Rangers to start Gibson in opener

Texas Rangers outfielder Willie Calhoun likely will start the regular season on the injured list because of a lingering groin injury.

General manager Chris Young said Calhoun, who hasn’t played in a spring training game since March 8, has a low-grade groin strain.

“We anticipate at this point that we’re going to need a couple of weeks to really let that calm down,” Young said Tuesday. “We’ve anticipated having Willie ready. But at this point given the soreness that still exists, I think we’re better off getting him right before sending him into competition.”

Rangers manager Chris Woodward later announced righthander Kyle Gibson will be the starting pitcher in the season opener April 1 at Kansas City. It will be the first opening day start for Gibson.

Calhoun was limited to 29 games during the shortened 2020 regular season because of a hamstring injury. That was after he had recovered from a broken jaw sustained when he was hit in the face by a fastball during a spring training game last March, though he was recovered from that when the season started in late July.

The lefthanded hitter was competing to be the designated hitter or the team’s left fielder.

Gibson struggled in 2020, going 2-6 with a 5.35 ERA.

Dear Heloise: I love homemade soup and so does my husband.

We will sometimes just take a couple cans of tomato juice or vegetable juice from our pantry, toss in some frozen or fresh veggies, and with some thick crusty bread, we made a delicious meal for two.

I like to add some beef bouillon too and a few extra spices. My husband likes to add macaroni, but either way it’s always a hearty meal. It’s quick and easy and very tasty!

Patricia G., Taos, N.M.

Dear Heloise: You had a cheddar cheese soup that my son loved, and since he’ll be coming home on leave I’d like to make it for him. But I can’t find the recipe.

Would you reprint it? I read your column every day and won’t miss the recipe if you reprint it for me.

Janice W., Rochester, Mich.

Janice, I get numerous requests for this recipe, so here it is:

2 carrots, peeled and sliced

2 small zucchini, halved and sliced

HELOISE

2 tomatoes, peeled and cut into wedges

1 celery stick, sliced

1 cup portobello mushrooms, sliced 1 onion, halved and sliced

1 garlic clove, minced

4 1/2 cups beef broth

1 1/2 cups tomato juice

1 tablespoon fresh basil, minced

1/2 cup dry red wine

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons fresh parsley, minced 1 cup shredded cheddar cheese

In a stock pot, add the first nine ingredients and heat to boiling. Reduce heat and simmer, covered, for 30 minutes or until vegetables are tender.

Stir in basil, wine, salt, pepper and parsley just before serving. Sprinkle the top of each serving with cheddar cheese.

If you like this recipe and enjoy soup any time of the year, you will like my pamphlet “Heloise’s Spectacular Soups.” Just go to www.heloise.com, or send $5 along with a stamped (75 cents), selfaddressed envelope to: Soups, P.O. Box 795001, San Antonio, TX 78279-5001.

Here’s a tasty tip: Puree celery and onions in a blender and add to most soups to add extra flavor.

Heloise

Dear Heloise: With warmer weather on its way, my family likes to enjoy a cold drink of lemonade or sometimes a soft drink.

I take an ice cube tray and freeze ice cubes from the lemonade or soft drink so the drink stays cold and the ice doesn’t water down the taste. When I make punch for a party, I do the same thing with an ice ring so the punch doesn’t end up tasting bland.