Browse Items (3 total)
Sort by:
-
Quick Barley-Vegetable Soup
Card 1 Front of recipe RCA0009-20260629-0077
Quick Barley-Vegetable Soup
8-10c. boiling water, salted
4 bouillon cubes (more if you want a heavier taste)
or use 8-10c. beef stock
1 c. quick barley
1½c. shell macaroni
Boil these all together for 12-4 minutes, stir
frequently to prevent sticking
Add 1-20oz pkg frozen mixed vegetables
and 2t. Vege-salt (vegetable season salt)
continue cooking for 5-7 minutes
Serve hot with hard rolls & butter, or?
Card 1 Back: blank
---
# Quick Barley-Vegetable Soup
## Ingredients
- 8–10 cups boiling water, salted
- 4 bouillon cubes (more if you want a heavier taste), or use 8–10 cups beef stock
- 1 cup quick barley
- 1 1/2 cups shell macaroni
- 1 (20 oz) package frozen mixed vegetables
- 2 tsp Vege-salt (vegetable seasoning salt)
## Instructions
1. Combine salted boiling water, bouillon cubes (or beef stock), quick barley, and shell macaroni in a large pot.
2. Boil all together for 12–14 minutes, stirring frequently to prevent sticking.
3. Add frozen mixed vegetables and Vege-salt.
4. Continue cooking for 5–7 minutes.
5. Serve hot with hard rolls and butter, or ?
## Editor's Notes
- **"or?"** — The card ends with "Serve hot with hard rolls & butter, or?" -
Chicken Pot Pie
Chicken Pot Pie
Serves 6
Ingredients:
2 Ready-To-Bake Pie Crust
2 cups cooked, diced chicken breast
1-15 oz. can mixed vegetables, drained
1-10.75 oz. can condensed cream of
chicken soup
1/2 cup milk
Baking Instructions:
Preheat oven to 350ºF. In a bowl, combine
cooked chicken, vegetables, cream of chicken
soup and milk. Prepare one crust according to
directions for bottom of two crust pie. Place one
pie crust in baking pan and fill with mixture.
Cover with second pie crust and crimp the
edges to seal. Poke holes in the top crust. Bake
at 350ºF for 40 - 45 minutes or until crust is
golden brown.
Refrigerate any leftovers.
CAUTION: POT PIE WILL BE HOT
Card 1 Back:
[Kroger brand "Unrolled Pie Crust" packaging label — 15 OZ (425g) — back of card is the reverse side of a product label used as card stock]
---
# Chicken Pot Pie
*Serves 6*
## Ingredients
- 2 Ready-To-Bake Pie Crusts
- 2 cups cooked, diced chicken breast
- 1 (15 oz.) can mixed vegetables, drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup milk
## Instructions
1. Preheat oven to 350°F.
2. In a bowl, combine cooked chicken, vegetables, cream of chicken soup, and milk.
3. Prepare one crust according to directions for bottom of a two-crust pie.
4. Place one pie crust in baking pan and fill with the mixture.
5. Cover with second pie crust and crimp the edges to seal.
6. Poke holes in the top crust.
7. Bake at 350°F for 40–45 minutes or until crust is golden brown.
8. Refrigerate any leftovers.
> **CAUTION: POT PIE WILL BE HOT** -
Meatball Soup ala Washburn
Card 1 Front:
Meatball Soup ala Washburn
1 lb hmburg
1 egg
parsley flakes - 2 T.
1 T. Season salt
1 t. accent
mix together, make about
30 little meatballs
1 medium onion, chopped
2 stalks celery, incl. leaves, chopped Sautee in butter
3 T. butter or margarine in large kettle
2 beef bouillon cubes \ add to onions & celery. Bring to
4 c. water, + 1 t salt / boil, add meatballs, cook abt
10 minutes
2 c. twisted macaroni \
6 c. water + 1 t salt / fix as directed on pkg, drain
and add to meatball mix.
1 - 20 oz pkg frozen mixed vegetables - add to above at
same time as macaron. Simmer 15 min. Serves 6
Serve with hot
corn bread
Card 1 Back: blank
---
# Meatball Soup ala Washburn
*Serves 6*
## Ingredients
### Meatballs
- 1 lb hamburger
- 1 egg
- 2 Tbsp parsley flakes
- 1 Tbsp season salt
- 1 tsp Accent (MSG)
### Soup Base
- 1 medium onion, chopped
- 2 stalks celery, including leaves, chopped
- 3 Tbsp butter or margarine
### Broth
- 2 beef bouillon cubes
- 4 c. water
- 1 tsp salt
### Pasta
- 2 c. twisted macaroni
- 6 c. water
- 1 tsp salt
### Vegetables
- 1 — 20 oz pkg frozen mixed vegetables
## Instructions
### Meatballs
1. Mix together hamburger, egg, parsley flakes, season salt, and Accent.
2. Form into about 30 little meatballs.
### Soup Base
3. Sauté onion and celery (including leaves) in butter or margarine in a large kettle.
### Broth
4. Add bouillon cubes, 4 c. water, and 1 tsp salt to the onion and celery mixture.
5. Bring to a boil, add meatballs, and cook about 10 minutes.
### Pasta and Vegetables
6. Cook twisted macaroni in 6 c. water with 1 tsp salt as directed on package; drain and add to meatball mixture.
7. Add frozen mixed vegetables at the same time as the macaroni.
8. Simmer 15 minutes.
### Serving
9. Serve with hot corn bread.