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4 c. peeled, diced potatoes
1/2 c. finely chopped onion
1 c. grated carrots
1 tsp. salt
1/4 tsp. pepper
1 tbsp. dried parsley flakes
4 chicken bouillon cubes
6 c. scalded milk
4 tbsp. butter
Remove 1 to 11/2 cups milk and add butter and flour to hot milk, stirring with
wire whisk. Add remaining hot milk to undrained vegetables, then stir in
thickened milk mixture. Stir until blended. Simmer for 15 minutes or low heat.
Yields: 8 to 10 servings.
1/2 c. minced parsley
2 c. finely shredded cabbage
Grated Parmesan cheese
Place shin of beef in a large kettle. Add water, 2 tablespoons salt and beans.
Cover and bring to a boil. Skim, recover and simmer 4 hours. Heat oil in
skillet and brown garlic in it. Remove garlic, then saute the onion and parsley
in oil until onion is tender but not brown. Remove bone and meat from meat
stock. Then add 1 tablespoon salt, onion, parsley, pepper and all remaining
ingredients except spaghetti and cheese. Cover and simmer for 30 minutes. Add
spaghetti and cook 10 minutes longer. Serve - passing cheese to be sprinkled on
top. Serves 10.
1 med. onion, chopped
3 to 4 med. potatoes, diced
1 jar (32 oz.) Claussen's sauerkraut
In 5 quart pot add oil. Add stew meat, sprinkle with flour, salt, and pepper,
brown meat. Add onions, saute with meat. Add 2 quarts (8 cups) water and bay
leaves. Bring to a boil, simmer until meat is tender, about 1 hour. Add
potatoes, beans and kraut. Cook until potatoes are done.



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