Entries categorized as ‘recipe’

North Country Vegetable Soup

November 21, 2014 · Leave a Comment

The other day I remembered a great soup  I use to  make for my family.   I had not made this soup in at least 20 years.  I totally forgot how much we all enjoyed eating, North Country Vegetable Soup.  Then, not sure why,  I remembered this soup.  Like my memory bank just opened up and out pops the memory of North Country Vegetable Soup.  Now I began the quest of searching for the recipe.  I knew where I had it but not sure if I would find the book I kept it in.  Remember this was over 20 years ago.

Then Viola…I found the book!

Could not believe it…I still had it.  And it was a real mess!

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I loved this soup.  The kids loved this soup.  How or why did I stop making this soup? I have no answer to this question but now I am happy that North Country Vegetable Soup has returned to my dinner table, and it arrived just in time for winter.


So without further ado here is the recipe for this heart warming, tasty, filling, soup.

1 1/2 lbs boneless meat                                    2 cups water                1 can chick peas

l can condensend onion soup                         1 tspn basil                    1 can peas (optional)

1 can beef broth                                                    1/4 tspn pepper

1 can tomato past                                                 carrots, celery

Cut up beef.  In a kettle place beef, with soup, beef broth, tomato paste, water, basil, and pepper, heat till boil. Cover pot, then simmer for 1 hours and 45 minutes (till beef is tender)

Stir in peas carrots, celery and chick peas ( with liquid).  Heat and cover for 15 minutes.

Serve! get-attachment (2)

I like to eat this soup with a sprinkle of cheese and a slice of Pita bread.  get-attachment (1)

SOOOOOOooooo GOOooood!!!!!  Will be making another pot real soon.

I will rummage through my old recipe book to see what other recipes I had forgotten about.

Categories: recipe

Acorn Treats for the Fall Season

November 11, 2014 · Leave a Comment


Acorn Treats – makes 48

48 mini semi-sweet chocolate chips
48 chocolate Kisses
48 mini-bite cookies (nutter butter or nilla)
Chocolate spread or frosting


Spread the flat side of each kiss with a small amount of chocolate spread or frosting,  immediately attach each to a cookie.
Spread the flat side of each mini chocolate chip with a small amount of chocolate spread or frosting,  immediately top cookie.




Source: Pinterest

Categories: Family · recipe · Time of the Season
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Shepard’s Pie

September 27, 2014 · Leave a Comment


I followed Rachel Ray’s recipe:
I used beef , vegetable broth and corn and mushrooms instead of peas and did not use paprika

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.


For Rachel Rays Recipe click here

Categories: recipe

Potato and Zucchini and Onion Salad

September 20, 2014 · Leave a Comment


3 Potatoes – peeled and cut up
2 Zucchini -sliced
1 Onion – sliced
Olives or capers – optional

In skillet combine zucchini and potatoes and onion . Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Put vegetables in a bowl and toss with oil, vinegar, salt and pepper to taste.  Add olives or capers. Serve hot, warm or chilled.

Categories: recipe

Cheese Chili Dip

September 13, 2014 · Leave a Comment

Fridays is a good day at work. Someone always brings in a treat or two. This Friday Maria brought in this great Cheesy Chili Dip.  So good, that by the time I went to get my camera, half of it was gone. Are you kidding me people?? Ha!!  Thankfully it is football season and this will be a hit for sure!
Cheesy Chili Dip
1pkg.  (8 oz.) Cream Cheese, softened
1 can  (15 oz.) chili
1/2cup   Shredded Cheddar Cheese
2Tbsp.  chopped fresh cilantro
 Spread cream cheese on the bottom of microwaveable pie plate; top with chili cilantro and cheddar
Microwave on HIGH 45 sec. to 1 min. or until cheddar is melted
 Serve with your favorite tortilla chip, crackers or cut up fresh veggies
Touch Down! :)

Categories: recipe · work
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