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What's Cookin'?, August 27, 2007 - You Can Cook With Confidence & Style
August 26, 2007

Here Comes Fall!

Make Something Delicious Happen Today!
Try A Restaurant Recipe!

Welcome Everyone! Welcome to another issue of What's Cookin'?"

This issue of "What's Cookin'?" begins by saying "good-bye" to summer, "hello" to fall. Although I love the sun and warmth of it, I also look forward to fall and then winter for other reasons.

Fall Means New Menu Ideas

Every year as summer draws to a close I find myself looking ahead to heating up the kitchen and filling the house with the wonderful aromas of hearty soups and stews.

It is enjoyable to change our meal planning from lighter summer menus to traditional autumn foods. Eating seasonally means enjoying certain foods when they are at their ripest and freshest. Autumn is the height of harvest time for many fruits and vegetables.

But wait! Not so fast! We still have Labor Day just one week from now. If you need recipe ideas for that special day, just visit the page on Labor Day Menu Ideas.

By the end of summer, gardens are loaded with ingredients for creating tasty, one-pot meals such as Garden Patch Soup.

This soup is full of nutritious and flavorful vegetables. It has been a restaurant customer favorite soup for well over twenty years. That's right. For over 20 years my restaurant customers have counted on this soup being featured every fall. The restaurant never quits serving customers favorite recipes.

This recipe is a newletter exclusive. It is not on the website. Please print your newletter so you can add the soup recipe to your file.

The soup recipe calls for beef, but you can use chicken or pork or you can leave out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.

So as you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks but regardless of how you choose to tweak the recipe, it will be delicious.

The soup you make from this successful restaurant recipe will keep you and your family warm, healthy, full, happy and thankful for the Fall bounty as the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch Soup
Preparation time: 30 minutes. Serves 8-10.

1 pound lean ground beef
1 onion, chopped
2 quarts water
2 1/2 tablespoons Au jus seasoning mix or to taste
2 1/2 tablespoons taco seasoning mix
2 1/4 teaspoons chili powder
14 ounce can of tomatoes, chopped
7 ounce can tomato sauce
8 ounces whole kernel corn or 8 ounce can with liquid
3 cups of veggies (broccoli, cauliflower, green beans, zucchini, peppers, celery or whatever you like and have available)
1/3 head cabbage (1 1/2 cups), coarsely chopped
8 ounce can kidney beans, drained and rinsed (or left-over chili)

Heat water to boiling in a soup pot
While water is heating, brown the ground beef and onion in a skillet
When water comes to a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choice
Drain meat mixture and add the meat to the soup pot
Bring back to a boil and simmer until vegetables are crisp tender
Add the cabbage and remove the soup from the heat
Let sit for a few minutes to cook the cabbage
Correct the seasoning

Enjoy your soup and the great Fall season!

Thinking About Wine For Fall? Need Ideas On Pairing Wine and Foods? Want Some Help With A Wine Tasting Party?

Fall is a time when some people start thinking about pairing wine with food and having wine tasting events with friends.

There is information on the website that addresses these interests:

A Wine Guide
Pairing Wine and Food
Wine Tasting

Also, I have discovered a simple online tool to help you match wine and food I want to share with you (it is on the website but here is a direct link to the tool):

Wine and Food Pairings
This tool is really cool for some basic help!

The Next Issue of "What's Cookin'?" will provide more recipes for you to try this fall and throughout the winter months. Stay subscribed!

New recipes are also being added to the website regularly. (You didn't miss the Millionaire Pie Recipe did you?) !!!

My first large electronic cookbook, "Real Restaurant Recipes: Food That Built a Business - Volume One."

The e-cookbook contains over 200 restaurant recipes (all categories and meals).

Subscribers to "What's Cookin'?" can purchase the electronic cookbook using the link Real Restaurant Recipes Volume One.

You can cook with confidence and style.

Purchase the cookbook and save it to your computer. Use the recipes throughout the year. You, your family and your guests will all be pleased!

(Thanks Jerome, Kat, Susan, Jerri and Connie for purchasing the electronic cookbook this month. I certainly hope you make good use of those recipe now on your computer. Putting the book together in a pdf file WAS a lot of work. Thanks again.)

To see a copy of the Table of Contents, click on Table of Contents.

Reminder: Easy access to all the pages on the website by using the Site Map Page.

I am building my websites without any technical knowledge. The all-in-one program that allows me to do this is called "Site Build It!"

If you have a few minutes, watch the video called SBI Video Tour. It's a recipe for success.

The reason I started the web site remains the same: To provide quality recipes, information about food, cooking tips and articles you can use and enjoy immediately and forever.

Our mailing list continues to grow. Thanks to those who forwarded the last newsletter to some of your relatives and friends. That's a great help!

Enjoy the food you prepare and the company of those you share it with!
”See” you soon! Be happy and stay safe.

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