Sample Articles

Extra Recipes from Volume 14#4

Split Pea and Sweet Potato Soup
from Maggie B.
“Fill a quart jar with this delicious, comforting soup and pair it with rolls for a get-well-soon gift.”

½ cup chopped onion
1 cup dry split peas
2 large peeled sweet potatoes, diced
5 cups water
¾ teaspoon salt
½ cup Parmesan cheese and dollop of sour cream, optional

In large saucepan, cook onion 3 minutes over medium heat. Add split peas, potatoes, water, and salt. Bring to a boil; reduce heat and simmer 45 minutes. Puree soup and add cheese and sour cream, if desired.

Zucchini Bread
from Maggie B.

3 eggs
1 cup oil
1 cup sugar
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
½ cup nuts, optional
1 tablespoon vanilla

Combine the eggs, oil and sugar; mix thoroughly. Combine dry ingredients in a separate bowl, then mix into egg mixture. Stir in nuts and vanilla. Divide into two 8x4" bread pans and bake at 325˚ for 1 hour.

RETURN TO SAMPLE ARTICLES INDEX