2005-10-26 / Recipes

The Recipe Corner

by Allison Dann

I don’t know about ya’ll but I’m ready for soup weather. When that first bit of cool air seeps up between the cracks of the hardwood floors of my house, I know it’s time for soup. So grab your slippers and your Dutch oven and let’s go to the kitchen.

This is a recipe my Grandmother Velma used to make. It’s the easiest meal you’ll ever cook in one pot!

Red Chicken Stew 1 med. Fryer 1 sm. can tomato paste 1 cup chopped bell pepper ¼ cup Worcestershire sauce Red hot sauce to taste 1 cup chopped onion 1 cup chopped celery 1 can tomato sauce 1 cup ketchup Salt and pepper to taste

Boil chicken and remove when done. Cool and deboned. Place all ingredients in chicken stock while you are deboning chicken. Cook slowly on medium low heat. add chicken back to pot and simmer until ready to serve over rice.

This is another favorite from our family.

Potato Soup 6-8 med. peeled and cubed potatoes 1 med. onion chopped 1 or 2 ribs of celery finely chopped 1 cup cheddar cheese 2 cans chicken broth 1 cup half and half 2 cups chopped carrots 8 oz. tub sour cream Salt and pepper 1 cup chopped ham

Bring chicken broth, ham, potatoes, celery and carrots to boil. Cook until potatoes and carrots are done. Mash with potato masher. Reduce heat and simmer. Add sour cream, half and half, and cheese. Stir well and simmer until cheese melts and soup is hot. Do not boil.

Confederate Bean Soup ½ lb. Hillshire Farms smoked sausage sliced in rounds ¼ in thick. 2 slices bacon, diced 1 clove garlic, minced 1 med. onion, diced ½ bell pepper diced (optional) 2 TBSP. butter 16 oz. Bush’s Baked Beans 1 ½ cups half and half

Sauté sausage, bacon, garlic, onion and pepper (if desired) in butter until bacon is cooked. Add beans and simmer for a few minutes over medium heat. Add half and half. Increase or decrease half and half for preferred thickness. Serve with cornbread.

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