Instead of tips today I added a couple of extra recipes at the bottom for you to use with all the cabbage which has been on sale this week.
Mushroom Barley Soup*
Ninety Minute Rolls*
Mushroom Barley Soup
1-1 1/2 lbs. beef chuck, cut into 3/4 inch cubes
1 cup onion, finely chopped
1/2 cup celery, sliced
1 cup carrots, diced
1 lb. fresh mushrooms, sliced
2 cloves garlic, minced
1/2 tsp. dried thyme
1 can (14-1/2 oz. or 2 cups) beef broth
1 can (14-1/2 oz. or 2 cups) chicken broth
2 cups of water
1/2 cup pearl barley
Salt and Pepper to taste
Combine all but salt in a large pan and simmer a couple of hours or until meat and barley are tender. Salt to taste.
Ninety Minute Rolls
2 – 2 1/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine
Mix 3/4 cup flour, sugar, yeast, and salt. Heat milk, water and margarine until very warm (120° – 130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in a greased bowl. Let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in an 8 inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes. Makes 12 rolls.
1 pkg. brownie mix
1 cup chocolate chips
3/4 cup peanuts, chopped
3 medium bananas
1 2/3 cups milk
2 pkgs. (5 oz.) vanilla instant pudding
1 (8 oz.) carton frozen whipped topping
Mix brownie mix according to package directions, adding 1/2 cup of chocolate chips to it. Pour in a 9×13 pan greased pan. Bake at 350° for 25-30 minutes, until toothpick inserted into center comes out clean. Cool. Slice bananas and lay on top of brownies in a single layer. Sprinkle with 1/4 cup of chips and 1/4 cup peanuts. Mix milk and pudding mix on low speed for 2 minutes. Fold in whipped topping and spread over bananas. Sprinkle with remaining chips and peanuts.
From: Chris H.
1 pound smoked Polish sausage cut into 1/2-inch pieces
5 medium potatoes, peeled and cubed
2 medium onions chopped
2 carrots cut into 1/4 inch slices
3 cans (14-1/2 ounces each) chicken broth
1 can (32 ounces) sauerkraut, rinsed and drained
1 can (6 ounces) tomato paste
In a large saucepan, combine sausage, potatoes, onions, carrots and chicken broth. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until potatoes are tender. Add sauerkraut and tomato paste. Mix well. Return to a boil. Reduce heat. Cover and simmer another 30 minutes. If a thinner soup is desired, add water or more chicken broth.
Hawaiian Cole Slaw
4 cup cabbage, shredded
1 (8 oz.) can pineapple, crushed, drained
1/4 each raisins, coconut, nuts
3/4 cup your favorite coleslaw dressing
Mix and serve.
1/2 cup pecans*
4 cups coleslaw, chopped
1/2 cup carrots, grated or shredded
1 1/2 cups red grapes
1/4 cup feta cheese
1/2 cup mayo
1/2 cup Ranch dressing
1 Tbsp. sugar
In large bowl, mix dressing ingredients. Toss in slaw ingredients on top of it and mix well. Serve immediately or cover and chill.
For hundreds of recipes for quick and easy inexpensive home cooked meals, check out our Dining On A Dime Cookbook.
Photo By: Veganbaking.net