Soup for supper, followed by cake for dessert. But not just one of those time-to-clean-out-the-refrigerator potfuls, no sirree.
This one’s got snap, sparkle and personality aplenty, enough to jolt those winter-worn appetites and make them beg for more.
And not just any old cake, either. Nope, this one’s not only a revival of a time-honored classic, it also manages to take advantage of those getting-too-ripe problem bananas.
Can’t beat that for a real meal deal, so let’s get right to it.
Camano Island cook Jeanette Huntsman tells us, “This is a soup recipe from my mother-in-law, Joanne Huntsman, that I’ve thought about sharing for a while. It’s good in cold weather and easy.
“I cook the meat separately, then just wilt the onions and garlic in a little olive oil before adding everything else, for people who don’t want meat. I’ve also swapped the beans with other kinds. Some of your Forum readers might be interested.”
And how!
And now, we have the how-to for the cake, thanks to Jean Benson of Marysville. “Remember chiffon cakes?” she asks, adding, “I would like to submit this alternative to banana bread.”
So, soup and cake, and zippity-do-dah, supper’s ready when you are!
Mexican soup
2pounds ground beef
1large onion, chopped
4-5cloves garlic, chopped
2packages taco seasoning mix
1package Hidden Valley ranch dressing mix
2cans tomatoes with chilies (Ro-Tel brand preferred)
1large can (7 ounces) chopped green chilies
1can corn
1can hominy
1can pinto beans
1can black beans
2-3 cups water
Chopped cilantro
Sour cream and grated cheese
In a large saucepan or kettle, brown together the ground beef, onion and garlic; drain off any fat. Stir in the taco seasoning, dressing mix, tomatoes, chiles, corn, hominy, pinto and black beans. Stir in the water, mixing well. Bring to boil, then reduce heat, cover and simmer for a bit to develop flavors.
Stir in a handful of the cilantro, ladle into bowls and top with sour cream and grated cheese.
Banana walnut chiffon cake
2cups flour
11/2cups sugar
3teaspoons baking powder
1teaspoon salt
1/2cup oil
1cup mashed bananas (about 2 large bananas)
1teaspoon lemon juice
5egg yolks, beaten
1cup egg whites
1/2teaspoon cream of tartar
3cups finely chopped walnuts
Sift dry ingredients togther; set aside. Add oil, bananas and lemon juice to beaten egg yolks. Mix in dry ingredients. Beat egg whites with cream of tartar until very stiff but not dry. Fold into batter, then fold in nuts. Pour batter into greased 10-inch tube pan. Bake at 325 degrees 65 minutes. Remove from oven and cool in pan.
Makes one 10-inch tube cake.
The next Forum will appear in Wednesday’s Good Life section.
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