Cabbage Bean Soup for a Crowd

February 20, 2008


Creative Commons photo by jamelah

While a monastery might seem an ironic place for honeymooners to lodge, many monasteries support themselves by offering guest quarters, a few of them even allowing romantic cohabitation.  Some require guests to observe rules of silence, or to participate in the work and worship of the monks; others merely offer quiet, clean accommodations and good, simple food for body and soul.  This recipe would probably serve an entire monastery full of people. – Almostgotit

Serves 50-60

8 pounds ground chuck
8 onions, chopped
8  14-ounce cans chicken broth
8 14-ounce cans beef broth
8  30-ounce cans diced tomatoes
16 15-oz. cans kidney beans, drained
2 cabbages, sliced
4 pounds carrots, sliced (or baby carrots, cut in half)
3 Tablespoons Worchestershire sauce
6 cups water

Brown beef with onion.  Drain well.  Add all other ingredients.  Bring to a simmer and cook until vegetables are tender, approximately one hour.  May add more Worchestershire sauce, garlic, or beef bouillion to taste.  No extra salt is needed.


Carrot Cake

June 3, 2007

rrspices.jpg

Carrots are vegetables. Vegetables are good for you. Vegetables loom large on the food pyramid. Does this mean you can eat Carrot Cake anytime your heart desires? I believe it does. People put a lot of extra stuff in carrot cakes, like coconut and pineapple, but to my way of thinking, all you really need is carrots, spices, and nuts. Here’s your chance to use a good quality cake flour like White Lily. If you don’t have a good source of spices—and supermarket spices, in my opinion, tend to be stale—try a company like Penzys. And there’s more … Remember I told you you can make a great icing out of cream cheese and confectioner’s sugar? Here’s a recipe for that also. So wonderful! Have fun! SAM

1 1/4 cups sugar
1/2 cup salad oil
1/3 cup water
3 eggs
4 large carrots, finely shredded (2 cups)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup chopped pecans
Cream Cheese-Pecan Icing (recipe follows)

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.

With an electric mixer fitted with beaters or the paddle attachment, beat the sugar, oil, water, and eggs on medium speed. Add the carrots and vanilla. Combine the flour, baking powder, salt, cinnamon, cloves, and nutmeg and add to the carrot mixture, beating until well blended. Stir in the pecans by hand. Turn into the prepared pans and bake for 35 to 40 minutes. Cool in the pans on a wire rack for 10 minutes before turning out onto the rack to cool completely. Ice in two layers with Cream Cheese-Pecan Icing.
Makes 16 servings.

Cream Cheese-Pecan Icing

1/4 cup butter, softened (1/2 stick)
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (12-ounce) box confectioner’s sugar
1/4 cup finely chopped pecans

With an electric mixer fitted with beaters or the paddle attachment, cream the butter and cream cheese on medium speed. Add the vanilla extract and sugar, beating until well blended. Stir in the pecans by hand.
Makes 2 1/2 cups, or enough to ice one 2-layer cake.