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Event Series Event Series: Cooking for Me

Cooking for Me

February 13 @ 10:00 am - 12:00 pm

Pantry Ready Hearty Soup

I’m hungry. What can I make? Look in the cupboard for canned foods and you might find the makings of a good, rich, and filling soup.

7 Can Taco Soup-of course you can make this soup with many combinations of shelf ready veggies,

and the meat of your choice. Add some spicy peppers or even rice if you like. Top with cheese or sour cream.


Bell peppers and onions diced (try the frozen product)-about half a bag

2 tablespoons cooking oil

Salt and pepper

1 ½ pounds ground beef

1 envelope dry Ranch Dressing Mix ( 3 T.)

1 envelope Taco seasoning (3T.)

1 (14 oz.) can diced tomatoes-do not drain

1 (10 oz.) can Rotell-do not drain

1 (15oz.) can corn DRAINED

4-6 cups beef broth

1 can Pinto beans

1 can white chili beans             drain these and rinse

1 can black beans

Garlic-mined or powder-optional                                          INSTRUCTIONS

Step#1- In a heavy soup pot, sauté the onion and bell peppers in 2 tablespoons oil for about 5 minutes until

soft and a little brown

STEP#2 Add the ground beef and cook until browned. Break up the beef as is cooks. If there is excess fat

from the beef, fold a paper towel and use it to absorb the fat at the bottom of the pot.

STEP#3 Now stir in the Ranch dressing and taco spices.

STEP#4 Next stir in the tomatoes, corn and Rotell.

STEP#5 All the beans can be drained and rinsed in the same colander. Add them to the pot.

STEP#6 Simmer-30-40 minutes or cook 2-3 hours in a slow cooker.

Cast Iron Baked Moist Jiffy Cornbread

STEP#1 Put 7 tablespoon of butter in a 10” cast iron skillet and melt it

on a very low heat on the stove top OR in a 350° oven. Set aside

STEP#2 Using a large bowl, pour in two boxes of Jiffy Corn Bread Mix, break up the lumps, then add 4 tablespoons sugar-mix together-set aside.

STEP#3 In another bowl, break 3 eggs and whisk them well. Add 1 ¼ cups buttermilk*. Whisk again. Make a hole in the bowl of dry ingredients and pour in the milk & egg mixture, mix well.

STEP#4 Now pour in most of the melted butter. Some of the butter will stay in the cast iron skillet to coat it and make a nice crisp edge when the cornbread bakes. Mix everything well and pour the batter into the skillet.

STEP#5 Bake in a 350° oven for 40-45 minutes*



*To make buttermilk with vinegar, a tried-and-true method, use 1

1 tablespoon white vinegar, plus enough milk to measure 1 cup. Stir,

Then let it stand for 5 minutes. It will get lumpy and that’s good.


  1. What is Ranch dressing made of? You can make your own dry ranch mix. Whisk all ingredients in a small bowl. Store, refrigerated, in an airtight glass jar for up to 1 month.
  2. To make Ranch Dressing: combine 1 tablespoon seasoning mix with ½ cup mayonnaise and ½ cup whole milk. Whisk to combine and refrigerate, covered, 30 minutes. Stir when ready to use.
  3. To make Ranch Dip: combine 2 tablespoons seasoning mix with 16 ounces sour cream. If time (and for the best flavor) refrigerate, covered, 1 hour before serving. Stir before serving.

Ingredients of Ranch Dressing Seasoning Mix

  • ▢½ cup Dry Buttermilk Powder ½ teaspoon ground black pepper
  • ▢3 tablespoons dried Parsley ½ teaspoon granulated sugar
  • ▢1 tablespoon granulated Garlic
  • ▢2 teaspoons granulated Onion
  • ▢2 teaspoons dried Dill weed
  • ▢1 teaspoon dried Onion Flakes
  • ▢1 teaspoon dried Chives
  • ▢1 teaspoon kosher salt


February 13
10:00 am - 12:00 pm
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