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Savory Vegetable Beef Soup Menu for 6

Savory Vegetable Beef Soup Menu for 6

The Menu

Savory Vegetable Beef Soup
Spinach Triangles
Orange Crumb Cake with Cinnamon Crumb Topping

The Recipes

Savory Vegetable Beef Soup
From: Campbell's Kitchen--Serves: 6
When you start with canned Beef Broth, you can ladle up flavorful homemade beef and vegetable soup in just 30 minutes.

1 3/4 cups Beef Broth
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8® 100% Vegetable Juice
1 can (about 8 oz.) whole peeled tomatoes, cut up
1 bag (16 oz.) frozen mixed vegetables
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper

PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 min. or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper. Cover and cook 15 min. or until vegetables are tender.

Spinach Triangles
From: Campbell's Kitchen-- Makes 32.
A classic Greek combination--feta cheese, spinach, onion and parsley--made with convenient puff pastry sheets instead of phyllo.

1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
3 eggs
1 tbsp. water
1/2 cup crumbled feta cheese
1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained
1 medium onion, finely chopped
2 tbsp. chopped fresh parsley

THAW pastry sheets at room temperature 40 min. Preheat oven to 400°F. Mix 1 egg and water and set aside. Mix remaining eggs, cheese, spinach, onion and parsley.
UNFOLD pastry on lightly floured surface. Roll each pastry sheet into 12" square and cut each into 16 (3";) squares. Place 1 tbsp. spinach mixture in center of each square. Brush edges with egg mixture. Fold squares over filling to form triangles. Crimp edges to seal. Place on baking sheet. Brush with egg mixture.
BAKE 20 min. or until golden. Serve warm or at room temperature.

Orange Crumb Cake with Cinnamon Crumb Topping
http:/ /southernfood.about.com/od/orangerecipes/r/bl51211a.htm?nl=1
From Diana Rattray, Your Guide to Southern U.S. Cuisine.
This is a tasty orange crumb cake with the added flavor of orange and a cinnamon crumb topping. A tasty cake for breakfast or snack, made in an 8-inch baking pan, perfect for a small family, or freeze part of it for another day.

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 4 tablespoons butter, room temperature
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• dash salt
• 1 egg
• 1/2 cup orange juice
• 1 teaspoon finely grated orange zest

Combine flour, sugar, and butter with pastry blender or fork until mixture resembles meal. Measure 1/2 cup of the crumb mixture and move to a separate cup or bowl; blend in the cinnamon then set aside. To the main crumb mixture add baking powder and salt; blend well. Beat egg with the orange juice until well blended; stir with orange zest into the crumb mixture just until dry ingredients are moistened. Pour batter into a greased and floured 8-inch square baking pan. Sprinkle reserved cinnamon-crumb mixture over the batter. Bake at 350° for 25 to 30 minutes, or until a toothpick or cake tester inserted in center comes out clean.

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