Diane Prather: Food to keep you warm
September 14, 2007
Craig — Brrr! Monday evening was so chilly that I dug some carrots and potatoes from the garden and, for the first time in awhile, made some soup for supper. The following recipe for “vegetable hamburger soup” is one of our favorites, and it’s mostly made from our homegrown ingredients.
To make the soup, you’ll need: 1 pound of ground beef, 1 cup of sliced or chopped celery (I add a few chopped leaves too), a small to medium (to taste) onion (chopped), 2 cups of cubed raw potatoes, 2 medium carrots (sliced thin), 1/4 cup raw rice, 2 small cans of tomato sauce, 6 cups of water, 2 teaspoons salt and a dash of pepper (or more if you like pepper as we do.)
Cook the ground beef over low heat until it loses its red color, and while it cooks, chop up the vegetables. Pour any grease off the meat, put the meat in a big soup pot, and add the other ingredients.
I bring the mixture to almost a boil and then reduce the heat to medium. Stir occasionally. Cook for an hour or more, until the vegetables are tender.
For a thicker soup, use 1/3 cup raw rice.
Serve the soup with chunks of fresh, buttered bread. Yum!
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You might serve “blueberry coffee cake” for dessert. A couple of weeks ago, I tried this recipe that’s been in my file for awhile.
The cake ingredients are: 1 cup butter or margarine, 1 1/2 cups sugar, 4 eggs, 1 teaspoon almond extract, 2 cups flour, 2 teaspoons baking powder, and 1 can (21 ounces) of blueberry pie filling. (You can also use apple or cherry filling, but I used blueberry since my husband likes it.)
Preheat the oven to 350 degrees. Butter a 13 by 9-inch cake pan.
Beat the sugar and butter together. Add the eggs, one at a time. Beat until fluffy and then add the almond extract.
Put in the flour and baking powder. Mix well. The batter will be stiff. Mine was anyway.
Pour the batter into the pan. Open up the can and stir the pie filling to mix it up. (This is important if you’re using cherry or apple filling.) Use a teaspoon to drop the filling, in rows, on top of the batter. Bake for 45 to 50 minutes, until the cake tests done.
Mine was nicely browned.
The cake doesn’t have a frosting, but I mixed a little powdered sugar and milk together until it was the right consistency to drizzle. Then I used a spoon to drizzle it over the top of the cake.
The blueberry filling sank down throughout the cake while baking. Serve with ice cream, whipped topping, or cream. It’s a moist, yummy cake.
This past weekend, we picked apples, and I baked an apple pie. The refrigerator is loaded with corn on the cob, zucchini, green peppers and more produce from the garden. I love this time of year.
I’m looking for recipes for using apples or any other garden produce. I’m looking forward to hearing from you.
Call me at 824-8809 or write to me at PO box 415, Craig 81626.
Copyright Diane Prather, 2007. All rights reserved.