1. Quick and Healthy Garden Minestrone
Prepared by Bob Pepples
This a colorful, hearty soup that can be enjoyed year-round. Plan on
freezing leftovers for another meal.
1 ¼ lb extra lean beef stew meat(7% fat) cut into small dice.
3c
chopped cabbage
4c
beef broth
2c
chicken broth
1-24oz can diced tomatoes, not drained
210oz can diced Roteltomatoes
1 24oz can green beans, not drained
1c
sliced carrots
1c
sliced zucchini
1c
dry elbow macaroni
½c
fresh chopped onion
1T
fresh chopped garlic
1t
dried basil
½t
dried oregano
¼t
pepper
Brown the meat in a 5 quart kettle covering the bottom with three (3)
Tablespoons of corn oil. Add all of the remaining ingredients except the
dried basil, which will be added and stirred in the soup before serving.
Simmer until vegetables are tender, should take about 20 minutes.
Recipe from Bottom Line Magazine, from Quick and Healthy, Volume II,
by Brenda J. Ponichtera, RD, copyright 1995

2. Dilly Bread
Prepared by Connie Pepples
1 package dry yeast
¼ cup warm water
1 cup creamed cottage cheese heated to lukewarm
2 Tbsp sugar
1 Tbsp instant minced onion
1 Tbsp butter
2 tsp
dill seed
¼ tsp baking soda
1 tsp
salt
1
egg (unbeaten)
2 ¼ to 2 ½ cup flour
Soften yeast in water. Combine cheese, sugar, onion, butter, dill seed,
salt, soda, egg, and yeast. Add flour to form stiff dough, beating well
after each addition.
Cover. Let rise 50 to 60 minutes. Stir down, turn into well greased
8 inch round casserole. Let rise 30 to 40 minutes.
Sprinkle with salt and additional butter.
Bake at 350 degrees 40 to 50 minutes.