Hi Martha
Here are the 2 recipes I promised. I hope you get time to make them. Soooooo good.
Colleen<\/p>\n
Borsch<\/span><\/strong>t (my own) Peel & quarter the beets & cook until tender in the 5 cups of water. Set aside the water until later. Skim if necessary. Curried Butternut Squash Soup<\/span><\/strong> (Silver Palate Cook Book) Peel & dice squash. Set aside. Hi MarthaHere are the 2 recipes I promised. I hope you get time to make them. Soooooo good.Colleen Borscht (my own)6 medium beets 5 cups water1 medium onion 4-6 cloves garlic 2 T veg. oil1 lb. lean ground beef 1\/2 tsp white pepper28 oz plum tomatoes 1 cup carrots (thinly sliced & cooked)2 T red […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/148"}],"collection":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=148"}],"version-history":[{"count":0,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/148\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
6 medium beets 5 cups water
1 medium onion 4-6 cloves garlic 2 T veg. oil
1 lb. lean ground beef 1\/2 tsp white pepper
28 oz plum tomatoes 1 cup carrots (thinly sliced & cooked)
2 T red wine vinegar 2 T white sugar
dill & parsley to taste 2 bay leaves<\/p>\n
In a large frying pan, saut\u00e9 onion & garlic in vegetable oil until soft. Add ground beef, white pepper and the dill & parsley. Cook until meat is done. Drain any grease. Chop up plum tomatoes (drained, but reserve the juice) & add to cooked meat. Add carrots.
Pour all the meat ingredients into the reserved beet water.
Mix vinegar & sugar until dissolved. Add this to soup mixture.
Add bay leaves. Can add reserved tomato juice if prefer.
Simmer 1 hour.
Serve hot with a dollop of sour cream and crusty bread.<\/p>\n
4 T butter
2 cups finely chopped onions
4 – 5 tsp curry powder (we like 8-10 )
3 lbs squash (2 med. size)
2 apples, peeled, cored & chopped
3 cups chicken stock
1 cup apple juice
salt & freshly ground pepper to taste
1 unpeeled, shredded apple (garnish – optional)<\/p>\n
Cook onions & curry powder in a large heavy pot until onions
are tender. Add chicken stock, squash & chopped apples & bring to a boil. Reduce heat & simmer, partially covered, until squash & apples are tender.
Pour soup through a strainer & reserve the liquid. Gradually add solids & liquid to a blender. Process each batch until smooth.
Return pureed soup to the pot & add apple juice until soup is of the desired consistency.
Season with salt & pepper & simmer briefly to heat through.
Serve hot. Garnish with shredded apple (optional)<\/p>\n","protected":false},"excerpt":{"rendered":"