Dave’s recipe. It is supposed to take more calories to digest this delicious soup than are consumed.
1 head cabbage, chopped
1 bunch celery, chopped
2-4 large yellow onions, chopped
2 green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1-2 1¼-ounce packages onion soup mix
1 28-ounce can diced tomatoes
parsley, sweet basil to taste
water
Mix all except water in a very large pot. Add enough water to cover and bring to boil. Reduce heat and simmer at least 2 hours, adding more water as needed. Dave reports that this freezes well.
Dad remembers Grandma making this when he was a kid. It was Grandpa’s favorite.
1 8-ounce can oysters with juice
½ cup finely diced celery
2 tablespoons butter
2 cups milk, warmed
¼ teaspoon Worcestershire Sauce
paprika (optional)
Sauté the celery in butter till soft. Add the oysters and Worcestershire Sauce. Heat till oysters curl. Add milk and heat again. Serve with a bit of paprika sprinkled on top
Dad’s favorite
1 onion, sliced
1 cucumber, pealed and sliced
2 tablespoons wine vinegar
1 envelop Sweet and Low
Water
Place onion, cucumber in bowl. Add vinegar and enough water to cover the vegetables. Stir in Sweet and Low. Refrigerate.
Simple, but good.
1 cup dry macaroni, cooked
3 large hard boiled eggs, chopped
2 rib celery, chopped
½ onion, chopped
1 4-ounce jar diced pimientos
½ cup Miracle Whip salad dressing
3 envelopes Sweet & Low
1 tablespoon wine vinegar
1 teaspoon prepared mustard
Mix together the Miracle Whip, Sweet & Low, vinegar and mustard and pour over the macaroni, eggs, celery, onion and pimientos. Mix well and chill for two hours.