Creamy Vegetable Soup
1 head cauliflower
4 celery sticks
1 small onion
3-4 potatoes
4 cubes chicken bouillon
1 can evaporated milk
Crumbled bacon (optional)
Croutons (optional)
Diced avocado (optional)
Parmesan cheese (optional)

Cut all the vegetables into large chunks, and put them in a large pot. Add enough water to just cover the vegetables, add the bouillon cubes, and heat to boiling. Reduce heat to low & simmer for 30-45 minutes, or until vegetables are soft. Remove about half of the potato cubes from the soup. In batches, process the remaining soup in a blender until smooth. Return to pot; add reserved potatoes, evaporated milk, and salt & pepper to taste. Heat until warm. Serve immediately topped with your choice of crumbled bacon, croutons, avocado, or parmesan cheese.

Runzas (Cabbage Rolls)

(from Paige Beal)

In large saucepan, brown 1 lb ground beef. When no longer pink, add 1 head shredded cabbage & 1 sliced onion. Cook, covered, until tender. Add salt & pepper to taste. Divide 1 lb of bread dough (make your own, use frozen dough, or refridgerated pizza dough) into 8 pieces. Roll out into 8” circles. Divide the meat mixture among the rolled dough, then fold dough over and pinch closed. Bake at 375 20 minutes or until golden brown. Serve with ranch dressing or cucumber yogurt dip.

Chinese Cabbage Salad

(from Paige Beal)

1 head of cabbage, shredded
1 can chicken
2 pkgs. Ramen noodles
Toasted almonds
½ c sliced green onions

Dressing:
½ c oil
1/3 c rice vinegar
¼ c sugar
1 tsp salt
1 tsp pepper

Zucchini and Corn

by Paige Beal

1 tbsp olive oil
4 small zucchini, sliced
1 small onion, chopped
1 can corn
6-7 slices of bacon
¾ c grated mozzarella cheese
In a deep skillet cook bacon until very crisp. Place bacon on a paper towel on a plate to soak up excess oil, reserving oil in pan. Add zucchini and onion, cover and cook 8-10 minutes (til tender), stirring occasionally. Turn off stove and top zucchini with corn, bacon, and cheese; cover and let sit 5 minutes or until cheese in melted. Add salt & pepper to taste.

Creamed Peas & Potatoes

from Paige Beal

2 lbs red potatoes, scrubbed & cubed
1 c fresh or frozen peas
1 c milk or cream
2 tbsp butter
1 tbsp corn starch
Salt & Pepper
Cook potatoes in boiling water about 10 minutes, until cooked but not overly soft. Add peas and drain. Meanwhile, combine milk, bouillon cube, butter, cornstarch, and salt & pepper; stir until cornstarch is dissolved. Add milk to potatoes and heat over medium heat, stirring constantly, until sauce is thick. Serve immediately. Serves 4-6.

May 28 Order

Cameo apples
Asparagus
Bananas
Green beans
Strawberries
Raspberries
Broccoli
Rainbow carrots (a bag of multi-colored carrots; they’re very cheap right now trying to “get the word out”)
Celery
Cucumber
Kiwi
Romaine lettuce
Mango
Cantaloupe
Sno peas
Russet potatoes
Roma tomatoes

May 14 Order

Jonathan apples
Apriums (I haven’t tried these before—I think they’re a cross between apricots & plums)
Avocados
Bananas
Blackberries
Green cabbage
White corn on the cob
Honeydew melon
Cantaloupe
Mushrooms
Red onions
Pears
Pineapple
Red potatoes
Spinach (in a bunch, not a bag)
Grape tomatoes