he scallions, garlic and jalapeno with the vegetable oil.
Grill
8-quart kettle, place beef, marrowbone, 1 Tablespoon salt
nd bones.
Take all soup, small amount at a time
Brown beef in soup pot with bacon strips.
Add other ingredients, except frozen vegetables and crab meat.
Cook 3 hours or until meat is tender.
Add rest of ingredients and simmer covered until vegetables are done.
If you want it hotter, add a few dashes of Tabasco sauce, or have it available on serving.
qts water in large soup pot, with beef, onion, garlic pepper and
Soak 1/2 pound garbanzos (chickpeas) overnight in salt water. Drain.
Add beans in soup pot with beef and ham bone and 2 quarts of water.
Cook slowly for 45 minutes.
Cut fat in liquid.
Add paprika and diced onion, fry slowly until the onion is light brown then add to the soup.
Add potatoes, saffron, salt and pepper. Cook until beans and potatoes are tender, then ladle into bowls with thin slices of Spanish sausage.
Peel and dice the carrots, celery and potatoes.
Cut the leeks and cabbage leaves into fine strips.
Saute the vegetables and soup bone in the butter.
Add the barley.
After a few minutes, pour in the bouillon.
Stick the onion with the clove and add to the soup, along with the bacon.
Simmer for 2 1/2 hours.
Remove the soup bone and onion from the soup.
Mix the egg with the cream; add to the soup.
Heat, but do not boil.
Season to taste with salt and pepper.
Combine Soup Starter with beef, corn, potatoes, onion, celery, carrots and seasonings.
Add 8 cups of water.
Cook on medium for 1 1/2 hours.
Add tomatoes and cook 15 minutes longer on low heat. It makes a delicious stew for those cold winter days.
Combine soups and seasonings.
Mix well. Place roast in roasting pan. Pour soup mixture over roast.
Cover well.
Bake at 300\u00b0 for 2 1/2 to 3 hours.
This can be served over rice or creamed potatoes.
Brown ground beef with garlic powder (drain).
Add cottage cheese, Mozzarella cheese, salt and mayonnaise; mix well.
Cook manicotti shells as directed on package, drain and cool on wax paper.
Stuff each shell with beef mixture and place in lasagna-size baking dish.
Cover with spaghetti sauce.
Sprinkle with Parmesan cheese and oregano.
Cover with foil and bake at 350\u00b0 for 15 minutes.
Remove foil and bake another 10 to 15 minutes.
Have milk, eggs and water at room temperature.
Preheat oven to 400\u00b0.
Mix
flour and salt in a bowl.
Pour into a well in the center of the flour mix the milk.
Stir. Beat eggs until fluffy. Beat into the batter. Add water and beat well until large bubbles appear.
Pour batter into a 9 x 12-inch hot ovenproof baking dish with beef drippings or butter melted in it.
Bake for 20 minutes. Reduce heat to 350\u00b0 and bake about 10 minutes more.
Cut into squares and serve immediately.
0 minutes.
Puree the soup using an immersion blender, or
Cut beef into small cubes. Peel
COOK ONIONS Arrange beef bones on paper towel-lined
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Mix the ground beef in a bowl with the egg, breadcrumbs and plenty
Form the beef into meatballs the size of
roth, add the beef to a saucepan with 6 cups of water
Cook noodles as directed on package.
Meanwhile, brown ground beef with green pepper and garlic until beef is browned and green pepper is tender; drain.
Drain noodles; combine with beef mixture, soup, tomatoes, cheese and salt.
Spoon into a greased 2 quart casserole.
Cover and bake at 350 degrees for 30-40 minutes.
Uncover; top with french fried onions and bake 5 minutes longer.
ayer of onions and sprinkle with a little salt. Repeat layering