Category Archives: Vegetables

Peel-A-Pound Soup

Peel-A-Pound Soup

1 small head of cabbage
4 large onions
2 centiliter garlic diced
1 each bunch of celery
1 large green pepper
32 oz can diced tomatoes
2 medium potatoes
4 medium carrots
2 pkg onion soup mix
3 cup vegetable stock

Clean veggies and cut into medium size pieces. Add all ingredients to
stockpot/soup kettle and finish filling with water until it just
covers the vegetables. Bring to a boil, and then reduce to a simmer
and cook for 2-1/2 to 3 hours.

Pasta And Potato Stew

Pasta And Potato Stew

1/2 large onion, coarsely chopped
1/4 cup celery, chopped
1 tablespoon olive oil
1/8 cup dry red wine
1 tablespoon garlic, minced
15 oz diced tomatoes, canned
1/4 cup fresh parsley, chopped
1/4 cup carrots, chopped
2 medium red potatoes, uncooked diced
3/4 cup rotini, uncooked
15 oz kidney beans, canned
4 cup vegetable broth
1 tablespoon basil, dried
1/2 tablespoon oregano, dried
1 teaspoon chives, dried
1/2 teaspoon ground cumin
1/2 tablespoon arrowroot
1 tablespoon water

In a large soup pot over medium high heat, saute onion and celery in
oil until onion is limp but not brown. Add garlic part way through
and stir to prevent burning


Add carrots and part of the vegetable stock for liquid. Continue to
saute for 5 minutes stirring regularly.

Add parsley and the other seasonings. Be sure to crush the dried
herbs to release all their flavor. Continue cooking for another 5
minutes, stirring frequently.

Add remaining ingredients except arrowroot; bring to a boil. Reduce
heat to medium and cook uncovered until vegetables are soft; about 25

Before serving, remove from the heat temporarily. Dissolve the
arrowroot in the cold water and mix well. Stir into the stew. Return
to the heat and stir until thickness looks right.

Serve with some good hot crusty bread.

Corn Sauté

Corn Sauté


1/2 cup sliced onion

1/3 cup melted butter or 2 tablespoons Italian dressing

2 (17-ounce) cans kernel corn, drained (or use fresh!)

2 teaspoons sugar

1/2 cup diced green pepper

1/2 teaspoon basil

1 (17-ounce) can green beans, drained

Salt and pepper to taste


Sauté onion in butter for 1 minute. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.

Mushroom Pesto Pizza

Mushroom Pesto Pizza

Makes 4 Servings.


3 oz mozzarella cheese, shredded

1/8 tsp salt

3 garlic cloves, minced

1 tbs olive oil

2/3 cup water

3 tbs pesto

1/4 tsp pepper

Three 4 oz pkgs fresh mushroom blend

1/3 cup dried porcini mushrooms

12 oz pizza dough


Place baking sheet in oven. Heat oven to 500 degrees. Place dough in a microwave bowl coated with cooking spray. Microwave at 50% power 45 seconds. Let stand 5 min. Combine water and porcini in a measuring cup. Microwave at high 4 min. or until tender, drain. Coarsely chop porcini. Heat a skillet. Add oil. Add fresh mushrooms and garlic, saute 5 min. Stir in porcini, pepper and salt. ROLL dough into a 12×8″ rectangle on a floured surface, remove baking sheet from oven, arrange dough on baking sheet. Spread pesto over dough, leaving a border. Sprinkle cheese over pesto, top with mushroom mixture. Bake 13 min. or until crust is browned and crisp. Cut into 8 pieces, then SERVE…

Cheesy New Orleans Shrimp Dip

Crock Pot Cheesy New Orleans Shrimp Dip


2 slices bacon 

3 medium onions, chopped 

1 clove garlic, minced 

4 jumbo shrimp, peeled and deveined 

1 medium tomato, peeled and chopped 

3 C. shredded Monterey Jack cheese 

4 drops Tabasco sauce 

1/8 t. cayenne pepper 

1 dash black pepper


Cook bacon until crisp.

Drain on paper towel. Sauté onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients. Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick.

Serve with chips.