Pasta Fagioli, Wheat Rolls & Pumpkin "Dirt"

Pasta Fagioli

2 lb. ground beef
12 oz. chopped onion
14 oz. diced carrots
14 oz. diced celery
48 oz. canned, diced tomatoes
2 c. cooked red kidney beans
2 c. cooked white kidney beans
88 oz. beef stock
3 tsp. oregano
2 1/2 tsp. ground black pepper
2 tsp. dried parsley
1 1/2 tsp. hot pepper sauce
48 oz. spaghetti sauce
8 oz. dry small shell pasta

This recipe makes nine quarts of soup. I often make half a recipe for us as a family. These amounts do not have to be exact. For instance, when I make half a batch, I don't want two half cans of beans left over, so I go ahead and use a whole 15 oz. can of both types of kidney beans. Spaghetti sauce comes in 26 oz. jars, so I just use a whole one. Beef broth comes in 14.5 oz. cans, so I use four. You get the idea.

Saute beef in a large soup pot until it starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, black pepper, parsley, hot pepper sauce, spaghetti sauce, and pasta. Simmer until celery and carrots are tender, about 45 minutes.

You can serve this soup with some grated parmesan cheese sprinkled on top and rolls. Yum! Perfect for a chilly fall or cold winter day!

Another note, I have made this soup in a crock pot. I simply brown the ground beef on the stove first. Then I layer all the ingredients into the crock pot as I would add them into the soup. Cook on low for about 8 hours.

Whole Wheat Rolls

2 1/4 c. bread flour
3/4 c. whole wheat flour
1/3 c. milk
7/8 c. water
2 T. brown sugar
1 1/2 T. butter
1 1/2 tsp. salt
2 tsp. yeast

Load the bread pan according to the instructions for your machine. If you are using your machine to bake the dough as well, use your machine's whole wheat cycle if it has one.

I let my bread machine make the dough, then I make the rolls. I quarter the dough, and then cut each quarter into thirds, making twelve. I drop them into a greased rectangular pyrex baking dish and let them rise for about 30 min. Bake in a 350 oven for about 30 min. or until you can see that they are baked and not doughy on the bottom.

Pumpkin "Dirt"

This is the recipe for plain old "Dirt" made with vanilla pudding and Oreo cookies. I tried something different last fall, and we really enjoyed it. Use pumpkin pudding instead of vanilla and ginger snaps instead of Oreos for a pumpkin version of the dessert.

1/4 c. butter
8 oz. pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 small pkg. vanilla instant pudding
12 oz. Cool Whip
20 oz. pkg. Oreos

Grind the Oreos in a food processor until they are crumbs. Set aside.

Cream together butter, cream cheese and powdered sugar. Gradually add the milk. Whisk in the pudding mixes. Fold in the Cool Whip.

Starting and ending with Oreos, alternate layers of cookies and pudding mixture.

This recipe can be made in other varieties as well. Make "Sand" with vanilla wafers, and try them with butterscotch pudding. I've served this in a clean child's sand bucket with the shovel as a large spoon at summer picnics. I've seen it served in a clean flower pot with an artificial stem of flowers placed in it until serving time. Of course, there's the ever popular way of serving it with gummy worms too. Have fun making this dessert!

Thanks for stopping by!

1 comment:

Michelle O said...

Thanks for sharing the Pumpkin "dirt" recipe. It was wonderful! Can't wait to make it for my family!

MO :)