Hamburger Veggie Soup

• 2lbs ground beef
• 1white onion, peeled and diced
• ¹⁄₄teaspoon pepper more to taste
• ¹⁄₂teaspoon dry oregano, more to taste
• ¹⁄₂teaspoon dry basil more to taste
• ¹⁄₄teaspoon seasoning salt
• 1(1 1/2 ounce) envelope onion soup mix
• 6cups water, more to desired consistency
• 1(8 ounce) can tomato sauce
• 1tablespoon soy sauce
• 1(15 ounce) can diced tomatoes, undrained
• 2 c. frozen corn
• 1 cup chopped celery and leaves
• 1cup chopped carrot
• 1cup chopped potatoes
• garlic salt, to taste

1. Brown ground beef and onion in a large pot. Drain if needed.
2. Add spices and onion soup mix.
3. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5. Season to taste with garlic salt.
6. Serve with shredded parmesan cheese and sour cream.

Goulash Soup

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
6 cups beef broth
1- 26.46 ounce can petite diced tomatoes
1- 26.46 ounce can tomato puree
1 T.  Worcestershire sauce
2 T.  brown sugar
1 teaspoon dried basil
1 1/2 teaspoons steak seasoning
2 cups elbow macaroni
salt and pepper, as desired

In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.
Add broth, tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes.

Stuffed French Bread–Philly Cheesesteak Style

1 loaf french bread
1 pound ground beef
1 chopped onion
1 chopped bell pepper
1 tsp garlic
2 tsp worcestershire sauce
salt and pepper
1 T. beef stock
1 cup water
2 T.  butter
1/4 c.  flour
1 1/2+ c.  cheddar cheese
Dig our middle of french bread and break into pieces.  Cook ground beef, onions, and peppers together until beef is browned.  Add garlic, salt and pepper, and worcestershire sauce.  Make a rue from the butter and flour.  Add water and beef stock and continue to stir until it thickens.  Add gravy to meat and then add meat and cheese to the broken bread.  Stir together and put into hollowed out french bread.  Top with more cheese.  Wrap in foil tightly and bake at 350 for 15-20 minutes.

Pumpkin Chocolate Chip Cookies

• ½ C Canned Pumpkin Puree
• ½ C Sugar
• ¼ C coconut oil
• 1 Tbl unsweetened applesauce
• 1 C All-Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• Dash of Salt (optional)
• 1 tsp Cinnamon
• ⅛ tsp Cloves
• ⅛ tsp Ginger
• ⅛ tsp AllSpice
• ½ Tbl Vanilla
• 1 C vegan Semi-Sweet Chocolate Chips

Mix wet and dry ingredients separately then combine.  Let rest for 5 minutes.  Cook at 350 on lined cookie sheet for 10-12 min.

Chocolate Chip Cookies

• ½ cup coconut oil
• 1 cup brown sugar
• ¼ cup coconut, rice, or soy milk
• 1 tablespoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegan chocolate chips

Mix wet ingredients into dry ingredients.  Bake at 350 for 7-9 minutes.

Oatmeal Cookies

• ½ cup coconut oil
• ¾ cup brown sugar, packed
• ½ cup sugar
• 2 egg replacers (2 teaspoons baking powder, 2 Tablespoons water, 2 Tablespoons white vinegar) or 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups unbleached flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 1/2 cups old fashioned oats, uncooked
• 1 cup chocolate chips

Bake at 350 for 8 minutes on ungreased cookie sheet.

Beligian Waffles

Makes about 8 waffles

3 cups flour
2 Tbs baking powder
2 Tbs sugar (optional)
1/2 tsp. salt
3 cups rice milk (or 1/2 coconut milk, 1/2 water)
1/3 cup orange juice
1/3 cup vegetable oil
1 tsp. vanilla extract
Fill waffle iron completely, cook for 3 minutes.

Sweet and Sour Chicken

3-4 chicken breasts

1 c. cornstarch

2 eggs

1/4 c. oil

Preheat oven to 325.  Cut chicken into 1 inch chunks and salt and pepper them.  Roll in cornstarch, then in beaten eggs.  Fry in oil over medium-high heat until browned on the outside.  Place in 9x13 pan and cover with sauce.  Bake for 1 hour, stirring every 15 minutes.  Serve with fried rice.

Sauce:

3/4 c. sugar (or honey)

1/4 c. ketchup

1/2 c. vinegar

1 T. soy sauce

1 t. garlic salt

Juicy Gelatine

4 envelopes gelatine
1 c. cold juice
3 c. boiling juice

Pour gelatine over cold juice and let sit while the other juice boils.  Add boiling juice and stir until disolved (takes a while).  Refrigerate until solid.  Cut up and store in refrigerator.

Strawberry Lemonade

2 c.  strawberries, fresh or frozen
1 c.  lemon juice
1 c.  sugar (or honey)
5 c.  ice water

Blend lemon juice, sugar, strawberries and one cup of water.  Add to remaining water and stir.