“Italian Vegetable Soup”

A great warm soup for the wintry days, easy to make and simply delicious.

“Italian Vegetable Soup”

“Betty Crocker’s – Working Woman’s Cookbook”

 

1           pound bulk Italian sausage

1          medium onion, sliced

1          can (16 ounces) whole tomatoes

1          can (15 ounces) garbanzo beans, drained

1          can (10.5 ounces) condensed beef broth

1-1/2  cups water

2          medium zucchini or yellow summer squash, cut into 1/4-inch slices

1/2      teaspoon dried basil leaves

Grated Parmesan cheese

 

Cook and stir sausage and onion in 3-quart saucepan until sausage light brown; drain.  Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork. Heat to boiling; reduce heat.  Cover and simmer until zucchini is tender, about 5 minutes.   Sprinkle with cheese.

Taking one day at a time

I would like to take the time to thank everyone for following our blog over the years……..branching off into new adventures…….as tea will become distant and the botanical era will begin……it has been a long journey……but not the end…….as the new beginning will start………..with a new perspective……..

“Italian Vegetable Soup”

A great warm soup for the wintry days, easy to make and simply delicious.

“Italian Vegetable Soup”

“Betty Crocker’s – Working Woman’s Cookbook”

 

1           pound bulk Italian sausage

1          medium onion, sliced

1          can (16 ounces) whole tomatoes

1          can (15 ounces) garbanzo beans, drained

1          can (10.5 ounces) condensed beef broth

1-1/2  cups water

2          medium zucchini or yellow summer squash, cut into 1/4-inch slices

1/2      teaspoon dried basil leaves

Grated Parmesan cheese

 

Cook and stir sausage and onion in 3-quart saucepan until sausage light brown; drain.  Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork. Heat to boiling; reduce heat.  Cover and simmer until zucchini is tender, about 5 minutes.   Sprinkle with cheese.

Recipe – “Vanilla Milk Tea”

“Vanilla Milk Tea”
Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
 
1    cup milk
One 2-inch piece vanilla bean, split
4    teaspoons English Breakfast tea
 
1.    Pour the milk into a small saucepan.   Add the split vanilla bean and bring to a simmer, stirring often.  Remove the saucepan from the heat and let stand until the milk is cool.  Remove the vanilla bean.
2.    Brew the tea according to the package directions.  Pour the tea into warmed mugs and top with the vanilla milk.
 
Makes:  4 to 5 servings.
 
***Inspired music by “Oleta Adams” – “Feelin’ Good” (“Let’s Stay Here – Album)
 

Recipe – “Freeze & Ripen Ice Cream”

“Freeze & Ripen Ice Cream”

“Farm Journal’s – Country Cookbook” – edited by Nell B. Nichols

1.   “Pour the cool ice cream mixture into the freezer can.   Fill can two thirds to three fourths full to leave room for expansion.  Fit can into freezer; follow manufacturer’s directions if using an electric freezer”.

2.   “Adjust the dasher and cover.  Pack crushed ice and rock salt around the can,  using 6 to 8 parts ice to 1 part salt.   Turn the dasher slowly until the ice melts enought to form a brine.  Add more ice and salt, mixed in the proper proportions, to maintain the ice level.  Turn the handle fast and steadily until turns hard.   Then remove the ice until its level is below the lid of the can; take the lid off.  Remove the dasher”.

3.    “To ripen the ice cream, plug the opening in the lid.  Cover the can with several thicknesses of waxed paper or foil to make a tight fit for the lid.  Put the lid on the can”.

4.   “Pack more of the ice and salt mixture (using 4 parts ice to 1 part rock salt) around the can, filling the freezer.   Cover the freezer with a blanket, canvas or other heavy cloth, or with newspapers.  Let ice cream ripen at least 4 hours, sherbet 1 hour.  Or put the can in the home freezer to ripen”.

“If you buy ice by the pound you can use 20 lbs. ice to about 1 lb. rock salt for a 1-gal. freezer.   Freezing is faster if the salt is increased (4 parts ice to 1 part salt), but the product will not be as smooth”.

Recipe – “Orange Pekoe Tea Ice Cream”

It is not a great suprise to look out today and find that it is blowing snow in the springtime here in Calgary.    It is a common occurence for the piles of moisture that we will get in April and May, but it is not springtime showers.   Although come to think of it, this morning it was a light drizzle, then it started to blow snow in chunks.   It is a challenge to drive on snow covered roads with a nice layer of ice underneath and this is not a great time to bring out that sports car!

But with the thought of something delicious and iced, I found this recipe and it will be a challenge to see if it turns out for those of you that will make it.

“Orange Pekoe Tea Ice Cream”

“Farm Journal’s – Country Cookbook” – edited by Nell B. Nichols

2-1/2      cup milk, scalded

6              whole cloves

1              Tblsp. grated orange peel

2              Tblsp. orange pekoe tea

1              envelope unflavored gelatin

1/3          cup cold water

1/4           tsp. salt

3/4           cup sugar

4               egg yolks, slightly beaten

3/4           cup honey

4               egg whites, stiffly beaten

3               cups light cream

Directions:

1.   Scald milk with cloves and orange peel.   Add tea; let stand 5 to 8 minutes over hot water.

2.   Soften gelatin in water.

3.   Strain milk; return to double boiler top.  Add salt, sugar and egg yolks, which have been mixed with some hot milk.   Cook, stirring constantly, until thickened.

4.   Remove from heat, add softened gelatin; blend throughly.   Add honey.   Cool.

5.   When cold, fold in egg whites and cream.   Pour into freezer can; fill only two thirds full to allow for expansion.   Freeze and ripen by basic directions.  

Makes 1 gallon.

**Check out our following directions for “How to Freeze and Ripen Ice Cream”, next…