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Beef barley soup with great cake idea for dessert

Zucchini Carrot Cake only takes about 40 mins in oven
18486102_web1_180416-WPF-M-Dora-Kitchen-New

Beef Barley Vegetable Soup

Beef

1/2 c. gravy base or au jus

1 tbsp. Chicken in a mug

8 - 10 c. Water

1 - 1 1/2 c. Chopped celery

2 - 3 chopped carrots

1 lg. Chopped onion

Frozen mixed veg.

1 pinch thyme

1 bay leaf

to taste

Parsley

1 - 2 c. Tomato juice

1 - 2 slices turnip

1/2 - 1 c.

Combine beef and water in a large pot. Simmer until beef is tender. Add remaining ingredients and cook until tender.

Zucchini Carrot Cake

3 well beaten eggs

1 c. oil

2 c. Sugar

1 1/2 c. Shredded zucchini

1/2 c. Shredded carrots

2 1/4 c. Flour

1 tsp. Salt

2 tsp. Baking soda

1/2 tsp. Baking powder

1 tsp. Vanilla

1/2 c. Chopped almonds

1/2 tsp. Cinnamon

Mix and pour into greased 9 x 13” pan. Bake at 350 F. For 40 - 45 mins.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.