BORSCHT

BORSCHT
1-2 pints shredded beef
1 large onion, diced
8 C water
2 bay leaves
4T beef soup base
2T butter
6 large carrots, shredded
1 small head cabbage, shredded
2T lemon juice
4T sugar
8 large potatoes or 3-4 cans whole potatoes, diced
4 large tomatoes or 2 cans crushed tomatoes
1/4 t dill
1/4 t parsley
2 cans shoestring beets
Sour Cream for topping

Saute' onion, cabbage and carrots in some olive oil.  Combine all ingredients in a large stock pot, except for sour cream.  Simmer until all vegetables are tender.  Serve in bowls with a dollop of sour cream.

BEEF AND BARLEY SOUP

BEEF AND BARLEY SOUP

4 stalks celery, diced
1 large onion, diced
3t garlic powder
1T olive oil
1 pint shredded beef
2C cooked barley
2 quarts crushed tomatoes
1T beef soup base
salt and pepper to taste

Saute' celery, onion and garlic powder in olive oil until tender.
In large stock pot combine all ingredients and stir until combined.
Heat and simmer about 15-20 minutes.  Salt and pepper to taste.

NOTE:  You can add other vegetables such as shredded carrot, shredded cabbage, etc.

MONKEY BREAD POPCORN

MONKEY BREAD POPCORN
1/3 C butter
2/3 C sugar
1t cinnamon
1t vanilla
12 C popped popcorn

Melt the butter and sugar and boil 1 minute.  Remove from heat and add cinnamon and vanilla.
Drizzle over popped corn and stir to coat.  Place in an oven proof bowl or spread on baking sheets. 
Bake at 250 degrees for 10 minutes.  Stir as it cools.