GINNY'S FAVORITE RECIPES

Ginny’s Hamburger Soup

1/2 lb. Hamburger, cooked and drained
2 cans of Veg-All™, including liquid
1 can of diced tomatoes or tomato sauce
2 cans beef broth or four cups water, plus four beef bullion cubes
water to fill a two quart pot*
1/2 cup barley
dried minced onion flakes to taste
salt and pepper to taste
1 tsp basil
*I make this soup thick with veggies. Use a larger pot and add more broth if you prefer more broth.

Mix all ingredients in two quart sauce pan and simmer for one hour or until the barley is tender. Serves 4. Just the thing for a cold winter day.

This recipe is easy to expand for a crowd. I’ve made it for 50 people.

Crunchy Tuna Salad

1 large can of solid all white tuna
3 hard boiled eggs, chopped fine
1 stalk of celery, chopped fine
3 T. pickle relish
1/3 cup slivered almonds
squirt of lemon juice
1 tsp curry powder (if you like curry powder add more)
mayonnaise to taste

Mix mayonnaise, lemon juice and curry powder together. Add the rest of the ingredients and mix well. Chill. Serve as sandwich filling or as a salad. I like to cut a ring of cantaloupe and mound the tuna in the center hole. To make a pretty presentation, make a bed of bed of curly leaf lettuce under the cantaloupe.
Serves 4-5.

Broccoli-Cauliflower Casserole

1 large head cauliflower
1 large bunch broccoli
1 can mushroom soup
1 cup shredded cheddar cheese
1 can French fried onions

Steam cauliflower and broccoli separately until just tender. (Don’t overcook.) Layer broccoli in the bottom of a greased casserole (either 9 x 13 or 2 qt). Mix mushroom soup with the cheese and enough water (1/3 to 1/2 cup) to make it pourable. Pour half the soup mixture over the broccoli. Layer the cauliflower in the casserole. Pour remaining soup mixture the vegetables. Sprinkle fried onions over the top. Bake at 350° for 30 minutes until hot, or microwave 10 to 15 minutes on high.
Serves 8.

Special K™ Cookies

This recipe packs and ships well. It was a favorite among my son’s Army friends.

1 cup white Karo syrup
1 cup sugar
Stir together in large sauce pan (I use my dutch oven) and bring to a boil. Set off the burner. Stir in 1 1/2 cups peanut butter until melted. Add 5 cups Special K. Stir until the cereal is completely coated. Drop in spoon fulls onto wax paper or cookie sheet.
Makes approx. 4 doz.

Ten-Boy Curry

(It takes 10 houseboys to carry in the dishes.)

3 T. butter
1/4 cup minced onion
1-1/2 t. curry powder
3 T. flour
1/4 t. salt
3/4 t. sugar
1/8 t. ground ginger
1 cup chicken broth
1 cup milk
2 cups diced chicken (may substitute shrimp or lamb)
1/2 t. lemon juice
3 to 4 cups cooked rice

Melt butter over low heat in heavy saucepan. Sauté onion and curry in melted butter. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Heat. Serves 4. (I usually double or triple this recipe.)
Serve curry over rice and top with 8 condiments from the list below.

Major Grey's chutney    India relish
raisins    slivered almonds
chopped peanuts    sautéed onions
pineapple tidbits    chopped hard boiled eggs
real bacon bits     sliced bananas soaked in lime juice
currant jelly    sliced avocado
flaked coconut    tomato wedges

Hot Mexican Cheese Dip

1 large box of Velveeta™
3 bunches chopped green onions (more if desired)
1 small box of mild Mexican Velveeta™
oz. canned diced green chiles
3-4 firm tomatoes, diced (I use Romas)
1-1/2 lbs. hamburger

Brown and drain hamburger. Cut Velveeta cheeses into cubes. Melt in double boiler with a dash of milk. Add tomatoes, onions, chiles and hamburger and stir well. Add more milk if the mixture is too thick. Serve hot with tortilla chips. (I use the scoop kind.)
(A crockpot set on low works well.)

French Dip

3-4 lb. beef roast--I try to find a sirloin tip, but another lean cut is fine
1 qt. water

Put meat and water in a crock pot for several hours on hi, or at least 12 hours on low (I start about 15 hours before serving).

Add the following 1-1 1/2 hours before serving:
1/2 t. pepper
1/3 stick margarine
1 T. Bouquet Garni and/or Kitchen Bouquet (I use both if I can find Bouquet Garni--it's with the gourmet herbs)
2 t. seasoned salt
10 shakes Worchestershire Sauce

Break meat apart before serving. Serve on French rolls and dip in the juice.

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