January 3, 2012

Ella’s Kitchen

Happy New Year to all. I wish you the very best in 2012! A warm hearty soup is always welcome on a cold January day. Baked peach halves are a great addition to any breakfast or brunch – and the added fact that you need to use hot oven will help take the chill off in the early morn!
[Ella can be contacted at ellaweeze@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Old-fashioned Vegetable Soup

Homemade soup is wonderful to have on hand for hurried lunches or suppers.

1 beef soupbone with meat 1 can (1 lb.) tomatoes (2 cups)
1 to 2 tablespoons fat 3 sprigs parsley, finely cut
4 cups water 1 tablespoon salt
1 medium onion, chopped 1/2 bay leaf, crumbled
1 cup sliced carrots (2 or 3 medium) 3 ground peppercorns
1 cup cut-up celery and leaves (or 1/4 tsp. coarse ground pepper)
(2 long stalks) 1/4 teaspoon marjoram
1/4 teaspoon thyme

Cut meat off bone into small chunks. Brown in hot fat in large kettle. Add water and bone and simmer covered 1-1/2 to 2 hours. Remove bone and skim fat from top of soup. add vegetables, salt, bay leaf, ground peppercorns,
marjoram and thyme; cook an additional 20 to 30 minutes, until vegetables are tender. 6 to 8 servings.
NOTE: Bits of leftover ham or turkey could also be added to soup. Pour soup in plastic container and freeze if desired. Always ready to heat and serve.



1/2 lb. ground beef
1/4 cup uncooked rice
1/4 cup milk or water
2 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon celery salt
1/8 teaspoon garlic salt
dash of pepper
1 can (8 oz.) tomato sauce
1/2 cup water
1-1/2 teaspoon Worcestershire sauce
1 tablespoon shortening or drippings

Mix beef, rice, milk, onion and seasonings. Form into 4 medium balls. Fry in melted shortening, turning frequently, until light brown (but nor crusty) on all sides.Add tomato sauce, water and Worcestershire sauce. Mix well. Cover; simmer 45 minutes over low heat. Add a small amount of additional water if liquid cooks down too much. 2 servings.


Baked Peach Halves

1 can peach halves
toasted slivered almonds

Heat oven to 425° (hot). Drain peach halves, reserving juice. Place drained peach halves hollow-side-up in baking dish with a bit of butter in each. Sprinkle with nutmeg and stud with toasted slivered almonds. Pour a little fruit juice around peaches. Bake 12 minutes. Serve warm or cold.


Hot Cheese Puffs

3 slices bread
2 eggs whites
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon papkrika
1 cup grated sharp Cheddar or Swiss cheese

Cut each slice of bread into thirds or quarters. toast bread on one side only under broiler. Beat egg whites until stiff. Fold in remaining ingredients; spread 1/4” thick on untoasted side of bread slices. Broil until browned, about 5 min. 2 servings.


Sesame Cheese Cornbread

1 14 oz. package corn muffin mix
1 egg
1 cup water
1/2 teaspoon salt
1 cup grated sharp Cheddar cheese

Heat oven to 400° (mod. hot). Blend 1 egg and 1 cup water in bowl. Add 1 pkg. (14 oz.) corn muffin mix, 1/2 teaspoon salt, and 1 cup grated sharp Cheddar cheese. Stir with fork until blended; batter will be slightly lumpy. Pour into greased square pan, 8x8x2” or 9x9x1-3/4”. Sprinkle with 3 tablespoons toasted sesame seeds. Bake 20 to 25 min. 9 servings.
Leftover Cornbread? Wrap in foil and reheat in moderate oven.