day.).
2. FINISH SOUP Remove bones from slow cooker
Shape meat into 12 small meatballs.
Add oregano to meat mixture before shaping.
Brown slowly in saucepan (use a little shortening, if necessary).
Pour off any excess drippings.
Mix soup and water together; stir into saucepan.
Simmer for 5 minutes.
Makes 2 servings.
SOUP: Preheat oven to 450F Cut
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
rush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
MEDITERRANEAN MARINADE: Mix all ingredients except
ot. Continue to let the soup simmer.
Add the chopped
t.
Meanwhile, for the Mediterranean sauce, process all the ingredients
arge bowl and toss with Mediterranean Dressing while still hot. Top
Mix dry soup mix, sour cream, cucumber, Feta, onion and oregano.
Refrigerate until ready to serve.
With fork, beat together eggs, milk, bacon, onion, salt and dash of pepper until blended, but not frothy.
In 12-inch skillet, cook mushrooms in butter or margarine just until tender.
Remove from heat and add to egg mixture.
Return mixture to same pan and cook slowly.
Run spatula around edge, lifting to allow uncooked portion to flow underneath.
When egg is set, remove from heat. Sprinkle with cheese.
Roll onto platter.
Spoon Mediterranean Sauce over.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Combine soup mix, tomatoes, water and beans in a 2-quart saucepan.
Bring to a boil over medium-high heat, breaking tomatoes with a spoon.
Add 1/3 cup uncooked macaroni.
Reduce heat to low, partially cover and simmer for 10 minutes.
Serves 4 to 6.