California Water Service Group Annual Report 2005

Beans and Kapusta (Cabbage) Soup Makes 8 to 10 servings 4 c. pink beans 4 c. water 1 ham hock 1 lb. can sauerkraut with juice 1/3 c. vegetable oil 8 stalks celery, including leaves (optional) 1 large onion, diced 1 c. flour Water as needed Salt to taste Rinse beans thoroughly. Soak overnight in the water. If all of the water is absorbed, add 4 more cups in the morning. Boil until beans are tender. Add sauerkraut with juice. In a frying pan, brown the oil, celery, and onion until tender. Add to the soup. In a separate bowl, mix flour with enough water to make it liquidy. Add to the soup mixture and boil slowly until slightly thickened. You may need to add more of the flour and water mixture to thicken to your liking. Add salt to taste. Cook’s note: This recipe was made by my mom’s Austrian/Russian family as a staple when times were tough. But it is delicious, and can easily be frozen.	Strawberry-Mango Smoothie Makes 2 servings 4 strawberries, stemmed 1/2 mango, peeled 1/4 c. plain or vanilla yogurt 3 T. water 2 t. sugar Ice cubes as needed Place strawberries, mango, yogurt, water, and sugar in blender and puree until smooth. Add ice until desired consistency is reached. Garnish with additional strawberries if desired. Cook’s note: I love to play tennis, and my husband is the director of a tennis club, so needless to say, we spend a lot of time running around on the court. After a good game, we enjoy these refreshing and healthy smoothies!
Portuguese Sweet Bread Makes “lots!” of servings 3 pkg. yeast 3 T. sugar 3/4 c. warm water 6 eggs 3 c. warm water 2 sticks butter 4 t. salt 3/4 c. powdered milk 2 c. sugar 1/4 t. yellow food coloring Almost 5 lbs. flour Mix first three ingredients and put on pilot to rise. Mix remaining ingredients except flour and add to risen yeast mixture. Add flour and knead until bubbles are visible. Put on pilot light to rise, then make into buns and let rise again. Bake 10 to 15 minutes at 325 degrees. Cook’s note: This recipe has been a favorite part of every family gathering for as long as I can remember. My mom still makes it best, but she has passed the tradition on to me and my daughter, Crystal. Crystal is expecting a little girl, and we plan to pass it on to her, too!	Sweet Corn Vegetable Soup Makes 4 servings 1 c. tender corn kernels or 1 c. cream-style canned corn 1 carrot, finely chopped 1 T. cabbage, chopped 1 spring onion, finely chopped 1/2 t. sugar 1/2 t. green chili sauce 1/2 t. soya sauce 1 T. corn flour 4 c. water If you are using fresh corn, pressure cook until tender. Place the corn in a deep pan. Meanwhile, mix the corn flour in 1/2 cup water. Add water, salt, sugar, vegetables, and chili sauce to the corn. Mix well and heat to boiling. Once boiling, add corn flour paste and stir continuously. Keep stirring until the soup is thick and clear. Stir in the soya sauce and remove from heat. Serve steaming hot with garlic rolls and more chili sauce or chilies in vinegar. Cook’s note: If you use canned corn, this Asian recipe takes only 15 minutes to cook. It’s great for teatime, lunch, dinner, or parties.
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