Recipes

Aunty Esthers Hamburger Tomato Barley Soup

1 lb hamburger       220 mg
200g potatoes           12 mg
200g cabbage           40 mg
150g carrots              55 mg
100 g rutabaga          34 mg
1 onion                        5 mg
1 stalk celery             35 mg
1 28oz can of no salt added diced tomatoes 35mg
1 cup low sodium v-8 juice  135mg
1 1/2 cartons low sodium chicken broth (Not campbells. I use Pacific only 70 mg per cup) 365 mg
1/4 cup pot barley        0 mg (Western Family)
3 or 4 bay leaves          0 mg
parsley, dill and pepper

Fry up the hamburger in a big pot until brown. Add bay leaves.  Add veggies and cook for a five minutes or so.  Throw in the tomatoes, juice, broth, barley and spices. Cook until done.
I use my big red cast iron pot and when the soup comes to a boil on the stove i throw the pot in the oven and bake for 45-60 minutes.  This makes it thicker but i think it adds flavor.

Total Sodium about 950mg for the whole pot.  Makes about 12 cups. 80 mg per cup.  Not bad!

My aunty Esther says you can freeze any soup so I freeze this in plastic containers.
                                             
SWEET POTATO CRANBERRY BREAD
3/4 cup potato water
1/4 cup melted margarine
1 egg
1/2 cup mashed sweet potatoes
2 tbsp honey
salt (I put 1/4-1/2 tsp)
3 cups flour
2 1/2 tsp yeast
I put the ingredients in the bread maker and then make buns or
loaves.


                                         Sausage Rolls


1 1/2  pounds ground pork                                      PIE CRUST (OLD CRISCO RECIPE)
1 1/2 tsp dried sage                                                2 cups flour
3/4 tsp ground black pepper                                   1 cup crisco
3/8 tsp italian seasoning                                          1/2 cup or so water
1/4 tsp salt
1/4 tsp crushed red pepper   flakes
pinch of cloves (1/16 tsp)
1 1/2 tbsp brown sugar
1/2 tsp fennel seed
1 egg
Roll out rectangles of pie dough, make a log out of sausage, place on dough, roll up jelly roll style brush edges with another beaten egg.  Cut rolls into 1 inch pieces and brush with beaten egg. Sprinkle with sesame seeds if desired and bake on middle rack at 375 for about 25 minutes. Serve warm or cold with your favorite dip. Can be frozen raw (I haven't tried that yet)

Makes 42 pieces. Sodium content is about 55 mg per 3 pieces.
                            

                                Homemade Salsa

 8 lbs tomatoes, peeled, and chunked (12 cups)
 6 large onions, chopped (9 cups)
 1/2 cup jalapenos 
 3 cloves garlic
 2 cups green peppers, chopped
 1 tbsp honey
1 cup cider vinegar
Bring all ingredients to a boil. Simmer 30 minutes stirring once.  Scoop into pints with slotted spoon.  Process in canner 35 minutes for pints or 45 minutes for quarts.

NOTE: I make this in my big red pot that is ovenproof and after it comes to boil on the stove I put it in the oven.  I find it is thicker when I bake it.  Also I add some of the jalapeno seeds to the recipe.  Gives it nice heat.  I cut this recipe in half when I make it.