German Slumgulliona Pot Of Garden Bounty Recipes

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GERMAN SLUMGULLION(A POT OF GARDEN BOUNTY)



German Slumgullion(A Pot of Garden Bounty) image

Every nationality has their own type of Slumgullion.This recipe has been passed down.Addition of V-8 juice when it became available on the market. Meat, macaroni, vegetables and spices. Can't get any better than that. A wonderful dish to serve the next day, add more juice if necessary to reheat.

Provided by Montana Heart Song

Categories     Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb elbow macaroni
1 lb ground turkey or 1 lb left over ground cooked roast
3 garlic cloves, smashed or 3 teaspoons canned garlic
1 yellow onions or 1 white onion, fine chopped
4 tablespoons olive oil or 4 tablespoons vegetable oil
1 green pepper, seeded and chopped (optional)
3 large carrots, grated (optional)
2 (28 ounce) cans diced tomatoes
1 cup V8 vegetable juice
2 teaspoons sugar (or Splenda sugar substitute to equal 2 tsps)
1/2 teaspoon allspice
salt and pepper, to taste
Mrs. Dash seasoning mix, to taste
hard rolls or bread, to serve

Steps:

  • In large stock pot, heat 2quarts of water to boil, add macaroni, stir a few times, cook until a dente about 4 minutes, no longer.
  • Drain in colander and pour macaroni back in pot.
  • In medium skillet add oil, meat, onion and garlic.
  • Brown meat and cook onion and garlic.
  • Add peppers and carrots, if wanted. Cook about five minutes stirring a few times.
  • Pour over the drained macaroni.
  • Add the diced tomatoes.
  • Add V-8 juice,sugar or Splenda, allspice.
  • Stir and cook on burner on low for about.
  • 15 minutes, until flavors are blended and hot and bubbly.
  • Taste, salt and pepper to taste or Mrs. Dash.
  • Serve in deep bowls.

SUMMER'S BOUNTY SOUP



Summer's Bounty Soup image

An easy slow-cooker recipe that is a great way to use your summer vegetables. My husband prefers V-8 juice but I like tomato juice, so I compromise and use half of each. You can season to your liking.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 8h40m

Yield 3 1/2 quarts

Number Of Ingredients 16

4 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
2 cups halved fresh green beans
2 small zucchini, cubed
1 medium yellow squash, cubed
4 small carrots, thinly sliced
2 celery ribs, thinly sliced
1 cup cubed peeled eggplant
1 cup sliced fresh mushrooms
1 small onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon salt-free garlic and herb seasoning
1 whole bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups V8 vegetable juice or 4 cups tomato juice

Steps:

  • Add all the ingredients to a 5-quart slow cooker.
  • Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
  • Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.

Nutrition Facts : Calories 435.9, Fat 6, SaturatedFat 1.6, Sodium 850.9, Carbohydrate 101.2, Fiber 28.5, Sugar 21.6, Protein 14.2

PETE'S V-8 VEGETABLE JUICE



Pete's V-8 Vegetable Juice image

This is a friend's home canned version of V-8 that we love. Use it for a pick me up or a great bloody mary. The vegetables can be altered to taste. You could add horseradish if you like. We personally don't add the leak and modify the allspice to 1/2 tsp for the whole batch instead of per quart as Pete did.

Provided by flightnurse

Categories     Beverages

Time 1h30m

Yield 7 quarts

Number Of Ingredients 13

8 quarts tomatoes, quartered
8 stalks celery & leaves, chopped
1/4 cup fresh parsley, minced
3 small onions, chopped
2 hot peppers
1 leek
1 cup carrot, chopped
1 cup green pepper, chopped
1/2 teaspoon allspice, per jar
1 lemon (sliced into 7 wedges)
Worcestershire sauce
salt
pepper

Steps:

  • Mash your tomatoes a bit with a potato masher or even just squeeze to make some juice to cook inches.
  • Simmer all vegetables for 30 minutes or until veggies are soft enough to grind. (This is why your carrots, peppers, and celery need chopped small - I use the food processor).
  • Once soft, run though a fine sieve, juicer, or food mill.
  • Ladle into 1 quart jars leaving 3/4 inch of headspace and add to each quart:.
  • 1/2 teaspoon salt. (optional).
  • 1/2 teaspoon allspice.
  • 1 teaspoon worcestershire (we use 1 tablespoon, but like it salty and bitey).
  • dash of pepper (optional).
  • Wipe rims clean, and place lids and rings onto jars. Process for 30 minutes.

Nutrition Facts : Calories 194.9, Fat 2, SaturatedFat 0.4, Sodium 95.3, Carbohydrate 44, Fiber 13.1, Sugar 26.2, Protein 8.9

SLUMGULLION



Slumgullion image

Make and share this Slumgullion recipe from Food.com.

Provided by Cookin In Texas

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb elbow macaroni, cooked and drained
4 (10 ounce) cans tomato soup
3 (8 ounce) cans tomato sauce
1/3 cup ketchup
1 (28 ounce) can stewed tomatoes
2 -3 tablespoons A.1. Original Sauce, to taste
1 lb lean ground beef
1 large yellow onion, finely chopped
1 large green pepper, chopped
salt and pepper

Steps:

  • In a large skillet add the hamburger, chopped onion and green pepper on medium heat with a pinch of salt and black pepper.
  • Cook until hamburger is no longer pink, Drain off fat.
  • Add meat,onion and pepper mixture to the pot of cooked macaroni.
  • Add the soups,sauces, ketchup,stewed tomatoes and the A-1 sauce to the pot stir to mix.
  • Cook for 2-3 minutes until all is heated.
  • Serve hot with a vegitable side.

GOULASH



Goulash image

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  • Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  • Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

EDS V-8 JUICE



Eds V-8 Juice image

We took a lot of recipes and made our own up until we loved the results. We put some hot sauce in some but my hubby adds his own in his glass also as he likes it spicy. Times for cooking are a guess as we made more then one pot. This is our 3rd year making this.

Provided by NoraMarie

Categories     Beverages

Time 3h

Yield 18 serving(s)

Number Of Ingredients 15

14 lbs tomatoes, chopped
6 large green peppers, chopped
6 large onions, chopped
3 cups celery, chopped
4 teaspoons horseradish
4 teaspoons sugar
3 teaspoons Worcestershire sauce
3/4 cup lemon juice
3 bay leaves
3 teaspoons dried basil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 large beets, cooked separate then chopped
8 large carrots, cooked and chopped

Steps:

  • Place all ingredients except lemon juice in a large pot; bring to a boil and simmer until vegetables are tender.
  • Cool a bit (my hubby used the food mill to put everything through).
  • Return juice to pot, stir in lemon juice and bring to a boil.
  • Pour in hot sterilized jars leaving 1/2 inch head space.
  • Process for 40 minutes.

Nutrition Facts : Calories 128.7, Fat 1, SaturatedFat 0.2, Sodium 280.2, Carbohydrate 29.5, Fiber 7.6, Sugar 17.6, Protein 4.9

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