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“Sprinkle with pepper and serve” is the last step in a recipe for diced pork and apples from the world’s oldest surviving cookbook. De Re Coquina (“on Cookery”) attributed to the 1st century Roman gastronome, Apicius.

In Elizabethan times, pepper even sold by the individual grain, and guard on the London docks had their pockets sewn shut so they couldn’t steal any spices.

In 408 A. D. the Visigoths attacked Rome and demanded 3000 pounds of pepper as part of the city’s ransom.

Throughout history pepper has frequently been valued equal or greater than gold. (Wow! I just bought a can of pepper this week and it cost me 97 cents.)

All this history of pepper brings me to the recipe for this week. It is loaded with pepper and as far as I am concerned, about a 1 teaspoon too much. Sam, on the other hand, thinks it is just right.

Are you looking for a easy recipe for beef vegetable soup. Here is one that I found recently. We really liked it so I am passing it on to you. Enjoy!

Slow Cooker Vegetable Beef Soup

1 ½ pounds cubed beef stew meat
2 potatoes, peeled and cubed
3 cups water
8 cubes (or tsp.) beef bouillon, crumbled
1 small onion, chopped
2 tsp ground black pepper
1 (28 oz can) tomatoes, crushed 1 T. salt
1 (16 oz.) pkg frozen mixed vegetables
1 T. dried basil

Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables, pepper, salt and basil. Cook on low for 8 hours.
This says serves 10. I doubt that. Maybe 6 unless you have other things to go with it.
Happy Thanksgiving, everyone!
 

[Jerry's cooking tip for the day: Brown the beef in skillet before you put it in the Slow Cooker. Holds the flavor better and doesn't dry out like beef sometimes will in slow cooker. ]