Worth noting: 1. Typed recipe on a file card, something Mom was a pro at . 2. What I consider "lethal ingredients"; Campbell's Cream of Mushroom Soup was a stable; Kraft Cheese Whiz--I need say no more! 3. Next time I make Jane Bruce's casserole I'm going to use two cans of corned beef.
The other day I went to my mom's recipe file box and resurrected a recipe from back-in-the-good-old-days: Jane Bruce's Corned Beef Casserole. Mrs. Bruce--no first names allowed for us kids--was a church friend of Mom's, a member of Lend-A-Hand, the women's group at church in the 1950's. Worth noting: 1. Typed recipe on a file card, something Mom was a pro at . 2. What I consider "lethal ingredients"; Campbell's Cream of Mushroom Soup was a stable; Kraft Cheese Whiz--I need say no more! 3. Next time I make Jane Bruce's casserole I'm going to use two cans of corned beef.
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I’m back into soup. This recipe is from my friend Barbara who got it from her friend Susan. I add more pasta shells, which makes it more of a stew than a soup. I served it with salad and corn bread. Ingredients: SUSAN’S ITALIAN SAUSAGE SOUP Serves 6-8 1 ½ lbs. of Italian sausage, in ½ -inch slices 2 large onions, chopped 2 cloves of garlic, minced 28-oz. can of Italian-style tomatoes, with liquid 42-oz. can of beef broth, unsalted 1 ½ cups of dry red wine ½ tsp. of basil 2 cups of uncooked bow or shell pasta 2 medium zucchini, in ¼-inch slices 1 medium green pepper, seeded and chopped 3 TBS. of chopped parsley 5 oz. of Parmesan cheese, grated Saute sausage in large kettle until lightly browned. Drain and discard fat. Add onions and garlic. Saute until onions are limp. Stir in tomatoes, breaking them into small pieces. Add broth, wine, and basil. Simmer for 30 minutes. Remove from heat. Cool, transfer to a large bowl, and refrigerate. Skim fat from surface and discard. Return soup to kettle. Stir in macaroni, zucchini, green pepper, and parsley. Simmer, covered, for 15 minutes, or until pasta and vegetables and tender-crisp. Serve with cheese. This soup can be too dry on the second day. If so, add liquid then. This Comfort Beef Stew is easy to make, but not as simple as my Comfort Chicken Soup because I sauté the meat before putting it in the crock pot. This takes time and means an extra pan to wash, but well worth the effort.
Ingredients: • 2 ½ pounds stew beef • ¼ pound pancetta (no need for broth) • carrots, onions, celery, mushrooms, sliced or chopped (These are my favorites, but add your own) • 1 teaspoon cumin (again, my favorite, but add your own) • salt & pepper • noodles In a frying pan: • Saute the pancetta, remove to a crock pot • Coat beef with flour, salt and pepper, braise, add to the pot • Add vegetables and spices to the pot and cover with water. • Cook slowly for six or so hours. Some people add potatoes, but I usually boil noodles and add them toward the end. Using two packages makes the recipe go a long way; I simply have several meals in the freezer, or I can feed a crowd. Here are the ingredients. You know what meatballs look like. When asked what she’d like to eat when visiting us, my six-year old granddaughter requested, “Meatballs-Made-by-Her.” I’m the “Her”, and you know about meatballs.The comforting thing about them is that they are easy to make. In a food processor add the following: 2 pieces of bread (great use of the heal or those pathetic slices left in the bag) 1 medium onion 1 egg ¼ cup milk 1 Teaspoon salt 1 ¼ pound of 90% lean hamburger Form into balls. Now here are your choices. * Microwave and serve with sauce * Put in baggies and freeze in meals sizes. I usually microwave them just a little so they keep their shape. * Fry them. Gives a different flavor, but remember, now you have another pan to wash. |
About Comfort Food
Whenever I long for silence, solitude and simplicity, I’m always hoping to find comfort food waiting for me. My comfort food rules are simple. Index
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