This week, Works-for-Me Wednesday is going backwards! Bloggers ask for help, instead of offering a tip.
Here is what I need help with.
I am looking for jar mixes. You know, when you take a jar and layer ingredients in it to make it look really pretty, then give it as a gift?
I make these for my relatives at Christmas.
I have lots of sweet recipes, but I need some soup recipes.
There is a catch, though. I want ones that you have personally tasted the results of.
I made a bean soup jar for my parents for Christmas and I decided to cook it and taste it first. I am glad I did because it tasted like beans and water!
I added a second bouillon cube and it was great!
I am so glad I tried it first!
So, what I need from you all is your best soup (or other non dessert) jar mixes that you know taste good.
Thank you so much!
Be sure to head on over to Rocks in My Dryer and help out other bloggers with the dilemmas in their lives.
9:12 am on March 5th, 2008
I made a cheese soup mix two years ago– I really liked it. I never heard from any of the recepients if they liked it or not, LOL. It uses powdered cheese, which I found at Gordon Foods. I don’t have that recipe on the computer, but if you’re interested, let me know & I’ll find it for you.
I’ve also made a potato soup mix, but it’s done in one-serving size baggies.
Also, have you done the cream-of-whatever replacement mix? I find it very handy to keep inthe pantry to use in casseroles or whatever. This is the one I use: http://www.recipezaar.com/57287
12:43 pm on March 5th, 2008
Here’s a recipe that we like. I make jars of it to just have in the pantry.
Friendship Soup
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain white rice
2 bay leaves
1/2 cup uncooked small pasta
Starting with the split peas, layer all ingredients in a 1.4 qt canning jar, wrapping pasta in a small baggie before placing it in the jar.
ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (15 oz) can diced tomatoes - undrained, 1 (8 oz) can tomato sauce, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.
I often leave out the meat when I make it, too.