Cook meat and onion in a Dutch oven over medium heat until beef is browned, stirring until it crumbles.
Drain beef mixture and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return beef mixture to Dutch oven.
Stir in vegetable juice and remaining ingredients.
Bring to a boil; cover, reduce heat and simmer 1 hour.
In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Shape meat into 1-inch balls.
Place into water.
Add cubed potatoes.
Cook 35 minutes over low heat.
Add vegetable soup and cook 10 minutes more.
Yields 4 servings.
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Combine all ingredients in a large saucepan.
Heat to boiling; reduce heat and simmer for three minutes.
Add salt and pepper to taste.
For vegetarians use the vegetable broth only.
Heat 1 tablespoon vegetable oil in a large pot
utter and sugar than other recipes because my family really likes
he \"potjiekos mixture\" or mixed vegetable pillow pack usually consists of
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Heat the vegetable oil in a large skillet over medium heat. Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes. Stir in the diced potato and onion. Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.
Once the potatoes are tender, stir in the mixed vegetables until hot. Season to taste with salt and pepper. Sprinkle with Cheddar cheese before serving.
Preheat oven to temperature on can of crescent rolls.
Brown ground beef in skillet until all pink is gone.
Drain beef and add vegetable soup to skillet.
Heat until bubbling and hot.
Pour into casserole.
Cover meat mixture with crescent rolls to make a crust.
Bake for amount of time recommended for crescent rolls.
he same time.
Very easy dinner!
Dredge turkey patties in flour.
Slowly saute in margarine or oil.
While cooking, mix together and bring to a boil vegetable soup mix, can of tomatoes, water and yolkless noodles.
Serve on platter topped with turkey patties.
Garnish with sprigs of parsley.
ote on Roumalade sauce -- many recipes will call for Roumalade sauce
ntil dough is cool and easy to work with.
Remove
Cook and drain ground beef.
Add cream of mushroom soup and vegetable soup.
Stir until well mixed.
Serve over rice or noodles.
Pretty easy, cheap and tasty!
arge skillet saute onions in vegetable oil until tender.
Add
ery small pieces, placing each vegetable in a separate bowl or
Slice or cut up all vegetables and put in skillet with a little oil in it.
Cook slowly until all vegetables are tender or done.
Turn occasionally to keep from sticking or burning.
Use lid to steam and they will cook faster.
Use as many of each vegetable as you like.
Makes delicious summer meal served with cornbread.
In 10-inch skillet, saute celery, green pepper and onion in oil until crisp-tender.
Add remaining ingredients except rice. Bring to a boil; reduce heat.
Simmer 15 minutes.
Serve over rice.
Makes 6 servings.