HAMBURGER SOUP

HAMBURGER SOUP

• 2 c. diced onions
• 1 lb. ground beef
• 8 c. beef broth
• 4 c. water
• 4 c. tomato juice
• 1 c. diced carrots
• 1 c. diced celery
• 1 c. diced red pepper
• 1 c. diced green pepper
• 1 c. frozen peas
• 1/2-1 c. uncooked rice
• salt and pepper to taste

1. Saute onion. Set aside.
2. Brown ground beef and drain. Set aside.
3. Bring water, tomato juice and beef broth to a boil.
4. Add sauted onion, browned ground beef, carrots, celery, red pepper, green pepper, peas, rice.
5. Simmer for 20 minutes.

Caramelized Onion Jam Recipe

Caramelized Onion Jam Recipe

• 4 heads garlic, whole, bulbs
• 1 t vegetable oil
• 5 C sweet onions, chopped
• 1/4 C butter, cubed
• 3/4 C cider vinegar
• 1/2 C lemon juice
• 1/4 C balsamic vinegar
• 1 1/2 t ground mustard
• 1 t salt
• 3/4 t white pepper
• 1/2 t ground ginger
• 1/4 t ground cloves
• 6 C sugar
• 1 (3 ounce) package liquid fruit pectin

1. Remove outer skin from garlic bulbs, but leave bulb with cloves intact.
2. Cut top from bulbs and brush with vegetable oil. Wrap bulbs individualy in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
3. In a heavy pan, saute onions in butter for 30 to 40 minutes, until golden.
4. Squeeze softened garlic into pot and add cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves.
5. Bring to a rolling boil and gradually add sugar, stirring constantly, boil for three minutes.
6. Add pectin and boil for one minute more, stirring constantly.
7. Remove from heat and let stand for three minutes. Skim off foam.
8. Pour into hot jars, leaving 1/2" of headspace.
9. Put on caps and process for 10 minutes in a boiling water bath.

Red Onion Jam

Red Onion Jam

• 1 T olive oil
• 8 C sliced red onions (1 1/2 pounds)
• 1/4 C balsamic vinegar
• 2 T brown sugar
• 2 T fresh minced ginger
• 6 cloves garlic, minced
• 1 T small basil leaves
• 1/2 t kosher salt
• 1/2 t cracked black pepper

1. Heat oil in heavy pan .
2. Add onion. Cook for 20 to 25 minutes, stirring often, until golden brown
3. Stir in vinegar, sugar, ginger and garlic. Cook another 2 minutes or until liquid almost evaporates.
4. Add basil, salt and pepper and mix well.

Serve with steak or pork tenderloin.

Grape Salsa

Grape Salsa

• 1 1/2 C green grapes, quartered
• 1 1/2 C red grapes, quartered
• 1 C red bell pepper, small dice
• 1/2 C green onions, chopped
• 4 T fruity olive oil
• 2 T fresh lime juice
• 4 t jalapeños, chopped fine
• (for spicier, add a little habanera pepper)
• 1 t salt
• 1/2 t hot sauce

1. Toss and let sit for 1/2 hour.
2. Serve with tortilla chips or pita chips
3. Makes 5 cups