Monday Menus

I like cooking, especially soups, but after awhile I get tired of eating the same thing over and over. I’m sure you feel the same way at times.   To add more variety to what my family eats, I decided to take out a subscription to Taste of Home magazine.  I had a subscription years ago and found many tasty recipes that I still use today.  As part of my subscription, the magazine sent a little cook book called Prize Winning Recipes. You can’t go wrong there, can you?  Today I am going to share two great soups that came from this little book.

Lentil Barley Soup

1 medium onion chopped

1/2 cup chopped, green pepper

3 garlic cloves, minced

1 T butter

1 can (49 1/2 ounces) chicken broth

3 medium carrots, chopped

1/2 cup dried lentils (I used the pink ones–they cook  faster)

1 1/2 t Italian seasoning

1 t salt

1/4 t pepper

1 cup cubed cooked chicken or turkey(I used my canned chicken)

1/2 cup quick-cooking barley

2 medium fresh mushrooms, chopped  (I left this ingredient out.)

1 can (28 ounces) crushed tomatoes, undrained

In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender.  Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil.

Reduce heat; cover and simmer for 25 minutes.  Add chicken, barley (if using regular barley, cook in with the first ingredients.) and mushrooms; return to a boil. Reduce heat, cover and simmer for 10-15 minutes or until lentils, barley and carrots are tender.  Add tomatoes; heat through.  Yield 8-10 servings.

Split Pea Sausage Soup

1 pound smoked kielbasa

1 pound dried split peas

6 cups of water

1 cup chopped carrots

1 cup chopped onion

1 cup chopped celery

1 T minced fresh parsley

1 t salt

1/2 t black pepper ( I put much less.)

2 bay leaves

Cut sausage in half lengthwise; cut into 1/4 inch pieces Place in Dutch oven or soup kettle, add remaining ingredients.  Bring to a boil. Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until peas are tender.  Remove bay leaves.  Yield 8 servings.

One other recipe I want to share with you is from Laura Fox. It is the yummiest and easiest treat to make for any occasion.

Pine Bark Candy or Chocolate Toffee Crackers

Saltine crackers

2 sticks butter

1 cup packed brown sugar

6 regular plain Hershey chocolate bars ( You can use dark chocolate, too.)

Preheat oven to 350 degrees.  Line 15 inch jelly roll pan with aluminum foil.  Lightly spray foil with cooking spray.  Arrange saltines close together on pan, salt side up.  Unwrap chocolate bars and set aside for later.

In a sauce pan, melt butter and brown sugar on medium heat, stirring constantly. Bring to a boil for 2-3 minutes.  (Make sure butter and sugar are mixed well.) Quickly and carefully pour sugar mixture over saltines and bake in preheated oven for 8-10 minutes.  Remove from oven and immediately place the chocolate  bars on top while hot.  Spread chocolate when melted.  Refrigerate until hard (about an hour).  Break into pieces and store in a container in the refrigerator until ready to eat.

I hope you enjoy these Monday Menu items.



2 Responses to “Monday Menus”

  1. Ginger Says:

    Yum! Thanks for posting these recipes, Pam–especially as the soup weather isn’t disappearing any time soon.

  2. portsmouthwardwomen Says:

    Yes, soup weather is definitely still here. Had a nice split pea soup with the ham bone from yesterday’s ham dinner. I love split pea soup.

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