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By Fred Steiner | Thu, Oct 15, 2009
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This spring recipe comes from a concert celebration for Bay View's music program - held at Bay Harbor, MI.
The season for strawberries - truly fresh, little, local - isn't long - make the most of them.
Here is a perfect presentation and use:
Bay Harbor Strawberry 'Soup'
- 1 1/4 pounds (to equal 1 1/4 pounds finally)
RIPE (all the way through, or cut out the white!) strawberries.
- 1 tsp wine vinegar.
- 4 oz Caster (British for granulated) sugar.
- 1 drop vanilla extract (real).
- 7 oz orange juice (fresh not reconstituted).
-Quarter the strawberries - coring them if necessary
-Add wine vinegar and half the sugar
-Refrigerate 1 hour
-After 1 hour, add the rest of the sugar and 3 1/2 oz of water. Cook over low heat for about 20 minutes, then set aside.
-After that mix sits for an hour, add the orange juice to the strawberries.
-Mix well.
Optional - strain out the strawberry pulp.
This was served in a slim vodka style glass - though larger - with a strawberry set on the lip.
Simply lovely - and speaks of spring.
Serves 4
From: Jane Augsburger Davis
My mom (Linda) made this the other night for supper. Delicious! Also great as a left over.
Country Cabbage Soup
2 lbs ground beef
2 cans (28 ounces each) stewed tomatoes, cut in small pieces
1 medium head of cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
salt & pepper to taste
In a large saucepan, cook beef over med. heat until no longer pink; drain. Add the tomatoes, cabbage, onion and celery; bring to a boil. Reduce heat and simmer uncovered for 25 minutes or until vegetables are tender. Stir in salt and pepper.
12-14 servings About 3 1/4 quarts