Goulash Soup

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and changed the seasoning.

Servings: 6

1 pound ground beef
1 cup onion, chopped
1 cup potatoes*, chopped
1 cup carrots, sliced
½ cup celery, chopped
1 cup cabbage, shredded
2 – 15 oz cans diced tomatoes*, undrained
1 ½ cups water
1 cup rice*
1 bay leaf
1 tsp dried thyme
2 tsp dried basil
1 tsp salt, or to taste
¼ tsp fresh ground black pepper
1 ½ cups cheddar cheese*, grated

  1. Saute beef and onion in a hot large pot until browned. Drain fat.
  2. Add veggies and water. Bring to a boil.
  3. Add remaining ingredients except cheese. Cover and simmer for about 1 hour, or until rice and veggies are tender.
  4. Serve topped with cheese.
  • The potatoes and rice are not cooked before adding them to the pot.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces.  You could also use fresh or frozen tomatoes.
  • Parmesan cheese is also very good on this soup.

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Rice Pudding

adapted by Alycia Davis from several cookbook recipes

1 cup uncooked rice (or 3 cups cooked)
1 can sweetened condensed milk
1 can evaporated milk
2 cans water (only 1/2-1 can if rice is already cooked)
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 cup raisins (optional)

Directions

  1. Mix all ingredients in oven proof bowl.
  2. Bake at 350 degrees about 45 min or until top is lightly browned.
  3. Serve hot or cold.
  4. Refrigerate leftovers.
  • You could try another dried fruit instead of raisins.

Quick Turkey Curry

I got this recipe from a magazine in the early 80’s, but I don’t remember which one 🙂

This is not by any means an authentic Indian curry, but it is a good, quick fake and one of our favorites for using up Thanksgiving leftovers.

Servings: 2

½ large onion (about 1 cup), chopped
1 Tbsp oil
1 can cream of chicken soup
1 cup cooked turkey or chicken
Curry powder to taste
Cooked rice
Condiments

Directions

  1. Saute onion in hot oil.
  2. Add soup & turkey.
  3. Add enough curry powder to make a nice yellow color, more if you want it spicier. Heat until bubbly.
  4. Serve over rice.
  5. Add condiments to taste.

Condiments
chopped peanuts
raisins
coconut
chopped hard-boiled eggs*
sliced green onion
chutney or cranberry sauce

You can substitute shrimp for the turkey and/or cream of celery soup for the cream of chicken soup.

*Add eggs when cooking white rice – they will be done when the rice is – about 20 minutes when added to boiling water.