Hi,
Last week probably wasn’t the best time to start a blog! I’ll make it up to you now with these recipes:
Mama’s Ham soup
I come from a long line of country cooks & this recipe is my favorite of my mother’s wonderful home made soups. She used the ham from New Year’s Day dinner to make the soup but, I use a small fat free deli ham (from a can). I also add 1/2 to 3/4 cup of brown rice for fiber. DO NOT SALT THIS SOUP…you’ll regret it. You also don’t have to add a bouillon cup to the water…the soup makes its own wonderful broth.
Fill a large pot or dutch oven about 1/2 full with plain water. Put in ham & the rice & 1 small package of carrots cut in large chunks. Bring to a boil & then turn burner down to medium heat. Cook for 1 hour uncovered. After an hour add 4 or 5 large peeled Idaho potatoes cut into large chunks plus 2 cans no salt added stewed tomatoes. boil gently for 30-40 mins, until potatoes are done. Turn burner very low & simmer 30 mins longer. Serve with cornbread
Primo Meat Sauce:
This has got to be the best meat sauce in the world. I found it years ago in a wonderful old cookbook; and with a few modifications, made it my own. The secret to a great meat sauce? A pork chop!
You will need: 4 Italian sweet sausages (never use hot ones), 2 tabs olive oil…1 pork chop…one lb lean ground beef…2 med yellow onions, peeled & chopped…3 cloves garlic, peeled & minced…1 teas oregano…1/4 teas basil 1/4 teas thyme…one, 1 lb can of italian peeled, plum tomatoes…two 8 oz cans tomato sauce & one 6 oz can of tomato paste.
Peel & chop onions. Peel & mince garlic. Set aside. Put sausages & oil into skillet. Use med heat to lightly brown sausages. prick sausages lightly to release fat. When skillet is covered with a light coating of fat, add pork chop & brown 4-5 mins on each side. Remove pork chop & sausages from pan & set aside to cool. Add onions & cook for 5 mins, stirring well. Add chuck to pan & brown until all red color is gone. Break meat up into tiny pieces as it cooks. Slice sausages & remove meat from pork chop (cut or shred into to little pieces) & return to pan. When meat is brown add oregano, garlic, basil & thyme; sprinkling into pan. Stir well. Pepper well. Turn heat down to very low & simmer sauce for 2 hours; stirring well every 1/2 hour. Make sure sauce simmers, not boils. Serve over spaghetti or use as a filling for homemade calzones.
Frank’s wife’s Carrot Cake
Many years ago I worked with a terrific fellow named Frank who’s wife was a killer cook. He brought a slice of this yummy cake into work one day for lunch & I shamelessly ate it all. He was good enough to get me the recipe.
Sift together 2 cups flour…1 tsp baking soda…1 tsp baking powder…2 tsp cinnamon…1 tsp salt and 2 cups sugar. Add 4 eggs…1 and 1/2 cups crisco oil and 3 cups grated carrots. Bake in a long pan @ 350f for about 40 mins.
Frosting:
Mix together 2 packages of 3 oz of cream cheese & 1 stick butter at room temperature. Add 1 box powdered sugar…2 tsp grandulated sugar & 1 cup nuts. Spread on cool cake.
