Ground Beef Vegetable Soup
3/4 pound ground beef
2 cans (14-1/2 oz. each) beef broth
2 cups water
1 can (28 oz.) diced tomatoes, undrained
3 celery ribs, chopped
2 large carrots, sliced
2 medium onions, sliced
1 medium potato, peeled and cubed
1-1/2 cups fresh cauliflowerets
2 Tbsp. minced fresh tarragon or 2 tsp. dried tarragon
1 Tbsp. garlic powder
1 Tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup uncooked macaroni
In a dutch oven, cook beef over medium heat until no longer pink; drain.
Add the broth, water, tomatoes, celery, carrots, onions potato, cauliflower,
tarragon, garlic powder, parsley, salt and pepper Bring to a boil. Reduce heat; cover and simmer for 30 minutes
or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions ; drain.
Stir into the soup; heat through.
Yield: 8 servings
Honey-Oat Casserole Bread
1 pkg. (1 Tbsp.) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/4 cup butter, softened
1/4 cup honey
1 cup boiling water
2 eggs
1 cup quick-cooking oats
1 tsp. salt
3-1/2 cups flour
In a large mixing bowl, dissolve yeast in warm water.
In another bowl, combine the butter, honey and boiling water; stir until butter is melted.
Cool to 110-115 degrees.
Add eggs, oats, salt, butter mixture and 2 cups flour to the yeast mixture;
beat on medium speed for 2 minutes.
Stir in enough remaining flour to form a soft dough (dough will be slightly sticky).
Cover and let rise in a warm place until doubled, about 55 minutes.
Punch the dough down. Transfer to a greased 1-1/2 qt. baking dish.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375 for 35-40 minutes or until golden brown.
Cool for 10 minutes before removing from baking dish to a wire rack to cool.
Cut into wedges.
Yield: 1 loaf (12 wedges)
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