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Rutherford County Cooks

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As promised, I’m going to make some more soup this week. I’m also using the newest addition to my library- Mt. Pleasant Baptist Church’s “That We May Live” from Forest City.  Someone asked for the price because I said it was a bargain. It’s just $12 for a cookbook with over 900 recipes! Call 828-245-4496 and ask them about buying a copy. I’m getting ready to buy a few for Christmas gifts. Let me get in the kitchen and starting souping it up! There is nothing - nothing - in the south that’s more popular than Vegetable Soup. So, here I go with JOHANNA MORRISON’S recipe for OLD-FASHIONED VEGETABLE SOUP! She uses fresh vegetables and good spices. That, my friends, is yummy for the tummy!

1 pound lean ground beef browned and drained. (You may use stew beef)
3 quarts water
1 tablespoon salt
2 diced carrots
1 1/2 cup green peas
(I used frozen)
1 cup diced tomatoes
3 stalks celery diced
chopped parsley to taste
1 cup diced potatoes
1 cup green beans
1 teaspoon basil
1 teaspoon thyme
Pasta, if desired (I used ditalini pasta - perfect size for soup)
Combine all ingredients, except pasta, and simmer until vegetables are tender. Cook pasta separately al dente (al dente comes from the Italian meaning that the pasta should be firm but not overcooked). Drain and then add to soup.
This recipe is a keeper. Once you try it you too can be famous!

I love corn chowder. I also have fallen in love with this recipe. This is the ideal soup for a very cold day. You will get requests for more! This is a super soup! Here is LEANNA JAY and her recipe for SLOW-COOKED CORN CHOWDER.    

2 1/2 cups milk
1 can cream-style corn
1 can mushroom soup
1 3/4 cups frozen corn
1 cup frozen hash browns
1 cup fully cooked cubed ham (ask for 2 thick slices of deli ham (about 1/2’’ to 3/4’’ thick - then cube it at home- works great)
1 large onion diced
2 tablespoons butter
salt and pepper to taste
In slow cooker, combine all ingredients. Cover and cook on low for 6 hours. The only thing you need with this is corn muffins! Great taste- let’s eat some more!

I’m really cooking up some mighty fine batches of soup. Don’t worry, I’ll freeze some for later or share some with neighbors. I believe I’m going to make up a sign to post in the kitchen when I make soup. What do you think? “Slurping Permitted!”

We all love broccoli- at least most of us. Here is YVONNE GREENE & MELISSA WELLS recipe for BROCCOLI SOUP. How simple can you get? Four ingredients and great taste!

1 can fat-free chicken broth
2 boxes or bags chopped fresh broccoli (I’ve used frozen broccoli)
1 can Rotel tomatoes
5 oz. lite Velvetta cheese
Cook broccoli in broth and tomatoes, and then add cheese. Fast, easy and convenient.

O.K. that’s it for this week. I really like the idea of posting my “Slurping Permitted” sign when I serve soup.  See you next week with some great recipes. Meanwhile, I dare you- men, women and kids- get in the kitchen, cook, and show the love. It’s always better homemade!
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