Hamburger Soup

This is an old family recipe from one of the old UBC cookbooks.  Everyone likes it.  It tastes better the next day…. and freezes well too.

  • 1 lb. Ground beef
  • 1 cup chopped onion
  • 1 cup cubed potatoes
  • 1 cup cut up carrots
  • 1 cup shredded cabbage
  • 1 16 oz. can tomatoes
  • 1 bay leaf
  • ½ t. thyme
  • ¼ t. basil
  • 1 T. salt
  • pepper
  • 6 cups water
  • 1 cup cubed cheddar cheese

Sauté beef until brown.  Add onions and cook until transparent.  Pour off oil.  Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.

Put cheese into each individual bowl before serving soup

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Ramen Noodle Salad

  • 2 T. oil
  • ¼ cup almonds
  • ¼ cup sesame seeds
  • 1 head cabbage, finely chopped
  • 8 green onions, chopped
  • 2 3oz. Packages Ramen noodles, uncooked and broken into pieces

Dressing

  • ¼ cup oil
  • ¼ cup seasoned red vinegar
  • 4 T. soy sauce
  • salt and pepper

Brown almonds and sesame seeds briefly in oil and set aside.  Mix dressing with cabbage, onions and noodles and chill.  Add nuts before serving.  This salad is crunchy at first but gets softer.