Cabbage & Beef Soup

Ingredients: 1 pound lean ground beef 1/2 teaspoon garlic salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 stalks, chopped 1 (16 oz) can light kidney beans 1/2 medium head cabbage, chopped 1 (28 oz) can tomatoes, chopped and liquid reserved ( or home grown tomatoes, blanched, skinned and chopped 1 tomato can full of water 4 beef bouillon cubes chopped fresh parsely, or 1 tablespoon dried pinch of fresh dill weed

Directions: In a dutch oven, brown beef and drain off excess fat. Add all the other ingredients. Bring to a boil and then turn down and let simmer for at least 1 hour. This soup can be frozen for several months and then reheated. You can add any fresh garden vegetables you have on hand such as green beans, carrots or zucchini. Yeild: 3 quarts

Chicken Ala King

Ingredients: 3 1/2 cups cubed cooked chicken 1 (14 1/2 oz) can garlic seasoned chicken broth 1 small onion chopped 1/4 cup butter or margerine 1/4 cup julienne sliced green peppers 1/2 pound sliced fresh mushrooms 1/4 cup all purpose flour 1 teaspoon salt 1 cup half-and-half or light cream 1 egg yolk 1 (4 oz) jar pimentos, cut in strips (optional) Toasted bread to serve chicken on

Directions: Melt butter over medium heat in a skillet and then saute onions, green peppers and mushrooms for several minutes until tender, about 5 minutes. Add flour and salt and stir for about a minute over moderate heat. Gradually add chicken broth and cream and continue to stir. Cook sauce for about 5 minutes, stiring constantly until thickened. Stir a little bit of sauce into egg yolk and mix it together before adding it back to the pan and cook a few minutes more. Add chicken and pimento and heat until chicken is warmed through. Serve over toast. Makes about 6 servings

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