MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef And Cabbage Stew
Categories: Soups, Stew
Yield: 1 servings

1 lb Lean ground beef
1 cn (16 oz) kidney beans
-undrained
1/2 ts Garlic salt
1 sm (1/2 medium) cabbage;
-chopped
1/2 ts Garlic powder
1 cn (28 oz) diced tomatoes
-undrained
1/4 ts Pepper
4 Cubes; (4 ts) beef bouillon
2 Celery stalks with leaves;
-chopped

Brown beef in soup pot and drain. Add all remaining ingredients and a
tomato can of water. Bring to a boil. Reduce heat & simmer covered
for 1 hour.

Recipe by Brenda S. (whiteselectronics)

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Re: Re: Beef & Cabbage Stew
By: Dave Drum to Ben Collver on Wed May 10 2023 06:50:05

You may want to edit that recipe. A stalk of celery is a *LOT* of celery.

A rib of celery, on the other hand, (or two) is a more reasonalbr amount for the recipe.

It's a (pretty much) one-man pedantic campaign to set right an unintentional wrong in the recipe wrold. Bv)=

I looked it up and usda.gov agrees with you. :-) I didn't make this recipe, but i changed it from "stalk" to "rib". Changing the world one recipe at a
time...
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Re: Re: Beef & Cabbage Stew
By: Dave Drum to Ben Collver on Thu May 11 2023 05:51:00

has a subtly different flavour. I use celery in many things as a "bulk" agent ... like my chilli. It adds a vegetable thickener without resorting to flour (roux) or cornstarch/arrowroot slurry.

That's interesting, i had not thought of celery as a thickener. I am
familiar with using okra for that, like in a gumbo. I dated someone
who would dehydrate "slippery jacks", an edible but slimy mushroom,
grind them to a powder, and thicken soups with that powder. The last
time i made split pea soup, after refrigerating it, it formed a clear
gel on top, as though it contained gelatin. It was vegetarian, so i
am guessing the gel came from the peas.
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Re: Re: Beef & Cabbage Stew
By: Dave Drum to Ben Collver on Fri May 12 2023 06:31:32

Title: Slippery Jack-Cabbage Soup

Cool recipe, thanks for sharing it!
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Re: Re: Beef & Cabbage Stew
By: Dave Drum to Ben Collver on Thu Jun 01 2023 05:52:08

Here's a very recent entry in my database that seems to be
both tasty and right up your street,
Title: Cold Sesame Noodles

You are right, this is up my street. My sister served me something
very similar to this once, and i thought it was surprisingly good.

* UDD sez: If you are garnishing w/chopped peanuts why
spec "smooth peanut butter"? Makes no sense to me.

I feel amused by your observation. I've read that children often
don't want different parts of their meal to be mixed together or even
touching each other on the same plate. The peas and mashed potatoes
need to be kept separate! So maybe in the same vein, the chopped
peanuts need to be kept on top where you can keep an eye on them.
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