This month I cooked my favorite soup- my grandmother's. This soup is not for the working woman. IT IS a great way to get vegetables in your diet and have a bright cheerful way to use leftovers and canned ingredients. With no further ado here is the process:
Buy one can chicken broth and add 2 cups of water to it and begin to boil in a pot. Chop up one large turnip, three stalks celery, half a large onion (I like yellow for color) and slice four carrots. The key here is consistency in the size of your ingredients. Add these to the pot and once the broth and water (plus your veggies now) come to a boil reduce these to a simmer. In your crock pot add one can stewed tomatoes chop them to size; one can vegetarian vegetable soup; one can tomato soup; one can butter beans (drain); one can white shoe peg corn (drain); some ABC noodles and leftover chicken. Add the pot of vegetables to the crock pot and set on low and let cook for as long as you want. You can always keep extra cans of vegetarian vegetable soup around to add more later.
There are many variations you can take on this, but this is the original recipe.
Now this meal was always called "Soup and Sally Lunn" in my household. One cannot be without the other. Preparations for Sally Lunn:
In a separate bowl mix 1/2 pkg. yeast, 1 tsp. sugar and 1/4 cup warm water. Add this mixture to 1/4 tsp. salt, 3 cups flour, 1 egg, 2 cups milk and 3 tbl. butter. Butter a large or two small pyrex dishes and pour the mixture in. Let rise for at least 2 hours and then bake at 350 degrees for 40 minutes or until you remove a fork cleanly just like anything in baking.
This meal is near and dear to my heart and I am so happy to share it with people as my grandmother lovingly shared it with me. I can't wait to see what the other MGs come up with.