Weekly Recipes For Your Inbox!

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Sep 292012
 

BLT Soup

Found this in a Reader’s Digest book called “Kitchen Secrets” and I guess after hearing this week that we were going to have a shortage of bacon this winter, it triggered this recipe to the front of my brain, sometimes that happens! I did a little tweaking to suit our tastes and hope you enjoy! Per a spokesperson for Smithfield this morning on Fox News, there is not going to be a shortage but the price is going to increase for one of the most loved foods in our house, BACON! Well, that won’t deter us from enjoying our BLT’s!


BLT Soup
 
Ingredients
  • ½ lb bacon
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 garlic clove, minced
  • 1 can (28 oz) whole tomatoes with juice
  • 3 cups beef broth
  • 2 teas dried basil
  • 1 teas salt
  • ½ teas sugar
  • ¼ teas fresh ground black pepper
  • 4 cups shredded romaine lettuce
  • Croutons
Instructions
  1. Slice bacon into ¼-inch pieces and cook in a large saucepan until crisp; transfer to paper towels to drain.
  2. Add onions, celery and garlic to the bacon drippings and saute over medium heat until tender.
  3. Stir in tomatoes with their juice, broth, basil, sugar and salt and pepper.
  4. Bring to a boil, reduce heat and simmer, covered for 25-30 minutes; set aside to cool.
  5. Working in batches, puree the mixture in a food processor until smooth.
  6. Return mixture to saucepan and cook over medium heat until heated through.
  7. Stir in shredded lettuce and cook until wilted.
  8. Ladle into soup bowls and garnish with bacon and croutons.

 

Just another way to enjoy bacon and a nice soup to enjoy during the cooler days ahead………….

May 122012
 

Peas Cooked On Lettuce

Found this recipe in an old cookbook. Never heard of doing this before, but it sounded interesting!

 

Outside leaves of Iceberg lettuce
1 pkg (10 oz) frozen baby peas
1/2 teas salt
1/8 teas pepper
1/8 teas dried thyme
2 tbsp butter

 

Wash lettuce leaves (enough to cover bottom of heavy skillet) and shake off excess water. Line the bottom of skillet with leaves. Sprinkle peas that have been partially thawed, over the lettuce; sprinkle with the salt, pepper and thyme. Dot with butter, cover and cook over medium heat for 3 minutes or until peas are hot and tender. Discard lettuce and serve em up…….enjoy!

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