| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean hamburg |
| 1 |
cn |
(16-oz) stewed tomatoes (chopped) |
| 1 |
pk |
Lipton onion soup mix |
| 2 |
|
Beef boullion cubes |
| 2 |
c |
Frozen mixed vegetables |
|
|
Lowry's seasoned salt |
|
|
Pepper |
| 3/4 |
c |
Orzo macaroni |
| 8 |
c |
Water |
INSTRUCTIONS
From: Diane Dowiot <dowiot19@MAIL.IDT.NET>
Date: Sun, 18 Aug 1996 11:10:42 -0700
This is a recipe from a restaurant that is famous for it's Minestrone soup.
It is the "Venus DeMilo" in Swansea Massachusetts. This recipe is great
and easy too. It has appeared in "The Providence Journal" newspaper's food
section several times.
Fry loose hamburg. Drain off fat. Add all ingredients, except macaroni.
Simmer covered for 30 minutes Cook orzo, add to soup and cook for 10
minutes longer.
EAT-L Digest 17 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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