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The ingredients needed to prepare Mom's 70s Mock Turtle Soup:
- Take Ingredients
- Get 20 gingersnap cookies (preferably nabisco)
- You need 2 cup water
- Provide 2 lb 90/10 ground beef
- Prepare 4 cup water
- Take 1 medium onion, diced
- Take 1 14-ounce bottle ketchup
- Use 1/2 cup worcestershire sauce (preferably Lea & Perrin's)
- Provide 1 tbsp apple cider vinegar
- Prepare 2 tsp sea salt
- Prepare 1/2 tsp ground black pepper
- Use 3/4 medium lemon, thinly sliced
- Take 3 hard boiled eggs, crumbled
- You need additional water, worcestershire, & and lemon juice if needed
- Prepare 1 shot of sherry and oyster crackers on the side
Instructions to make Mom's 70s Mock Turtle Soup:
- Soak the gingersnaps in 2 cups of water and set aside.
- In a large soup pot, add the 4 cups of water and the ground beef. Simmer over medium heat, breaking up the ground beef, until there is no more pink.
- Add the onions, ketchup, worchestershire, vinegar, salt, pepper, and lemon. Let simmer in a covered pot for 1 hour.
- Stir in the gingersnap slurry and continue cooking for another 15 minutes.
- If the soup is a little to thick, add some additional water. Be sure to add additional Worcestershire and lemon juice to taste.
- Serve garnished with hard boiled egg and serve with a shot of sherry and oyster crackers on the side.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to make sure everything you are going to use has been stored correctly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say just how long you may keep the food and if it needs to go in the fridge.
This sort of food often has special packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you may see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, be certain that you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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