| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
c Green lentils |
| 1 |
|
c Yellow pea halves |
| 1 |
|
c Hulled barley |
| 2 |
|
c Brown rice |
|
|
oz Crushed tomatoes |
|
|
c Veggie broth or water |
|
|
c Frozen mixed veggies |
|
|
oz Uncooked alphabet or other |
INSTRUCTIONS
~----------------------A----------------------------
~----------------------B----------------------------
~----------------------C---------------------------- : Dixie
beef or chicken or : -- turkey - reconsituted : tb
Spike seasoning : Hot sauce of your choice to : --
taste - I used 2 : -- tablespoons of Chinese : --
Garlic Chili sauce
~----------------------D---------------------------- : --
small pasta I added eight cups of water to "A" and simmered this for
40 minutes and then Added brown rice ("B"). Simmer for twenty minutes
more. While it is simmering, prepare a pound of Dixie meat of your
choice. Add "C" to soup. Heat to simmer while stirring and add "D".
Cook and stir constantly for about fifteen minutes and keep some
liquid nearby - vegetable broth or water, in case the soup requires
more fluid. When the pasta is cooked, the veggies should be tender but
not overcooked, at least that is how it worked for me. Next time, I
will add some chunked, cooked potatoes (skins on! the only way to go!)
Posted to fatfree digest V98 #006 by "susan.j.mcgee"
<susan.j.mcgee@ArthurAndersen.com> on 98
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