Eat Travel Life

The light tasting soup, with the bread crumbs and crispy bacon make it a perfect addition to dinner or a light lunch option. chicken stock 1 head of cauliflower, cored and broken into florets 1 tablespoon minced onions small handful of fresh thyme ½ cup unsalted butter 1 bay leaf salt and ground black pepper 1/2 cup Italian bread crumbs 4 teaspoons melted butter 2 teaspoons chopped parsley ¼ lb. cooked bacon, finely chopped Pour the milk and chicken stock into a large saucepan; add a little salt and pepper. To serve, pour the soup into bowls and sprinkle with the toasted bread crumbs and crispy bacon.

1-2 cups chopped cooked chuck roast 2 Tablespoons minced onions 1 can chili beans 1 can kidney beans (drained) 3 teaspoons chili powder (add to taste) 2 cans tomato juice Add the roast and onions into a tall pan and cook in medium heat. We use whatever leftover roast meat we have after making a roast in the slow cooker. Whatever roast we have is the ‘chuck’ roast we use.

We used our pie crust recipe and some delicious tart Michigan cherries we froze to use throughout the year. Add the butter and cut the butter in with a pastry blender.. Give up because it’s too hard to incorporate and put it in the food processor or get the hand mixer out. Use a baking sheet under your pie while cooking as it will leak out and cause a mess in your oven if you don’t. Instead of cutting the butter by hand, use a food processor, it goes quicker.

Place the leaves into a pot of hot water and heat the water up. While the leaves are cooking, add the beef, pork, onions, rice, 1/2 cup tomato sauce, parsley, salt, dill and cayenne. Place a cabbage leave down and add a heaping spoonful (around 1/4 cup, depending on size of leaf), onto the middle of the leaf. In a small bowl, add the remaining tomato sauce, diced tomatoes and sugar and mix.