Fall is in the Air!

"Common looking people are the best in the world: that is the reason the Lord makes so many of them." -Abraham Lincoln

I am one of those people who really don't enjoy canning; but once the work is done I enjoy looking at the end product.  I was able to put up about 23 pints of salsa and thanks to my food storage and my brother's plentiful garden the only thing I had to purchase was the fresh cilantro.

Here is a recipe that is really easy, super tasty and helps use up any leftover salsa that may still be hanging around in the refrigerator.

Pronto Taco Soup

1 lb. ground beef                                             1 cup uncooked spiral pasta

1 med. onion, chopped                                   1/3 cup green pepper, chopped

2 garlic cloves, minced                                    1 tsp. chili powder

2 cans beef broth (14.5 oz. each)                    1 tsp. dried parsley flakes

1 can diced tomatoes, undrained                    shredded cheddar cheese and

1 ½ cups picante sauce (salsa)             tortilla chips

In a large saucepan, cook beef, onion, and garlic until meat is no longer pink; drain.  Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley.  Bring to a boil, stirring occasionally.  Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.  Serve with cheese and tortilla chips.  Makes 8 servings.

Since we're in the thick of tomato season and green peppers are adorning our countertops at the moment, this is one of the recipes I use a lot this time of year.

Pepper Steak with Rice

1 lb. lean beef round steak                  2 T. cornstarch

2 T. butter or margarine                      ½ C. water

2 cloves garlic, minced                        ¼ C. soy sauce

1 ½ C. beef broth                                2 large, fresh tomatoes, cut into eighths

1 C. sliced green onions                      3 C. hot, cooked rice

2 green peppers, cut in strips

            Pound steak to ¼” thick.  Cut into ¼ “ wide strips.  Melt butter or margarine in large skillet, and brown meat until all pink is gone.  Add garlic and beef broth; cover and simmer for 30 minutes.  Stir in onions and green peppers.  Cover and cook for 5 minutes.  Blend corn starch, water and soy sauce, and stir into meat mixture.  Cook, stirring until clear and thickened—about 2 minutes.  Add tomatoes and heat until they are hot through.  Serve over hot rice. 

I made this quilt a couple of years ago and it has found a home on my favorite rocking chair.  It's called High Country Pinwheels and comes from Lynette Jensen's Thimbleberries New Collection of Classic Quilts Book.  I so love Thimbleberries Quilts.  They are so homey and remind me of days gone by.