In this issue:

Wednesday's O.A.M.C. Recipe: *Red's Minestrone Soup*
Requests & Replies from Subscribers:  Homemade Macaroni & Cheese

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* Exported from MasterCook *

Red's Minestrone Soup

Recipe By : Real Food for Real People
Serving Size : 12     Preparation Time :0:00
Categories : O.A.M.C.                                Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Turkey Ham -- sliced thin, and chopped
1 small Onion -- chopped
1 clove Garlic -- minced
28 ounces Pasta Sauce -- Tomato & Herb flavored
5 cups Water
3 cups Cabbage -- sliced 1" thick
1 1/2 cups Zucchini Squash -- chopped
1 cup Green Beans, frozen
1/2 cup Carrots -- sliced thin
1/2 teaspoon Salt
2/3 cup Pasta -- alphabet noodles

In Dutch oven, over medium heat, cook ham until slightly browned; add onion and garlic. Cook 4 minutes or until tender. Stir in remaining ingredients except pasta; heat to boiling. Reduce
heat; simmer 30 to 40 minutes, covered, or until vegetables are tender. Stir pasta into soup
and simmer until pasta is tender. Serve hot.

Note: If cooking to freeze ahead, reserve pasta until ready to use. Thaw soup overnight in
refrigerator. Bring soup to a simmer; add pasta and cook until pasta is tender. Soup may
be frozen for 3-6 months in an air-tight, labeled container.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 114 Calories; 2g Fat (16.8% calories from fat); 10g
Protein; 14g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 592mg Sodium.

Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin,

Is there such a thing as recipes to make lotion? I read a book where a character made
lotion, and thought it sounded fun. I hope you or one of your readers can help.

Katrina

Good Morning!

I just returned from a trip out West and tasted something there that I just have to get the
recipe for. I attended a funeral, and ate something called "funeral potatoes". This was
like a casserole type dish, and was delicious! I don't know the people who made the dinner
so I don't know who to ask- so I am hoping someone on the list knows what I am talking about.
Thank you.

Angela

Do you have a recipe for German Chocolate Pie like Marie Calendar's serves? I order it every
time I eat there, and want to make it myself for the holidays. Thanks for any help.

Cindi

~ Subscriber Responses ~
 

My gosh this is as old as the hills. Quick and easy too!

Green Bean Casserole

From: Campbell's Kitchen
Prep Time: 10 minutes
Bake Time: 30 minutes
Serves: 6

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
                              OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2
cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce.
Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for
Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans

Caryn                          c_quaker@yahoo.com
 

This is for Raedeen, who wanted the recipe for homemade mac & cheese (using Velveeta) --

Homemade Macaroni and Cheese

3 cups elbow macaroni (any type of small pasta will do)
1 cup milk (we use 1/3 cup dry powdered milk and 1 cup water)
1 cup Velveeta cheese (we use the store brand)
1/2 cup shredded cheddar or mozzarella cheese, optional

Cook the macaroni until done; drain. Put the milk and cheese into the pan and stir until
melted over low heat. Add the cooked noodles and stir to combine. We like to sprinkle the
shredded cheddar or mozzarella cheese on the top of each serving. Creamy, easy, and
delicious! Yield: 4-5 servings.

mjwilliquette@juno.com
 

For Penny. Comments are not mine. Source: not known.

Easy Quiche

1 frozen deep dish pie shell (or make your own)
Filling:
1/2 lb any leftover vegetable, chopped (single vegetable or a mix)*
4 eggs, beaten
1 1/2 cups milk, or light cream
1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
1/2 tsp salt (optional)
1/8 tsp pepper
Dash nutmeg, or ground mace

Place chopped vegetable in bottom of crust. Put eggs, milk, salt, pepper and nutmeg in
blender. Top with grated cheese. Pour egg and milk mixture over quiche. Bake at 350 F for 45
minutes, or until set. Remove from oven, and let sit ten minutes before slicing, if serving
fresh; or wrap pie pan, label and freeze. Quiche can be served cold after thawing for a yummy
hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.

*My preferences for vegetables are finely minced onions (cooked), spinach (cooked and drained
well) and cooked crumbled bacon or some finely minced ham. Broccoli or a mixture of
vegetables is also good. I usually make 3 for my family. 1 spinach with onion and bacon, 1
mushroom (precook mushrooms) and onion and 1 broccoli and cauliflower (steamed) sometimes
with shredded carrots sometimes not. I have also been known to slice the cheese and run it
through the blender with the eggs and milk when I was in a hurry to get it all in the oven.

Jack Poulter On an Island in the Pacific                jpoulter@islandnet.com
 

For Christie

Lip Gloss

1/4 t grated paraffin wax
1 t coconut oil (or olive oil)
1 t petroleum jelly
1 candy melt, any color/flavor
1/8 t oil based candy flavoring, opt.

1. Place all ingredients in a Ziploc bag and seal.
2. Place in a bowl of hot water for 3 - 5 minutes.
3. Remove from water and squish ingredients in bag to mix.
4. Put in a dry 1/2 oz. container. (Cut the corner of the Ziploc bag and squeeze out.)
5. Let harden in fridge for 1 hour.

Homemade Lip Gloss

1 tsp. Bee's Wax
1 Tbsp. Petroleum Jelly
Crayon Shavings or Lipstick (for coloring)
Essential Oil (for fragrance)

Melt wax, jelly & coloring in a small metal bowl or cup in a skillet filled with 1 - 2 inches
water, on low heat. Add one or two drops essential oil once all is melted. Stir well with
toothpick, and pour into a small container. Cool well before using (30 minutes).

*Great containers for lip gloss, are small pill containers, recycled lip gloss pots, or film
canisters. Get creative and you will find many interesting containers which are appropriate.

**Essential oil can be found where candles and potpourri is sold in your store. Candy
flavoring oil is also a great choice for lip gloss.

Debbie                            MchsDeb@ChefList.com
 

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