I usually make my vegetable soup in the winter time, but sometimes I make it during the garden season. When I do, I call it

Esentials:

Hardware: You will need a very large pot.

Ingredients:

Vegetables:

8-10 potatoes (more if they are small)
2 celery stalks
2 medium to large carrots.
1-2 green peppers
a piece of a hot pepper (I use Hungarian wax peppers)
Cabbage (I like to be generous with the cabbage)
corn (either frozen, canned, or fresh)
2-3 large onions (esential)
Beans (I do not care for beans in my soup, but you may like them>
At least one quart of tomato juice (I use my wife's homemade kind)
2 small cans of tomato paste

Meat:

I like a soup with meat as opposed to vegetarian soup which is not near as tasty.

You can use almost any kind of meat. Fresh venison makes a great soup and it is usually very lean. You may be able to afford expensive beef, but I usually do not have that option. If I do not have anything else, I will use ground beef (Hamburger). Hamburger will make good soup.

Spices:

Spices are the key to a good pot of soup, and I use anything that I have in the cupboard except those spices used for sweet things. I like to use: basil, garlic powder, Italian seasoning, a generous amount of chilie powder, and anything else I think will add zest. On cold winter days, a powerful soup goes a long way towards warming a person up.

Extras:

I like to drop in a slice of cheese.

For Fresh Garden soup, the only difference is that the vegetables are picked that day from the garden. I also add fresh tomatos.

I know that the modern trend is to just slightly cook vegetable and eat them almost raw. That is not my way.

First, place your meat in the bottom of your large pot with just a very small amount of water to insure that nothing is scorched. At low heat, about 3-4 on an electric range, I simply began to cut up my vegetables on top of the meat. I may add a little more water. (note: With fresh garden soup when I have new potatoes, I do not bother with peeling them.) I use two of the onions at the beginning, and save one to cut up into the soup when the soup is almost done.

When I have finished with the vegetables, and with the whole thing heating slowly, I add the two cans of tomato paste. Then I open a quart of my wife's good home made tomato jucie made with celery seed and other things, and pour it into the pot. Now, I use a wooden spoon to mix everything gently. Add water until the level of the soup is near the top of the pot.

Now is the time when you add the spices and the salt (Use whatever amount of salt that pleases you.) After you have covered the top of the soup with the spices, again stir gently.

Last, place the lid on the pot and continue cooking until the soup is boiling. But, do not let it boil over. When it has reached a boil, reduce the heat to a setting that will maintain the boil without scorching the bottom. A setting of 2 is usually enough. Also you may want stir occasionally.

Do not get in a hurry. Let the soup cook until the vegetable are properly cooked. I like for the tomato taste to cook into my potatoes. When it is done, you can eat drink it from a cup or eat it from a bowl.

If health freaks, who are "scard to death of death," should ever tast my soup, they would spit it out, because it is

GOOD.

Carolyn's cake, she calls it the "vinegar cake," is very simple to make, but it is the most moist chocolate cake that I have eaten. I can not abide a dry chocolate cake.

3 cups flour;
2 cups sugar;
1/3 cup cocoa:
2 tsp soda;
1 tsp salt;

2 tsp vinegar;
2 cups water;
1 cup salid oil.

You will notice that there are no eggs or milk included!

Mix all together in a large bowl. Pour into greased & floured pan and bake at 350 degrees for 30 to 35 min. if you use a 9X12 cakepan. If you use a buntpan (tube pan), bake for 50 to 55 min. or until the toothpick comes out clean.

Let cool. The cake is good with whipped cream or you can ice. I like thick and rich chocolate icing, but then, I'm a chocolate freak.

Cornmeal mush is a dish that most younger Americans, even in the Southern Appalachians, have never eaten. At one time, cornmeal mush was a staple both for breakfast and at other meals for the mountain family. Now, what is one of my favorites, is disdained in favor of an old cold cereal, poptart, or baegel. The trend toward noncooked breakfasts is universal in America. Cornmeal mush does require a certain amount of effort, but, for me, the reward is much greater than effort.

Of course the mian ingredient is cornmeal, but it is difficult to buy good cornmeal at the market and most of the stuff on the shelf is just "cornmeal mix." If you have to buy the "store boughten" stuff, be sure that it says "cornmeal." The best cornmeal is meal that is stone-ground at an old time water-powered meal such as the Reed's Mill at Second creek, West Virginia. (You may want to check out the "Reed's Mill" page at this site.

The only other ingredients required are salt and water.

The quanities that I use: seven cups water; 1 1/2 cups cornmeal; two tsp salt

You will also need to bring another pan of water to a boil. You will need this pan of water after the instructions below are followed.

Directions

Add salt to the water and bring to a boil. Then, sprankle your cornmeal gradually into the boiling water, stirring constantly until mixture boils; reduce heat and cook for five minutes, stirring once or twice. The mixture should have a smooth texture. (With the cornmeal that you buy at the store, it is hard to avoid lumps because teh meal is to fine.)

Now, cover the pan with mush tightly and place over the other pan of boiling water. Maintain enough heat to keep the water boiling and cook for forty-five minutes. When the time period had expird, remove from heat and drain any remaining water from the mush.

Ways to Eat Mush

You may eat the cornmeal mush as it is like a cereal with butter. Some like to add milk. (I am eating some right now in a bowl with just butter.) But, I would rather fry my mush. To do this, pout the mush into a platter and smooth it out. Then place it in the "frige" overnight. In the morning, you can slice the mush, roll it in flour or corn meal, and eat it with butter. I like to fry the mush in "Shedds Spread." Sometimes I will eat my much by itself, and at other time I will eat it with eggs using it as a substitute for bread.

Okey's Great Homemade Pancakes

.....The other morning, I decided to make my some pancakes for my grandson and for myself. I made up the recipe out of my head and the resulting pancakes were a great success. If you want to indulge yourself or treat your family, here is the recipe:

1 1/2 cups of milk
1 cup of all purpose flour
3 tsps sugar
1 tbl shorting
salt to your taste
1 tsp baking powder
1 egg (two is even better)

.....I used a blinder to mix these ingredients until I had a smooth batter.
.....I used a black-iron skillet which I had hot.
.....Since the skillet was hot, I had to be sure not to be tardy in turning the pancakes. If you are on your toes, a hot skillet makes the cooking of the pancakes a faster process and cuts down the waiting. In fact, I ate my pancakes at the stove.
.....A nice crisp strip of bacon makes a nice added touch.

Watch for more to come

Carolyn’s Dressing




Description:
A great dressing and my favorite part of Thanksgiving Dinner.

Ingredients:

1   cup butter or margarine   1 ½ teaspoons of salt
2 cups chopped onion     1 ½ teaspoons of sage
2 cups chopped celery     1 teaspoon dried thyme
¼ cup parsley sprigs     ½ teaspoon pepper
2 8 ounce cans mushrooms drained ½ teaspoon marjoram (optional)
12 to 13 cups slightly dry bread cubes 3 ½   to 4 ½ cups chicken broth or
      Turkey broth and dried giblets.
      (Carolyn dosen't use the giblets)
1 teaspoon poultry seasoning   2 well beaten eggs

Note: if using a seasoned stuffing mix, limit herbs and salt.   But, Carolyn says that she uses the extra herbs and salt anyway.



Directions:
Melt butter in skillet and sauté onion, celery, parsley and mushrooms.
Note: Carolyn just said that she doesn't use the mushrooms.
Pour over bread cubes in very large mixing bowl. 
Add all seasonings, and toss together well. 
Pour in enough broth to moisten; add beaten eggs, and mix together well. 
Pack lightly into crock-pot. Cover and set to high for 45 minutes; then to reduce to low for 4 to 8 hours.

Number Of Servings:a bunch

Preparation Time:see above