Saturday Soup

Saturday Soup is something my mother would make on those cold winter days as I was growing up. Everyone in the family enjoyed it and its very a healthy dish full of vegetables. Its fast and easy to make. The name Saturday Soup is from using all the left over vegetables from the week. Of course in my house, there is no such thing as leftovers so I improvise and use canned or frozen vegetables.

What you'll need:

• 1 1/2 - 2 lbs of ground beef
• 1 - 2 medium-large onions
• 1 bag of frozen peas/carrots mix OR 1 can of peas, 1 can of carrots
• 1 can of corn
• 1 can of diced tomatoes
• 1 can of green beans
• 1 can of small new potatoes OR 1-2 small potatoes cubed (optional)
• Garlic salt or powder
• Salt and Pepper
  

Now you can mix and match any of the vegetables you would like but those are what I always put into mine. If you like Lima Beans then put them in, don't like Carrots? Leave them out.

Dice your onion and put it into the pot with the ground beef, use about a teaspoon of garlic powder or garlic salt, about 1/2 teaspoon of pepper and just a dash of salt depending on if you use garlic powder or salt. If you use garlic salt then you may not want to salt on top of that. Cook the ground beef until browned.  Add in all your vegetables then cover with water. Bring to a boil, then reduce to a simmer. Let the soup simmer for about an hour. If your ground beef is well cooked before you add the vegetables you can eat it after only 30 minutes but I find it to be tastier the longer I allow it to simmer.

We love this soup in our home and I hope you do to. Enjoy!

Easy Quiche!

This takes about 20 minutes prep time and about an hour cook time depending on your oven.

What you will need:
12 Eggs
1 Pint Heavy Whipping Cream
1 Package of Bacon
1 Large Onion
2 Pie Crusts (or dough for 2 crusts)
1/4 lb of each: Provolone, Swiss and Mozzarella, sliced or shredded
1 Can of Mushrooms (optional)
2 Cups of any vegetable of your choice (optional)
Pre-heat oven to 350 degrees.

This is an easy quiche recipe that anyone can make. It was one of the first dishes I learned to make when I moved out on my own so many years ago. I used 2, 8 inch pie plates. You can use any dough recipe you want, any 2 roll out pre-made pie crusts or frozen pie crusts already in the pie tins.

Chop your onion and bacon. Fry them together until bacon is getting brown.

In a mixing bowl, mix together the heavy whipping cream and 12 eggs using a whisk or fork until well blended.


Now you're going to layer your pies. First I put some cheese on the bottom. You can layer the cheese in any order. Then I put some of the bacon and onion mixture, mushrooms, cheese, egg mixture, bacon and onions, cheese, egg mixture and so on. I usually get 2 layers of the bacon and onions in one pie shell and I do this until the pie shell is full.

Place on the center rack of a preheated 350 degree oven, side by side. You can place a sheet of foil or a cookie sheet under the pies or on the next rack down to catch anything that boils over. Bake for an hour and then check with a toothpick to see if its done. If the toothpick comes out clean then its done, if it comes out and it looks like liquid is on it or chunky bits of liquid egg, place back in the oven for another 15 minutes. Check again with toothpick. Repeat every 15 minutes until fully cooked but should only take 1-1 1/4 hours (approximate)