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.