Monthly Archives: January 2013

Tomato Noodle Soup

  • Tomato-Noodle-Soup-Jan20131 (14 1/2 ounce) can diced tomatoes
  • 2 cloves of chopped garlic
  • 1 teaspoon olive oil
  • 2 tablespoons tomato paste
  • 4 cups of water
  • 1 bullion cube
  • 3/4 cup uncooked spaghetti, broken up
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil

Heat olive oil and add garlic. Let garlic cook for a minute and then add tomatoes, tomato paste, oregano and basil. Bring to a boil; add the water and bullion cube and bring to a boil again. Once it boils, add the spaghetti and cook until tender. Serve hot.

Diced Potatoes au Gratin

Side Dishes
  • DicedPotatoesau-Gratin-Jan20135 pounds potatoes, peeled, cubed and cooked
  • 1 can (12 ounces) evaporated milk
  • 12 ounces shredded cheddar cheese or Velveeta (cubed)
  • 1/4 cup butter, cubed
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper

In a large bowl, combine potatoes, milk, cheese, butter, salt and pepper. Place in a 13 x 9 baking dish and bake uncovered at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.