Friday, December 27, 2013

Vegetable Beef Soup

Ingredients
  • Stew beef (12 lb.)
  • Onion
  • Salt and pepper to taste
  • 1-2 cans beef broth
  • Soup mix frozen vegetables (5 lb.)
  • Potatoes (2.5 lb.)
  • 1/2 gallon tomato juice
  • 2 large cans diced tomatoes
  • 1 tsp. sugar
  • *Small bag shoepeg corn and small bag butter beans
Boil stew beef in water on stove; add chopped onion and salt. Simmer and cook until tender (about 1 to 1.5 hours). Add pepper. Add 1-2 cans beef broth as needed.

Cook soup mix frozen vegetables separately, drain, and add to beef broth.

Cube and cook potatoes. When pot comes to full boil, turn off heat and cover. Drain and add to beef broth.

Next, add 1/2 gallon tomato juice (as needed throughout process) and 2 large cans diced tomatoes. Add 1 tsp sugar. *Can also add small bag shoepeg corn and small bag butter beans.

Simmer pot of soup for 35-45 minutes.

Monday, December 23, 2013

Mint Chocolate Delight Cookies

Ingredients
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa 
  • 1 4 oz. package instant chocolate pudding mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 10 oz. package Nestle Toll House Dark Chocolate & Mint Morsels

Preheat oven to 325 degrees F.

Combine flour, cocoa, pudding mix, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoons onto ungreased baking sheets. 

Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.