Saucy Vegetable Beef Soup

1 lb ground beef

1 onion, chopped 

1 cup of celery, diced

2-14 oz. cans of beef broth, divided

2 Tablespoons of steak sauce

2 teaspoons of Worcestershire sauce

1 teaspoon of salt

1/2 teaspoon of pepper

1/4 cup of flour

1-10 oz bag of frozen mixed vegetables

1-28 oz can of diced tomatoes, undrained.

Cooking Day:

In a large stockpot, brown ground beef with onion and celery until vegetables are tender and meat is browned.  Drain.  Add 1 can of beef broth, steak sauce, Worcestershire sauce, salt, and pepper.  Bring to a boil, then reduce heat and simmer for 20 minutes.  In a separate bowl, mix flour with the remaining can of beef broth.  Once flour and broth are well mixed, add to soup and continue stirring until soup is bubbly.   Cook for an additional minute.  Stir in mixed vegetable and diced tomatoes.  Cool completely and freeze.

Serving Day:

Thaw completely.  Place soup in stock pot, bring to a boil, then simmer until soup is heated through.  Around 20 minutes.

Nut Balls

Nut Balls

1 ½ cups finely chopped/ground nut

 (hazelnuts, walnuts, pecans, etc.)

1 cup sifted flour

2 tablespoons sugar

½ cup soft butter

¼ teaspoon salt

1 teaspoon vanilla extract

Confectioner’s sugar

Heat oven to 375 degrees.  Combine all ingredients except confectioner’s sugar in a large mixing bowl and mix thoroughly.   Refrigerate dough for at least one-half hour.   Form Dough into 1 inch balls, place 1 inch apart on ungreased cookie sheet and bake 15-20 min, until set but not brown.   Cool partially on cooling rack and roll in confectioner’s sugar while warm. Re-roll in sugar just before serving.

I baked my cookies before freezing them. Also, I used walnuts in half the cookies and pecans in the other half.  I have no ideas which are which at this point. J

Thaw.   Re-roll in confectioner’s sugar just before serving.