Pumpkin Soup

Pumpkin Soup

A Sister Hanson favorite

Ingredients:

½ onion, finely chopped

2 stalks celery, chopped

2 cloves garlic or ¼ t. garlic powder

3 tablespoons butter

2 cups mashed yams

1 large can pumpkin

4 cups chicken broth

2 ½ cups half & half or cream

½ teaspoon salt

2 teaspoons chicken bouillon to taste

Directions:

Saute onion and celery in butter.  Add broth and potatoes.  Cook until potatoes are tender.  Add canned pumpkin.  Cool, then puree until smooth.  Return to pan and add cream, garlic, pepper and salt to taste.  Heat together and serve.

Hungarian Goulash

 Hungarian Goulash



Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Cook 2 to 4 pounds of beef steak meat, cut into 1 - inch cubes for 2 to 3 minutes or until browned. Transfer to a bowl.

Chop 4 medium onions and add 
to pan.  Sauté until softened. Add 8 crushed cloves of garlic and cook one minute more.

Add to a large pot the steak meat; onions; 4 teaspoons of sweet paprika; 1/2 teaspoon pepper; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 4 (16 oz) cans diced tomatoes; and 14 cups of beef stock.  Bring to a boil and reduce heat to low.  Simmer, covered for 1 hour or until steak is tender.

Peel and slice 4 medium carrots and add to pot.  Cook 15 minutes. 

Add to pot the 8 large potatoes, peeled and cubed; and 1 chopped large sweet red pepper.  Cover and cook for 30 minutes.

Serve and enjoy!

We DID!  :)