Skip this drivel and take me to the recipes!

Welcome!

Welcome to our family cookbook. We're not into taking fancy pictures or doing colorful websites. We are just into food: cooking it and eating it. These are recipes that we have created, adapted or received from friends. Most of all they are recipes that we love. We hope you will love them, too.

You should visit the About Us page. It includes our oldest family recipe from Missouri Ann Ferguson, grandmother of J. Carl Ferguson, Jr., in her own handwriting.

By the way, Uncle Dave's Husky Treats are the best "Rice Krispie Treats" you have ever had. Buy them at www.huskytreats.com

Thanks,

The Fergusons

USA

Recipe of the Day
Per cup: 184 calories (10 percent from fat), 2 q fat (1 gram saturated, 27 g carbohydrate, 15 g protein, 153 mq sodium, 17 mg cholesterol, 32 mg calcium, 9 g fiber

SOUP GIFT MIX
1 cup dry split peas (divided use)
1/3 cup beef bouillon granules
1/2 cup barley
1 cup dry lentils (divided use)
1/3 cup dried minced onion
1/4 cup Italian seasoning mixed with about 1 teaspoon dried parsley
3/4 to 1 cup uncooked long-grain or wild rice (divided use)
TO MAKE THE SOUP
1 pound stewing meat, cut into 1/2-inch cubes
3 to 3'/2 quarts water .
1 can (28 ounces) diced tomatoes

To prepare the soup mix: Using a one-quart canning jar, place 1/2 cup of the split peas in an even layer. Add the beef bouillon granules, making an even layer. Top with the barley. Place 1/2 cup of the lentils on top of the barley in an even layer, followed by all of the minced onion and then the Italian seasoning mix. Place 1/2 cup of the rice on top. Add another layer of split peas using the remaining 1/2 cup, and top with a layer of the remaining 1/2 cup lentils. End with as much rice as needed to fill the jar. Cover and seal.
Cut a decorative piece of fabric to fit over the lid, and secure with an elastic band. Tie a ribbon around the band. Write the other soup ingredients and directions on a small piece of paper and attach to the jar, or secure under the fabric.
To prepare the soup: In a large soup pot, brown the stewing meat and drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce the heat, cover and simmer for 45 to 60 minutes, or until the peas, lentils and barley are tender.

Makes about 4 quarts
Keywords: beef, soups, stew   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 01, 2009 by deebeeeff     Last Updated: February 06, 2009
Last Recipe Updated is:
Jersey Beef on March 15, 2017


Last Recipes Added are:
Cheese Potato Pancakes on February 25, 2017
Creamy Macaroni And Cheese on September 24, 2016
Corn Nuts on September 02, 2016
Dave's Sausage Gravy For 1 (or 2) on August 22, 2016
Sausage Gravy on August 21, 2016


Founded April 13, 2006   
2015 fergusonrecipes.com