As requested I’m sharing my mom’s bread stick recipe. I don’t have a picture of them. I had a Happy Chemo sew in yesterday and knew that time would be short for dinner. So I filled the crock pot with soup. I love my crock pot. Fill it in the morning and it means more time to sew in the afternoon. And more time to sew is a good thing. This is my minestrone soup. It makes a lot and I get to enjoy it for lunch the next day. Its great on a cold night and good for using up veggies from the garden in the summer. And my mom’s bread sticks are fabulous dipped in it. So without further ado here are the recipes for my minestrone soup and mom’s bread sticks.
1- (28 oz.) can tomatoes ( I use ones I have bottled from my garden)
2 c. leftover roast beef
1 quart water
2 large carrots, peeled, sliced
2 c. broth (I use any leftover gravy I have from the roast and make up the difference with broth)
1 Tbs. parsley
1/2 tsp. basil
1 tsp. oregano
1/4 tsp pepper
1/2 tsp. salt
1 crushed garlic clove
1 (16 oz.) can green beans drained
1 (16 oz.) can garbanzo beans drained
1 (16 oz.) can kidney beans drained
1 1/4 cups pasta (I use penne)
Throw it all in your crock pot except pasta. Cook on low 6-8 hours. A half hour before serving turn crock pot to high and add pasta.
Mom’s Bread Sticks
3 c. flour
1/2 tsp. salt
2 Tbs. sugar
1 1/2 c. hot water
1 Tbs. SAF instant yeast
Mix water, salt sugar and half of the flour in mixer. Add yeast, then the rest of the flour. Mix 3 minutes; let rest 10 minutes. Roll out 1/2″ thick. Melt 1/2 cube of butter on cookie sheet. Cut dough into strips; roll in butter. Sprinkle with parmesan cheese and garlic and herb Mrs. Dash. Let rise 10 minutes. Bake at 375* for 20 min.
When I make the cheese bread I just make the dough roll it out and fill. Then follow the baking the directions.