Maria's Stew

Maria Ashton

onions bacon or chicken fat spare ribs

pigs feet celery carrots

cabbage allspice pepper

salt

Brown some onions in bacon or chicken fat, until limp, but not brown. Add spare ribs and pigs feet, saute lightly. Add celery, carrots, allspice, pepper, salt. Add some water, simmer 1-1/2 hours until meat is tender. 1/2 hour before serving, add cabbage. May add a little tomato sauce.. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/2 cup of flour mixture or enough to make thick batter. Beat at high speed for 2 minutes. Stir in enough additional flour to make a thick dough. Put on a lightly floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in a warm place until double in bulk, about 1 hour. Punch dough down, divide in half, shape into loaves and place in greased pans. Cover and let rise until double in bulk, about 1 hour. Bake in hot oven (400) about 25 or 30 minutes.

Tomato Soup

Myrtle Leipper

1 box(?) tomatoes (peeled)

1 large bunch celery

6 onions

Cook onions, celery and tomatoes until done. Run through a sieve. When all have been run through sieve, add 1/2 cup butter, 1/2 cup flour, moisten with water to make paste. Add 1/2 cup sugar 1/4 cup salt, 1/2 Tablespoon pepper. Heat and can. When you open, add canned milk.

M any Bean Soup

Diane L. Leipper

1 onion, chopped

1/4 cup oil

1 & 1/2 teaspoon paprika

1 teaspoon celery seed

1 & 1/2 teaspoons dill weed

4 teaspoons salt

1 bay leaf 1 cup kidney beans

1 cup lima beans 1 cup yellow split peas

1 cup pinto beans

8 to 10 cups water or vegetable stock

1/4 teaspoon pepper optional chopped vegetables

Saute onion lightly in oil, with paprika. Rinse pinto beans in cold water and add them to the onion along with 4 cups of the water or stock, celery seed and bay leaf. Partially cover the pot and cook for about 1 hour. Wash and add kidney beans and limas, add more liquid too if too much has boiled away. Cook another hour still partially covered. Rinse and add the split peas, dill, salt and pepper. Be sure there is enough liquid to keep the soup soupy. Cook another hour partially covered. For Manybean stew you can add chunks of celery, carrots, potato, or whatever vegetables you like half way through the last hour. Makes 8 to 10 cups of soup.

Source: Laurel's Kitchen

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