WHIMPEY

WHIMPEY[Gen's] from Grandma Stadelbauer's old ledger/handwritten cookbook

Chop and fry:
1 onion
1 green pepper
4-5 stalks [ribs] celery

Take [vegetables] out of pan and fry:
1 # hamburger

Add back the vegetables, salt, pepper and
1 can 10½ oz Campbell's tomato soup*
Cook and serve as a meat dish or sandwich spread.**

*the kind of soup you have to dilute with water, not
the heat and serve.

This soup is not the same as it was in Gram's day.
It seems less thick. Also, I think, here in the north-
country where Hank and Gram lived, that our peppers
and celery are larger now. And I use very lean meat.

Next time I make it, I am going to use a large onion
and green pepper and the 4 ribs of celery with
1 ½ # of lean ground meat [not ground round -
actually I used venison or buffalo and it is leaner]
and 2 cans of the soup. The vegetables should be
chopped quite small.

**On hamburger or hot dog bun? Maybe put on cold
and heat the whole thing in an oven. Ok in Pita Bread
and probably will make a good tortilla roll-up. I use
all whole wheat bread products. I put the following
recipe in because it is on the same page but I think
it would make a nice plate with the Whimpey.

PAPANASHI
A Gypsy Cheese Dish [same page]
Put a pound of cream or curd cheese in a bowl and
rub briskly till smooth
[I'm thinking they might have meant cottage cheese?]
Add salt to taste and 3 eggs and beat till thoroughly mixed.

Sift and stir in enough flour to make a soft dough,
keeping free of lumps.

Form into balls about 1"diameter, flatten a little and
poke a dent in the center with your finger.

Drop balls into a large pan of boiling salt water and
boil gently for ½ hour.

Drain well, pour plenty of melted butter over and
shake thoroughly.

Serve very hot with more melted butter.