Awhile back my good friend Rachel invited me to participate in a recipe exchange, part of an email chain thingy that I had actually expected to benefit from. Like many others before me I copied and pasted and composed my favorite quick-fix recipe to share then clicked send to at least twenty people as instructed. After sitting back for a WEEK waiting to harvest the fruits of my labor, I hadn't received a single recipe beyond that initial invitation. Instead, I received an email from my lovely mother-in-law (one of my twenty attempts to boost the recipe box) who was refusing to participate because of some suspicions surrounding the Internet and a whole host of other words that just made her sound a little too nuts for me to get into. So, one down... nineteen to go.
After more waiting a few recipes started to trickle in, but unfortunately they all sucked. I always intended to share these gems with you so that you too can benefit from a good laugh over a failed email forward (and at my expense). Thank you to Jordan who sent me a recipe for an alcoholic beverage and who wasn't even following the instructions by doing so. The deal was that you forward the last recipe to your twenty peeps and then the recipes you receive are from the twenty strangers of the person who originally sent the invitation to you. Make sense? Who cares, I'm too tired to proof read and clarify. The point is to get you new recipes from outside your normal social circle. That beverage suggestion was a shining beacon of hope in a sea of crappy meals. Thank you also to Rachel for making my MIL's suspicions of strangers on the Internet that much more valid.
First, Beet Soup by Leona. Remember how I asked you guys for beet recipes? That's because even though I had this suggestion from Leona, I really needed some more ideas because this just sounds awful to me. I have to admit it was really nice of her to break down the nutritional information for me though... were I to actually keep from ralphing afterwards. Two words "cooking light."
This is Leona, a friend of Kristen’s in Mexico. I’m sending you one of my favorite soup recipes – it’s easy and really good (if you like beets!) I got it from Cooking Light Magazine and have made it several times.
1 teaspoon olive oil
1 cup chopped onion
4 cups fat-free, less-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
1 teaspoon lemon juice
8 teaspoons reduced-fat sour cream
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
8 servings (serving size: about 3/4 cup soup)
CALORIES 74(16% from fat); FAT 1.3g (sat 0.5g,mono 0.4g,poly 0.1g); IRON 0.7mg; CHOLESTEROL 3mg; CALCIUM 23mg; CARBOHYDRATE 12.3g; SODIUM 343mg; PROTEIN 3.3g; FIBER 2.2g
Now one from Paul (or Paul's wife?) which just couldn't be any easier. I don't know why I didn't think of it myself... I mean, it's practically demonstrated for you at Costco between noon and 2pm daily. Way to pay attention while you're on the TP isle Paul/wife.
Set a standard CrockPot to High.
1 (16-ounce) jar grape jelly
Add and mix well with sauce:
here's your recipe
bring half pound of minced beef and a half pound of stewing steak to the boil in an half pint of water, in a very large pot
while waiting for the beef to boil chop up one whole onion and three carrots, also peel and cut circles or cubes, 5 pound of potatoes (approx. 10-14)
when meat is cooked put all other ingredients into the pot and bring back to the boil and at this stage mix in two beef stock cubes. then turn down the heat a simmer for approx. 30mins
when potatoes and carrots are soft the stew is ready to be served