Thursday, August 31, 2017
SALADS - Whitcomb Hotel Cole Slaw
1 large head cabbage shredded
1 carrot - sliced
1 green pepper, diced
Dressing
7/8 cup salad oil
7/8 cup vinegar
1 1/2 cups sugar
Mix cabbage, carrot and green pepper.
In a sauce pan bring the oil, vinegar and sugar to a boil. Pour over vegetables. Let stand at room temperature for 1 1/2 hours. Chill before serving.
Submitted by Carol Momany
Monday, August 7, 2017
SOUPS - Hamburger Vegetable Soup
2# ground beef
1 cup chopped onion
1 cup diced peeled potatoes
1 cup shredded cabbage
2 cans stewed tomatoes, "Italian"
1/4 cup uncooked long grain rice
V8 Juice, 12 oz - add water to make 3 cups
1 cup sliced carrots
In large soup kettle, brown beef with onion. Drain fat. Add remaining ingredients and bring to boil. Reduce heat; cover and simmer 1 hour, stirring occasionally.
Note: I usually add more potatoes and carrots until it looks good. This recipe was tweaked by my husband, Dave. It was a favorite for a carry-in potluck at work.
Submitted by Judy Grimmett
1 cup chopped onion
1 cup diced peeled potatoes
1 cup shredded cabbage
2 cans stewed tomatoes, "Italian"
1/4 cup uncooked long grain rice
V8 Juice, 12 oz - add water to make 3 cups
1 cup sliced carrots
In large soup kettle, brown beef with onion. Drain fat. Add remaining ingredients and bring to boil. Reduce heat; cover and simmer 1 hour, stirring occasionally.
Note: I usually add more potatoes and carrots until it looks good. This recipe was tweaked by my husband, Dave. It was a favorite for a carry-in potluck at work.
Submitted by Judy Grimmett