Soup:
1 beef roast,or steak of any cut, about 2lbs, cubed into bite size pieces
1/2 cup plain flour
1 large onion
2 Tbsp minced garlic
2 cans tomato's
1 can green beans
1 cup carrotts
1 cup corn
1 cup black eyed peas
1/2 cup chopped celery
1/2 cup frozen english peas
2 or more med to large potato's diced.
Salt,pepper,dash sugar,herbs you like,I used thyme and some italian seasoning,and parsley
OR ANY other veggies you have on hand that you like. I usually save the last few bites of leftovers from a meal and put it in a zippy bag in the freezer and add to it,as I go.When the bag is full or half way, Just throw that mix in there too.
Heat your stock pot with a couple of glugs of oil,be it olive oil or canola or even soybean.
When the pot is super hot,
add the floured cubes of beef, brown till almost done.
Remove from pot
add another glug of oil and add diced onion to the pot.cook on med heat about 5 minutes,then add the garlic,cook another few minutes.
Add meat back to pot
Add tomato's,with juice. the juice deglazes the stuck yummy stuff from the flour on the bottom of the pan.
Then add your other veggies,except green peas and potato's.
add salt and pepper and dried herbs.
Using one of your empty veggie can's fill it up about 3 times with hot water,and add to the pot.leave heat on medium and cover,leaving the lid cocked open so steam can escape.
Cook about 2 hrs,stirring once in a while. If it needs more water,add it then.
After 2 hrs add potato's and peas, turn heat to low,and cook another hr.
Taste. If it needs something,like salt or seasonings,add it now.If there is not enough water,add some more,and let it simmer a wee bit more.
Then enjoy!!! This soup freezes well,and taste even better the 2nd day!
Southern Cornbread:
Preheat your oven to at least 400 or higher.
2 cups self rising corn meal
1/4 cup SR flour
2 eggs
1 cup milk
1/2 cup cooking oil
scant tsp. sugar
Mix all your ingredients in a bowl with a fork. If its too thick add a splash of oil and a few splashes of milk till its kind of runny,but not thin.
let it set for a few minutes.In the mean time,grab a can of crisco shortening,a paper towel and your iron skillett. For this Im using Grannys!
wipe a big dollop of crisco onto the paper towel. Run the paper towel around the edges and bottom of your COLD skillett. Make a nice layer of crisco.
* My Aunt Mary {Granny's oldest daughter} taught my Memaw this trick,and it NEVER fails.
Pour batter into the skillett, bake for at least 25 minutes,or until the top is golden.
Remove from skillett to a plate. Cut it and slather on some butter!
Chocolate Cake!
1 DUNCAN HINES chocolate cake mix,any variety.{I used Swiss Chocolate today}
1 cup water
1/3 cup cold coffee {use whats left over in the pot from the morning coffee}
3 eggs
1/3 c. oil
Bake following box directions. I used 2 round cake pans/
Chocolate Coffee Buttercream:
1 stick unsalted butter,room temp
1/2 cup shortening, {I only use Crisco or Richtex brand}
1 tsp vanilla
1/3 cup coco powder
4 cups powdered sugar,more or less,depending on how thick or how much icing you want.
splashes of coffee
*Cream butter and shortening.
add vanilla, cream well,
begin to slowly add powdered sugar,then splashes of coffee till smooth and creamy.
Once the icing is mixed, whip on high speed till light brown and airy.
Ice cake,and enjoy!!!
* To me,this taste like a Fudge round!
Thats all for today! Caleb a
nd I found a cucumber in the garden today that was ready to pick!!! We picked and enjoyed it!
