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By MRS.
MARGARET
SIMPSON
Kelvin gives his wife a kiss when she prepares a favorite dinner.
KELVIN KEECH TELLS YOU HOW IT CAN BRIGHTEN UP YOUR FAVORITE RECIPES
WITH the coming of cold weather and the need for huskier meals to combat the temperature, soup plays an ever more important part in our daily menus. Nothing sets the stage for lunch or dinner as well as the right soup, and with the many delicious canned varieties now on the market — and in your pantry, too, I hope — this stage setting becomes simplicity itself. And what a comfort it is to know, when friends drop in unexpectedly at dinner time, that on the shelf is a can of soup which will transform steak and French fried for two into a banquet for guests.
But once you have decided on clear consomme to precede the roast, or cream of asparagus to be followed by cheese souffle, don't think that ends the story of soup's usefulness. There are countless recipes for main course dishes in which canned soup is an essential ingredient.
There's goloubzy, for instance, a recipe I persuaded Mrs. Kelvin Keech, the charming wife of the NBC announcer, to give me. Mrs. Keech is Russian, and delights in preparing Russian dishes and does Kel delight in eating them! Goloubzy, his favorite, is a skillful blending of an old world recipe with a new world product.
Goloubzy 2 lbs. lean beef, ground 1 egg
1 cup rice 1 can tomato soup
1 head cabbage Yi pint sweet cream
(with long leaves) salt and pepper to taste
Wash, drain and boil the rice in the usual way, allow to
cool, then set away in the refrigerator until it is cold.
Brown the meat in sweet butter then chill it, too. Separate the cabbage leaves, -being careful not to tear them, boil in salted water seven to ten minutes (no longer) and drain.
When the rice and beef are cold, mix them together, add salt and pepper to taste, and blend all together with a beaten egg. Now place a tablespoon of the mixture near the stem end of a cabbage leaf, molding it into a compact mass. Fold the short portion of the leaf over the mixture, and continue rolling as though wrapping a small bundle in paper, tucking the ends in, envelope fashion. If the center vein of the leaf is too brittle to roll properly, cut part of it away with a sharp knife, being careful not to cut clear through the leaf. When the goloubzy are all wrapped — if they are bunchy and inclined to fall apart tie a thread around each one — place them open side down in a dripping pan. Combine the tomato soup and cream, pour the mixture over the goloubzy and set the pan under the broiler flame for an hour, turning the goloubzy from time to time so they will brown on all sides. There' probably won't be any left, but if there are heat them next day in a shallow pan over a low flame on top of the stove, and they will be as delicious as they were at first.
If you have been resenting the necessity for using leftovers, now is the time to change that attitude. The remains of a roast of beef or of a steak may not look so well in the refrigerator, as Mrs. Keech pointed out, but a noodle ring, the center filled with diced beef which has been heated in thick mushroom soup, is something else. Kel likes it with string beans, and cucumbers with smetana dressing. Cold diced chicken, heated in {Continued on page 80)
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