TACO SOUP

This recipe I got from a recipe book called '100 Years of Recipes & Remembrances- First Baptist Church Boerne, Texas'. It was contributed by Peggy Robinson. The cookbook is copyrighted 1999.

2 lbs. ground beef

1 med. onion, chopped

2 (14 1/2 oz.) cans diced tomatoes, undrained

1 can Ro-Tel tomatoes and green chiles, undrained

1 can whole kernel corn, undrained

1 can pinto beans, undrained

1 can Ranch-style beans, undrained

1 pkg. dry taco seasoning mix

1 pkg. dry original Hidden Valley Ranch dressing mix

Brown ground beef with onion. Drain off excess fat. Put ground beef, onion and all remaining ingredients in a slow cooker and simmer 2 hours or longer. The longer it simmers, the better the seasonings are mixed. You do not need to add water to the soup, although you can rinse out the bean cans with a small amount of water and add to soup if desired. If you do not have a slow cooker, use a Dutch oven over very low heat, stirring often. Freezes well.

Another Greek Recipe- Psari Vrasto Me Patates (Boiled Fish with Potatoes)

Fish is very good for you, especially if you can get it fresh. Here is another Greek recipe and this one is from the book THE GREEK COOK BOOK BY SOPHIA SKOURA Translated and adapted from the Greek by Helen Georges. copyright 1974. (NOT SELLING IT, I AM KEEPING MY BOOK). But you can find one by clicking the title link above and search the books title.

PSARI VRASTO ME PATATES

3 lbs fatty fish (1 large or 2-3 small)

1 1/2 lbs small, round potatoes

2-3 onions, thickly sliced

2-3 carrots, sliced

3 stalks celery, chopped

1 cup oil

water as needed

salt & pepper to taste

1-2 lemons, juice only

Clean and peel potatoes; leave them whole. Put the potatoes, onions, carrots, and celery in a wide pot; add the oil and 1 cup water. Simmer over medium heat 30-45 minutes.

Clean the fish. Cut it into 6 portions, season with salt & pepper. When the vegtables are almost tender, add the fish to the pot, laying it on the potatoes. Add the lemon juice. Cover the pot and cook for 15-20 minutes, or until most of the liquid is absorbed but the oil remains. Serves 6.

GREEK RECIPES SOUPA FAKEZ (LENTIL SOUP)

Today I thought I would try some Greek recipes. I have always been interested in old recipes and collect as many as I can. There is a book called 'The Greek Mama's Kitchen, it is a celebration of the fascinating and diverse culinary traditions from different Greek communities as continued by families today. Focusing on the mother of the household, it catches a glimpse of how the old and new worlds meet and marry. Rosemary Barron shares her favorite everyday recipes and those popular for special occasions as they have been passed down through the generations. She records the cooking skills she learned from her mother and grandmother, and divulges family secrets that give certain dishes an extra zest to set them apart.

You can find it here: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=1592234216 I don't know how to make a link right.

SOUPA FAKEZ

3 cups lentils
12-15 cups hot water
1 cup oil
4-5 cloves garlic
1 onion, minced
2 stalks celery
2 medium carrots, minced
1 sprig rosemary
1 1/2 pounds tomatoes, peeled & strained (or 1 - 1lb 14 oz. can of tomatoes)
Salt & Pepper to taste
vinegar (optional)

Soak the lentils overnight in cold water. Rinse and place in a large pot with plenty of water. Bring to a boil. Drain off this water and replace it with the 12 to 15 cups hot water. Add the remaining ingredients except the tomatoes and salt and pepper. Simmer for 45 minutes, then add the tomatoes and cook for about 20 minutes longer (until the lentils are soft). Season. Serve hot. Serves 6-8.

Garlic Bean Soup

I got this recipe off the back of a bag of Garbanzo beans. H.E.B. quality Garbanzo beans. Have you ever eaten Garbanzo beans? They are so good. Try this recipe or maybe improvise your own.
http://www.discountbeautyproductgiftwagon.com/
http://www.discountbeautyproductgiftwagon.com/

2 cups chopped onion
1 cup sliced carrot
1/2 cup sliced celery
12-14 medium cloves garlic, peeled, crushed
2 tablespoons olive oil
2 cans (14 1/2 oz each) chicken broth or vegetable broth
2 1/2 cups dry Garbanzo Beans, cooked as instructed on pkg rinsed and drained

Saute onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and cooked beans; heat to boiling. Reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in processor or blender until smooth. Serve in bowls; sprinkle with chives.
6 servings (about 1 cup each)

When I make garbanzo beans, I don't blend or process them, I like the beans cooked with some beef and herbs as I try to cut out as much salt as I can. I do not eat pork so anytime a recipe calls for pork, I substitute it with something else.