Wonder for german chocolate cake. Much faster than the regular kind
- vanilla
- butter
- granulated sugar
- firmly packed brown sugar
- evaporated milk
- chopped pecans
- cooked shrimp
- butter
- chopped onion
- tabpespoons chopped celery
- flour
- water
- milk
- salt
- paprike
- pepper
Tasty way to use left over salmon
- salmon or 2 cups separated cooked salmon
- soft bread crumbs
- milk
- salt
- minced onion or 1/8 teaspoon onion salt
- lemon juice
We like it on Christmas Eve
- minced clams or 2 6-oz cans minced clams
- finely chopped onions
- finely chopped celery
- diced potatoes or more
- butter
- and 1/2 dairy
- white pepper
- salt
- sugar
Very versatile
- sliced mushrooms
- ham cut into small pieces
- -1 cup grated cheddar cheese
- other vegetables
- butter
- beaten eggs
- salt
- pepper to taste
- chopped red cabbage
- rice vinegar
- Tbl soy sauce
- large bullion cube
- small bunch udon noodles
- water
- sausage or ham
- soft bread crumbs
- milk
- salt
- pepper
- well beaten eggs
Straight from the soup can.
- fresh peas or string beans
- beef bouillon cubes
- water
“Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after that. Like other cereal grains — wheat, millet, oats, corn and rye — barley is a great source of fiber and carbohydrates, and can also be used to make cereal, bread and soup. Folk medicine uses barley in barley water, made by simply soaking barley in water, which is reputed to be a great tonic during convalescence. “Pearl” barley is the name of the grain when it’s been polished, after the husk and bran have been removed. It’s the form most commonly used in soups. Grains like barley keep well. Their bulk and comparative cheapness make them a useful staple,
especially at this soup-worthy time of the year, so be sure to keep some in your cupboard."
- medium pearl barley
- vegetable stock
- vegetable oil
- chopped onion
- chopped carrots
- chopped celery
- thinly sliced mushrooms
- salt to taste
- parsley
“As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.”
- large baking potatoes
- broccoli
- salt
- olive oil
- rice milk or soy milk
- grated Parmesan cheese