My recipes


1/4 lb. salt pork, finely diced
1 (16 oz.) can tomatoes, undrained
1 c. shredded cabbage
1 (10 oz.) pkg. frozen chopped spinach
1/2 tsp. pepper
Saute pork in large Dutch oven until crisp; drain. Brown ground beef. Add
remaining ingredients except macaroni and Parmesan. Bring to a boil; cover,
reduce heat and simmer one hour. Stir occasionally. Add macaroni; simmer 10
minutes. Sprinkle each serving with Parmesan cheese. Yield: 18 cups.
1 lb. bulk Italian sausage
1 med. onion, sliced
1 1/2 c. water
1 (16 oz.) can whole tomatoes
1 (10 1/2 oz.) can condensed beef
Cook and stir sausage and onions in a 3 quart saucepan until sausage is light
brown; drain. Stir in remaining ingredients except cheese; break up tomatoes
with fork. Heat to boiling; reduce heat, simmer until zucchini is tender, about
5 minutes. Serve with cheese.
2 1/2 qts. water (+/-)
1 (15 oz.) can red kidney beans,
1 (15 oz.) can white kidney beans
6 beef bouillon cubes
3/4 c. uncooked tiny macaroni
Grated Parmesan cheese
1 c. diced carrots
1 c. diced celery
1 c. chopped green onions
1 tsp. basil
1 lb. ground beef (optional)



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