Vegetable Beef Soup and 60-minute rolls

What is for supper when I’ve used up everything in the produce drawer, the meats in the freezer are too big to thaw quickly, and I have to be at work?  It’s a cold rainy fall day so soup seems in order. But what soup to make with frozen mixed vegetables as the main ingredient? There’s not even a potato in the house!

Building a soup, as my sister says, can be an adventure in creativity.  Here’s what I found to use. I had a half a box of beef broth in the fridge. There were remains of green onions in the produce drawer. I found a bit of ground beef hanging about the fridge freezer. Earlier I had found the ground turkey and mistook it for an Italian sausage, hubby had made sausage and peppers a few weeks before, so it was still in the freezer waiting for a use.

  • Beef broth, enough to cover the ingredients in the crock pot, about 2-4 cups;
  • 2 cups frozen mixed vegetables
  • White ends of two green onions, sliced
  • One garlic clove, minced
  • 14 ounce can of diced tomatoes, these had basil, oregano, and garlic seasonings
  • ¼ pound ground beef
  • ½-3/4  pound ground turkey
  • Fresh herbs, parsley and spicy oregano

I sautéed the onion and garlic with the ground meats until the meats were browned. I used a bit of olive oil in the pan as well. I put this and the rest of the ingredients in the crock pot and covered with the beef broth. I set this on low and let it cook all day.

Sixty minute rolls are a staple from the Fleischmann’s Yeast bread book my Mom gave me eons ago. These are a tasty dinner roll that does not take hours and hours to make.

  • 3 ½ to 4 ½ cups of flour
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • 2 packages yeast; I use instant yeast which is 3 teaspoons plus a scant bit more.
  • 1 cup milk; I did not have milk of any kind in my refrigerator so I opened a can of evaporated milk
  • ½ cup water
  • ½ stick butter  = ¼ cup

Mix 1 ½ cups flour and next three ingredients in the mixer bowl. Heat the milk, water, and butter until very warm (120-130 degrees F). Gradually add to dry ingredients and beat 2 minutes at medium speed. Add ½ cup flour and beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough and knead until smooth and elastic. I do all of this in the KitchenAid with the dough hook. Place in greased bowl and cover; let rise 15 minutes.

At this stage I read that that first rise is to be done by placing the dough bowl in a pan of hot water.  This is news to me! I have been making these rolls forever and have never done that. One thing about making bread and knowing how it works, I apparently mostly read the ingredients, skim over the directions, add up the rising and baking times, and just go about the business of baking bread. So this time I did put the bowl in a pan of hot water mainly because it was a cold and rainy day.

After rising, turn dough out on lightly floured board and shape into rolls as you like. The recipe gives directions for Curlicues and Lucky Clovers. I decide on Lucky Clovers. Divide dough into 24 pieces, shape into balls, put in greased muffin tins, cut crosswise into the top of the dough almost to the bottom.

Cover and let rise for another 15 minutes. Bake these in a 425 degree oven about 12 minutes or until done. Remove from pan and cool on wire racks.

Dinner is served!

Flan…or is it cake?

I got the pan for free at the Dump. You know how some municipal dumps have a “free shack” where reasonable items can be donated for others to take at will. This was my prize find along with a Trivia game of facts from the 1940s through the 1990s which proves to me how much I should remember but don’t!

We like flan. Flan is like custard, crème caramel. I find the pan where it had been hiding in my overfull kitchen cabinet. I have these ingredients. I’m making flan. This will be the dessert for the week, not counting the apple pie made 3 days ago which we have since eaten. 

In making the recipe I do wonder about flour and butter in a custard, but forge ahead. I did not separate the eggs very well so there are two whole eggs with one egg yolk. Otherwise all is as is printed on the pan.

This is a light sponge-y cake. I look up flan on the internet and find some pictures of this pan since the title of the pan is Nordic Flan Pan. But flan is custard. Or cake with custard.  This pan and cake are designed to be topped with fruit, custard, ice cream, etc. I sprinkle this one with powdered sugar for the first taste. The second slices are topped with jam and marmalade. It’s a nice light dessert, but it is not flan!