SUPER HAMBURGER SOUP

This recipe was in an old newspaper column at the first of a year. It was in a column about dieting and eating better in the new year.

1 lb lean hamburger
2/3 cup diced celery
1 bay leaf, crushed
dash of cayenne pepper
1 cup diced onions
1 cup shredded cabbage
1/2 tsp thyme
1 1/2-quarts water
1/2 cup cubed raw potato
8-oz can tomato sauce
2 tsp salt
1/2 cup frozen peas
1 cup sliced carrots
1/4 cup raw rice
2 beef bouillon cubes

Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese. Makes 6 servings of about 200 calories each.

CLIPART

SALTED PEANUT CAKE

1 cup brown sugar

1/2 cup lard**
1 egg
1 cup sour milk*
1 tsp soda
1 cup ground salted peanuts
1 1/2 cups flour

Preheat oven to 350 degrees.
Mix all ingredients together in the order listed. Grease and flour a 9 x 13-inch pan. Pour batter into pan and bake for 30 to 35 minutes.

*buttermilk **you can replace lard with shortening or butter

I do not have a picture of this cake.

OLIVE SURPRISE RUMP ROAST

Approximately 4 lb beef rump roast

1 jar (4-5 oz) pimiento-stuffed olives, drained
2 to 3 tablespoons canola oil
1 large yellow onion, thickly sliced
1 can (10 3/4-oz) condensed tomato soup
1 soup can of hot water

With the point of a sharp knife, make 4 or 5 crisscross gashes in a large circle as far in as the middle of each end of the roast. Using fingers or a spoon, open up the gashes and push 4 or 5 olives into each gash.

In a large Dutch oven, heat the canola oil over medium-high heat. Add the roast and brown completely on all sides (takes about 15 minutes), lower heat to medium if it gets too hot.

Lift meat and place onion slices under the roast. Stir the water and soup together and pour over the meat. Cover tightly and simmer on stove top or cook at 325 degrees in oven for 2 1/2 to 3 hours or until meat is tender. Cool. In fact, this is good served chilled, so it makes a good picnic or tailgating meat.

Your guests will be surprised to see the olives cooked in the meat.

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CINNAMON SUGAR FAN BISCUITS

2 cups all-purpose flour

3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
FILLING:
3 tablespoons butter, softened
3 tablespoons sugar
1 teaspoon ground cinnamon

In a mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening, using a pastry cutter or two knives, until mixture resembles coarse crumbs. Stir in milk, just until moistened. Turn out onto a lightly floured board, knead 8 to 10 times. Roll or pat into a 12-inch by 10-inch rectangle. For filling, spread the butter over the dough. Combine the sugar and cinnamon and sprinkle over the butter. Cut into five 2-inch strips; stack strips on top of each other. Cut into six 2-inch pieces, place cut side down in six greased muffin cups. Bake at 425 degrees for 11 to 14 minutes or until golden brown. Remove from pan to wire racks to cool. Serve while warm.
Option: Drizzle lightly with a powdered sugar glaze, if desired.

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LACY POTATO FRITTERS

2 eggs

1 clove garlic, minced
1 tbsp soy sauce
1 tbsp sesame seeds
1 tbsp flour
1 tbsp baking powder
3 Idaho potatoes, peeled
Vegetable oil for frying

In a large mixing bowl, beat eggs, stir in garlic, soy sauce, sesame seeds, flour, baking powder. Grate potatoes coarsely using the large blades of a hand grater or food processor. Squeeze out as much liquid as possible from potatoes; stir in egg batter. Heat about two inches of oil to 325 degrees in an electric fry pan or deep fryer. Drop a forkful of potato mixture into hot oil. Mixture should spread to make a lacy effect. Brown quickly on one side; turn with fork and brown other side. Drain on paper towels. Repeat with remaining mixture. Makes about three dozen fritters.

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RHUBARB BREAD

3/4 cup white sugar

3/4 cup brown sugar
2/3 cup salad oil
1 egg
1 cup sour milk
1 tsp salt
1 tsp soda
1 tsp vanilla
2 1/2 cups flour
1 1/2 cup diced rhubarb
1/2 cup chopped nuts

Preheat oven to 325 degrees.

Mix ingredients in the order listed above. Mix well and pour into two greased loaf pans and sprinkle over batter a mixture of 1/2 cup sugar, 1 tablespoon butter and 1/2 teaspoon cinnamon. Bake at 325 degrees for 60 minutes. Freezes well. Makes 2 loaves.

 Note: File Photo

SIMPLE CINNAMON APPLESAUCE

3 lbs apples, peeled, cored, chopped

3 cups water
1/4 cup sugar
1 tbsp fresh lemon juice
1 heaping tsp ground cinnamon

Place apples in a large saucepan or Dutch oven and barely cover with water. Simmer over medium-low heat until tender, about 15-20 minutes.

Using a food processor or blender, process apples until no chunks remain. Return apples to pan and add the remaining ingredients. Cook over medium heat 3-5 minutes for
sugas to dissolves.

Yield: 8 servings

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COLD VEGETABLE SALAD

Perfect for the hot days of summer. There's no mayonnaise so it is a perfect summer picnic salad.

1 can black beans, rinsed and drained
1 can whole-kernel corn
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
chopped green onions to taste
1 stem celery, diced

Dressing:
1/2 tsp dried onion flakes
2 tsp. vinegar
pepper, to taste
olive or canola oil, as much as needed to wet all veggies

Combine veggies in a bowl with a lid. Combine the dressing ingredients and pour over the veggies; stir to coat all. Refrigerate for a few hours to marinate before serving.
 

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TROPICAL WEDDING CAKE AD RECIPE

This recipe for Tropical Wedding Cake is from an old, yellowed and ripped newspaper clipping. A local Southern Indiana grocery store had run this ad as their recipe of the week.

1 box yellow cake mix, prepared as directed on box and baked in a greased and floured 9 x 13-inch pan.

In a medium saucepan, combine 1 cup sugar with a one pound four ounce can of crushed pineapple and cook over medium heat for five minutes.

When cake comes from oven, pierce top with a large fork and pour warm pineapple-sugar mixture over the cake.

Prepare one large package of vanilla pudding (not instant) according to directions and spread over pineapple. Cover and refrigerate cake overnight.

When ready to serve, spread Regular or Extra Creamy Whipped Topping over top of cake and sprinkle with coconut.

ADLAI STEVENSON'S DEEPDISH CHERRY PIE