ORIGINAL RECIPES
Ham and Cabbage Soup
Ingredients
2 cups ham broth (I bake the ham for a dinner and use the broth in the soup)
1 can chicken broth (14 ounces)
1 cup water
8 cups cabbage, cut into small chunks
3 cups potatoes, cut into small cubes
1 cup sliced carrots
1 cup sliced celery
2 cups chunked baked ham
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ to ½ teaspoon salt (to taste)
1 can chicken broth (14 ounces)
1 cup water
8 cups cabbage, cut into small chunks
3 cups potatoes, cut into small cubes
1 cup sliced carrots
1 cup sliced celery
2 cups chunked baked ham
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ to ½ teaspoon salt (to taste)
Pour liquid ingredients into a soup pot. Add cabbage, potatoes, carrots, celery, ham, and spices. Stir and bring to a boil. Reduce heat to simmer and cook until cabbage and potatoes are tender—about 45 minutes.
Serves 10–12.
Egg and Olive Salad
Ingredients
5 jumbo-sized hardboiled eggs
2 tablespoons mayonnaise (I use Hellmann’s Olive Oil Mayonnaise Dressing)
1 teaspoon mustard (I use French’s)
teaspoon salt
Pinch of pepper
5 chopped green olives without pimento (add more to taste)
2 tablespoons mayonnaise (I use Hellmann’s Olive Oil Mayonnaise Dressing)
1 teaspoon mustard (I use French’s)
teaspoon salt Pinch of pepper
5 chopped green olives without pimento (add more to taste)
Shell, chop, and put eggs into a medium-sized bowl. Add the remaining ingredients and mix thoroughly.
This recipe makes 4 to 5 scoops of salad to serve on a bed of lettuce . . . or it will fill 4 to 5 sandwich rolls.
Rhubarb Muffins Topping
I mix the topping first so it is ready when I spoon the batter into baking cups. I use paper liners to make cleanup easier.
Ingredients
¼ cup grated butter
¼ cup light brown sugar
¼ cup flour
¼ cup cooking oats
1 teaspoon cinnamon
¾ cup chopped pecans
¼ cup light brown sugar
¼ cup flour
¼ cup cooking oats
1 teaspoon cinnamon
¾ cup chopped pecans
Grate the butter while it is cold. Set it aside. Mix sugar, flour, oats, and cinnamon, then fork in the butter until mixture is crumbled. Stir in pecans until they are roughly mixed in.
Muffins
Ingredients
1½ cups light brown sugar
½ cup vegetable oil
2 eggs
½ cup plain yogurt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped rhubarb
2½ cups flour
½ cup vegetable oil
2 eggs
½ cup plain yogurt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped rhubarb
2½ cups flour
Mix light brown sugar and vegetable oil with electric mixer until well blended. Add eggs and beat until smooth. Mix in yogurt. Add baking powder, baking soda, salt, and vanilla extract. Mix in chopped rhubarb. Add flour ½ cup at a time until batter is well blended and smooth.
Put 18 paper baking cups in muffin tins. Evenly distribute batter into baking cups. Fill them ¾ full. Top with a spoonful of topping.
Bake at 350 degrees for 25 minutes for muffins. You can also pour the batter into an 8½"-by-4" loaf pan and bake for 55 minutes until a toothpick inserted in the center comes out clean.