Green, white and red make this colorful all-in-one dish a hearty way to satisfy your meat, veggie and carb craving in every bite.
Did somebody say carbs? ♥ ♥ ♥ ♥ ♥ ♥ ♥
foodie tip ~
♥ Turkey stove top will make great use of Thanksgiving turkey leftovers (sliced or cubed).
10 ounces | frozen cut asparagus tips and pieces
1 can | campbell’s cream of celery soup
1 ⅓ cups | water
1 ½ cups | diced cooked turkey
½ teaspoon | salt
¼ teaspoon | worcestershire sauce
dash | fresh cracked pepper
1 ⅓ cups | minute rice
3 tablespoons | pimiento, diced
to garnish | parsley
ii. what to do
1. Prepare asparagus according to package directions. Now drain.
2. In a large saucepan combine the asparagus, soup, water, turkey, salt, worcestershire sauce and pepper.
3. Bring the mixture to a boil. Stir in rice, cover and simmer or 10 minutes or until most of the liquid is absorbed.
4. Stir in pimiento and garnish with parsley.
Dinah Shore was one class act. Dinah was one of mom’s favorites and her 1950’s variety show paved the way for Oprah (Sorry, O)!
This soup recipe was hand-written in the black cookbook and I chuckled when I saw the note “17 cents/serving… serves 6.” “Nothing much” costs 17 cents these days ~ not even just the tax. But I’m willing to give this recipe a run for my money. It sounds great!
Foodie Side Note ~ I calculated the cost of the soup based on today’s (2011) costs and arrived at a $1.64 per serving cost. While still affordable, that’s an increase of about 900% over the past 60 years!
i. soup ingredients
1 ½ pounds | lean ground beef (or lean turkey)
chopped | fresh parsley
¼ cup | uncooked rice
to taste | salt and pepper
to taste | paprika
handful | flour
8 cups* | water
6 | chopped green onions
3 | chopped carrots
2 cups | fresh tomatoes
½ | chopped green pepper
more | fresh parsley
2 | eggs
1 | juice of lemon
Foodie Tips ~
♥ Based on my preparation, I’m not sure how 50 meatballs would fit into 4 cups of water. I believe this was supposed to be 4 quarts of water (not 4 cups). I even found validation of a derivative of this recipe at Vicki Lawrence’s website (she knew Dinah, too)!
♥ If you refrigerate any leftovers, you can discard any grease that rises to the top, which will be more heart healthy.
1. Mix the ground beef and some chopped parsley, the rice, salt, pepper and paprika. Form into meat balls about 1-to-1 and 1/2″ round, roll each in flour and set aside.
2. To 8 cups boiling water add the onions, carrots, tomatoes and green pepper. Simmer 30 minutes.
3. Gently drop the meat balls into the boiling stock and simmer about 40 minutes, or until rice is done. Don’t have the stock boiling too fast ~ just simmer ~ when adding the meat balls, or they will fall apart. And nobody likes mushy soup!
4. About 5 minutes before the stock is done, add more fresh parsley.
5. When done, beat the eggs with juice of one lemon. Add a little of the hot broth to the eggs so they will not cook too fast. Then slowly add this mixture to the soup. You’re ready for take-off.
A photo of mom’s original recipe below!