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.
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.
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.
Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
Cook Stone Soup about 1 hour until potatoes are tender.
For salsa, gently toss together all ingredients with salt and pepper to taste.
Trim salmon into 4-ounce pieces. Marinate in Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce for about 45 minutes.
Preheat your grill for about 10 to 15 minutes.
Pat salmon dry, oil grill with olive oil, and grill about 5-7 minutes on each side until cooked through.
Top with Avocado and Stone Fruit Salsa.
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.
Simmer water and stone.
Add ground beef.
Add clean sliced and diced vegetables.
Simmer until done.
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.
ixing bowl, combine the mixed stone fruits, honey, basil, lemon juice
seasoned (or oiled) pizza stone in the middle of the
s much as with other recipes, but I like to watch
Pop the micro-wave popcorn and put in a bowl.
Place margarine, brown sugar and marshmallows in microwave proof bowl; microwave for two minutes.
Stir well and pour over popcorn.
Stove top Version: Combine in blender and blend til smooth.
Makes 1 14 oz.
can.
Keep in fridge.
Micro-Wave Version In a 2 c.
measurer, add water, sugar, and butter.
Microwave on High to 1 1/2- 2 minutes til boiling, stirring every 30 seconds.
Put in blender with powered milk.
Process til smooth.
Refrigerate.
Makes 1 cup.
Add 1 tablespoon oil to pan.
Add the finely minced garlic and lightly brown.
Be very careful not to burn the garlic.
Add 3 tablespoons honey.
Dissolve 1 tablespoon corn starch in 1 tablespoon water to thicken sauce.
(You may add a bit more water) Thicken and stir til nice and shiny.
I often make ahead, refrigerate and warm in micro wave just before using.
Keeps well at least a week.
omeone to wash & rinse the stone, scrubbing thoroughly, then put it
he oven with a baking stone in it to 425\u00b0
paper on the cold stone, already set in the handle
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener