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  • Beef & Cabbage Stew

    From Ben Collver@1:124/5016 to All on Fri May 9 12:13:26 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef And Cabbage Stew
    Categories: Soups, Stew
    Yield: 1 servings

    1 lb Lean ground beef
    1 cn (16 oz) kidney beans
    -undrained
    1/2 ts Garlic salt
    1 sm (1/2 medium) cabbage;
    -chopped
    1/2 ts Garlic powder
    1 cn (28 oz) diced tomatoes
    -undrained
    1/4 ts Pepper
    4 Cubes; (4 ts) beef bouillon
    2 Celery stalks with leaves;
    -chopped

    Brown beef in soup pot and drain. Add all remaining ingredients and a
    tomato can of water. Bring to a boil. Reduce heat & simmer covered
    for 1 hour.

    Recipe by Brenda S. (whiteselectronics)

    MMMMM
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    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:124/5016 to Dave Drum on Sat May 10 10:50:28 2025
    Re: Re: Beef & Cabbage Stew
    By: Dave Drum to Ben Collver on Wed May 10 2023 06:50:05

    You may want to edit that recipe. A stalk of celery is a *LOT* of celery.

    A rib of celery, on the other hand, (or two) is a more reasonalbr amount for the recipe.

    It's a (pretty much) one-man pedantic campaign to set right an unintentional wrong in the recipe wrold. Bv)=

    I looked it up and usda.gov agrees with you. :-) I didn't make this recipe, but i changed it from "stalk" to "rib". Changing the world one recipe at a
    time...
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:124/5016 to Dave Drum on Sun May 11 10:06:02 2025
    Re: Re: Beef & Cabbage Stew
    By: Dave Drum to Ben Collver on Thu May 11 2023 05:51:00

    has a subtly different flavour. I use celery in many things as a "bulk" agent ... like my chilli. It adds a vegetable thickener without resorting to flour (roux) or cornstarch/arrowroot slurry.

    That's interesting, i had not thought of celery as a thickener. I am
    familiar with using okra for that, like in a gumbo. I dated someone
    who would dehydrate "slippery jacks", an edible but slimy mushroom,
    grind them to a powder, and thicken soups with that powder. The last
    time i made split pea soup, after refrigerating it, it formed a clear
    gel on top, as though it contained gelatin. It was vegetarian, so i
    am guessing the gel came from the peas.
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:124/5016 to Dave Drum on Sat May 31 10:41:53 2025
    Re: Re: Beef & Cabbage Stew
    By: Dave Drum to Ben Collver on Fri May 12 2023 06:31:32

    Title: Slippery Jack-Cabbage Soup

    Cool recipe, thanks for sharing it!
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:124/5016 to Dave Drum on Mon Jun 2 10:25:16 2025
    Re: Re: Beef & Cabbage Stew
    By: Dave Drum to Ben Collver on Thu Jun 01 2023 05:52:08

    Here's a very recent entry in my database that seems to be
    both tasty and right up your street,
    Title: Cold Sesame Noodles

    You are right, this is up my street. My sister served me something
    very similar to this once, and i thought it was surprisingly good.

    * UDD sez: If you are garnishing w/chopped peanuts why
    spec "smooth peanut butter"? Makes no sense to me.

    I feel amused by your observation. I've read that children often
    don't want different parts of their meal to be mixed together or even
    touching each other on the same plate. The peas and mashed potatoes
    need to be kept separate! So maybe in the same vein, the chopped
    peanuts need to be kept on top where you can keep an eye on them.
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)