8 Can Soup

This is a fast and easy recipe from my dear friend, Jennifer Burke.  We met in the Springfield II Ward when I lived in Illinois.  She brought this soup to us when Morgan was born.  I think I ate most of it by myself.  I loved it and still do!!!

1 can corn
1 can green beans
1 can diced tomatoes
1 can sliced potatoes
1 can mixed vegetables
1 can condensed vegetable soup
1 can chili with beans (turkey if you want to make it a weight watchers recipe)
1 can chili without beans

Depending on the consistency you want, you either drain or don't drain the vegetables.  If you do drain them, it is more like a stew.  Otherwise, it is more like a soup.

Empty cans into a slow cooker or large pot.  Heat to almost boiling and then simmer on low til it is time to serve.  The longer you let it simmer, the better it is.

An easy recipe for a busy night.  Jordan, Rylee and Cameron would eat this stuff up when I used to make it.

Pumpkin Waffles

I made these for my kids this morning for a good fall breakfast. I added chocolate chips and they loved them! I was told they were an excellent halloween breakfast
Ingredients:
1 cup pumpkin puree
1 1/4 cups buttermilk
1 egg
1/4 cup ) melted butter
1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/2 tsp. pumpkin pie spice
optional - chocolate chips

Instructions:
1. Combine the pumpkin puree, buttermilk, egg, and melted butter. Stir to combine.
2. In a large mixing bowl, whisk together the remaining (dry) ingredients. Add wet ingredients to dry and stir just until moistened.
3. Preheat waffle iron. Grease waffle iron and cook waffles until browned.

spaghetti sauce for canning

I use this for pizza sauce also. It is good and thick and works great!

1 c. olive oil
12 cloves of minced garlic
1-2 c. chopped onion
1 heaping Tablespoon of each–
oregano
basil
celery salt
pepper
1 c. brown sugar
tsp. red pepper flakes (optional…. I don’t use them)
4 small cans tomato paste
16 cups fresh tomatoes (usually around 10 – 12 lbs) Roma’s work best
½ c. lemon juice

Skin the tomatoes and remove water and seeds from the inside. (This step is a must or your sauce will be super watery)
Slice tomatoes to the thickness you prefer or blend them up.
In a saucepan, heat olive oil, then put in your minced garlic and onion and sauté until garlic begins to turn golden brown. !uickly add spices and continue to stir. Pour the mixture into a large pot. Add tomatoes and tomato paste and heat to a boil. Reduce heat and add remaining ingredients. Cook until sauces reaches the thickness you desire. (I do mine in a big roaster oven and just leave it on high… simmering and stirring occasionally for an hour or two.)

Water bath for 45 minutes.