Vegetable Beef Soup

(Made this the other day in advance for the snow we’re getting now. Richard says I make really good soups so what the hell this is how I do this one. — Roberta’s Brat)

2 lbs of stew meat
1 tbsp. olive oil
1 onion, roughly chopped
1 lge can crushed tomatoes
1 cup of tomato juice
2 tbsp beef base (I order mine online with no or low sodium)
2 small pkgs. or 1 lge. pkg. frozen mixed vegetables (We hate lima beans. Ick. I use packages of frozen green beans, carrots, and corn if necessary.)
Salt and pepper

Salt and pepper the meat. Toss to mix. Heat the olive oil in a stockpot over medium heat. Add the meat and turn until browned. Add the onions and cook for another 3 minutes. Don’t let it burn. Add 4 cups of water, the crushed tomatoes, and the tomato juice. Add the beef base and slap a lid on it and let it cook for an hour. (You might need to adjust the temperature depending on your stove. It needs to barely simmer.) Throw in the mixed vegetables and let it cook for 3 to 4 hours. The long cooking is what makes it really flavorful. The liquid thickens more than your regular soups. Taste. Add more salt and pepper if desired.

That’s it. I don’t add anything else.

March 28, 2009   Posted in: Favorites  No Comments

Summer Vegetable Soup

1 46oz can V-8 juice
1 cup thinly sliced onions
1 cup celery cut thinly crosswise
1 can beef bouillon
1 cup coarsely grated carrots
1 cup slivered green pepper
1 cucumber, thinly sliced

Mix above together and season with:
1 tsp. salt
2 tbsp. lemon juice
1/2 tsp. pepper
dash tabasco sauce

Chill several hours. Serve for lunch or dinner. Will keep several days.

— Sherry C.

March 28, 2009   Posted in: Owen Elementary Pre-school Cookbook, Soup  No Comments

Tomato Aspic Salad

1 pkg. lemon jello
1 can tomato soup
1 cup small curd cottage cheese
1/4 cup sugar
1 cup slived spanish olives
1 cup chopped celery
1 large chopped green pepper
1/2 cup mayonnaise

Heat soup and dissolve jello and sugar. Add rest of ingredients. Chill.

— Mary E. (Winfield, Kansas)

(No offense to Mrs. E — but good lord that sounds awful to me! ;) — Roberta’s Brat)

March 28, 2009   Posted in: Owen Elementary Pre-school Cookbook, Salads  No Comments

Applesauce Cookies (For Servicemen)

1/2 cup shortening, softened
1 cup firmly packed brown sugar
1 egg
1 1/2 cups sweetened applesauce
2 cups sifted all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1 cup rolled oats (uncooked)
1 cup raisins
*You may add nuts if you wish

Heat oven to 350 degrees. Beat shortening and sugar together until creamy. Blend in egg and applesauce. Sift together dry ingredients and add to above mixture. Mix well and add oats and raisins. Drop by heaping teaspoonful on greased cookie sheet. Bake for 12 - 15 minutes.

Makes 5 dozen cookies.

— Sylvia M. (Oakland, California)

(I guess these cookies hold up well when sent through the mail. — Roberta’s Brat)

March 28, 2009   Posted in: Brownies, Cookies, & Candy, Owen Elementary Pre-school Cookbook  No Comments

French Coconut Pie

3 eggs
1 tsp. vinegar
1 stick butter
1 1/2 cup sugar
1 tsp. vanilla
1 cup coconut (approx)

Cook in an unbaked pie shell.

(No time or temp given.)

– Mary W. (Tulsa, Okla)

March 28, 2009   Posted in: Owen Elementary Pre-school Cookbook, Pies  No Comments

Strawberry Whip Pie

1 pint strawberries
1 1/2 tbsp. lemon juice
pinch of salt
1 cup whipped cream
1/2 cup sugar
Baked 8 inch pie shell

Add lemon juice to whipped cream, then beat in sugar. Fold in the strawberries lightly. Turn into the pie shell. Top with whole strawberries.

— Dianna R. (Tulsa, Okla)

March 28, 2009   Posted in: Owen Elementary Pre-school Cookbook, Pies  No Comments

Cloud Nine Cream

1 8oz. package cream cheese
1 8oz. can crushed pineapple
1 pkg. dream whip
1 small bottle of maraschino cherries
1/2 cup pecans
1/4 cup sugar

Soften cream cheese, then drain juice off of crushed pineapple and whip the juice with cream cheese. Add crusted pineapple, pecans, sugar, maraschino cherries. Fold whipped dream whip into mixture lightly. Chill for 1 hour before serving.

— Sarah W. (Tulsa, Okla)

March 28, 2009   Posted in: Dessert, Owen Elementary Pre-school Cookbook  No Comments

Japanese Fruit Pie

(I have NO idea why this recipe is called Japanese Fruit Pie. Beats the hell outta me! lol — Roberta’s Brat)

1 stick margarine
2 eggs
1 cup sugar
1 tbsp. vinegar
Pinch of salt
1/2 cup raisins
1/2 cup cocnut
1/2 cup chopped pecans

Melt margarine, cool and add other ingredients. Bake in unbaked pie shell at 325 degrees for 40 minutes.

— Lu C. (Tulsa, Okla)

March 28, 2009   Posted in: Owen Elementary Pre-school Cookbook, Pies  No Comments

Applesauce Cookies

1/2 cup shortening
1 cup applesauce
1/4 tsp. salt
1 tsp. baking soda
2 cups flour
1 tsp. cinnamon
3/4 cup sugar
1 cup raisins
1 egg
1/2 tsp. cloves

Mix and sift soda, flour, salt, and spices together. Cream shortening, gradually adding sugar. Beat in egg. Stir in applesauce. Add dry ingredients. mix well.

Bake on a greased cookie sheet 10 - 15 minutes in a 375 degree oven.

March 28, 2009   Posted in: Brownies, Cookies, & Candy, Owen Elementary Pre-school Cookbook  No Comments

Pecan Crispies Cookies

1/2 cup shortening
1/2 cup butter or margarine
2 1/2 cups brown sugar
2 eggs, beaten
2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans

Cream shortening, butter, and sugar. Then add eggs. Mix well. Add dry ingredients and nuts. Drop from teaspoon about 2 inches apart on greased cookie sheet. Bake at 350 degrees 12 to 15 minutes.

Makes about 5 dozen.

—- Carol S.

March 28, 2009   Posted in: Brownies, Cookies, & Candy, Owen Elementary Pre-school Cookbook  No Comments