Ask Ms Recipe

Okay, okay it is hard to believe that fall is upon us and soon it will be winter. It is time to warm up your insides so that your outsides are toasty warm. So enjoy the great soup that can be spicy depending on how much soul season you add.

Prep 20 min

Cook 4 hours low or 2 hours high

Serves 6 or more

Ingredients

3 cans of vegetable, chicken, or beef broth

2 tablespoons Italian Seasoning

1-tablespoon rosemary (dried)

1 tablespoon soul seasoning (adjust to taste)-

2 1/2 tablespoons minced garlic

Pepper and salt (adjust to taste)

2 zucchini (chopped)

3 carrots (chopped)

2 yellow squash

1 small head of cabbage (chopped)

1-cup mushrooms (sliced)

1 1/2 cups cauliflower (chopped)

1 1/2 cups broccoli (chopped)

1 (8ounce can tomato sauce)

1 med onion (chopped) you add if you want

Directions

1. Clean and chop up all the vegetables.

2. Pour all the ingredients into the crock-pot and mix all ingredients well.

3. Cook on low for 4 hours, or on high 2 hours in crock-pot. Time may vary depending on crock-pot.

Tip: You can freeze soup for up to one month.

Optional: You can add 2 chicken breasts or 2 pounds beef cut up. Add 1 hour cook time if using meat.

A Reader from:

Demyelinated not Destroyed asked a question: I am desperate for a cabbage roll recipe and/or a recipe for corned beef and cabbage. Due to a move half way across the US, my favorite Irish pub is now 1200 miles away.

Ms Recipe says: Here’s a recipe for cabbage rolls. Enjoy and come back and tell me how they were.

This recipe can be complicated for some so I’ve tried to make it as simple as possible with the beginner cook in mind. Hope you all enjoy this wonderful crock pot recipe to impress your family and friends.

Cook time: Crock Pot 4-6 hours depending on temperature.

Prep time:20-30 minutes

2 lbs ground beef

2 cans tomatoes smashed

2 whole carrots (peeled and cleaned)

1 large onion

1 large can tomatoes juice

1 head cabbage

1 box Spanish rice-a-roni

2 beef bouillon cubes

2 tbs garlic

2 tsp cinnamon

1 ½ tsp ginger

2 tsp parsley

1 tsp salt (optional)

1 tsp pepper

Step one:

Chop carrots and onions

Step two:

In a large bowl mix uncooked hamburger with onion,rice, spices and 1 can of tomatoes (set juice aside for later.). Set aside hamburger mixture.

Step 3

Boil water on stove in a large pot enough to cook cabbage. Cut out the core of cabbage and remove outer leaves. Throw them both away. After water starts to boil place cabbage in water. Cook cabbage until its fork tender. Remove cabbage, but do not turn off pot. Leave the water on simmer.

Step 4

Place cabbage upside down on a plate. Carefully remove one leaf at a time; if cabbage is resistant to removing leaf place back in hot water for about 50 seconds (be very careful taking cabbage back out of water.) After removing a leaf cut a “V” into the cabbage leaf stem.

Step 5

Place palm full of meat mixture into cabbage leaf. Crisscross the side next to the “V” cut then roll it up tight like a cigar.

Step 6

Spray Crock Pot with cooking spray. Place each cabbage roll with seam down in single rows snuggly together. When one layer is done continue until you run out of all ingredients.

Step 7

Pour tomato juice and leftover tomato juice over cabbage rolls in Crockpot. Throw in 2 bouillon cubes. Place 2 small plates over cabbage rolls to weight them down. Place lid on crock pot and cook on low for 6 hours or high for 4 hours. Timing depends on your Crockpot brand and size.

Tips: Cook in oven for 2 hours on 350 degrees then check ground beef is cooked.

Once again, I was digging in the pantry for a quick and easy recipe. Easy to make before your off and running to work in the Flintstones mobile because the gas has got so high that Fred Flintstones looks handsome.

Prep 10 min

Cook 8 to 10 hours on low

Serves 4

Ingredients:

2 lbs ground beef (Use lean ground beef or pre cook ground beef and drain)

2 onions

1 can of diced tomatoes

2 Large potatoes, peeled and chopped

3 cups beef broth, or 1 beef bouillon cube to 8 ounces of water

1/2 cup flour

1/2 teaspoon of pepper

3 carrots peeled and chopped

1 10-ounce package of California blend, or use what ever you have in freezer

3 celery stalks with leaves (cut in bite size pieces)

1/2 cup butter or margarine

Salt and Pepper to taste

Directions

1.Place all ingredients into crock-pot, except flour and butter. Cook on low for 8 hours or high for 6 hours. (Crock-pots may vary)

2. One hour before serving, turn crock-pot on high. Melt Butter in bowl then add flour and mix well. Stir flour/butter mixture into crock-pot and mix well. Cook until flour thickens, stirring occasionally.

Tip: Use your left over vegetables that have been gathering up in the refrigerator.

Optional: Use Ground chicken or Turkey instead of ground beef

If you like sweet things then this is the meat loaf for you. It is not your average meatloaf so its one of a kind. Be ready for a sugar high after this meatloaf. Better hide it from the kids.

Prep: 10 Minutes
Cook: 55 minutes
Servings: 6

Ingredients:

2 lbs hamburger (ground beef)
1 1/2 cups bread crumbs
1/4 teaspoon black pepper
1 package dry onion soup
1 15 ounce can tomato sauce
1-tablespoon brown sugar
2-tablespoon apple cider vinegar
1/2 cup BBQ sauce
2 teaspoon prepared mustard
1/2 cup oatmeal
2 eggs
Salt to taste

Directions:

1. Preheat oven to 350 degrees.
2. Mix together breadcrumbs, black pepper, ground beef, onion soup, eggs, and 1/2 can of tomato sauce. Shape into a meatloaf and place it into a 9X12 pan. (Do not use a meatloaf pan.) Make an indent in the top of the meatloaf for the sauce in step 3.
3. Cook meatloaf for 40 minutes covered. Five minutes before meat loaf is finished heat remaining tomato sauce, BBQ sauce, mustard, vinegar and brown sugar on low heat. Slowly bring to a boil stirring constantly. Do not leave unattended. Be careful not to get burned.

4. Carefully pour off excessive grease. Cut several slits into top of meat loaf indention. Pour sauce over meatloaf into indention. Return meatloaf uncovered to oven for 15 minutes and then let stand for five minutes before serving.

Tip#1: Be sure to spray or coat your pans to prevent sticking.
Tip#2 The sauce tends to be sweet so taste the sauce before you add the brown sugar. Adjust according to taste buds.

You will not have to ring the dinner bell on this recipe. They will all be yelling, “Is it done yet!” and coming back for more. The steak is great served over rice, pasta, or mash potatoes. The sauce on this steak is mouth watering.

Prep 15 minutes
Cook 45 min
Serves 4

Ingredients:

2 lbs round steak (tenderized)
2 bell peppers chopped (any color)
2 medium onions chopped
3/4 cup flour (all-purpose)
2 tablespoons canola oil
2 cans stewed tomatoes (14.5 oz)
2 stalks celery (with leaves)
2 beef bouillon cubes
1/2 tsp garlic
Salt and pepper to taste

Directions:

1. Place in a ziploc bag flour, garlic, salt and pepper. Next, add the serving size pieces of round steak to the Ziploc bag, mixing well.

2. Brown the coated steak on low heat on both sides. Set steak aside in between two plates to keep warm. Next, place the bell peppers, celery and onion in same skillet and fry until translucent. Last, place the steak back in the pan with the bell pepper mixture and pour the tomatoes over the steak and bell pepper mixture.

3. Sprinkle garlic all over, simmer covered on a low temperature for 45 min .check occasionally and stir.

Tip: I threw in 2 beef bouillon cubes for extra beef flavor.

Optional: Add meat tenderizer to your steak to make your steak tender.