Recipes Included On This Page Easy Hamburger-Vegetable Soup Emeril Lagasse's Goat Cheese Recipe Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Hamburger-Vegetable Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef -- or ground pork 1/2 cup chopped onion 1/2 cup chopped green sweet pepper 4 cups beef broth 1 cup frozen whole kernel corn 7 1/2 ounces tomatoes -- (1 can) cut up 4 1/2 ounces frozen lima beans -- (half a 9-oz. pkg.) 1/2 cup potatoes -- peeled and chopped OR 1/2 cup loose-pack frozen hash brown potatoes 1 medium carrot -- cut into julienne strips -- (1/2 cup) 1 tablespoon snipped fresh basil -- crushed OR 1 teaspoon dried basil 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 bay leaf Cracker Mix (See recipe below) -- optional In a large saucepan or Dutch oven cook ground beef or pork, onion and green pepper until meat is brown and onion is tender. Drain fat from pan. Stir in beef broth, corn, undrained tomatoes, lima beans, potato, carrot, basil, Worcestershire sauce, pepper and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are tender. Discard bay leaf. If desired, top each serving with 1/4 cup of the Cracker Mix. Cracker Mix: In a large bowl combine 1 cup bite-size fish-shape pretzel or cheese-flavored crackers, 1 cup oyster crackers, 1 cup bite-size shredded wheat biscuits and 1 cup miniature rich round crackers. In a small bowl combine 2 tablespoons cooking oil, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon garlic powder and dash bottled hot pepper sauce; pour over cracker mixture, tossing to coat. Sprinkle cracker mixture with Parmesan cheese; toss to coat. Spread mixture on a shallow baking sheet. Bake in a 300 degree F. oven for 10 to 15 minutes or until golden, stirring once. Cool completely. Store in an airtight container up to 1 week. Makes about 4 cups. Source : "Better Homes and Garden Online" S(MC formatting by): "bobbi" Copyright : "© Copyright 2001 Meredith Corporation." NOTES : Sprinkle the crispy cheesy cracker topping on any of your favorite soups, stews, or chilies. Make ahead directions: Prepare soup; cool. Transfer to 1- to 4-serving freezer containers. Seal, label and freeze up to 3 months. To reheat, transfer to saucepan; cover and heat over medium heat, stirring occasionally to break apart. Bobbie's Note: This is delicious. A very nice combination of vegetables. I used ground beef. Contributed to the FareShare Gazette by Bobbie; 23 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 531 Calories; 31g Fat (52.0% calories from fat); 35g Protein; 30g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 1399mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Emeril Lagasse's Goat Cheese Recipe Recipe By : Serving Size : 1 Preparation Time :0:20 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon goat's milk 1 quart buttermilk 1/2 teaspoon rennet In a mixing bowl, whisk all the ingredients together. Place the mixture in a non reactive pan. Place the pan on the stove and bring the mixture up to 170 degrees F. Remove from the heat and turn the mixture into a plastic container. Cover the top of the pan with plastic wrap and place the pan on top of the stove over the pilot light. Let the pan sit overnight, about 12 hours or until the whey and curd separates. Drain the mixture into a cheesecloth lined strainer. Drain the cheese overnight. Remove the cheesecloth and store the cheese in an airtight container. The cheese will keep for about 2 weeks. Yields about 2 pounds. Contributed to the FareShare Gazette by Chupa in response to a request; 3 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 9g Fat (19.6% calories from fat); 32g Protein; 47g Carbohydrate; 0g Dietary Fiber; 34mg Cholesterol; 1028mg Sodium. Exchanges: 4 Non-Fat Milk; 1 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.