<<Disclaimer: Verify this information before applying it to your situation.>>

A couple of wonderful recipes clipped from our local newspaper.

Disclaimer - please ensure ingredients are GF, since brands depend on locale
I am not including the brands I used.  If you wish to know please send me a
private e-mail.  Thank-you.


Hearty Hamburger Stew

1 1/2 lb. lean ground beef
8 beef boullion cubes (or equivalent)
2 large potatoes, peeled and cubed
2 large carrots, peeled and chopped
2 onions, chopped
2 celery stalks, chopped
3 tbsp tomato paste
1 can (28 oz.) stewed tomatoes
1 pouch vegetable soup mix
6 cups water
salt and pepper to taste

In a large stock pot brown beef.  Drain excess fat. Add the remaining
ingredients. Bring to a boil and reduce heat to simmer.  Cook for two hours
over low heat stirring occasionally.  Season with salt and pepper.


Vegetable and Rice Soup

3 cups sliced cabbage
2 celery stalks, chopped
1 medium onion, chopped
3 carrots, peeled and sliced
1/4 c. chopped fresh parsley
2 cloves garlic, minced
3 tbsp. vegetable oil
6 cups water
4 beef boullion cubes (or equivalent)
2 cans (16 oz.) stewed tomatoes
1 can (10 oz.) kernel corn
1/2 c. long grain rice
1 tsp. salt
1 tsp. oregano
1/2 tsp. pepper
1/2 tsp. thyme
1 can (16 oz.) red kidney beans

In a large pot, over medium heat, saute cabbage, celery, carrots, onions,
parsley and garlic in oil for about 5 minutes.  Add remaining ingredients,
EXCEPT kidney beans, bring to boil and cook, stirring occasionally for 10
minutes.  Reduce heat and stir in beans.  Simmer one hour.  Season to taste.


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Karen Bulmer, Systems Analyst
Capital Health
Edmonton, Alberta