Marvelous Recipes

It was so cold and cloudy yesterday that all I could think about was a big bowl of tasty hot soup so I went searching through some recipes in a Taste of Home magazine I had purchased a couple of years ago. This is the one I chose because it contained a lot of healthy vegetables, required no meat and was so simple and easy to make in my slow cooker.

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans(14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

1. In a 5-quart slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8 to 9 hours or until barley and vegetables are tender.

2. Stir in the tomatoes; cover and cook on high for 10 to 20 minutes or until heated through. Discard the bay leaf before serving. Makes 12 servings.

Emily

This recipe has been one of my family’s favorites for many years. Even those who don’t normally like cabbage really go for this cheesy casserole!

1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.

2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.

3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.

Emily

Rich, robust and hearty, this meatless chili will quickly disappear at your dinner table!

1 (15.5 oz) can chili hot beans, undrained
1 (16 oz) can Great Northern beans, drained
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup water
1 medium green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, pressed
1 tablespoon chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
2 cups hot cooked rice

1. In a 4 quart saucepan, combine the chili beans, Great Northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, garlic, chili powder, sugar, salt, pepper and basil; mix well.

2. Bring to a boil; reduce heat to low. Simmer, covered, for 15 minutes, stirring occasionally. Ladle into 4 individual serving bowls; top each serving with 1/2 cup of the cooked rice. Makes 4 servings.

Emily