1 pound (.45 kg) lean ground beef
1/2 cup chopped celery
1 cup coarsely shredded carrots
1/4 cup chopped onion
5 tablespoons flour
1 teaspoon salt
1 can (10 1/2 ounces/298 g) beef broth
5 cups milk
2 cups peeled, diced potatoes
1 1/2 cups shredded cheddar cheese
Brown the ground beef in a large kettle; drain off the grease. Add the celery, carrots, and onion; cook until tender.
Stir in the flour and salt. Then add the beef broth, milk, and potatoes, and bring just to a boil. Reduce the heat to low; simmer and stir for 5–10 minutes or until the potatoes are done.
Turn off the heat, add the cheese, and stir until it melts.
2 1/2 cups warm water
2 packages (1/4 ounce/7 g each) yeast
1 package (18 1/4 ounces/517 g) yellow or white cake mix
5 cups flour, approximately
Pour the warm water into a large bowl, add the yeast, and stir until dissolved.
Blend in the cake mix. Then mix in the flour until the dough is smooth. (Use clean hands to mix and knead the dough. Add more flour, if needed.)
Cover the bowl and put it in a warm place. Let the dough rise for one hour, then punch it down.
Spread the dough into a greased 10″ x 15″ x 1″ (25 cm x 38 cm x 2.5 cm) jelly-roll pan. Cut the dough into squares, cover, and let rise until double in size.
Bake at 350° F (175° C) for 15–20 minutes or until golden.
2 cups boiling water
1 package (6 ounces/170 g) raspberry gelatin
1/2 cup cold water
1 can (16 ounces/454 g) jellied cranberry sauce
1 can (15 1/4 ounces/432 g) crushed pineapple
1 package (10 ounces/284 g) frozen raspberries, thawed
1/2 pint (237 ml) whipping cream, whipped
Pour the boiling water into a large bowl, add the gelatin, and stir until dissolved. Blend in 1/2 cup cold water. Chill the gelatin in the refrigerator until partially set.
Add the cranberry sauce, then whip until the mixture is smooth.
Stir in the undrained crushed pineapple and raspberries. Chill until set.
Spoon the gelatin into individual dessert dishes, and top with a mound of whipped cream.