Shortcut Recipes: Vegetable Soup & Shipwreck Supper

Vegetable Soup

1  32 oz. can of tomato vegetable juice
1/4  cup chopped onion
2  white potatoes sliced
Salt and pepper to taste
1 teaspoon sugar
2  (18 oz. packages of frozen mixed veggies)Directions
Heat tomato vegetable juice, in a large pot; add onion and potatoes and cook until tender.
Add frozen vegetables, salt and pepper and sugar.

Simmer for 45 minutes or until potatoes are tender.
Makes 6 servings
Cooks Notes:
It make longer for the potatoes to get tender then the recommended simmer time.
I take the medium potatoes cut them in fourths and boil them first until they are tender.
Then I put the potatoes in the pot after the other ingredients are added. Be sure to drain them first.
This soup can be prepared with left over vegetables you may have as leftovers.Meal suggestion:

 A grilled cheese sandwich goes fantastic with this soup.
As do a handful of tortilla chips.

Beef Recipe: Shipwreck Supper
Makes 4 servings
1 pound lean ground beef
1  package Kraft Macaroni and Cheese dinner
1 16 oz can of stewed tomatoes undrained
1  cup frozen peas
1  cup milk
1  cup Kraft shredded Low Moisture Part Skim Mozzarella cheese
Brown meat in large skillet on medium high heat; drain.
Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas, and milk.
Bring to a boil.
Reduce heat to medium low, cover. Simmer for 12 minutes or until macaroni is tender.
Sprinkle with cheese.
Let stand for 5 minutes, or until cheese is melted. Or until cheese is melted.

Happy Eating,


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