Thursday, September 15, 2011


1 1/2 cups celery - finely chopped
1 cup carrots - finely chopped
3/2 cups onion - findely chopped
3 TBL vegetable oil
3 TBL flour
4 cups water
2 cans (16 oz) Bush's Butter Beans - drained - (baby, large or speckled.)
1 can (14 oz) diced tomatoes
1 tsp basil
1/2 tsp salt
1/4 tsp pepper

In large pan, cook celery, carrots and onion in oil until soft. Add flour. Cook and stir for 1 minute. Gradually add water, stir until smooth. Add remaining ingredients and bring to a boil. Reduce heat - simmer 20-25 minutes or until slightly thickened.

Wednesday, September 14, 2011


1 bag (16 oz) frozen broccoli, carrots and cauliflower combination - thawed and drained

1 can condensed cream of mushroom soup

1 cup shredded swiss cheese

1/3 cup sour cream

1/4 teaspoon pepper

1 jar (4 oz) chopped pimento - drained (optional)

1 can 2.8 oz Durkee french fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee french fried onions.

Pour into a 1 qt casserole.

bake covered at 350 for 30 minutes.

Top with remaining cheese and onions. Bake - uncovered 5 minutes longer

makes about 6 servings.

(I usually double and put in a 9x13 dish... usually use one bag of the broccoli, cauliflower, carrot combo and one bag of just broccoli/cauliflower... usually don't add pimento and add a lot more onions on top.)

{recipe from Chrissy Murphy}


3 quarts water (1 quart = 4 cups)
1 1/2 pounds kielbasa - cut up
3 stalks of celery - cut into small pieces
3 carrots
3 onions
4 medium potatoes - peeled and cubed
1/2 cup barley
1/2 cup lentils
1/2 cup split peas
1 28 oz diced tomatoes
15 oz beef broth
2 beef bouillon cubes
1 1/2 tsp oregano
salt & pepper

Bring water to a boil.

Add all ingredients except potatoes. Add kielbasa. Stir occasionally.

When water starts to boil again, reduce heat to medium to simmer.

Cook for about 1- 1 1/2 hours, stirring occasionally when carrots are tender, add the potatoes. Continue cooking until potatoes are soft.

Add a few drops of hot sauce if desired... serve with corn bread and a salad.

(I typically add more barley, lentils and peas... and less oregano and I just add as many vegetables as I think looks right.)

{Recipe from Mum - via the Pittsburgh Post Gazette}