Beef barley soup with great cake idea for dessert

Beef barley soup with great cake idea for dessert

Zucchini Carrot Cake only takes about 40 mins in oven

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.