Mushroom-Barley Soup
Holly Vidourek
Cincinnati, OH
Rich and hearty...always a family favorite.
1/2 lb. stew beef, cubed
1 onion, chopped
8-oz. pkg. sliced mushrooms
1 T. olive oil
4 14-1/2 oz. cans beef broth
3/4 c. instant barley, uncooked
Combine beef, onion, mushrooms and oil in a large saucepan. Cook over medium-high heat for about 10 minutes, until beef is browned. Stir in broth; bring to a boil. Add barley. Reduce heat and simmer, covered, for 30 to 45 minutes, until beef and barley are tender. Serves 4 to 6.
Yellowware soup bowls make any soup supper extra special. Pick up a set of vintage-style new bowls or collect old ones at antique shops...mix & match for fresh farmhouse style.
Potato Patch Soup
Corrie Leydig
Hyndman, PA
This recipe is my mother’s...every couple of weeks, she was sure to have this soup waiting for us on the stove.
7 potatoes, peeled and diced
1 carrot, peeled and finely chopped
2 T. dried, minced onion
3 c. water
4 cubes chicken bouillon
1 T. dried parsley
1 t. celery seed
4 slices pasteurized process cheese spread
1-1/2 c. milk
Combine potatoes, carrot, onion, water, bouillon cubes, parsley and celery seed in a large saucepan. Simmer over medium heat until potatoes are tender, 25 to 30 minutes. Remove from heat. Add cheese slices; let stand until melted. Stir in milk and serve. Serves 5 to 7.
No matter where I serve my guests,
They seem to like my kitchen best.
Cheese-Stuffed Biscuits
Angie Venable
Gooseberry Patch
My kind of recipe...down-home goodness, ready to serve in a jiffy!
10-oz. tube refrigerated flaky biscuits
8-oz. pkg. Cheddar cheese, sliced into 10 cubes
1 T. milk
1 t. poppy seed
Separate dough into 10 biscuits. Open a small pocket in the side of each biscuit; tuck a cheese cube into each pocket. Press dough together to seal well. Place biscuits on an ungreased baking sheet. Cut a deep “X” in the top of each biscuit. Brush with milk and sprinkle with poppy seed. Bake at 400 degrees for 10 to 12 minutes, until golden. Serve warm. Makes 10.
Slip a prewarmed ceramic tile into the bread basket before adding a napkin liner. Biscuits and rolls will stay toasty and warm through dinner.
Tomato & Basil Bisque
Zoe Bennett
Columbia, SC
Garnish servings with a swirl of cream and a sprig of basil leaves.
2 onions, chopped
2 carrots, peeled and shredded
1 T. butter
8 tomatoes, peeled and chopped
1/2 t. sugar
1/2 t. salt
1/4 t. pepper
1/2 c. fresh basil, chopped
2 c. chicken broth
In a large saucepan over medium heat, sauté onions and carrots in butter until tender. Stir in tomatoes, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool soup slightly; transfer to a blender. Add basil; cover and process until smooth. Pour soup back into saucepan. Stir in broth; heat through. Serves 4.
Dried celery leaves add homestyle flavor to soups and stews. Save the leaves from celery stalks, spread them on a baking sheet and dry slowly in a 180-degree oven for 3 hours. When they’re crisp and dry, store them in a canning jar. The leaves can be crumbled right into a simmering soup pot.
Teri’s Butternut Squash Soup
Teri Johnson
North Ogden, UT
We tried a delicious squash soup at a local restaurant. This recipe is my own version and it’s so good! We find it’s also good served chilled, with sliced green onions on top.
1 T. olive oil
1 T. butter
2 2-lb. butternut squash, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1/2 t. allspice
2 14-1/2 oz. cans chicken broth
Garnish: sour cream, saltine crackers
Combine oil and butter in a large saucepan over medium heat. Add squash, onion and garlic. Cook for about 5 minutes, stirring occasionally, until crisp-tender. Add allspice; cook just a minute more. Add broth. Bring to a boil; cover. Reduce heat to low; simmer for 15 minutes, or until squash is tender. Mash with a potato masher or use an immersion stick blender to blend until smooth. Return to saucepan; heat until hot. If a thinner soup is preferred, add a little more broth or water. Ladle soup into 8 soup bowls. Add one tablespoon sour cream to each bowl and swirl slightly. Serve with crackers. Serves 8.
A pretty cut-glass biscuit jar isn’t just for holding cookies or crackers...fill it with crisp bread sticks or pretzel rods to serve with soup.
Cream of Zucchini Soup
Susan Maurer
Dahlgren, IL
One taste and you’ll agree...there’s really no such thing as too many zucchini!
3 lbs. zucchini, sliced 1/2-inch thick
2 onions, quartered
5 slices bacon
4 c. chicken broth
1 t. salt
1 t. pepper
Optional: 1/2 t. garlic powder
Garnish: onion and garlic croutons or butter and grated Parmesan cheese
Combine all ingredients except garnish in a soup pot over medium heat. Cook until zucchini is tender and bacon is done, about 45 minutes. Ladle soup into a blender and process until smooth. Return to soup pot; heat through. Serve topped with croutons or with a pat of butter and a sprinkling of Parmesan cheese. Makes 4 to 6 servings.
Save time when peeling and chopping veggies. Set a large bowl on the counter to toss all the peelings into...you’ll only need to empty it once.
Monk’s Bean Soup
Staci Meyers
Montezuma, GA
My cousin Monk came to visit once and brought us a pot of this yummy soup. I wouldn’t let him leave until he shared the recipe!
1 to 2 smoked ham hocks
6 to 8 c. water
2 T. butter
1 onion, chopped
3 to 5 T. dill weed
seasoned salt and pepper to taste
16-oz. pkg. dried Great Northern beans
Combine ham hocks and water in a large soup pot. Simmer over medium heat for 15 to 30 minutes. Melt butter in a skillet; add onion and seasonings. Cook for about 5 minutes, just until onion is tender. Place beans in a slow cooker; add onion mixture, then pour meat and broth over top. Cover and cook on high setting for 4 to 6 hours, until beans are as tender as desired. Shortly before serving time, dice meat from ham hocks and stir back into slow cooker. Makes 8 servings.
Pile seasonal produce in a primitive wooden dough bowl for a bountiful country-style centerpiece...shiny red and yellow peppers in summer, acorn squash and gourds in autumn.
Tadpole Ham Soup
Sara Goodroe
Moultrie, GA
A family recipe we’ve used for generations...the small onion pieces gave this wonderful southern dish its funny name.
2 c. cooked ham, cubed
1 c. pan drippings from a baked ham
4 to 5 green onions, cut into one-inch pieces
4 c. water
pepper to taste
Put ham cubes, pan drippings, onions and water into a soup pot. Bring to a slow boil over medium heat; simmer for 10 minutes. While soup is boiling, drop dumplings by tablespoonfuls into the pot. Slowly cook until dumplings are done, about 20 minutes. Add a little more water if soup seems too thick. Add pepper to taste. Serves 4.
Dumplings:
1 egg, beaten
1 c. self-rising flour
Combine egg and flour, working them together by hand until dough forms.
Stitch several handmade napkins or tea towels end-to-end to make a one-of-a-kind table runner.
No-Knead Oatmeal Bread
Hattie Douthit
Crawford, NE
I’ve been making this bread since I was a little girl. It’s slightly sweet and so yummy.
2 envs. active dry yeast
1/2 c. warm water
1 c. quick-cooking oats, uncooked
1/2 c. light molasses
1/3 c. shortening
1-1/2 c. boiling water
1 T. salt
6-1/4 c. all-purpose flour, divided
2 eggs, beaten
Soften yeast in very warm water, 110 to 115 degrees; let stand for about 5 minutes. In a large bowl, combine oats, molasses, shortening, boiling water and salt; stir until shortening is melted. Cool until lukewarm. Stir in 2 cups of flour; add eggs and beat well. Stir in yeast mixture. Add remaining flour, 2 cups a time, mixing well after each addition to make a rather stiff dough. Beat vigorously until smooth, about 10 minutes. Grease top of dough lightly. Cover tightly; place in refrigerator for 2 hours to overnight. Turn dough out onto a well-floured surface. Form into 2 loaves; place in greased 8"x4" loaf pans. Cover; let rise in a warm place until double. Bake at 375 degrees for about 40 minutes. If crust begins to brown too fast, cover with aluminum foil for last half of baking time. Makes 2 loaves.
Here’s how to tell when rising dough has doubled in size. Press two fingertips into the dough, about 1/2-inch deep, and then release. If the dent remains, the dough has doubled.
Honey Koek Loaf
Tawnia Hultink
Ontario, Canada
A nice easy-to-make Dutch bread...kids love it!
2 c. all-purpose flour
1 c. sugar
1 t. cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
1/2 t. ground cloves
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/2 c. honey
1 c. boiling water
Combine dry ingredients in a large bowl; mix all together. Add honey and boiling water; stir together. Pour batter into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour. Cool in pan for 10 minutes; turn loaf out of the pan and cool on a wire rack. Makes one loaf.
Snap up stoneware butter crocks when you find them at flea markets. They’re just the right size for serving party spreads and dips as well as butter.
Country Comfort Chicken Soup
Rhonda Nehmer
Menomonee Falls, WI
Everyone needs a great recipe for chicken noodle soup! I love homemade soup but do not have enough time anymore to spend hours making it, so I created this simpler version.
5 to 6 boneless, skinless chicken thighs
2 c. baby carrots, chopped
1 c. celery, chopped
1/2 onion, chopped
2 T. garlic, minced
1 t. poultry seasoning
1 t. dried parsley
1 t. seasoned salt
3 cubes chicken bouillon
12-oz. pkg. fine egg noodles, uncooked
Place all ingredients except noodles into a large soup pot; cover with water. Bring to a boil; reduce heat to a simmer. Cook, uncovered, until chicken and vegetables are tender, about one hour. Remove chicken; let cool slightly. Stir in noodles. Simmer until noodles are done, about 5 minutes. While noodles are cooking, dice chicken and return to soup. Adjust seasoning as needed. Makes 8 servings.
Savory herbed crackers make any bowl of soup even yummier! Toss together 1-1/2 cups oyster crackers, 1-1/2 tablespoons melted butter, 1/4 teaspoon dried thyme and 1/4 teaspoon garlic powder. Spread on a baking sheet. Bake at 350 degrees for about 10 minutes, until crunchy and golden.
Cider Mill Stew
Laura Lett
Gooseberry Patch
This stew smells as wonderful as it tastes!
3 T. all-purpose flour
1 t. salt
1/2 t. pepper
1 lb. stew beef, cubed
2 T. oil
1 c. apple cider
1 c. water
1 c. beef broth
1 T. cider vinegar
1/2 t. dried thyme
2 carrots, peeled and cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 potato, peeled and cubed
1 onion, sliced
Combine flour, salt and pepper in a large plastic zipping bag. Add beef, a few pieces at a time; shake to coat. In a Dutch oven, brown beef in oil; drain. Stir in cider, water, broth vinegar and thyme; bring to a boil over medium heat. Reduce heat; cover and simmer for one hour and 45 minutes, or until meat is tender. Add vegetables; return to a boil. Reduce heat; cover and simmer for 30 minutes, or until vegetables are tender. Makes 4 servings.
Turn a mesh bag that held apples or onions into a sink scrubbie for cleaning veggies and washing dishes. Simply fold the bag several times into a loose bundle and wind with kitchen string. So thrifty...Grandma would be proud!
Squash & Sausage Stew
Debbie Gillam
Tipton, IN
My great-aunts Ardella and Clarissa were avid gardeners, so they had an abundance of fresh veggies. They devised this fresh and nutritious soup recipe that I’ve made often. It’s even tastier as leftovers!
1 lb. smoked turkey sausage, cut in bite-size pieces
2 to 3 yellow squash, cut into 1/2-inch cubes
2 to 3 zucchini, cut into 1/2-inch cubes
2 14-1/2 oz. cans diced tomatoes
1 onion, chopped
2 to 3 cloves garlic, minced
Combine all ingredients in a large soup pot. Bring to a boil over medium-high heat. Reduce heat to low. Simmer until vegetables are tender, stirring occasionally, one to 2 hours. Serves 4 to 6.
Keep a few quart-size Mason jars tucked in the cupboard so you can send home some homemade soup with a dinner guest...what a thoughtful gesture!
Down-Home Pea Soup
Jude Trimnal
Brevard, NC
Our parents made this soup often. It is delicious year ’round, but is especially warming on winter days.
8 c. water
2 c. dried split peas
1-1/2 c. celery, sliced
1-1/2 c. carrots, peeled and sliced
1 onion, sliced
2 bay leaves
salt and pepper to taste
Optional: 1 to 2 c. cooked ham, cubed
Combine all ingredients in a slow cooker. Cover and cook on low setting for 4 to 6 hours. Discard bay leaves before serving. Makes 8 to 10 servings.
Don’t pass up delicious-sounding recipes that make enough to serve a farmhouse family when you only need to serve two. Leftovers are great for next-day meals. Soups, stews and casseroles make quick & easy lunches, or freeze leftovers for a heat-and-serve meal later when time is short.
Old-Fashioned Icebox Rolls
Muriel Gundy
Morley, MI
A very old tried & true recipe from my mother and aunt. This is also a good dough to use for making cinnamon rolls.
1 env. active dry yeast
1/4 c. warm water
1/2 c. boiling water
1/3 c. shortening
1/3 c. sugar
1/2 c. cold water
1/2 t. salt
1 egg, beaten
3-3/4 c. all-purpose flour
In a small bowl, combine yeast and very warm water, 110 to 115 degrees; let stand for several minutes. In a separate large bowl, pour boiling water over shortening and sugar. Add yeast mixture, cold water, salt, egg and flour. Mix and knead until smooth. Cover and place in refrigerator overnight. Form into golfball-size balls and place in a greased 13"x9" baking pan. Cover; let rise until double. Bake at 400 degrees for 12 to 18 minutes, until golden. Makes 2 dozen.
It’s easy to turn a vintage painted metal tray into a whimsical wall clock with a clock kit from your local craft store. Drill a center hole, then insert the clock movement and hands. Press on self-adhesive numbers...time’s up!
North Woods Bean Soup
Sharon Demers
Dolores, CO
Here is a great soup to come home to on a brisk, cool evening.
1/2 lb. turkey Kielbasa, halved lengthwise and sliced 1/2-inch thick
1 c. baby carrots, chopped
1 c. onion, chopped
2 cloves garlic, minced
4 c. chicken broth
1/2 t. Italian seasoning
1/2 t. pepper
2 15.8-oz. cans Great Northern beans, drained and rinsed
6-oz. pkg. baby spinach
Spray a large stockpot with non-stick vegetable spray; heat over medium-high heat. Add Kielbasa, carrots, onion and garlic; sauté for 3 minutes, stirring occasionally. Reduce heat to medium; cook for 5 minutes. Add broth, seasonings and beans. Bring to a boil; reduce heat and simmer for 5 minutes. Place 2 cups of soup in a blender or food processor. Process until smooth; return processed soup to pan. Simmer for an additional 5 minutes; remove from heat. Add spinach, stirring until it wilts. Serves 5.
Nothing goes better with hearty bean and pea soup than warm cornbread! If you like your cornbread crisp, prepare it in a vintage sectioned cast-iron skillet...each wedge of cornbread will bake up with its own golden crust.
Farmhouse Onion Soup
Irene Whatling
West Des Moines, IA
With four kinds of onions and two kinds of cheese, this savory soup is a meal in itself.
2 T. butter
1 yellow onion, thinly sliced
1 red onion, thinly sliced
1 leek, white part only, sliced
5 green onions, sliced
1 clove garlic, minced
2 14-1/2 oz. cans beef broth
10-1/2 oz. can beef consommé
1 t. Worcestershire sauce
1/2 t. ground nutmeg
1 c. shredded Swiss cheese, divided
6 slices French bread, toasted
6 T. grated Parmesan cheese
Melt butter in a large saucepan over medium-low heat. Sauté all onions and garlic, stirring occasionally, until tender and golden, about 15 minutes. Add broth, consommé, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Sprinkle one tablespoon Swiss cheese into each of 6 oven-proof soup bowls. Ladle soup into bowls; top each with a slice of toasted bread. Sprinkle bread with remaining Swiss and Parmesan. Broil until cheese is melted; serve right away. Serves 6.
A pretty china saucer that has lost its teacup can still be useful. Place it beside the stovetop to serve as a rest for cooking spoons and soup ladles.
Kale & Potato Soup
Maureen Viggiani
North Chili, NY
A quick, healthy soup for a blustery day. Make it heartier by adding 1/2 pound ground turkey sausage that has been browned and drained.
1 T. oil
1 onion, chopped
1/2 bunch kale, chopped
1 to 2 redskin potatoes, cubed
4 c. chicken broth
Heat oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add kale, potato, broth and sausage, if using. Cover and simmer 15 minutes, until potato is tender. Serves 4 to 6.
Use lemon juice to freshen an old wooden breadboard. Brush juice generously over the surface and let stand for 30 minutes. Then scrub with a moistened cloth and a little baking soda, rinse and let dry.
Champion Banana Bread
Michelle Mahler
Osceola, WI
My grandma taught me most of what I know about baking. This simple recipe was hers...I wish I knew where she got it! I even won the Champion Ribbon at the county fair with this recipe when I was a young girl. My family belongs to a little old country church and it has been published in their cookbook several times as well.
2 eggs, beaten
1/2 c. butter, softened
1 c. sugar
3 bananas, mashed
1/2 c. evaporated milk
1 t. vanilla extract
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. all-purpose flour
Blend eggs, butter and sugar; add bananas, milk and vanilla. Stir in dry ingredients; mix well. Pour batter into a 9"x5" loaf pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 40 to 50 minutes. Makes one loaf.
Make a new neighbor feel welcome by giving a loaf of homemade bread, wrapped in a checked napkin and tucked into a wicker basket.
Mom’s Raisin Bread
Suzanne Pletsch
Chicago, IL
Everyone loved Mom’s raisin bread. When I got married, Mom gave me the recipe...I finally got her to actually measure ingredients! My children love it too.
1 c. milk
1/4 c. margarine
2 t. salt
1/2 c. golden raisins
1 env. active dry rapid-rise yeast
2 T. sugar
1/2 c. warm water
2 eggs, beaten
5 c. all-purpose flour, divided
Garnish: beaten egg, milk or softened margarine
In a small saucepan over low heat, heat milk just to boiling; stir in margarine and salt. Add raisins and let cool. In a large saucepan, combine yeast, sugar and very warm water, 110 to 115 degrees. When milk mixture cools, add it to yeast mixture; stir in eggs. Beat in flour, one cup at a time. When dough gets heavier, start to knead it, adding more flour if too sticky. Knead for about 10 minutes. Place dough in a large greased pan; cover. Set pan in an unheated oven with a pan of hot water placed below it. Let rise for one hour. Punch dough down; let rise for an additional 30 minutes. Knead dough again; form into 2 loaves and place in 2 greased 8-1/2"x4-1/2" loaf pans. Cover and let rise again for 30 minutes. Brush loaves with egg, milk or margarine. Bake at 375 degrees until golden, 45 to 60 minutes. Makes 2 loaves.
Grandma’s little secret...kneading bread dough is a fun way to get rid of stress! Be sure to knead the dough as long as the recipe states, until the dough is silky smooth. You’ll be rewarded with moist, tender bread.
Chunky Minestrone
Sharon Ignash
Kinde, MI
This recipe has been a huge hit at soup luncheons, at family gatherings and at work. It’s easy to make and low calorie for calorie watchers. We all just love it and hope you will too!
1 T. olive oil
1-1/2 c. onion, chopped
1 carrot, peeled and sliced
2 cloves garlic, minced
14-1/2 oz. can diced tomatoes
4 c. chicken broth
1 c. water
1 t. Italian seasoning
1/2 c. long-cooking rice or soup pasta, uncooked
15-oz. can kidney beans, drained and rinsed
1 zucchini, chopped
1/2 t. pepper
Garnish: grated Parmesan cheese
In a Dutch oven, heat oil over medium heat. Add onion, carrot and garlic; cook for 3 minutes, or until tender. Stir in tomatoes with juice, broth, water, seasoning and uncooked rice or pasta. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until rice or pasta is tender. Stir in beans, zucchini and pepper; simmer for 5 minutes. Sprinkle with cheese before serving. Makes 5 servings.
Keep hard grating cheeses like Parmesan fresh for longer. Wrap the cheese in a paper towel that has been moistened with cider vinegar, tuck into a plastic zipping bag and refrigerate.
Meatball Vegetable Soup
Sally Derkenne
Chandler, AZ
The made-from-scratch meatballs are really tasty, but if time is short, substitute frozen meatballs.
4 c. beef broth
2-1/2 c. water
4 stalks celery, chopped
4 carrots, peeled and chopped
1 onion, chopped
1/4 c. quick-cooking barley, uncooked
8-oz. can tomato sauce
1 t. dried basil
2 cubes beef bouillon
3 potatoes, peeled and cubed
salt and pepper to taste
Combine broth and water in a large soup pot. Add celery, carrots, onion, barley, tomato sauce and basil; bring to a boil. Reduce heat; partially cover and simmer for 15 minutes. Add meatballs; cover and cook for 15 minutes. Add potatoes and cook until tender, about 20 minutes. Add salt and pepper to taste. Serves 6.
Meatballs:
1-1/2 lbs. ground beef
1/2 c. cooked rice
1 onion, finely chopped
1 egg, beaten
1/4 c. water
1 clove garlic, minced
salt and pepper to taste
Combine all ingredients in a large bowl; mix well. Shape into small meatballs.
Hang a flea-market-find window shutter on the wall to hold greeting cards, cookbooklets or catalogs. Add a row of cup hooks along the bottom to keep potholders at your fingertips.
Grandma’s Irish Soda Bread
Jennifer Savino
Joliet, IL
My grandma was 100 percent Irish and she knew how to make the best Irish soda bread around. Serve it warm from the oven, topped with a pat of butter...there’s nothing better!
3 c. all-purpose flour
2/3 c. sugar
1 t. baking powder
1 t. baking soda
1 t. salt
1-1/2 c. raisins
2 eggs, beaten
1-3/4 c. buttermilk
2 T. butter, melted and slightly cooled
Sift dry ingredients together in a large bowl; stir in raisins and set aside. In a separate bowl, combine eggs, buttermilk and melted butter, blending well. Add egg mixture to flour mixture; stir until well mixed. Pour batter into two greased 9"x5" loaf pans. Bake at 350 degrees for one hour. Turn loaves out of pans and let cool on a wire rack. Makes 2 loaves.
Making butter is fun for kids. Pour a pint of heavy cream into a chilled wide-mouth jar, cap the jar tightly and take turns shaking until you see butter begin to form. When it’s done, uncap the jar and rinse the butter lightly with cool water. Enjoy on warm, fresh-baked bread...yum!
PatPat’s Pot of Soup
PatPat Storey
Cleveland, TN
This soup is quick & easy for friends and fellowship any night of the week! Just leave the slow cooker set on low until you get home from work. Serve with a basket of cornbread or corn chips...it’s great either way!
15-1/2 oz. can chili with beans
15-1/2 oz. can chili without beans
15-1/4 oz. can corn
10-3/4 oz. can tomato soup
10-oz. can tomatoes with chiles
Garnish: shredded Cheddar cheese, sour cream
Combine all ingredients except garnish in a slow cooker. Cover and cook on low for 6 to 8 hours, until steaming hot. Serve soup portions garnished with cheese and sour cream. Serves 4.
A vintage-style oilcloth tablecloth with brightly colored fruit and flowers adds cheer to any dinner table. Its wipe-clean ease makes it oh-so practical for any meal of the day.
Spicy Sausage & Kale Soup
Sarah Gruber
Monroe, MI
I love to make soup from scratch! When my youngest daughter was expecting her first baby, I created this soup for her. She said it was so good I should enter it in a contest! Serve it with warm crusty garlic bread for a really satisfying meal.
6 slices bacon, diced
1 onion, chopped
2 to 3 cloves garlic, minced
4 c. chicken broth
3 c. water or chicken broth
3 potatoes, peeled and diced
2 to 3 c. kale, chopped
14-1/2 oz. can diced tomatoes with chiles
15-oz. can chickpeas, drained
1/2 t. garlic powder
1/2 t. onion powder
1 lb. smoked pork sausage, halved lengthwise and sliced 1/2-inch thick
1 c. whipping cream
salt and pepper to taste
In a large stockpot, cook bacon until crisp. Remove to paper towels and drain, reserving 2 tablespoons drippings. Add onion and garlic; sauté in reserved drippings until softened. Add broth, water or broth, potatoes, kale, tomatoes with chiles, chickpeas, garlic powder and onion powder. Bring to a boil; reduce heat and simmer until potatoes and kale are cooked through, about 15 to 20 minutes. Meanwhile, broil or fry sausage until browned; drain. Stir reserved bacon, sausage and cream into soup. Heat gently for an additional 5 minutes; add salt and pepper as needed. Makes 10 servings.
There’s nothing like soup for turning leftovers into a hot, hearty meal. Keep a container in the freezer for extra chopped vegetables, roast beef, shredded chicken or even crispy bacon. When you have saved enough, just add a couple of cans of broth and a can of diced tomatoes. Simmer until everything blends together...scrumptious!
Farmstand Bacon-Corn Soup
Barbara Pache
Marshall, WI
This creamy, savory soup really hits the spot in chilly weather! Everyone who tries it wants the recipe, so I thought I would share it with other Gooseberry Patch fans.
1 butternut squash
12 slices bacon, diced
1 onion, chopped
1 stalk celery, chopped
1 T. all-purpose flour
14-1/2 oz. can chicken broth
2 14-3/4 oz. cans creamed corn
2 8-oz. cans corn, drained
1 pt. half-and-half
1 T. fresh parsley, minced
1-1/2 t. salt
1/2 t. pepper
Optional: sour cream
Place squash on an ungreased baking sheet. Bake at 375 degrees for one hour. Cut in half; cool. Remove seeds with a spoon; scoop out pulp and mash. Set aside. In a large saucepan over medium-high heat, cook bacon until crisp. Remove bacon to paper towels, reserving 2 tablespoons drippings in saucepan. Sauté onion and celery until tender. Stir in flour; blend well. Gradually stir in 6 cups squash and remaining ingredients except sour cream; return crumbled bacon to saucepan. Cook and stir over low heat until heated through. Garnish with dollops of sour cream, if desired. Serves 8.
Enjoy a favorite long-simmering recipe more often...let a slow cooker do the work for you! Brown and drain ground meat first, then toss all ingredients into the slow cooker. A soup that cooks for 2 hours on the stovetop can cook all day on the low setting without burning or overcooking.
Yummy Carrot-Raisin Muffins
Nancy Haines
Hicksville, NY
This recipe for extra-moist muffins was a wonderful gift from my secret pal! Substitute other flavors of cake mix too...devil’s food, orange and spice cake all make tasty muffins.
18-oz. pkg. carrot cake mix
15-oz. can pumpkin
1/3 c. golden raisins
Mix dry cake mix and pumpkin together to make a very thick batter. Add raisins and mix well. Fill paper-lined muffin cups 2/3 full. Bake at 400 degrees for 20 minutes, until muffins test done. Makes one dozen.
An old-fashioned ice cream scoop isn’t handy just for serving up frozen treats. Use it for scooping muffin batter, mashed potatoes and even jumbo meatballs...you’ll have perfect portions every time!
Butterfly Yeast Rolls
Janis Parr
Ontario, Canada
I have been baking these delicious rolls for years and they are the best! The rolls rise to perfection and are golden and flaky...sure to delight family & friends.
1 env. active dry yeast
1/4 c. warm water
1 c. milk
1/4 c. sugar
1/4 c. shortening
1 t. salt
3-1/2 c. all-purpose flour, divided
1 egg, beaten
In a small bowl, mix yeast with very warm water, 110 to 115 degrees; let stand for 5 minutes. Heat milk in a small saucepan over low heat just until boiling; let cool slightly. In a large bowl, combine milk, sugar, shortening and salt. Add 1-1/2 cups flour and beat well. Beat in yeast mixture and egg. Gradually knead in remaining flour to form a soft dough. Place in a greased bowl, turning once. Cover and let rise in a warm place for 2 hours. Punch dough down; turn out on a floured surface. Shape into 36 walnut-size balls; place 3 balls in each cup of a greased muffin tin. Cover and let rise for 45 minutes. Bake at 400 degrees for 12 to 15 minutes, or until golden. Makes one dozen.
Give homebaked rolls and bread a mouthwatering golden finish. Whisk together an egg yolk and a tablespoon of water in a cup. Brush the mixture over the dough just before sliding it into the oven...it’s as simple as that.
Crawfish-Corn Chowder
Becky Garrett
Richardson, TX
As displaced Cajuns from Lousiana now living in Texas, my family loves this chowder...it’s a delicious reminder of home.
12-oz. pkg. bacon, crisply cooked, crumbled and drippings reserved
2 c. potatoes, peeled and diced
1 c. onion, diced
2 T. butter
2 pts. half-and-half
2 16-oz. cans creamed corn
1 T. Creole seasoning
Optional: 1 t. hot pepper sauce
1 lb. frozen crawfish tails or uncooked medium shrimp, peeled
Place 4 tablespoons reserved drippings in a soup pot. Sauté potatoes and onion for about 15 minutes, until golden. Stir in butter, half-and-half, corn, seasoning and hot sauce, if using. Add crumbled bacon to chowder. Cook over medium heat until potatoes are tender, 20 to 30 minutes. Add crawfish or shrimp and simmer for another 15 to 20 minutes; do not overcook. Serves 6 to 8.
Enamelware dishpans are so useful in the kitchen...don’t pass them by at barn sales! They’re perfect for mixing up company-size batches of bread dough, cookies, tossed salad, turkey dressing and so much more...even for serving popcorn on family movie night!