January Skiers Soup

I think it was the name that appealed to me originally...though I wasn't much of a skier, I could could cook soup. The recipe came from a church cookbook published in 1985...put out by the gals from the Kelowna Mennonite Brethren Church...and given to me by my sister-in-law way back then. It is basically a hamburger soup...and was submitted by Gloria H. Over the years I have cooked it often...and changed it up a little. It's a hearty winter soup...combined with some fresh bread it makes a great meal after a day on the slopes...or anywhere, for that matter. January is officially soup month...so here's a recipe you might want to try.

January Skiers Soup

• 1 pound ground beef
• 6 cups water
• 3 sliced onions
• 3 large carrots, sliced
• 3 medium potatoes, diced
• 3 stalks celery, sliced
• 1 can tomato soup
• 1 large can diced tomatoes (28 oz.)
• 2 cups sliced cabbage (optional)
• 1/4 cup rice
• 1/2 tsp. oregano
• 1/2 teaspoon sweet basil
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• dash of cayenne pepper (just to add a wee zip)

Method:

1. Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while browning...it's great for crumbling the beef.


2. Add remaining ingredients except rice and seasonings, and bring to a boil.


3. Add rice and seasonings.


4. Cover and simmer for 1 hour.


5. Serve with a dollop of sour cream...and fresh bread.

Enjoy!

Sundried Tomato Pesto Torte

This recipe came from a professional caterer...and has become a favorite in my kitchen. It is easy to make, very tasty, and serves up nicely.

  Ingredients:

• 1-250 gram package cream cheese
• 1 1/2 teaspoon Club House Garlic and Red Pepper Seasoning (or your favorite brand)
• 2 Tablespoons parmesan cheese
• 1/3 cup chopped sundried tomatoes (oil-packed, rinsed and drained)
• 1/4 cup homemade or store bought pesto

Method:

1. Beat Cream cheese until soft; add seasonings and parmesan cheese. Set aside.
2. Spray a small round bowl (about 2 cup size) with Pam, and line with plastic wrap, making sure edges overhang.
3. Place 1/3 cream cheese mixture in bottom of bowl...pressing to form to bowl.
4. Top with pesto.
5. Spread another 1/3 cream cheese mixture over pesto...smoothing as much as possible.
6. Spread with chopped sundried tomatoes.
7. Top with remaining cream cheese, smoothing surface and pressing down gently.
8. Cover with plastic wrap and refrigerate overnight.

To serve:

1. Remove top plastic wrap and place bowl upside down on serving plate.
2. Remove bowl...holding firmly to remaining plastic wrap.
3. Remove remaining plastic wrap.
4. Serve with crackers or bread.