Recipes for March…. Here are two
recipes that were tested and proven delicious by two of our small quilt groups.
The first is from Coleen (Friday Bunch) and the second from Nancy (Odd
Thursday). Enjoy!
Italian Veggie Soup
Brown together …. 1 lb extra-lean ground beef and 1c chopped onion.
Then add the following
14.5 oz can diced tomatoes w/green pepper, celery and onions, undrained
10 oz pkg. frozen mixed vegetables
4 c tomato juice
1 cube beef bullion
1/4 t pepper
1 1/2 t Italian seasoning
Heat to boiling then simmer 30 min. I also add some, pasta-(or small sea shells work)
If it gets too thick, add more tomato juice.
Substitutions that I used for the Friday Bunch.
I used sausage
instead of beef and I omitted the seasonings. I used a pkg. of corn and a pkg.
of green beans instead of mixed veggies. I used elbow macaroni instead of
shells.
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
8 ounces sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed, approximately 1 cup
In mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla.
Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in
bananas. Spread into greased 15-by-10-inch baking pan. Bake at 350 degrees for
20-25 minutes. Toothpick inserted near center comes out clean. Cool.
Frosting
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoon vanilla
3 3/4 to 4 cups powdered sugar
Beat cream cheese, butter, vanilla. Gradually add powdered sugar. Frost banana
bars. Store in refrigerator. Yield: 3 to 4 dozen.