Saturday, August 1

Freeze-Ahead Farmer’s Market Soup Mix

Freeze-Ahead
Farmer’s Market Soup Mix
This takes longer to read than to make, so bear with me. Make a huge soup kettle of this basic mixture and freeze it in batches suitable for your family. Each 3/4 cup of mix makes a two-cup serving of soup after “completers” are added. Enlist the family to peel and chop or just put everything through the food processor.

3 tablespoons canola or olive oil
2 bunches celery, trimmed and chopped
2 pounds carrots, peeled and chopped
6 medium onions, peeled and chopped
3 tablespoons minced garlic
2-pound head cabbage, coarsely chopped
2 pounds diced vegetables*
4 cans, 28 ounces each, diced tomatoes in juice
3 cartons, 1 quart each, broth **
Heat the oil in a big kettle and add vegetables gradually, stir-frying over high heat. When vegetables are limp, add the broth and tomatoes, cover, reduce heat and simmer until everything is tender. Soup will be thick. Freeze in batches to suit your family.

* The more variety, the more colorful the soup.
** Chicken, vegetable or beef broth, store-bought or homemade.

To make each serving of soup in camp:
3/4 cup Farmer’s Market Soup mix, thawed
3/4 cup water, broth or tomato juice
½ cup total add-ons (see below)


Suggested add-ons:
* Protein: canned chunk chicken, ham or turkey. Diced tofu. Diced leftover meat. Canned beans (unseasoned). Sausage crumbles, real or vegetarian.
* Starch: cooked rice, diced potatoes, noodles, broken spaghetti, tortillas cut in strips.
* Flavor makers: Add Italian seasoning to taste and garnish with shaved Parmesan. Add chili powder and diced chiles for a Mex-Tex touch. Pass sherry, hot sauce or Worcestershire. Top soup with showers of minced parsley or cilantro. Top with oyster crackers and pass the sherry. Or, just add salt and pepper.

Thursday, July 30

Yesterday at Hot Sulphur Springs


Yesterday I went with Marilynn and her grandson Graem to Hot Sulphur Springs. After spending some time in the pool pictured here I decided to move on to another pool. When I got there a chipmunk was frantically trying to get out! The sides were slippery and he could not get out no matter where he went. I made a loop with my camera strap and followed him around the edge. He grabbed a hold of it and I pulled him out. We were both relieved! He is pictured below shortly after his ordeal.


Below is a rock formation with the seeping sulphur-laden water. After our soak and swim we went to the Stagecoach Bed and Breakfast for lunch. Naomi the owner is no longer serving lunch but she made an exception for us followed by a tour of the historic old hotel. It is a very interesting place.

Butch played golf. I understand he came within 6 inches of making a hole in one. Otherwise what can you say about golf. Same stuff, different day.

Sunday, July 26

Peach Crisp

Betty Crocker
Peach Crisp-Only 3 ingredients!
Honorable Mention - Contest Recipe 2009! Making fruit crisp has just become the easiest! With three ingredients and 10 minutes, you can have a cozy fruit crisp ready for the oven.
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings


1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained

1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

Variation
Why just use peaches? Experiment with other fruits or fruit combos.
Nutrition Information:
1 Serving: Calories 650 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 440mg; Total Carbohydrate 113g (Dietary Fiber 5g, Sugars 77g); Protein 7g Percent Daily Value*: Vitamin A 20%; Vitamin C 160%; Calcium 0%; Iron 10% Exchanges: 2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.