• Home Cooking was:This is Discouraging

    From Dave Drum@1:229/452 to Shawn Highfield on Mon Jul 19 10:54:44 2021
    Shawn Highfield wrote to Dave Drum <=-

    Being a single guy I find that eating out for most meals is as cost effective (and a lot less work) as cooking at home. And mostly there
    are no leftovers to deal with. Although sometimes leftovers are
    planned.

    A co worker does that as well. She doesn't buy any food for the house just eats her couple meals a day when she's out and about. I get too
    sick of restaurant food... I like home cooking.

    I do buy food (besides snack and "grazers") for the house. And I cook
    when inspired by a suggestion or a new (to me) recipe. But, I have a
    list of restaurants that I know the specialities of and will more likely
    visit one which has what I'm jonesing for.

    We found a freezer bag of turkey soup I made a few months ago, it was great last night and enough left for lunch today.

    Title: Single Guy's Stew

    Similar to my "chuck it in" crockpot stew. ;)

    And my "clear the ice box/freezer" soup.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Freezer Vegetable-Beef Soup
    Categories: Beef, Vegetables, Potatoes
    Yield: 9 Servings

    1 Can (or 2) frozen left-over
    - vegetables; corn, peas,
    - green beans, carrots, and/
    - or broccoli/cauliflower
    2 Sliced carrots; if needed
    3 Ribs celery w/tops; sliced
    2 md Onions; diced
    2 md Potatoes; peeled, diced 1/4"
    14 oz Can diced tomatoes;
    - undrained
    3 c Water
    1 ts Salt
    4 Cracked peppercorns
    1 lb Leftover beef; diced
    3 ts GFS/Minor's beef base

    Take the container(s) of left-over vegetables from the
    freezer and put into a 5 (or so) quart crock-pot.

    While the pot is melting the frozen ingredients prepare
    the carrots, celery, onion, and taters. Add to the pot.

    Open the can of tomatoes, pour over other ingredients
    in the crock-pot.

    Heat the water to a simmer, add the beef, beef base and
    salt/pepper, stirring well until beef base is dissolved
    and all is well combined. Remove from heat and pour
    over crock-pot ingredients.

    Cover and cook for 3 to 4 hours (high) or 6 to 8 hours
    (low)

    Serves six to twelve servings

    NOTE: I save bits and bobs of leftover veg in a washed
    and cleaned tomato juice can, covering each addition
    with water and freezing as I go. When I have a can (or
    two) full I am ready to make this soup.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Speeding doesn't kill people... Stopping really fast does!
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