DEAR MELBA: Here is a recipe for Shoney's Beef Cabbage Stew requested by a reader.
SHONEY'S BEEF CABBAGE STEW
1 pound ground beef
1/2 head cabbage, sliced 1/4-inch-thick or chopped
2 ribs celery, chopped
1 medium onion chopped
1 can (16 ounces) chili beans
1 can (16 ounces) ranch style beans
1 can (28 ounces) chopped tomato stew
28 ounces water, use stew can to measure
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Salt, to taste
Pepper, to taste
In large soup pot, brown beef; drain. Add remaining ingredients. Bring to boil, simmer 1 hour or until vegetables are tender.
To serve, garnish with grated cheese.
SUE MIKAWA, Oklahoma City
DEAR READERS: I had a note from a reader questioning the Easy Strawberry Cake recipe we published recently. So, I decided to share my mother's recipe.
EASY STRAWBERRY CAKE
1 box (18 ounces) strawberry cake mix
1 box (3 ounces) strawberry gelatin
4 eggs, beaten
2/3 cup cooking oil
2 tablespoons flour
1 cup sliced fresh strawberries
Ignore directions and ingredients listed on box. Heat oven to 350 degrees. Grease 9-by-13-inch pan. In large mixing bowl, combine all ingredients. Bake in prepared pan 35 minutes.
1/2 cup sliced strawberries
In medium bowl of electric mixer, beat strawberries with enough confectioners sugar to make a glaze. Spread on cake and return to oven until glaze melts. Serve warm. Refrigerate leftovers.
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