redundant cabbage soup

Serves 12+

2 pounds beef for stew
1 white onion, diced (optional)
1 large head green cabbage, sliced
1 large can tomato juice
2 pounds baby carrots
vegetable oil to cover the bottom of the soup pot
splash of lemon juice
salt and pepper


Pour enough vegetable oil into soup pot to just cover the bottom.

Brown stew meat (and diced onion)

Add sliced head of green cabbage and baby carrots.

Add enough water to fill about two-thirds of the soup pot.

Add large can of tomato juice until pot is full.

Add splash of lemon juice (about 1/4 cup). Salt and pepper to taste.

Simmer this soup for hours -- preferably all day long. The soup gets thicker and tastier with longer cooking.

When this cabbage soup is served for both lunch and dinner, it tastes better when served the second time -- hence the name: redundant soup

***

Review:
5 forks -- great taste

cheese and cracker tray

Cheese spread (We like the log-style covered with chopped nuts!)
Carr's water crackers
Triscuit crackers
Triscuit thins
Beautiful platter

Arrange crackers in beautiful pattern on platter.

Serve with tasty beverages and cheese spread.

4-legged smoked turkey

4 smoked turkey legs
1 smoked turkey breast
2 pounds baby carrots
1 Tablespoon flour

Sprinkle the flour into a turkey roasting bag.


Hold the top of the bag closed, and shake the bag to distribute the flour all over the inside.

Pile turkey legs, carrots, and turkey breast into bag.

Tie roasting bag closed with twist tie that comes with the turkey bag.

Slash top of bag 3 or 4 times with sharp knife to let air escape.

Cook at 350 degrees Fahrenheit according to turkey bag directions. (The more weight in the bag, the longer the cooking time.)

Take out of oven. Cut open bag.

Serve meat on platter.

Enjoy!

fruit and cheese tray

Ingredients:

Gouda cheese
fresh grapes
beautiful serving platter
cheese slicer

Bring fruits and cheese to room temperature.

Arrange fruit and cheese tastefully . . .

cranberry orange relish

Side dish
Vegetarian

Serves 8-10



Ingredients:



1 bag fresh cranberries
2 tangerines or oranges
2 skinny slices tangerine/orange skin
1/2 cup raw sugar (or nearest equivalent)

In blender, chop all the ingredients.

Pour into attractive serving dish.

Great with roast turkey!

squash sautee

Ingredients:
summer squash
zucchini squash
butter
lemon juice
basil
salt and pepper



Thinly slice squashes.

Sautee in butter.

Add dash of lemon juice, basil, salt, and pepper.

Serve warm.

Yum!

deviled eggs

Ingredients:

1 dozen eggs
sliced dill pickles
mustard
horseradish
bacon (We like turkey bacon!)
pickles, chopped, with juice from jar


Hard boil the eggs. (Gently simmer 20 minutes.)

Shell eggs. (See very awesome oblong egg shelled below.)

















Slice each shelled egg in half lengthwise.

Take out egg yolks and put them in a separate bowl.

In the separate bowl, combine eggs yolks and all the ingredients listed above.

Fill egg white halves with yolk mixture.

Decorate with a bit of pickle, pimento, paprika, or olive.










Chill until time to serve.

Enjoy!