Diane Prather: Making quick-fix soup and pie


I made a new soup for supper. Hamburger Vegetable Soup is quick to fix and makes about six servings.

The ingredients are:

• 1 tablespoon vegetable oil

• 1 pound lean ground beef

• 2/3 cup chopped onions

• 1 can (46 ounces) tomato juice

• 2 cans (16 ounces each) mixed vegetables

• 2 beef bouillon cubes

• 1 teaspoon seasoned salt

• 1 teaspoon sugar

Heat the oil in a large saucepan. Brown the ground beef with the onions until the meat is no longer pink. Drain fat. Add the remaining ingredients. Bring the mixture to a boil and then cover and simmer for 30 minutes.

I didn't have any canned mixed vegetables so I used two 12-ounce packages of frozen vegetables. Because they were frozen, a little more time was needed to cook the green beans and carrots in the mixture. I also added black pepper to taste and about 1 cup of precooked large-shell macaroni. Since the macaroni was cooked, I added it after the mixture had simmered about 20 minutes.

This isn't my favorite soup recipe, but it's good and I think it would be a great way to use leftover vegetables. The next time I make the soup, I'd like to try cutting down the amount of tomato juice, leaving out the bouillon cubes and adding a can of beef broth.

I have not tried this next recipe. If you try it, let me know how you like it. It's a diabetic recipe for Apple Crumb Pie. It was printed in the Dec. 2, 2007, Fence Post, and came from www.geocities.com/NapaValley/4121/diabetic.

To make the filling, you'll need:

• 6 apples

• 1/2 teaspoon grated lemon rind

• 1 tablespoon lemon juice

• 3/4 cup Splenda granular

• 1 tablespoon flour

• 2 tablespoons cinnamon

• One 9-inch pie crust, unbaked.

For the topping you'll need:

• 1/2 cup rolled oats

• 1/2 cup flour

• 1/4 cup Splenda granular

• 1 teaspoon cinnamon

• 3 tablespoons calorie-reduced margarine

• 1/4 cup almonds, sliced

Pare, core and cut apples into 1/4-inch thick slices. Toss with lemon rind and juice. Separately, combine Splenda, flour and cinnamon. Mix with apples. Place in pie crust.

Next, mix up the topping. Combine the rolled oats, flour, Splenda and cinnamon. Stir in margarine until mixture is crumbly. Spoon evenly over apples.

Add almonds, which can be left out if desired.

Bake at 425 degrees for 10 minutes.

Then reduce oven temperature to 350 degrees and bake 35 to 40 minutes or until apples are tender.

It sounds so yummy.

Send your recipes to me at Box 415, Craig 81626 or call 824-8809.


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