Cornbread

Mix together:
1 c melted butter
1 1/3 C sugar
2 C water with 1 tbsp vinegar
4 eggs
1 tsp salt

Add to mixture & stir: 1 ¼ cup cornmeal

Mix together & add to above:
2 ¾ C flour
1 ½ tsp b. powder
½ tsp b. soda

Bake 375 for 30 min (9x13 pan)

Big Batch Vegetable Soup

This is a yummy soup recipe that I found online.

2 tbsp olive oil
2 cups chopped onions
1 cup thinly sliced carrots
2 tsp Italian seasoning
Salt and ground pepper, to taste
3 (14.5 oz) cans reduced-sodium vegetable or chicken broth
1 (28 oz) can diced tomatoes, with juice
1 tbsp tomato paste
8 cups mixed fresh or frozen vegetables, such as: carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Heat oil in large stockpot over medium heat. Add onions, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until oneions are translucent, 5-8 minutes.

Add broth, tomatoes, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired.

Cottage Cheese Salad

I don't normally buy cottage cheese since none of my family is a huge fan of it. I can eat it plain but I don't think it is the best. However, if there is a sale at H.E.B. like buy sour cream get a free cottage cheese I get it or vice versa if I need sour cream. Anyways, I really like this salad and it uses up the cottage cheese that I get. Enjoy!

Cottage Cheese Salad
(It may sound gross but I really like it and I am not a huge fan of plain cottage cheese.)

1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. lemon jello
1/2 c. sugar
1 big can crushed pineapple
1 pint very hot water (2 cups)
1/2 pint whipping cream (small)
1 carton cottage cheese (2 cups or 1 pint)

Dissolve jello and sugar in hot water. Put in a 9x13 pan, and add pineapple to jello. Put in refrigerator until it starts to thicken (barely set). Whip whipping cream until it becomes thick (cool whip like). Then stir (fold) in cottage cheese and whipped whipping cream and put in refrigerator.

Note: Whipping the whipping cream works best with cold bowl and beaters. I usually put them in the freezer for a little while before I use them to whip the whipping cream.

Pie Crust

When Jami gave me the Chicken Pot Pie recipe that she posted I didn't have a recipe for pie crusts. Since you all are better cooks then I, you probably don't need this but I thought I would post it anyways. This is the recipe Jami gave me and I use for the pie crust when I make the previously posted Chicken Pot Pie. Since I made Chicken Pot Pie tonight I thought I would post this.

Chicken Pot Pie Crust
2 cups flour
1/2 tsp. salt
2/3 cup shortening
6-7 Tbls. ice water

Cut shortening into flour and salt until it looks like corn meal. Add all the water and mix until moist. Divide into 2 balls then roll out.

Note: Jami told me that if you put the ball of dough in the fridge for a little while before actually rolling it out it works better.