| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Soup |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive or vegetable oil |
| 1 |
lb |
Pork tenderloin; trimmed and cut into 3/4-inch cubes |
| 2 |
|
Cloves garlic; minced |
| 1 |
md |
Onion; chopped |
| 4 |
md |
Carrots; sliced |
| 2 |
c |
Fresh broccoli flowerets |
| 2 |
c |
Sliced fresh mushrooms |
| 1 |
c |
Sliced celery |
| 10 |
c |
Water |
| 2 |
tb |
Wyler's chicken flavor instant bouillon |
| 2 |
ts |
Thyme leaves |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
American Heart Association original herb seasoning |
| 1/2 |
pk |
(1-lb) Creamette Rotelle; uncooked |
INSTRUCTIONS
In Dutch oven, heat oil. Add pork, garlic and onion; cook and stir until
meat is cooked through. Add remaining ingredients except rotelle; bring to
boil. Reduce heat; simmer 20 minutes. Prepare Creamette Rotelle as package
directs; drain. Stir into soup. Heat through. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”