Vegetable Beef Soup

This was my Dad's favorite soup. He requested it often. In fact, he made it himself a couple of times! That's amazing!

Vegetable Beef Soup

1 lb. hamburger
1 1/2 cups chopped onion
46 oz. V-8
3-4 sliced carrots
3/4 cup chopped celery
12 oz. can diced tomatoes
1/2 cup barley
9 oz. can green beans
12 oz. can corn
1 cup diced potato
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 cups sliced cabbage

Brown the hamburger, add the onion, cook to soften onions. Add V-8 and remaining ingredients, except cabbage. Simmer for several hours. Add cabbage and simmer until cooked, 30 minutes. 

Serve with parmesan cheese and bread.

Red Hot Applesauce Jello

Ingredients 

• 1/2 cup cinnamon red hot candies
• 1 cup water

• 1 (3 ounce) package cherry-flavored gelatin (such as JELL-O®)
• 2 cups applesauce
• 
  

• Prep
  5 m
• Cook
  5 m
• Ready In
  2 h 10 m

1. Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

Nutrition Facts

Per Serving: 78 calories; 0 g fat; 19.4 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 37 mg sodium.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Jello Plum Pudding

Click HERE to see the full episode of Homecoming Jello Plum Pudding.

Here is Mrs. Monnet’s recipe if you want to make it for your next party or for Santa (which I highly recommend)

Homecoming Jello Plum Pudding

Ingredients

1. 1 package lemon jello
2. 2 cups boiling water
3. 3/4 cup Grape Nuts cereal
4. 1/2 teaspoon cinnamon
5. 3/4 cup chopped nuts (walnuts)
6. 1/4 cup citron (or candied lemon peel)
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon salt
9. 3/4 cup raisins
10. 3/4 cup prunes
11. water
12. juice from half a lemon

Instructions

1. In a sauce pan, cover prunes with water, add juice from half a lemon and simmer until prunes are plump and tender. About 10 minutes.
2. Dissolve jello in boiling water. Add remaining ingredients. Drain water from prunes and add to mixture.
3. Pour into a jello mold. Cover and refrigerate overnight.

By Mrs. Julien C. Monnet

Cranberry Congealed Salad

Cranberry Congealed Salad

Makes 10 to 12 servings

Ingredients

1. 1 cup all-purpose flour
2. 1 cup chopped pecans
3. 1/2 cup firmly packed brown sugar
4. 1/2 cup butter, melted
5. 2 (8-ounce) packages cream cheese, softened
6. 1⁄3 cup granulated sugar
7. 1 (8-ounce) container frozen whipped topping, thawed
8. 2 (3-ounce) packages orange gelatin
9. 2 cups boiling water
10. 2 (14-ounce) cans whole-berry cranberry sauce
11. 1 cup cold water
12. Garnish: whipped topping, chopped fresh cranberries

Instructions

1. Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray.
2. In a medium bowl, combine flour, pecans, and brown sugar, Add melted butter, stirring to combine. Press mixture into bottom of prepared pan, and bake for 12 to 15 minutes or until light golden brown. Let cool completely.
3. In a medium bowl, beat cream cheese and granulated sugar at medium speed with a mixer until smooth. Add whipped topping, beating until combined. Spread mixture over cooled crust; cover and chill for at least 4 hours or refrigerate for up to 2 days.
4. In a large bowl, stir together gelatin and 2 cups boiling water. Add cranberry sauce, stirring until combined. Stir in 1 cup cold water. Slowly pour gelatin mixture over chilled cream cheese layer. Cover and chill for at least 4 hours or refrigerate for up to 2 days. Cut into squares to serve. Garnish with whipped topping and cranberries, if desired.

Yummy Croutons!

Croutons

Loaf of Bread
Oil
Garlic Salt
Onion Powder

Cut up bread into crouton size that makes you happy and place on baking sheet. Spread to single layer. Drizzle oil over the bread, then sprinkle on garlic salt and onion powder. No need to stir. Slowly dry in a 250 degree oven, stirring every once in a while, until bread is dry and crunchy.

Add more seasoning to taste.
Sprinkle on Parmesan cheese during the stirring.

Broccoli Cheese Soup

We have had this recipe for forever! It has been a family favorite since the children were little. It's fantastic on a cold winter night.

Broccoli Cheese Soup

2 Tablespoons chopped onion
3 Tablespoons butter
4 Tablespoons flour
1/2 teaspoon
1/4 teaspoon pepper
2 cups milk
1 cup Velvetta (4 oz.)
2 chicken bouillon cubes
1 1/2 cups boiling water
1- 10 oz. pkg. frozen chopped broccoli

Cook onion in the butter until soft in a saucepan. Blend in the flour, salt and pepper. Add milk and cook until thickened. Add cheese and stir to melt. Remove from the heat. Dissolve the bouillon cube in the boiling water, then add to the cheese mixture. Add frozen broccoli. Heat to serving temperature.

Makes 5 1/2 cups or 5 servings.