Hello! I’m back and I had a wonderful summer with family and even more precious time with Dick. Some of our grandchildren were able to stay overnight for two “summer swim camps” with Grandma (me) and “projects and puppets” with Grandpa (Dick). What a special time we had with them and the local grandchildren, their cousins, who came to play and visit, too. New traditions or patterns can emerge from uncertain times and we are rejoicing in all that God has done with and for us this year of predictably unpredictable circumstances.
In the meantime, time has moved along and the days of soups, stews, and chili are upon us. Today I will share favorites of both my family and the former diner customers: Chili and Veggie Soup.
Brown 2 ½ pounds of hamburg seasoned with garlic powder, oregano, parsley, salt, and pepper. Add one chopped onion and saute with the meat. Drain any grease before adding 1(one) can of Hunt’s Four Cheese Spaghetti Sauce, about ¾ can of water (which also rinses out the can), 1(one) can of light Red Kidney Beans (drained and rinsed), 4 tablespoons of brown sugar and 4 teaspoons of chili powder. Stir and simmer about 20 minutes. I like to top the chili with grated cheddar cheese and/or sour cream. It is perfect served with my favorite cornbread recipe which was given me by a friend, Phil.
Using a wire whip mix 1 ½ cup flour, 1 ½ cup corn meal, ¾ cup sugar, 1 tablespoon baking powder, and a little salt in your favorite mixing bowl. In a separate bowl beat 3 eggs very, very well. Add ½ cup canola oil, and 1 ½ cups milk. Add this to the dry ingredients and mix, but do not over mix. Bake in lightly greased 13 x 9 glass pan at 350 for about 28 minutes. This recipe came from a friend attending our Friday night’s Pot Luck and Hymn Sing at the farm many years ago.
Peel and dice 4-6 potatoes and cover with water. Add 1 cup diced carrots, ¾ cup diced onion, ½ cup diced celery or 1 teaspoon celery seed, and 1 can chicken broth. Bring to a boil and simmer until vegetables are done. Add a can evaporated milk, 1 can creamed corn, some pepper, and about 1 cup grated cheddar cheese. Heat slowly but thoroughly being careful not to burn the cheese. Top with more cheese and parsley. Quite good!
May Autumn be full of colorful soups to warm you and the colorful beauty outdoors to delight you. Enjoy.