---

Did you survive the Christmas celebrations, or are you still celebrating? And have you put up you're 2009 calender and do you remember to write 2009 in your checkbook or when paying bills? It may take a few mistakes to get in the right year but you can always use "white out"! I'm o.k. for now as I don't pay the bills. I do keep an eye on what Bud does, however. So far, so good. So much for 2009.

Now that we're just about finished with the sweets and breads, it's time to get to something else that's really quite good for us. With the cold and snow we've been having I've been making all kinds of soup, along with some of the breads that I have leftover. So, it's soup recipes today. Some take longer to make than others. And some just 30 minutes to make. So take your pick. I'll start with...

+++++

BEEF AND SAUSAGE SOUP

1 T. cooking oil

1 pound beef stew meat, cut into 1/2-inch cubes

1 pound bulk Italian sausage, shaped into little balls (put your pointer finger and your thumb together and that's about the size you should make)

1-28 oz. can of diced tomatoes with juice

3-1/2 c. water

1 c. diced onion

1 t. salt

1/2 t. Italian seasoning

1 T. Worcestershire sauce

2 c. peeled, cubed potatoes

1 rib sliced celery

In Dutch oven or large saucepan, heat oil over medium-high heat. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage balls on all sides. Drain fat; return beef and sausage balls to Dutch oven and add remaining ingredients, except potatoes and celery. Bring to a boil; reduce heat and simmer covered, for about 1 hour. Add potatoes and celery; simmer, covered, until veggies are tender, about 30 minutes.

Makes 6-8 servings.

+++++

CAULIFLOWER AND CHEESE SOUP

1/4 c. water

2 T. butter or margarine

1/2 c. coarsley shredded carrots

1/4 c. diced onions

2-15 oz. cans cream of potato soup, undiluted

2 c. milk

1-7 oz. can corn, drained (or use 1 c.)

1-1/2 c. fresh or frozen cauliflower florets, cooked just tender

1 c. shredded cheddar cheese

1/2 c. shredded Mozzarella

1/8 t. pepper

In a saucepan, heat first 4 ingredients until carrots are tender. Stir in next 4 ingredients. Heat through. Just before serving, stir in the cheese. Serve immediately.

Makes 6-8 servings.

+++++

CABBAGE AND BEEF SOUP

1 lb. lean ground beef

1/2 t. garlic salt

1/4 t. pepper

2 celery ribs, diced

1-16 oz. can kidney beans

1/2 medium cabbage, chopped

2-15 oz. cans diced tomatoes, drain and save the juice

2 tomato cans water

4 beef bouillon cubes or 4 t. granulated bouillon

chopped parsley, optional

In a Dutch oven, brown beef. Add all ingredients except parsley; bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley if you wish.

Makes 3 qts.

+++++

SPEEDY BEAN SOUP

2-11 oz. cans bean and bacon soup, undiluted

1 soup can water

3-16 oz. cans great northern or navy beans, undiluted

1-15 oz. can pinto beans, undrained

1 medium onion, finely chopped

1 t. salt

1/2 t. garlic powder

1/4 t. pepper

In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer about 20 minutes.

Makes 3 qts.

TFD: To get out of a difficulty, one usually go through.

---