Hamburger Soup
Makes 10 cups.
1 pound hamburger (or 1 pound chopped or ground wild meat)
1 medium onion, chopped
1 clove garlic or 1/4 teaspoon garlic powder
19 ounce (540 ml) can tomatoes
10 ounce (284 ml) can tomato soup
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
4 cups water
4packets (or 4 cubes) beef bouillon mix
3 medium carrots, peeled and sliced
1 cup chopped cabbage
12 ounce (341 ml) can kernel corn
1/4 cup dry macaroni
1. Brown the hamburger meat. Drain off as much fat as you can.2. Add the onions and garlic, and cook at low heat until onions are soft.
3. Add the tomatoes, tomato soup, Worcestershire sauce, pepper, water
and bouillon mix.
4. Bring to a boil, cover and simmer for one hour.
5. Add the vegetables and macaroni. Cover and simmer for another one
hour.
Bannock
Can be cooked in the oven or in a cast-iron frying pan.
Makes one 9-inch bannock (or ten pieces)
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/4 cup margarine or other fat, melted
1 cup skim milk
1. In a large bowl, mix together the flour, baking powder, salt and sugar.
2. Mix the melted margarine with the milk. Add this mixture to the flour.
Mix with a spoon to make a soft dough.
3. Put this on a floured board or table. With your hands, knead gently
five times.
4. Put on a non-stick or lightly greased cookie sheet. Flatten and shape
until it is one 9-inch piece. Bake in the oven at 375 F for twenty
minutes, until lightly browned.
5. Cut into ten pieces.