Hamburger Vegetable Soup Bran Muffins Wacky Cake
Hamburger Vegetable Soup
1 pound hamburger
1/4 cup chopped onion
2 cups grated carrots
2 cans cream of celery soup
4 cups tomato juice
1 cup hot water
1 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/8 teaspoon marjoram
piece of bay leaf
Brown meat in skillet; then drain off grease.
Put cooked meat and all other ingredients except grated cheese into a large pan and heat until boiling. Simmer fifteen minutes, then sprinkle grated cheese over the top of each bowl of soup just before serving.
1 cup whole-bran cereal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup salad oil
Preheat oven to 400°, and grease twelve muffin cups.
In medium bowl mix first five ingredients with a fork.
In small bowl beat egg with a fork and stir in milk and oil. Add egg mixture all at once to flour mixture, and stir just until moistened. (Batter will be lumpy.)
Spoon batter into muffin pan cups, and bake 25 minutes. Immediately remove from pan when baked.
1 1/2 cups flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
5 tablespoons vegetable oil
1 teaspoon vanilla
1 teaspoon cider vinegar
1 cup warm water
whipped cream or sifted powdered sugar
Preheat oven to 350°.
In ungreased 8″ x 8″ pan combine first five ingredients.
Make three holes in mixture and pour oil into one, vanilla into another, and vinegar into the third.
Add warm water and mix with fork until well blended.
Bake 35–40 minutes or until toothpick inserted in center comes out clean.
Top with whipped cream or sifted powdered sugar while still warm.