Janet Groene’s
Rags ‘n Riches
Too many broken noodles in that box of lasagna? Take out your aggressions on pasta and beef as a fun way of making this deliciously different one-pot dish. All ingredients can be kept in your RV pantry for weeks, ready for the next emergency or just a lazy day when you want a quick supper.
Use your imagination to vary it by adding more vegetables, a different cream soup each time (I like cream of onion) or small touches of, say, ripe olives or mushrooms.
9-ounce package of oven-ready lasagna noodles
4.5-ounce jar of dried chipped beef
32-ounce carton of low sodium chicken or beef broth (4 cups)
14.5-ounce can of diced tomatoes
1 can of condensed low-sodium cream soup
1 tablespoon flour or cornstarch
Break noodles into shards and tear beef into random “rags”. Bring 3 cups of the broth and the tomatoes to a boil. Add noodles and beef. In a small bowl whisk soup, the last cup of broth and the flour or cornstarch. When noodles are tender, stir in soup mixture and cook over medium heat until thickened. Serves 4 to 5.
See Janet Groene’s Pantry Recipe of the Week, made entirely from shelf-stowed ingredients, at http://www.boatcook.blogspot.com
Rags ‘n Riches
Too many broken noodles in that box of lasagna? Take out your aggressions on pasta and beef as a fun way of making this deliciously different one-pot dish. All ingredients can be kept in your RV pantry for weeks, ready for the next emergency or just a lazy day when you want a quick supper.
Use your imagination to vary it by adding more vegetables, a different cream soup each time (I like cream of onion) or small touches of, say, ripe olives or mushrooms.
9-ounce package of oven-ready lasagna noodles
4.5-ounce jar of dried chipped beef
32-ounce carton of low sodium chicken or beef broth (4 cups)
14.5-ounce can of diced tomatoes
1 can of condensed low-sodium cream soup
1 tablespoon flour or cornstarch
Break noodles into shards and tear beef into random “rags”. Bring 3 cups of the broth and the tomatoes to a boil. Add noodles and beef. In a small bowl whisk soup, the last cup of broth and the flour or cornstarch. When noodles are tender, stir in soup mixture and cook over medium heat until thickened. Serves 4 to 5.
See Janet Groene’s Pantry Recipe of the Week, made entirely from shelf-stowed ingredients, at http://www.boatcook.blogspot.com
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