(For the bean mix you can
Cook Stone Soup about 1 hour until potatoes are tender.
Go the library and take out the book Stone Soup by Marsha Brown.
Read the story before dinner.
Make the soup, then read the story again.
See if the children remember the ingredients. Scrub and chop all vegetables.
Put clean stone in pot.
Add all ingredients and cook for 1 hour or until vegetables are tender. See if your child doesn't agree if the soup isn't better when you remember the stone.
Read the story Stone Soup, where some weary travelers make soup with a stone and some offerings from some townspeople. Brown meat in oil.
Season with salt and pepper.
Add vegetables and cover with water.
Cook for 2 to 3 hours.
Don't forget to add a clean stone!!
Serves 25 hungry first graders.
Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
and saute, while stirring occasionally, for 3-4 minutes or until
asy to make fruit skewers for kids. A great alternative to chips
Preheat oven to 350.
I use a 13 x 9 pan--it does not need greased.
Cook the broccoli in water for 10-15 minutes, drain.
Put in 13 x 9 pan.
Add soup and stir.
Completely cover top with Ritz crackers.
Completely cover top with cheese.
Put in oven long enough for cheese to melt (approximately 10-15 minutes).
Kids love this recipe because there's no onions, celery--any crunchy items that they have to pick out.
I have to agree--it IS very yummy!
dd pork or lamb. Saute for a few more minutes, then
add the garlic and cook for 1 minute, add the carrots
Brown burger and onion in a large soup pot. Drain away excess grease.
Add carrots, rice, water, bouillon and tomato juice.
when rice is cooked (about 20 min), add peas, corn and green beans.
Cook to heat through- about 2-3 minutes.
Grated cheddar cheese can be sprinkled on top when served. I recommend it highly. I would not eat stone soup without it.
Place all ingredients in a crock-pot and cook about 6 to 8 hours, until vegetables are tender.
(Amounts and selection of vegetables may be changed depending on personal preference). Parents may want to remove the stone soon after starting the soup. It does not tenderize well.
For dry beans only:
rinse beans of any dirt or debris.
Add beans and bay leaf to a good-sized pot, fill with water about 3 inches over beans.
Boil for 2 minutes, remove from heat, cover, and let stand 2 hours.
edium heat, cover, and simmer for 1 hour, or until the
Pour the beef or chicken broth and water into a large pot.
Let simmer on low heat.
While the liquid is heating, wash potatoes, celery and carrots.
(Children may help with this step.)
Peel and dice potatoes and carrots.
Dice the celery.
Chop onion into fine pieces.
Drop the cleaned stone into the pot.
Add vegetables to broth.
Simmer for 30 minutes or until vegetables are tender.
Heat water in a large pot.
Add the stone.
Add rice, carrots, potatoes, celery and onions.
Boil until these ingredients are soft.
Add tomatoes, corn, peas, bouillon and salt.
Cook 10 minutes.
Remove stone.
Serve with crackers.
Mix together; put in crock-pot.
Turn on 5.
Cook a whole day and a whole night.
Let it sit for awhile (because it will be hot).
Pour in bowls and eat.
Makes 100 bowls of soup.
Combine sugar and corn syrup and cook until boiling.
Stir as it cooks.
Remove from heat.
Stir in peanut butter and Rice Krispies.
Press into buttered 9 x 13-inch pan.
Combine chocolate and butterscotch chips and melt.
Spread over top.
Great recipe for kids to help with.