Well, I apologized for being away so long, and I DO intend to change that and post here with more regularity, BUT I have been very busy sewing, sewing sewing, projects that I won't post for fear the wrong people see them ;)
In the mean time, the chill in the air always makes me want soup with some sort of hot bread. Crock pots were invented for people like me who have projects going and babies to rock, so you can fix dinner and forget it.
Here is a new one--oh so easy and with the Sweet Corn Muffins is the perfect combo....
Winter Veggie Soup
1 lb. hamburger, browned and drained
2 cans of stewed tomatoes
2 cans of tomato sauce
1 package of dry onion soup mix
1 can of beef broth & 1 can of water
1 small package of frozen corn
1 small package of frozen carrots and peas
1 bay leaf
2 tsp of minced garlic
2 tsp salt
After browning the meat, place all the ingrediants in the crock pot (it makes a full pot) stir, set on high and cook for 7-8 hours.
Serve with:
Golden Sweet Corn Muffins
1 c. flour
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1 c. frozen thawed whole-kernal corn
2 eggs
1/2 c. milk
1/2 c. butter, melted
In a large bowl mix flour, cornmeal, sugar, baking powder and salt. Add corn; toss to coat. In a small bowl beat eggs with fork; beat in milk and butter. Add to corn mixture; stir just until blended. Fill greased muffin cups 2/3 full (I use cupcake paper liners) Bake in preheated 400 degree oven until pick inserted in center comes out clean--15-25 min. for muffins, 30-35 min. for a 9 in. square corn bread.
These stir up really quick, but I will warn you to watch them, as they can not be done, and then get too brown. A green salad would be good too, but not necessary as there are plenty of veggies.
Enjoy!
