| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Vegetarian |
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Soft Wheatberries |
| 1/2 |
lb |
Ground Turkey, Beef Or Chicken* |
| 1 |
lg |
Onion (Or 1/3 Cup Dried Onion), chopped |
| 1 |
c |
Celery, chopped |
| 1 |
cn |
(14.5 Oz) Del Monte Chunky Tomatoes Pasta Style |
| 1 |
cn |
(14.5 Oz) S&W Peeled Tomatoes, No Salt, chopped |
| 18 |
oz |
V-8 Juice (No Salt) |
| 2 |
tb |
Brown Sugar |
| 1/4 |
c |
Ketchup |
|
|
Salt, to taste |
|
|
Garlic Salt, to taste |
|
|
Chili Powder, to taste |
|
|
Cheddar Cheese, grated |
INSTRUCTIONS
Soak "berries" overnight in 2 cups of water. Drain & rinse. Bring 3 cups of
water to a boil. Add wheatberries & bring back to a boil. Simmer for 2
hours, stirring occasionally. Saute ground meat in a little oil, then add
onion & celery. Cook until clear. Combine "berries", meat mixture & the
remaining ingredients. Simmer one hour, stirring occasionally. Serve topped
with grated cheese.
*may delete meat if vegetarian.
Serving Ideas : Served with tossed salad and bread to feed a hungry group!
NOTES : I got this recipe from a friend in the Cascade Bicycle Club. It
doubles and triples easily for a crowd and freezes well also. Be sure to
use the soft wheatberries not hard ones as they soften and cook easier.
Recipe by: Cascade Bicycle Club member
Posted to MC-Recipe Digest V1 #507 by GCRC21A@prodigy.com ( MARTI
VERKUILEN) on 9 Ma, r 1997.
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