HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 33Start with
soup and salad
MAIN COURSE CABBAGE
SOUP
11b. ground chuck beef
1 medium onion, chopped
1 cup diced celery
1 green pepper, chopped (or 2 tbsp. green pepper flakes)
2 tbsp. oil
2 tsp. salt
2tbsp.sugar
1/4 tsp. pepper
1 tsp. paprika
128 -oz. can tomatoes
251/2 -oz. cans tomato paste
4 cups hot water (see below)
2 beef bouillon cubes
2-4 chili peppers (optional)
3 tbsp. chopped parsley or parsley flakes
2 cups raw potatoes, diced
1 cup raw carrots, diced
8- 7 cups coarsely chopped cabbage, packed
(Approximately 1 small head)
In very large pot saute ground beef, onion, celery, and
green pepper in the oil until redness is gone from the
meat. (Break meat up with fingers at first then chop at it
all the time that ft is sauteing).
Add remaining ingredients except cabbage and com-
bine thoroughly. (Simmer uncovered for one hour, stirr-
ing occasionally. Take out chili peppers if used, I never
use them).
Add cabbage, combine and simmer covered for one
hour. (If soup is too thick for your taste add one or two
cups hot water).
Delicious served with rye bread or crusty rolls. Serves 8
-10.
Bev. NIvins
Goderich
FRESH SPINACH SALAD
1 garlic clove, (Halved)
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 tbsp. cider or red wine vinegar
1 tsp. dry mustard
6 tbsp. salad oil
Beat these seven ingredients together and refrigerate.
8 cups crisp young Spinach
Shard cooked eggs (chopped)
8 slices bacon, fried and crumbled
2 or 3 green onions, cutup
Fresh mushrooms cut T shaped (1 lb. )
1 cup fresh cauliflower, broke into little flowerettes..
Prepare above ingredients and toss with dressing just
before serving - Remove garlic from dressing before com-
bining with salad,
Irene Harnack
Goderich
Pao. 3
BEAN SALAD
Drain:
1- 20 oz. can chic peas
1 20 oz. can green beans
1- 20 oz. can wax beans
1- 20 oz. can lima beans
1-20 oz. can kidney beans
Cutup:
1 cup green pepper (in strips)
1 cup onion - cut coarsely
Mix:
3 cups white sugar
21 cups white vinegar
3/4 cup water
11 tsp. salt
Let liquid stand 1 hour - then boil for five minutes. Pour
over beans, pepper and onion. Refrigerate 24 hours.
Margaret Caldwell,
Clinton
BEET SALAD
Wash beets and cover with water, add salt, boil until
tender. Then peel and dice beets.
To 6 qts. of beets take 1 qt. vinegar, 1 cup beet water, 1
Ib. brown sugar, 1 tbsp. salt or less, 1 tbsp. mustard, one-
third cup of flour.
Mix flour and mustard with vinegar. Boil until creamy,
add diced beets. Let come to a boil, then bottle and seal.
Frieda Walter
R.R.9, Goderich
HOLIDAY RIBBON SALAD
1 (6 oz.) lime jello
1 cup crushed pineapple
11/2 cups water or juice
Put in bottom of pan and let set until firm
1 box (6 oz.) lemon jello
3 oz. Philadelphia cream cheese
1 cup milk
Whip cheese in 1 cup hot water and jello.
Put on top of lime jello and let set again until firm.
l box (6 oz.) cherry jello
13/4 cups water or juice
2 apples, 1 orange (grind with peelings) and nuts if
desired.
Put on top of lemon jello and serve with whipped cream.
Amelia Shannon,
RR2 Lucknow.