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Hm-m-m-m... I found another idea for a column that I've not written about. Using bouillon in cooking. I know there are a lot of recipes that use bouillon in place of homemade broths, but there are also recipes that use only the granules for flavor rather than combining them with water.

Today it's not going to be "using low sodium bouillon in cooking", but using any kind of bouillon. I've never bought vegetable bouillon as I save all the liquid from cooked veggies, pour them into a quart jar, stir to combine the different flavors then into the freezer it goes. It's a good way to boost the flavor of soups, stews or hotdishes when water is called for in the recipe. Remember, 1 tsp. bouillon is the same as 1 cube. Have I rattled on long enough? I think so...

I'll start with an out-of-the-ordinary soup.

LASAGNA- STYLE SOUP

1 large onion, diced

1 each, green and sweet red pepper

2 cloves garlic, minced

1 lb. lean ground beef

1/2 lb. ground Italian sausage (mild or hot...which ever you prefer)

8 c. water

9 beef flavored bouillon cubes or 9 t. granules, regular or low sodium

2-15 oz. cans diced tomatoes with basil, garlic and oregano

8 oz. campanelle pasta or 8 oz. mafalda (mini-lasagna) pasta broken into pieces

1 t. Italian seasoning

Salt and pepper, to taste

Parmesan - optional

In a large pot or Dutch oven, over medium-high heat, saute first five ingredients until meat is cooked through, about 15 minutes; drain off fat. Add next five ingredients. Bring to a boil. Lower heat and simmer, covered, until pasta is cooked through about 10-12 minutes. Season with salt and pepper to your taste. If you wish, sprinkle each serving with Parmesan or pass the cheese.

Makes 10-12 servings.

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WALDORF PASTA SALAD

1-7 oz. pkg. small shell pasta, cook according to pkg. directions, drain and rinse under cold water

Dressing:

2/3 c. each, plain yogurt and salad dressing or mayo

1/4 c. frozen orange juice concentrate, thawed

2 t. chicken flavored bouillon granules, regular or low sodium

Salad:

2 c. cooked, cubed chicken or turkey

1 unpeeled apple, diced (a crunchy apple such as Granny Smith or Braeburn)

1 c. sliced celery

1/2 c. halved red grapes (leave whole if they're small)

1/2 c. coarsely chopped walnuts or pecans

Salt and pepper to taste

Put well drained pasta in a large bowl. In a small bowl, combine next 4 ingredients; mix well. Add yogurt mixture and remaining ingredients to pasta. Gently mix together. Refrigerate 1-2 hours.

Makes 6-8 servings.

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CHICKEN, HAM AND SHRIMP JAMBALAYA

1 lb. fully cooked smoked sausage links, cut into 1/4-inch slices

2 c. each, diced onion, sliced celery, diced green pepper

1/4 c. diced jalapeno peppers

1 T. minced garlic

2-15 oz. cans diced tomatoes

3 c. water

2 c. each, cooked cubed chicken and ham

1 c. uncooked long grain white rice

3 pkts. chicken flavored granules, regular or low sodium

1-1/2 t. paprika

1/2 t. each, dried basil leaves, coarsely ground black pepper and dried thyme leaves

1/8-1/4 t. cayenne pepper

2 bay leaves

12 oz. frozen, cooked shrimp, thawed

Hot pepper sauce

In a Dutch oven over medium heat, cook first five ingredients until tender. Add remaining ingredients except shrimp and hot sauce. Bring to a boil. Cover, lower heat and simmer for 20-25 minutes or until rice is tender. Add shrimp, cook 3-4 minutes. Remove bay leaves. Serve with hot pepper sauce.

Makes 12 servings.

TFD: One pleasure of retirement is that you never have to be in a hurry; one of its regrets is wondering why you ever were.

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