Recipes

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Slow-Cooker Beef Goulash 
This is a super dish. There’s no need to cook noodles in another pot, just add them to the slow-cooker when you get home!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Slow Cooker Time: Low 4 to 6 hours or High 2 to 3 hours
Serves: 6 to 8
Ingredients:
•1/4 cup (50 mL) all-purpose flour
•1/4 tsp (1 mL) each salt and freshly ground pepper
•2 lb (1 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) cubes
•2 tbsp (25 mL) vegetable oil
•2 Ontario Onions, chopped
•2 pkgs (8 oz/227 g each) Ontario Button Mushrooms, halved
•4 cloves garlic, minced
•1 tbsp (15 mL) paprika
•1 tbsp (15 mL) Worcestershire sauce
•1 can (156 mL/5.5 oz) tomato paste
•4 cups (1 L) sodium-reduced beef broth
•4 Ontario Carrots, cut into 1-inch (2.5 cm) pieces
•4 cups (1 L) extra-broad egg noodles
•1/4 cup (50 mL) minced fresh Ontario Parsley
Preparation instructions:
    In heavy plastic bag, combine flour, salt and pepper. In batches, add beef to bag and shake to coat. Discard any excess flour mixture. In large nonstick skillet, heat half of the oil over medium-high heat; cook beef in batches, stirring, until evenly browned, about 5 minutes per batch. Using slotted spoon, transfer beef to slow-cooker.
    Add remaining oil to skillet. Add onions, mushrooms, garlic and paprika; cook, stirring, until mushrooms are golden brown, about 10 minutes. Stir in Worcestershire sauce, tomato paste and broth; bring to boil, stirring until smooth. Transfer to slow-cooker. Add carrots, stirring to coat.
    Cover and cook on Low for 4 to 6 hours, or until bubbling. Stir in egg noodles to cover with liquid. Cover and cook for 15 minutes on High or until noodles are tender. Stir in parsley.
OnePot-SlowBeefGoulash
Nutritional Information:
1 Serving (when recipe serves 8):
•PROTEIN: 33 grams        •FAT: 13 grams             •CARBOHYDRATE: 32 grams    •CALORIES: 374        •FIBRE: 3.5 grams        •SODIUM: 525 mg
– Recipe and photography: Foodland Ontario

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Some tasty dips!
from “Around Joan’s Kitchen Table”
 Joan’s daughter-in-law Trish (Dentinger) Borho married to Tim introduced her to this delicious hot dip.  It is always popular at a party. 
HOT HAM DIP
Ingredients:
8 oz cream cheese
1 c cubed ham
1/2 c green onions, chopped
2 c grated cheese
1 1/2 c sour cream
splash of Worcestershire sauce
Instructions:
    Combine all ingredients and mix well.  Dig out the insides of a round loaf of French, sour dough, pumpernickel or your favourite bread.  Spoon dip into cavity of bread.
    Wrap in three layers of tin foil and bake at 350 degrees F. for 70 minutes.
OR..
    Bake dip in a baking dish and cut up the whole loaf of bread into large bite-sized pieces.  When dip is baked transfer to a nice dish, place dish in centre of fancy plate with bread pieces placed around dip dish.
        *******
    HOT HAMBURGER DIP
 Elaine Soers’ friend, Norma Zettler, passed this along to Elaine.  How can anything so easy taste sooooo good.
Brown 1 pound hamburger, drain off any grease
Add 1 box Velveeta cheese
1 jar salsa, your choice.
Heat and serve hot with tortilla chips.
        *******
NACHO DIP
    Bill and I were introduced to this marvelous snacking dish at a party at Carl and Marie Zettel’s home, back in the early 90’s.  I found that guests whose taste buds have not been introduced to hot spicy Mexican food, shy away from this dish.  The rest of us just say, “All the more for me!”
Ingredients:
8 oz. cream cheese
2 tbsp. sour cream
2 cups (or as much as desired) of (mild, med., or hot) salsa sauce (I use medium)
Optional Toppings:  chopped onions; chopped tomatoes; chopped peppers; cooked hamburger; cooked bacon crumbled
Finish-off Toppings:  shredded lettuce; shredded cheese
Instructions:
    Layer the ingredients.
    Mix cream cheese with sour cream to soften and spread on the bottom of the dish.
    Cover with salsa sauce.  Some like it thinly spread and some like lots of it.
    Add next layer…any or all of the optional toppings or any other topping you may like.
    Cover with shredded lettuce.
    Last layer…cover with shredded cheese.
    Serve with nacho chips.
    This fills a 9” x 11” glass pan or can be attractively arranged in the centre of a platter with nacho chips around the outside of the platter.
    When the dip needs to be on the table for a few hours I prefer to make it in smaller dishes or pie plates and bring out a fresh one when the first one is eaten so that it may stay more firm.
    Sometimes I place my dish over a dish of ice to keep it firm.
        *******
        SHRIMP DIP
Oh how I love this dip.  This was very popular in the seventies and eighties but I still occasionally make it.  Anne Inglis introduced this dip to our family and it must be served with Ritz Crackers.
Ingredients:
1 c tomato soup
1/2 c cold water
12 oz cream cheese
2 tbsp gelatin (2 pkg)
1 c Miracle Whip salad dressing
3/4 c chopped fine celery
3/4 c chopped fine onions
2 – 4 oz tins of deveined shrimp
Instructions:
    Bring soup and water to a boil; add cheese and beat.
    Add gelatin; cool.
    Add onion, celery, salad dressing.
    Drain & mash the shrimp well and add to mixture.
    Mix well; place in mold and chill.
    Dump mold on serving plate; surround with Ritz Crackers and be prepared for your guests to enjoy a real treat.
        *******
BLUE CHEESE DIP
I always thought I did not like blue cheese, but this dip from Jackie (Houghton) Gross, one of the 8 school buddies that get together each year, is just so tasty.
    Brown:  8 slices of bacon and chop
    Saute:    1 tbsp minced garlic
    Soften:  2 – 8 oz pkgs cream cheese
    Crumble: 1 cup blue cheese
    Mince:   2 tbsp green onion
    1/3 cup cream
    Combine above ingredients and top with 1/4 cup toasted walnut pieces.
    Bake 350 degrees for 20 minutes
Recipes are from “Around Joan’s Kitchen Table” by Joan Borho of Formosa. Books are available at the Town Crier for $15.00.

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“Snoopy’s Favourite”
As this week’s issue marks the 50th birthday of the Town Crier, we thought we would share a favourite recipe of the Crier’s founder, John “Snoopy”  Hafermehl.
John’s wife, Ethel, submitted the recipe to the “Cooking with Friends” cookbook, a fundraiser for the Mildmay-Carrick Friends of the Library in 2000.
2 lbs. ground beef
1 cup chopped onions
1½ tsp. salt
¼ tsp. pepper
½ lb. (8 oz) spaghetti
1 – 28 oz. can diced tomatoes
2 – 10 oz. cans mushroom soup
2 cups grated cheddar cheese
Brown beef and onions in a frying pan. Sprinkle with salt and pepper.
Cook spaghetti.
Mix all ingredients (except soup and cheese) together.
Put in a large casserole dish or a small roaster.
Spoon soup over casserole and then cover with cheese.
Bake at 350° for 1 hour or until hot and bubbly. Covering helps to keep the cheese from getting dry.
Yield: Eight servings.
This makes a large casserole, but is could be halved.

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This week’s recipe
Add a pop of grapefruit fruit to dishes and salads!
(NC) Following a healthy diet doesn’t mean that you have to eat the same dish every day. As the seasons change, so should your meals and the ingredients you add to them. Each season offers its own unique variety of fresh fruits and vegetables that can be added to recipes for a boost of freshness and originality.
    “Winter is peak season for Florida grapefruit, the sweetest and juiciest variety of grapefruit in the world,” says Emily Richards, a home economist. “And that’s just one benefit of this healthy, versatile ingredient that will tantalize your taste buds and provide nutrients to support good health. One-half of a Florida grapefruit contains 100 per cent of the recommended daily amount of vitamin C, so this touch of natural sweetness in your meals will also help support a healthy immune system.
    Florida’s unique fertile soil and lush subtropical climate provide ideal growing conditions for grapefruit to thrive. Growers there have knowledge plus experience – and the lush citrus groves produce the fresh juicy taste that is inside every Florida grapefruit.
    Richards reminds us that putting a salad on our menu is a great way to get the daily recommended servings of fruits and vegetables – and it’s also a good way to experiment with in-season produce.
    “Best of all, salads can be salty or sweet, hot or cold, and made with a variety of textures,” she points out. “The recipe for Florida Grapefruit and Jicama Vietnamese Salad, for example, combines flavours from Florida grapefruit, soy sauce and rice vinegar with the crunchy texture of Mexican jicama. It is a spiced up, refreshing salad, that is a great addition to serve alongside your favourite protein or fish. Using in-season produce makes this dish as fresh as it is flavourful.”
    More information and additional recipes are available at www.facebook.com/FloridaGrapefruitCA.
Florida Grapefruit and Jicama Vietnamese Salad
Prep Time: 20 minutes
Yield: 8 cups (2 L)
Ingredients:
1 small jicama, peeled  (about 1 1/4 lb/600 g)
3 cups (750 ml) shredded napa cabbage
2 Florida ruby red grapefruits, peeled and segmented
1 carrot, shredded
1 cup (250 ml) diced English cucumber
3 tbsp (45 ml) Florida ruby red grapefruit juice
2 tbsp (30 ml) each soy sauce and rice vinegar
1 large clove garlic, minced
2 tbsp (30 ml) liquid honey
2 tsp (10 ml) sriracha chili sauce
Directions:
    Thinly slice jicama and stack slices. Cut into 2 inch (5 cm)
matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber.
    In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop.
    Makes 8 servings.
recipe, feb 19

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This week’s recipe
Grapefruit adds a hint of summer to winter meals
(NC) Winter in Canada might be cold and gloomy, but that doesn’t mean our meals have to be. When you’re stuck inside and hiding from the cold, wake up your hibernating taste buds by adding fresh flavours to your meals with in-season produce.
    “In Canada, we are lucky to have access to in-season produce all year long,” says home economist, Emily Richards. “For example, winter is peak season for Florida grapefruit, the sweetest and juiciest variety of grapefruit in the world, and a versatile ingredient that adds a touch of sweetness to everyday meals.”
    Richards adds that using in-season produce ensures the dish is fresh and flavourful. “It may not look like it from the outside, but grapefruit also provides your body with a natural boost in energy and essential nutrients such as vitamin C, vitamin A, potassium and fibre.”
    Florida’s unique fertile soil and lush subtropical climate provide ideal growing conditions for grapefruit to thrive. Growers there have knowledge plus experience – and the lush citrus groves produce the fresh juicy taste that is inside every Florida grapefruit.
    Ideal for chilly days, the burst of flavour from the grapefruit in this dish is a pleasant surprise next to the unique texture of the glass noodles. It provides a fresh taste that is perfect as a comforting meal, or as a side to enjoy along with fish and other protein.
    More information and additional recipes are available at www.facebook.com/FloridaGrapefruitCA.
Korean Glass Noodles with Florida Grapefruit
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 5 cups (1.25 L)
Ingredients:
2 tbsp (30 ml) sesame oil
4 oz (120 g) shiitake or button mushrooms, stems removed  and sliced
1 bunch green onions, chopped
4 cloves garlic, minced
Half a bunch (8 oz) fresh asparagus, cut into 2 inch (5 cm) matchstick slices
1 large carrot, shredded
1/2 cup (125 ml) Florida grapefruit juice
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) granulated sugar
3.5 oz (100 g) very thin mung bean or rice vermicelli noodles
Pinch salt
2 Florida ruby red grapefruits, peeled and segmented
Directions:
    In a large skillet, heat oil over medium high heat and cook mushrooms, onions and garlic for three minutes or until softened and starting to become golden. Stir in asparagus and carrot.
    Pour in Florida grapefruit juice, soy sauce and sugar; bring to a simmer and cook for two minutes.
    Meanwhile, in a small pot of boiling water cook noodles for about two minutes or until tender but firm and drain. Rinse with cold water and drain again. Stir into skillet and toss to coat. Add salt and cook for one minute for noodles to absorb sauce.
    Remove from heat and gently stir in Florida grapefruit segments.
    Makes 4 to 6 servings.
Tip: Look for noodles in the international section of grocery stores. You can use mung bean for the “glass” noodles while rice noodles work equally well. Asparagus may also be substituted with 8 oz of green beans.

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Indian Spiced Red Lentil Soup
Sweet potato adds a touch of sweetness and balances the warm spices while the red lentils provide fibre.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients:
• 1 tbsp (15 mL) vegetable oil
• 1 Ontario onion, chopped
• 2 cloves Ontario garlic, minced
• 2 tsp (10 mL) grated fresh gingerroot
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) ground coriander seed
• 1/2 tsp (2 mL) turmeric
• 4 cups (1 L) sodium-reduced vegetable broth
• 1 cup (250 mL) red lentils,  rinsed
• 2 tbsp (25 mL) tomato paste
• 1 tsp (5 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/8 tsp (0.5 mL) cayenne pepper
• 1 large Ontario sweet potato, peeled and diced (about 2 cups/500 mL)
• Plain yogurt, chopped fresh Ontario coriander or parsley  (optional)
Preparation instructions:
    In large pot, heat oil over medium heat and cook onion until softened, about 5 minutes. Add garlic, ginger, cumin, coriander seed and turmeric; cook, stirring, for 1 minute.
    Add broth, lentils, 1-1/2 cups (375 mL) water, tomato paste, salt, pepper and cayenne; bring to boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
    Add sweet potato; bring to boil. Reduce heat, cover and cook until lentils and potato are tender, about 15 minutes. Serve topped with yogurt and chopped coriander, if desired.
Nutritional Information:
1 Serving:
• PROTEIN: 15 grams
• FAT: 4 grams
• CARBOHYDRATE: 48 grams
• CALORIES: 284
• FIBRE: 8 grams
• SODIUM: 780 mg
Jan 29- recipe
Recipe and photo courtesy of Foodland Ontario

 

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Oriental Fried Rice…and more!
from “Around Joan’s Kitchen Table”
There are many kinds of fried rice.  We have all made it with our favourite ingredients.  Below is Steven Yan’s Basic Oriental Fried Rice and also my personal favourite.
ORIENTAL FRIED RICE
INGREDIENTS:
6 cups cooked rice, cold
1 large egg, beaten with a dash of salt
1/2 tsp salt
2 tbsp soy sauce
1 tsp cooking wine
1 stalk green onions, chopped fine
1 cup frozen green peas, thawed
4 tbsp peanut oil
INSTRUCTIONS:
    Into a hot wok, add 1 tbsp of peanut oil.  When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes and then turn over to cook the other side of the egg.  Cook for another 2 minutes and remove from wok to a cutting board.  Shred egg into slivers.
     Use medium heat, add 3 tbsp of peanut oil into wok until smoke begins to rise.  Put in cooked rice, salt, wine and soy sauce.  Keep stirring until the rice is hot.  Add peas, egg slivers and green onions.  Stir for another minute and serve hot.
JOAN’S RECIPE FOR
FRIED RICE
    Vegetables:  Any kind or amount of vegetables that your little heard desires.  I particularly like onions, celery, peppers and mushrooms, but have also added broccoli.  In a hot wok add 3 tbsp peanut or olive oil and add vegetables.  Stir fry for a few minutes.  Remove and set aside.
     In this wok add more oil if necessary.  Place cold rice with 2 to 3 tbsp soy sauce and 1 tsp of granulated garlic in wok.  Stir until cooked rice is heated through and the soy sauce is evenly distributed through the rice.  If I want meat or shrimp in my rice I add cooked cubes of thinly sliced pork, chicken or beef, or cooked shrimp at this point.
   Then return the vegetables and stir until all is heated through.
MEXICAN RICE or SPANISH RICE
    This is a very different taste than Chinese fried rice.  It is perfect with Mexican food, but I feel you must acquire a taste for it.
                              
INGREDIENTS:
2 tbsp oil; 1/4 med onion, chopped
1 1/2 cups rice (I like Uncle Ben’s long grain)
3 cloves finely chopped garlic OR 1 1/2 tsp minced garlic
2 1/2 cups chicken broth
salt & pepper to taste
1 cup spicy stewed tomatoes (Italian spicy is good) OR regular canned tomatoes chopped or canned diced tomatoes OR salsa works too
4 heaping tbsp finely chopped  parsley (optional)
Note: I find that I need a little more spice and if you need more try adding some of the following:
more garlic
1/2 cup chopped fresh cilantro
1/2 tsp ground cumin
1 Jalapeno chili pepper finely chopped (remove ribs and seeds if you can’t handle that much heat…I remove them)
INSTRUCTIONS:
    In a medium sauce pan, heat oil over medium heat.  Add in the fresh onion.  Saute for 1-2 minutes until softened.  Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown colour.  Add in the garlic to the rice and saute for one more minute.
     Add in broth and tomatoes (add slowly into the rice, not directly onto hot pan!)  And then add in the parsley if you’re using it.  Stir it up and bring to a boil.  Once it starts boiling, turn the heat to low and cover.  Let it simmer for 20 minutes and fluff with fork.
     Substitutions – If you don’t have fresh or minced garlic or onions on hand you can use the equivalent in powder form.  Do not saute the powder, just skip that step and add the garlic powder and /or onion powder when you add the liquids.  Serves 6 generously.                                                 
    Recipes are from “Around Joan’s Kitchen Table” by Joan Borho of Formosa. Books are available at the Town Crier for $15.00.

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This week’s recipe
Carrot Cake
from “Around Joan’s Kitchen Table”
    At the 2012 Lions Convention in Goderich, we were served this delicious carrot cake. Lion Regina Campbell shared this recipe with us and it is truly moist and delicious. It is a Manitoulin Island Family Favourite.
        Ingredients:
3 eggs
1 cup sugar
I cup oil
2 tsp vanilla
2 cups grated carrots
1 – l0 oz can crushed pineapple (save some juice for icing)
1 cup coconut
1/4 cup coconut
1/3 cup chopped walnuts  (or raisins as they had at the  convention)
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
        Instructions:
    Beat eggs well, add sugar oil and beat.
    Add vanilla, grated carrots. pineapple, coconut and nuts (or raisins).
    Fold in flour, soda, salt.
    Pour into an 11″ x l3″ pan or two 8” pans and bake at 350 degrees F for 45 minutes.
    When cool ice with…
        Icing & Instructions:
1 small pkg cream cheese
1/4 cup butter
1 cup icing sugar
small amount of pineapple juice.
    Cream together and spread over cooled cake.
    Keeps well, but is certain to disappear quickly.
___________________________________
Carrot Cake… Light
    I found this recipe on the Food Network website. I like carrot cake but it is pretty high in calories. So I hunted for a recipe with reduced calories. This recipe is actually quite good although it does not have walnuts or pecans in it.
        Ingredients:
Vegetable cooking spray
2 cups whole wheat flour
1 3/4 tsp baking soda
1 3/4 tsp kosher salt  (I used sea salt)
1 1/2 tsp pumpkin pie spice
3 large eggs
1 cup white sugar
1/2 cup brown sugar
1/3 cup canola oil (next time I’m using applesauce)
3/4 cup buttermilk (1 tbsp vinegar or lemon juice, fill milk to one cup, let stand 5 minutes)
1 tsp pure vanilla extract
3 cups coarsely grated carrots
        Instructions:
    1.  Preheat the oven to 350 degrees F.   Spray a 9 x 13 pan with vegetable spray; line it with a piece of parchment paper, leaving a 1 inch overhang on sides and spray paper.
    2. Whisk together the flour, baking soda, salt and pumpkin pie spice in a medium bowl. In another medium bowl, whisk the eggs  and sugar until pale; whisk in the oil, then the buttermilk and vanilla. Stir the wet ingredients into the dry ingredients and fold in the carrots. Pour the batter into the prepared pan and smooth the top.
    3. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely on a wire rack. Using the parchment overhang, remove the cake from the pan. Frost the cooled cake with Lighter Creamy Frosting, if desired. Cut into 16 (2 by 3 inch) pieces and serve.
Nutritional values per serving: Calories 198; total fat 6g; protein 3g; carb 34g; fiber 3g.
Recipes are from “Around Joan’s Kitchen Table” by Joan Borho of Formosa. The first one was given to Joan by Regina Campbell. The “light” recipe is from the Food Network website.  Books are available at the Town Crier for $15.00.

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Start your holiday parties with adorable tiny Yorkshire puddings filled with the best of roast beef dinner fixings – beef, horseradish, Ontario carrots and mashed potatoes.
Preparation Time: 30 minutes
Baking Time: 10 minutes
Makes 36 mini Yorkshire puddings
Ingredients:
• 2 Ontario eggs
• 1 cup (250 mL) Ontario milk
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) all-purpose flour
• 2/3 cup (150 mL) butter, melted
• 1 cup (250 mL) mashed Ontario  potatoes
• 1/3 cup (75 mL) creamy horseradish
•10 oz (300 g) sliced cooked Ontario roast beef  (about 2 cups/500 mL)
• 1 can (284 mL) beef gravy
• 1 to 2 Ontario carrots
• Fresh Ontario parsley leaves
Preparation Instructions:
    Spray or lightly oil 36 nonstick mini muffin cups, each about 2-inches (5 cm) across at top rim and 1-1/2 inches (4 cm) at bottom. (If you do not have enough cups, fill cups in one pan and bake one pan at a time.) Place pan on larger baking sheet in case of spills.
    In medium bowl, whisk eggs with milk and salt. Whisk in flour. (It doesn’t need to be smooth.) Leave at room temperature.
    Place empty pan in 400°F (200° C) oven for 5 minutes. Remove and immediately put a scant teaspoon (5 mL) of melted butter in each muffin cup. Whisk batter and pour just enough into each cup to half fill, about 1 tbsp (15 mL) for each. Return to oven; bake for 16 to 18 minutes, until golden and puffed. Remove to rack to cool or serve warm.
    Fill each with rounded teaspoon (5 mL) of mashed potatoes, small dollop of horseradish and piece of roast beef dipped in gravy. Slice carrots into julienne strips and tuck at side of beef. Garnish with parsley leaf.
    Tips: Mini Yorkshire Puddings can be made ahead and left at room temperature overnight. Or freeze and then thaw at room temperature. Warm in 350°F (180°C) oven; if desired.
Nutritional Information:
1 Mini Pudding:
• PROTEIN: 4 grams
• FAT: 4 grams
• CARBOHYDRATE: 4 grams
• CALORIES: 72
• FIBRE:? 0 grams
• SODIUM: 78 mg
– Recipe and photo courtesy of Foodland Ontario

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Mrs. Harper’s Sloppy Joes
From “Around Joan’s Kitchen Table” by Joan Borho
Ralph Voisin phoned me one day, quite excited, that he had obtained Mrs. Harper’s recípe for Sloppy Joes. Now, I really had no idea who Mrs. Harper was. It turns out she was the cook at the Walkerton District High School when Ralph went there. I attended school at Sacred Heart High School so I was soon told by Ralph that I was truly missing out as he loved Mrs. Harper’s Sloppy Joes. He graciously shared the recipe with Bill and I and we were anxious to try it out. This recipe like other  recipes from my youth were not as spicy as we now seem to like our food, but having said that, it was delicious and Bill and I both found ourselves going back for seconds. If your taste  buds like a little more spice just add a little more spice. I am printing the recipe as given to me, because I am sure there are some of you out there who remember Mrs. Harper’s Sloppy Joes.
Ingredients and instructions:
2 lbs hamburger
1 cup chopped onions
1 tsp salt
1/2  tsp pepper
Brown hamburger with onions and salt and pepper in a large frying pan. Drain off grease.
2 cans chicken gumbo soup
2 cans water
1 tsp garlic powder
A few drops of Tabasco sauce
3 tbsp (approx) corn starch
4 oz water
To the browned hamburger add chicken gumbo soup, water, garlic powder and Tabasco sauce.
Bring to a boil and thicken  wíth corn starch in water.
Serve over hamburg buns.
——————————
Easy Sloppy Joes
Probably the majority of us make Sloppy Joes similar to this.
Ingredients and instructions:
1 lb lean ground beef
1 clove garlic
1 chopped onion
2 red peppers
(Optional 1/2 cup chopped  celery)
Brown together until well cooked stirring often.
Add 2 tsp chili powder or to taste OR I pkg of Sloppy Joe powdered mix; with 2 cups spaghetti sauce.
Cover and simmer for 5 minutes.
Serve on toast or buns.
Recipe is from “Around Joan’s Kitchen Table” by Joan Borho of Formosa. It was given to Joan by Ralph Voisin.  Books are available at the Town Crier for $15.00.
        ___________
The Town Crier welcomes you to submit a favourite recipe for our weekly “Recipe of the Week”.
You can drop them off at the office or email to thecrier@wightman.ca
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