2018-01-24 / Recipes

Country Cooking With Sue Davis

Cooking is a family tradition that I got from my mom. In school I didn’t like sewing much, just always wanted to cook. I remember watching my mom cook for us and everyone who came to our home. So it’s no wonder that I love to cook and share my recipes.

When cold weather moves in, I always like to get my soup pot out and cook a pot of soup. This week I am sharing some of my favorite soup recipes. And you must have corn bread with soup, so I am also sharing my cornbread recipe. I hope you enjoy them.

Egg Drop Soup
2 (14½ oz.) can chicken broth
1 T. cornstarch
1 egg, well beaten
2 T. green onion, sliced
In saucepan, slowly stir the broth in cornstarch. Cook, stirring constantly, until slightly
thickened. Slowly pour in the beaten egg. Stir
gently. Remove from heat. Garnish with green
onion. Serves 4.

Potato Soup
5-6 medium potatoes
2½ c. milk
¼ t. salt
½ t. pepper
3 T. butter
½ c. diced onions
½ stalk celery, chopped (optional)
1 bell pepper (optional)
Peel potatoes; rinse and chop. Cook until tender and water is almost cooked away. Drain
remaining water. Salt and pepper to taste.
Mash the potatoes with a potato masher until
there are no large chunks remaining. Add
milk. In a small pan, melt the pat of butter
and sauté onion until tender. Add to potato
mixture. Heat until hot, stirring constantly.
Do not boil. You may add other seasoning to
taste. (I do add celery to mine.)

Hamburger Stew
1½ lbs. hamburger meat
1 large onion, chopped
1 bell pepper, chopped
2 carrots, scraped and cubed
4 medium potatoes, peeled and cubed
1 can green beans, drained
1 can cream of celery soup
Salt and pepper to taste
Fry out hamburger meat in skillet. Add onions
and bell pepper. Saute’ until tender. Drain off
excess fat. Add carrots, potatoes, green beans,
water, salt and pepper. Cover and cover over
low heat until carrots and potatoes are tender.
Add cream of celery soup and toss well. Serve
with cornbread or rolls.

Lacy Fried Cornbread
1½ c. cornmeal, self-rising
1 c. milk
½ c. water
Vegetable oil
(salt to your taste)
Mix together first four ingredients and let
stand about 5 minutes. Heat griddle on medium heat. When hot, spread vegetable oil
over griddle. Dip 1 tablespoon of mixture at a
time onto griddle. When brown, turn over on
other side. The secret to lace is having your
mixture thin enough. If it is not thin enough,
add a little water.


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