost.