Look on the back of the box

Good morning, or good afternoon, depending on when you get The Press. It’s recipes from back of the box, inside a butter or margarine package, plastic bag or the underside of a can wrapper. I like using these recipes occasionally as, generally speaking, many of them have ingredients that you have in the fridge, cupboard, pantry or garden (if we ever get a chance to plant vegetables.) My chives are about eight inches tall, but the rhubarb isn’t ready to pick so I’ll wait with rhubarb recipes for a couple of weeks. Check out the boxes, etc. and see if you can find a recipe suitable for your taste buds. Perhaps it’s one of these.

QUICK ‘N HEARTY VEGETABLE BARLEY SOUP
1/2 lb. lean ground beef
1/2 c. diced onion
1 clove garlic, minced (can use 1/2 t. garlic powder)
5 c. water 1-14-1/2 oz. can diced tomatoes, undrained
3/4 c. quick barley
1/2 c. each, thinly sliced carrots and celery
2 beef bouillon cubes or 2 t. granulated bouillon
1/2 t. dried basil leaves
1 bay leaf
1-9 oz. package of frozen mixed veggies (or 1-1/4 cups)

In a four quart saucepan or Dutch oven, brown meat. Add onion and garlic, saute until onion is tender. Stir in remaining ingredient, except veggies. Cover, bring to a boil. Lower heat; simmer 15 minutes, stirring occasionally. Add frozen veggies, cook, covered 10 minutes or until veggies are tender. Additional bouillon or water may be added if soup becomes too thick. Makes 8-10 cup servings.

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ZESTY ITALIAN ZITI
1 lb. Italian sausage links, cut into
1/2 inch chunks
1 medium onion, chopped (about 1 c.)
2-14.5 oz. cans diced tomatoes
1 t. Italian seasoning
1/2 t. garlic powder
1/4 c. tomato paste
1-16 oz. package ziti pasta, cooked according to package directions
1/2 c. shredded mozzarella cheese

In a large skillet, cook sausage and onion over medium-high heat until meat is no longer pink; drain. Add tomatoes, seasonings and tomato paste. Heat, stirring until hot. Stir in pasta. Reduce heat; gently stir pasta until hot. Transfer to serving bowl. Top with mozzarella cheese. Makes 6-8 servings.

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FUDGY COCONUT AND TOFFEE  BROWNIES
1 regular size box walnut brownie mix
Water, oil, and egg as called for on brownie box
1 c. flaked coconut
1/2 c. chocolate chips
1/2 c. milk chocolate-coated toffee bits

Make brownie batter as directed on box. Spread in sprayed or greased nine inch baking pan. Sprinkle with coconut, chocolate chips and toffee bits. Bake at 350 degrees for 35-40 minutes or until toothpick inserted two inches from side of pan comes out almost clean. Cool completely before cutting. Makes 17 brownies.

Thought for the Day: When there’s a long road to hoe, remember: God’s still in charge of the garden.