In a dutch oven or larger pot, put ham bones in and cover with cold water. Add celery, onions, and carrots. Bring all of this to a boil. Turn heat down to low and cook 2 - 3
hours. Add potatoes or macaroni, stewed tomatoes, peas, veg soup mix, parsley and basil. Cook for a while longer and take bones out and add meat to soup.
In a soup pot on medium heat, add
day.).
2. FINISH SOUP Remove bones from slow cooker
Simmer all the basic soup ingredients together for 15 to 25 minutes.
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
(Flavouring ingredients are listed above.).
Cook over a gentle heat for a further 5 to 10 minutes.
Serve hot with any of the side dishes as described above.
Thai rice noodles, add to 8 cups of boiling water.
Add Miso, Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
add lime juice.
Chili Sauce, Thai Style, add to taste.
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
or 30 minutes.
While soup simmers, peel potatoes and cut
orking in batches, puree squash soup in blender until smooth. Return
Mix soup and cheese together in microwave.
Drain Veg-All and asparagus.
Place in casserole dish.
Mix soup and cheese and pour over Veg-All and asparagus.
Top with crackers that have been mixed with melted margarine.
Bake in 325\u00b0 oven for 25 minutes.
e left in the soup.
Run the soup quickly in a
Mix Veg-All, rice, chestnuts, onion and celery. Combine soups and mayonnaise and mix well with Veg-All. Pour into baking dish. Top with buttered crumbs. Bake at 350\u00b0 until browned on top.
Preheat oven to 350\u00b0F.
In medium bowl, combine vegetables,chicken, soup, and seasoning.
Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
Top with remaining crust, crimp edges to seal and pick top with fork.
Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before cutting into wedges to serve.
(As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).
ery light green colour.
Soup: (cooked on high flame).
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
tick blender to puree the soup or in a blender or
Take 1 cup of cracker crumbs and layer the bottom of the casserole dish.
Then be sure you have drained your Veg-All, and put them as your next layer.
Add your celery soup and pour milk over it.
Put margarine and sprinkle salt and pepper over it. Cook for about 25 minutes in 400\u00b0 oven.
Remove, then spread with rest of cracker crumbs and cheese.
Place back in oven for 5 to 7 minutes, or until cheese melts.
Brown sausage and drain grease off.
Add Veg-All with liquid and celery soup as is.
Stir together, pour in 1 1/2-quart casserole dish.
Cover with grated cheese and then buttered bread crumbs.
Cover with foil and bake for 20 minutes at 375\u00b0.
Remove foil and bake until crumbs brown.
Drain Veg-All. Mix soup and sour cream with Veg-All and water chestnuts.
Top with grated cheese. Mix together crushed Ritz crackers with melted margarine and place on top. Bake at 350\u00b0 for 30 or 35 minutes.
Mix well Veg-All, soup, mayonnaise and onion.
Put into casserole dish.
Crumble 1 sleeve Ritz crackers and sprinkle over top.
Drizzle 1 stick melted butter over crackers and bake at 350\u00b0 for 30 to 35 minutes.
Drain Veg-All; place in casserole dish.
Mix soup, sour cream and
onions
and pour over Veg-All.
Melt margarine and add crackers
and
almonds; put on top.
Bake in oven at 350\u00b0 for 20 minutes or until slightly brown.