Hamburger Soup and Sweet Rolls

soupThis is our favorite soup–or at least mine!  It’s easy to throw together in the morning, and have in the crock pot cooking while you are at work.  I usually cook up a big load of hamburger with some onion and garlic to store ahead in Zip-Lock bags in the freezer for recipes like this.  Then all you have to do is peel and dice a potato, and about 3 carrots.  Easy breezy and delicious!

The Sweet Rolls are a passed down recipe to me from my great-aunt who lived in Middle Musquodoboit, NS.  She was a chef at a local hospital, and these are a childhood favorite.  They freeze great, so then you can just grab a bag to defrost while you are at work and your soup is cooking.  Presto–a delicious supper on the table in 5 minutes, and you can be out the door again in 20 minutes.  Off to your next adventure!



Hamburger Soup for Crock-Pot:

1 pound of hamburger browned with 1 cup of diced onions.

Add 5 cups of water to your crock-pot and add 3 tsp of liquid beef bouillon along with 3 cans of diced tomatoes (I use the ones that are seasoned with basil and garlic, but you can find your personal preference), 3 cups of diced carrots, 1 cup of diced potatoes and 1 tsp of salt and 1/4 tsp of pepper.  Cook all day on low or 4 hours on high.   Sometimes I cook up elbow macaroni and add it in, but the rest of my family prefers it without.

Freeze left overs for another super quick, nutritious meal!

Aunt Gertie’s Sweet Rolls:

In a bowl combine; 1 tablespoon of active dry yeast with 1/4 cup of warm milk and 1 and a half teaspoons of sugar (set a side and let rise ~20 minutes)

While you are waiting for this to rise, grease a muffin tin (the recipe makes about a dozen rolls), and get the remaining ingredients ready to roll.

After the yeast mixture raises, add to the bowl 1 beaten egg and 1/2 teaspoon of salt.

Transfer to a bigger mixing bowl and add 1/3 cup of melted shortening, 1 and a quarter cup of scalding milk.  Mix together, then add 4 and a half cups of flour one cup at a time.

Kneed together until it forms into a nice ball and all the flour is mixed in.  Cover and let rise (another 20 minutes or so).  Then kneed again, and form into balls to place into the muffin tins.  Let rise again about another 20 minutes.

Then bake at 375 degrees F for 20 minutes.

When they come out of the over, rub top of the hot rolls with shortening.  Let cool and enjoy!

Again, they freeze well for later enjoyment, and quick meals.