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FareShare Gazette -- October 2010 Recipes

A home-style FareShare Gazette -- October 2010 Recipes made with Water Or Beef Stock Up To, Ground Round Beef, Tomatoes Drained, and Cheddar Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 cup
• 1 1/2 lb
• 1 can
• 1 1/2 cup

Method (preview)

1. 1

   Combine all but last 4 ingredients in large soup kettle and simmer 30 minutes, partially covered or until vegetables are tender.

2. 2

   Add optional tomatoes and simmer for 5 minutes longer.

3. 3

   Remove bay leaf and onion.

4. 4

   Add salt and pepper.

5. 5

   Serve in large soup plates.

6. 6

   Top each serving with a dollop of sour cream sprinkled with chopped dill.

7. 7

   Amount Measure Ingredient -- Preparation Method

8. 8

   Preheat oven to 450F. Spray 8 x 8-inch baking dish with cooking spray; set aside.

9. 9

   Brown meat in large skillet over medium-high heat; drain.

10. 10

    Stir in tomatoes, and the dry soup mix.

11. 11

    Reduce heat to low; cook 5 minutes, stirring occasionally.

12. 12

    Remove from heat.

13. 13

    Stir in cheese; set aside.

14. 14

    Beat ketchup and egg together in small bowl with wire whisk until well blended.

15. 15

    Add to meat mixture; mix well.

16. 16

    Spoon into prepared dish.

17. 17

    Top with potato puffs; press lightly into meat mixture.

18. 18

    Bake 25 to 30 minutes or until potato puffs are lightly browned and meat mixture is heated through.