Hello everyone and thank you for helping to make this semester at Mother Hubbard’s a splendous success! I had a lot of fun cooking with all my volunteers as well as serving such great patrons. I hope everyone comes back next semester (the first Thursday in January) for more great food and company. This week we have two recipes to share: soup and desert- enjoy and have a great holiday season!
Minestrone Soup (adapted from the People’s Potato Cookbook):
Chopped tomatoes, canned or fresh
Black-Eyed Peas, pre-cooked
Saute onions, garlic, tomatoes, potatoes, and carrots in a pot with the oil for about 10 minutes
Add stock and bring to a boil.
Let simmer until the veggies are cooked.
Add TVP, beans, balsamic vinegar, and peppers. Season to taste.
Crumbly cookie balls:
2 cups flour (plus extra for dusting)
3/4 cup sugar
1 tsp. baking powder
1/4 cup apple sauce
1/2 cup canola oil
4 tsp. vanilla
1/2 tsp. cinnamon
Sift dry together. Combine wet ingredients in a separate bowl. Add wet and dry while mixing. Chill for 1-3 hours. Form into balls and place on greased cookie sheets. Bake at 350 f for about 10 minutes or until the bottom is slightly brown. Cool before removing.