Posted in Canning & Preserving, Soups & Stews, Uncategorized

Canning Tater (Potato) Soup

It’s that time of the year again. Summer takes a final bow and slinks away into the dying deep. A familiar chill creeps through the air. Leaves begin to turn and collectively fall. Golden, Burgundy and Russet hues vibrantly burst in midair until they blanket the ground we stand on. That being said, as a brisk wind blows and we tighten the grip of our sweaters, I begin to crave comfort food. Today, I began to play around with Tater Soup. It’s an inexpensive Classic. We are Canning it, though, so the cream portion of the recipe, we won’t add until we heat the Soup up for serving.

I’m going to break this down into 4 Quart Jars. I will give you the bulk of the Recipe, first and then I will tell you what I put into each Jar.


The Bulk…

  • 4 Jars
  • 7-8 Potatoes (Use what you have or what you like. I had Russet, so that’s what I used.) Peel and cube.
  • 3/4 cup of Shredded and Chopped Carrots
  • 1 Large Sweet Onion, Diced
  • 3 Stalks of Celery, chopped fine
  • 1 Red Pepper, chopped fine.
  • Pickled Jalapeno (optional)
  • Seasonings: Salt, Lemon Juice, Paprika, Onion Powder, Garlic Powder, Powdered Chicken Broth, Pepper (Optional)

NOTE: Add your potatoes to a bowl full of salt water while you cut up the rest of the veggies. This will bleed out most of the Starch.


Per Jar, Layered….img_0718.jpg

  • 2 to 2 & 3/4 cups Taters
  • 1/4 cup  Red Pepper
  • 1/2 to 1/4 cup Celery
  • 1/2 cup Sweet Onion
  • 1/4 to 1/2 Carrots
  • 1-2 pickled Jalapeno (optional)
  • 1 tsp Salt
  • 1/4-1/2 cupful of Lemon Juice
  • 1/4 tsp Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1 TBSP powdered Chicken Broth
  • Optional : Pepper

 



Directions

Layer all ingredients and seasonings. Then, add hot water. I only add enough Hot Water to cover the Vegetables. This is because I add cream when I heat and serve it. Less broth, the more cream you can add. Wipe your rims and then Pressure Can 11 lbs of Pressure for 20 Minutes. When you go to eat, add a cup of cream. If you want a thick, chowder like broth, mix a tablespoon or two of cornstarch into the cream before adding it.


IMG_0723


Other Herbs and Seasonings you can add: A dash of Nutmeg, Rosemary, Cayenne, Red Pepper Flakes, Basil, Thyme or Sage. When adding herbs, remember, when Canning, it can amplify the taste. So don’t go crazy unless you’ve done it before.

Before serving, you can also add a hand mixer to blend till smooth. That will give it an Irish soup feel but I prefer it chunky.

 

Advertisements
Posted in Depression Food, Pork, Soups & Stews, The Hungry Hen, Veggies w/ Meat

Split Pea Soup

0e0ebc60-aa8c-4fce-9548-60eac4bcbd5e Not everyone makes this anymore but when I was growing up, it was one of very few things my mother threw together. She learned it from Grandma and Grandma learned it from those before her. Its really simple to make. Inexpensive. Not the prettiest dish, which is why I didn’t even bother putting a picture of my own on here. I used one from Betty Crocker, although the recipe I am using comes from an old, vintage Cookbook called, Cookbook: Nutritious Cooking the Waterless Way. This was put out by Ekco Prudential back in the 1950’s. One of my favorite yard sale finds. Anyone who frequents this blog knows, I dig the vintage cookbooks because the ingredients were simple, as were the instructions, and everything was from scratch. Verses now, we have all of these processed ingredients, which I’d rather get away from.

And while this particular recipe can look kind of unappealing in a pot, I think it’s important to include. Its simple, filling, great for the frugal and easy to make from scratch. It does taste great and to be honest, you can jazz it up as far as looks go by adding big chunks of carrots, celery or whatever your heart’s desire. My Grandmother and them weren’t into pretty. They were into filling the stomach in a way that was as cheap as possible. My Grandmother, who grew up during the Depression, was famous for cooking on a dime. This may have been one she would have called Depression Food.

 

Ingredients

  • 1 cup Dried Split Peas
  • 1 teaspoon Salt
  • 1 quart Water
  • 1 Bay Leaf
  • 2 cups Milk
  • Small Ham bone, Bacon Rind or Salt Pork
  • 1 Onion, Chopped
  • 1 Carrot, chopped

Directions

Wash and pick over dried peas. Cover with water and allow to stand and soak over night. (If salt pork is used, it should be cut in small pieces and browed.) Place soaked peas with an additional 1 1/2 cups of water in a 3 quart vegetable pan, over MEDIUM heat until cover vibrates or vapors escape, then reduce heat to LOW and simmer 2 hours. Remove ham bone and put remainder through a steamer – strainer pan, using masher to puree. Add milk and a dash of pepper to puree. Heat and serve. 8 servings.

 

Note: Now days we have hand mixers, etc. instead of steamers or strainer pans. You also don’t have to puree this. My Grandmother never did.

 

 

Posted in Historical, Other, Soups & Stews

Historical Recipes: Philadelphia Pepper Pot

file8321273931326It was the winter of 1777- 78 and an unrelenting one at that. Add War to surreal brutal temperatures and dire conditions, and you can well imagine why moral was a bust at ol’ Valley Forge. One thing was more certain than the hunger pains, desertions were at an all time high. That bein’ said, it was no surprise when George Washington decided he needed a way to lift the spirits of his soldiers and he needed to do so with great haste. But how?

Wasn’t like he could give everyone a weekend leave and free trip to the warm and toasty Bahamas. And since Spring wasn’t just around the corner, he did the only thing he could think to do….order up a fine, comfortin’ meal, hopin’, no prayin’ that would boost moral.

Problem was, a lack of food was on the “Everything Pretty Much Sucks” List. Who could tell George Washington, no, though?

Certainly not his Cook, who knocked the cobwebs off his cupboard, scratchin’ his dear head until he finally came up with a soup that would literally, go down in history. It’s ingredients may have been modest – Tripe, Peppercorns and scraps – but it’s fame would tremendous. Somethin’ to write home about. Some, mind you, would even say it was this soup which helped win the Revolutionary War.

This ex post facto dish would be called, in honor of the cook’s hometown, Philadelphia Pepper Pot.

Ingredients

  • 3 pounds Tripe
  • 1 knuckle of veal with meat left on
  • 2 pounds marrowbone, cracked
  • 2 large Onions, sliced
  • Soup bouquet of: several sprigs parsley; 1 bay leaf; 2 sprigs of thyme or 1/2 tsp. of dried thyme; 1 carrot cut in chunks; 1/2 tsp. crushed red pepper
  • 1 teaspoon of Allspice
  • 6 whole Cloves
  • 4 Potatoes, diced fine
  • 2 tsp. Marjoram
  • 2 tbsp. chopped Parsley
  • Salt
  • Pepper
  • Dumplings (recipe below)

Directions

  1. Wash and clean Tripe. Put Tripe in a kettle along with 4 quarts of water. Bring to a boil. Reduce heat, cover and simmer for 6-7 hours until the Tripe is very soft.
  2. Cool Tripe. Once cool, cut into very small pieces. Pour Broth into a Container.
  3. While Tripe is cooking, put Veal knuckle in another kettle with 2 quarts of water.
  4. Remove Marrow from Marrowbone with a knife or spoon.
  5. In a saucepan, add Marrow, onions and sauté until tender. Add this to the Marrowbone kettle.
  6. Add soup bouquet, red pepper, allspice, and cloves and cook over low heat for five hours.
  7. Cool the Veal and its broth until it can be handled enough to chop meat off the bone. Discard bones but cut meat very small. Add meat to chopped Tripe.
  8. Put meat in a container and all broth in separate containers. Refrigerate overnight.
  9. Next day, discard fat from the Tripe and Veal Broth.
  10. Combine all broths. Add both chopped meats, diced potatoes, marjoram and salt and pepper to taste. Cook over low heat for 45 minutes. Add parsley and drop dumplings in broth. Serves 12

Dumpling Ingredients

  • 1 cup sifted all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tbsp. shortening
  • about 6 tablespoons milk

Directions

  1. Sift flour, baking powder and salt.
  2. Add shortening and mix.
  3. Gradually stir in milk with fork making a soft dough.
  4. Drop by tablespoon into simmering soup, (cook all at once).
  5. Cover tightly and cook 15 minutes. Serves 6

If you serve soup the next day, make fresh dumplings.

Posted in Chicken, From Scratch, Historical, Soups & Stews, The Hungry Hen, Wild Game, Guineafowl, Birds, etc.

Historical Brunswick Stew

(From the American Heritage Cookbook)

file8321273931326Unbeknownst to most of us now days, there has been an ongoing lay-of-claim to this well known recipe. The all out feud has been between Brunswick County, North Carolina, and Brunswick County, Virginia. Unfortunately, an undisputed documented case happens to be in Virginia’s favor dating way back to 1828. The story goes, Dr. Creed Haskins, who was from Mount Donum, was a member of Virginia’s State Legislature. During this time, he was the sponsor of a political rally and he wanted something very special to serve.  Turns out, he had his heart set on a squirrel stew made  once for him by Jimmy Mathews – squirrel being the primary ingredient in Brunswick Stew at one time. Creed loved the stew so much, he couldn’t think of anything better to serve. Now while chicken has come to replace the “squirrel”, believe it or not, Brunswick stew was to Political Rallies (held by both Whigs and Democrats), Family Reunions, Cockfights, Tobacco Curings and pretty much every other Virginia Gathering during that time, what Turkey is to Christmas and Thanksgiving (now days). In honor of that, I give to you the historical Recipe—leaving the Squirrel optional unless you’re from the South and happen to have a mess of Squirrel lying around. winks

Remember, these recipes are from scratch—meaning EVERYTHING is from scratch. Back then, people couldn’t just pop by their local grocery store for a can of whatever.

Brunswick Stew

  • Two 3 pound Chickens, cut into pieces
  • 2 pounds shin bone of Beef or Veal
  • 1 Ham bone from a baked Virginia or Country Ham
  • 1 Squirrel cut into pieces (optional)
  • 3 quarts of Water
  • 1/2 cup of Sugar1 Bay Leaf
  • 1 teaspoon basil
  • 2 tablespoon of chopped Parsley
  • 2 sliced Onion
  • 4 cups of chopped Tomatoes (without skins)
  • 2 cups of chopped celery (can use tops)
  • 2 cups of Butter Beans or Lima
  • 4 cups of Corn
  • 1/2 cup of Butter
  • 1 pod crushed red pepper
  • 1 teaspoon of coarse Black Pepper
  • 4 large Potatoes, pared and boiled until tender

Directions

  1. Put chicken, beef or veal bone, ham bone, squirrel, water, sugar, bay leaf, basil and parsley in a large soup kettle. Cook over a low heat until meat is tender and falling off the bones.
  2. Remove meat from broth and cool.
  3. While meat is cooling, add onions, tomatoes, celery and beans to the broth. Cook until beans are tender.
  4. Once meat cools, remove it from the bones. Cut into small pieces and add it back to the broth.
  5. Add corn.
  6. Simmer for ten minutes and then add butter, red pepper pod and black coarse pepper. Add salt to taste.
  7. Work potatoes through a ricer or blender, then, stir into stew. Stir constantly for 15 minutes until the mixture is the consistency of mush. Serves 20.

NOTES: Now a days, people don’t stir or work their soups into “mush” so much as they did in 1828. So feel free to leave that part out.

Posted in Back in the Day, Chicken, From Scratch, Soups & Stews, The Hungry Hen

Cream of Chicken Soup

This one has been stashed in our From Scratch filing cabinet — Recipes cooked from scratch — not from a can, or prepackaged, not processed or made to reheat in a snap.

1950s woman cleaning, homemaker, housewife, Chronically Vintage_thumb[2]Ever wonder how in the heck they made this stuff BEFORE it sat on a grocery shelf in a can? We take so many things for granted, what our mothers and grandmothers went through just to put a meal on the table. There is an art to it, I think. It can certainly be measured by love — a love for family, those who we cook for and what steps we are willing to take for them. What Grandma and Momma were willing to take for us. How the heck can we get away from the stuff that is conveniently easy or quick — that we are told may not be that healthy for us — if we don’t even know how it was made?

All I can say is, let’s thank our Great Grandmas, Great Aunts, or whoever it was in our past that cooked from….scratch. Thank you.

Cream of Chicken Soup

  • ¼ cup of butter
  • 5 tablespoons of flour
  • ½ cup of finely chopped chicken
  • 3 cups of seasoned chicken broth
  • 2/3 cup of light (half & half) or heavy cream
  • Salt & Pepper to taste.

In a 3 quart pan, melt butter over medium heat. Blend in flour. Gradually add chicken broth, stirring until smooth. Bring to a boil, add remaining ingredients.

Side Notes: If we are doing this from scratch, then that means we have to make our own broth and the chicken, back in the day, would no doubt be leftover from another night. Chicken Stock or Broth—well, that recipe is coming soon. winks

Ekco Prudential Cook Book Nutritious Cooking the Waterless Way PaperbackThis recipe was

taken from the

 Ekco Prudential Cook Book

Nutritious Cooking the Waterless Way Paperback – published in 1964

How did I come across this cookbook? Yard sale girlfriend! Found the mother load of vintage cookbooks! Been in heaven ever since!

Posted in Historical, Seafood, Soups & Stews, The Hungry Hen

Vintage Oyster Stew

I am labeling this one as vintage because believe it or not, this is another one of those recipes that seems to be  slipping through the forgotten cracks. Most people, if they eat Oysters at all now days,  deep fry or toss em down raw on the half shell.  We didn’t eat oysters all the time growing up.  In fact, the only time I ever remember seeing them was once in a blue moon during Christmas or once at a  church social – a supper they did at someone’s house. _DSC5178

When we got them, the grownups pretty much hoarded every last one. Because it was such a rare treat, the kids weren’t allowed to have any… but every once in awhile, when no one was paying attention, we’d catch a break, a bit of luck, and then in that moment, we’d discover what all the greedy fuss was about.

It’s funny because even now, if my Mother and Stepfather happen to get them, it’s like hiding America’s National Treasure. An entire pot will be on the stove, bowls full and sitting right in front of them, but the moment someone walks through the door—POOF! GONE! lol

A person could be starving, literally having had nothing to eat in weeks, and on that day if they happened to show up at my Mother’s house, well, they’d just have to go another week or so without eating.

I usually do Thanksgiving Supper at my house. This past year, my Mother ended up coming down for the actual meal. My Niece’s husband, who is a cook, decided to surprise us all by bringing some of the deep-fried Oysters they sell at the restaurant he works at. Every time my Mother was alone in the kitchen, and believe me, she made it a point to be alone, I’d catch her shoving Oysters  into her mouth as fast as she could. When one of us would walk in, she would just act like she was wiping off the counter or something, lol. We almost took bets to see how many she could sneak and eat if we played a pop in and out of the kitchen game.

Anyway, the classic way my Grandmother and Mother loved to eat Oysters was a very simple recipe  but delicious all the same. And it goes as follows…

Oyster Soup or Stew

2 (8 Ounce) Containers of Shucked Oysters

1/4 cup of All Purpose Flour (You can eliminate this if you are gluten intolerant or switch it out for arrow root.) I don’t recall my mother using any at all.

1 Tablespoon of Worcestershire

2 teaspoons of Salt

Pepper to taste

1 quart Milk (4 cups)

2 Pints of 1/2 and 1/2 or Heavy Cream

3 Tablespoons of Butter

Directions

— Drain Oysters, reserving 2/3rds cup of Liquid.

— In a 4 quart saucepan, mix flour, Worcestershire sauce, salt and 1/4 cup of water until smooth. Heat mixture to boiling.

— Gradually stir in milk till blended. Add 1/2 and 1/2 or Cream, butter, Oysters and Oyster Juice. Bring to a boil but then reduce heat.

–Cook 1- 15 minutes, just until the edges of your Oysters curl and the centers are firm. Add pepper to taste.

That last step does not take long at all.  In fact, this entire recipe doesn’t take long at all.

Oysters, are in my opinion, an acquired taste. You either love em or hate em. There may never be an between. Our parents, of course, particularly my Mother,  prayed with all of their might that we’d hate them. winks