Anne McAlpine: April 23, 2020

My friend Pat Reid’s husband Barry recently delivered this great cabbage roll soup (along with a Wally Parr Grandma’s sausage dinner) to my home and I really enjoyed it. It is a very hearty soup and truly a comfort food! Pat altered the original recipe by adding more cabbage and garlic and using marinara sauce in place of regular tomato sauce and the result was delicious. It has great flavour and is nice and thick. I enjoyed it with a slice of Pat’s homemade bread.

I don’t subscribe to any food channels on TV because I simply wouldn’t get anything done! When I was a patient in West Haldimand General Hospital I did watch a cooking show every day, though. I jotted down a couple of the recipes and this Wicked Meatloaf is one that I will be trying when I am finally allowed back into the kitchen. It certainly looks like a good one and sounds easy to prepare. I also took note of the tangy pork chops as the recipe sounds delicious and also very simply to make.

My grandmother instilled the love of cooking in me as she taught me how to cook and bake at a very early age. She made cinnamon honey butter and my brother, Russell, and I often had it on our morning toast. It is good on toasted bagels and muffins as well. I have had lots of time to go through some of her old cookbooks and when I found this it certainly brought back memories. It is easy to make and is a nice treat. Grandma left hers out on the counter because we always ate it up very quickly, but I would suggest storing it in the fridge after a day or so in order to keep if fresh longer.