Leave it lay where Jesus flung it.
–Carol Burnett's grandmother

From the Kitchen of
Jean MacGregor

Quick Bean Soup  
1 large carrot 2 15-ounce cans white beans undrained
1 medium onion 1 clove garlic
14 ounces chicken broth 1 tomato
½ pound sliced turkey kielbasa sausage 1 tablespoon oil
salt & pepper 5 or 6 leaves: sage or parsley

Dice carrot, onion, and garlic. Cook in the oil in a 3-quart soup pot until soft, do not brown. Stir in chicken broth, canned beans with liquid, sausage, and heat to boiling.

Reduce heat, simmer 10 minutes until flavors are well-blended, add chopped tomato, sage or parsley, and simmer 5 to 10 minutes. Add salt and pepper to taste. Serves 5-6.

This may be cooked in a crock pot for 3 to 4 hours, adding the sausage the last hour, and the tomato and sage or parsley the last 15 minutes.
Hamburger Soup  
1 pound ground beef ¼ teaspoon basil
1 8-ounce can tomato sauce 1 cup sliced carrots
¼ teaspoon pepper ¼ teaspoon seasoned salt
1 tablespoon soy sauce 1 cup macaroni cooked and drained
¼ teaspoon oregano 1 cup sliced celery
1 envelope onion soup mix ¼ cup grated Parmesan cheese
3 cups boiling water  

Crumble beef into crock pot. Add pepper, oregano, basil, seasoned salt, and dry soup mix. Stir in water, tomato sauce, and add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control to high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10 to 15 minutes. Makes 5-6 servings.
Quick ‘n’ Easy Baked Beans  
2 14-ounce cans pork & beans ½ cup brown sugar (packed)
2 tablespoons catsup 4 slices bacon, cooked and drained
1 tablespoon prepared mustard 3 tablespoons dark molasses
Mix all ingredients and pour into 11/2 quart baking dish or crock pot. Bake 30 to 40 minutes at 350 degrees. Or cook in crock pot for 3 to 4 hours on low setting.
Frittata (Italian) I think Jean is putting on airs! She mean’s omelet.
5 eggs 2 tablespoons oil
½ cup milk 1½ cups vegetables, fresh, frozen, or canned
salt & pepper 3 tablespoons Parmesan cheese
Pre-heat oven to 350 degrees. Heat oil in oven-proof skillet over low to medium heat. Add vegetables. Cook until tender. As this is cooking, mix rest of ingredients and pour over vegetables. Cook until it is cooked around the edges. Place skillet in oven for about 7 minutes or until light brown. Serves 3-4.

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