A couple of weeks ago, our local woman’s club held a holiday craft-making session for all of its members. During one of the sessions, I saw a group assembling a dry soup mix in a cone shaped bag. The leader of the session had carefully measured out ingredients for all to use for their individual bags. The layered mix looked colorful and interesting. I complimented her on the clever idea of making such an inexpensive gift packaged in a compact and attractive cellophane bag. Two days later, she left a couple of different soup packages on my desk while she visited my office. She included a little note card explaining how each of the soup mixes should be cooked. I was so appreciative of her gift. What a kind gesture!
Naturally, I made a pot of soup when I returned home that evening. The Italian Curly Soup recipe made just the right amount and tasted delicious poured over a few mini-meatballs. Warm and flavorful with a crisp green salad and some crusty bread…
I’d like to send a big shout out to my dear friend… Thank you for the delicious mixes. Can’t wait to try the Wild Rice Soup recipe. This is a great and inexpensive “anytime” gift to pass along to someone special in your life… A warm and wonderful gift from the kitchen.
I recently remade the soup and I have posted a slightly different recipe below…
Italian Curly Soup In a Cone
Layer in a cake decorating disposable cone (or quart sized-jar) the following ingredients:
- 2 tsp. Italian seasoning
- 1teaspoon garlic powder
- 1 tsp. pepper
- 2 T beef bouillon
- 1/4 C minced dry onions
- 1 tsp. sugar
- 3 cups rotini or curly tri-colored pasta
6 cups water
1 jar of Curly Soup Mix
1 (14 oz) can crushed or diced tomatoes
Bring 6 cups of water to a boil in a large soup pot. Add the Curly Soup Mix and can of tomatoes. Bring back to a boil. Lower heat and simmer uncovered for 12-15 minutes or until pasta is tender. Tip: For a full meal pour over Italian sausage pieces or min-meatballs; sprinkle with grated Parmesan cheese. Serve with crisp salad and crusty bread.
How about a piping hot bowl of wild rice soup?
Here’s another great soup in a jar recipe…
I’m always looking for a “silver lining” when I’m inconvenienced or when things just don’t seem to be going my way. Recently, I found that silver lining in a major road construction project that closed a through-fare that I frequented on my daily jaunt back and forth to work. Because of the construction, a detour took me down a winding country road that was quite scenic as the fall landscape was beautiful. Tucked in among the oak trees and farm land sat a roadside farm stand that was bursting at the seams with an abundance of cool weather vegetables, plump ripe tomatoes, and an assortment of peppers. The entire front yard displayed a sea of beautiful orange pumpkins where families strolled to pick out a few of their favorites. I had my eyes on the butternut squash as I pulled my vehicle to the side of the road. Hand written prices were scrawled on a mini chalkboard that was propped up against the old wooden flat bed wagon. A tin can was laid out for patrons to square up their bill and honestly leave the amount due. It was like a blast from the past. I was thrilled to have found this quiet piece of paradise alongside the road construction and the hectic traffic of the day.
Arriving home, I searched the web for a delicious looking recipe where I could use my butternut squash. I stumbled on this salad in a jar recipe and immediately gathered the ingredients I would need for the colorful dish. I chose this recipe because of the maple syrup in the dressing. We tapped our trees this past spring and I wanted to use our own maple syrup with the other dressing ingredients. I made a few slight changes to the recipe… Instead of pepitas, I used sunflower seeds and instead of the quinoa, I used couscous. I used a container of field greens for the salad mix. This is a delicious recipe that I will be sure to make again. Here’s the link for this “Fall Mason Jar Salad with Maple Balsamic Dressing”…