By Staff
IS IT SOUP YET? Not yet, but the ceramic chicken in the pot appears to be in "hot water." These homemakers will have their favorite soup recipes ready Saturday and Sunday during the 17th Annual Homemakers Arts &Crafts Show at the Frank Cochran Center. Pictured are, from left, Edna Manley, Lou Limerick, Cathy Clearman, Ruth White and Willie Mae Bates. Photo by Steve Swogetinsky/The Meridian Star
By Steve Swogetinsky/The Meridian Star
Oct. 31, 2001
When it comes to making a good pot of soup, is there such a thing as took many cooks? Maybe, but that won't be the case this weekend during the 17th Annual Homemakers Arts &Crafts Show and Sale at the Frank Cochran Center.
In addition to art and crafts, some of the best soups, chili and stew you'll ever taste will be for sale back in the kitchen and organizers say you had better come early if you want your choice.
Ruth White's vegetable soup will be available. But if that's your choice, you'll have to try one of her cornmeal muffins as well.
Lou Limerick has been cooking for more than 55 years and says her tomato vegetable soup is hard to beat.
The show will be from 10 a.m.-5 p.m. Saturday, and from noon-5 p.m. Sunday.
Steve Swogetinsky is regional editor of The Meridian Star. Call him at 693-1551, ext. 3217, or e-mail him at sswogetinsky@themeridianstar.com.
Some of the following soup recipes will be available at Saturday's 17th Annual Homemakers Arts and Crafts Show and Sale, which will be held at the Frank Cochran Center.
Homemade Chili
1 pound ground beef
1 chopped onion
1 clove garlic, chopped fine
4 tablespoon chili powder
2 tablespoon shortening
2 teaspoons salt
1 small can tomato paste
3 cups hot water
4 Tablespoons flour
little water
11/2 cups pinto beans, cooked
Braise ground beef in shortening until brown. Add onion and garlic. Add chili powder, salt, tomato paste, and hot water. Cook in covered pan for 11/2- 2 hours. Mix flour with a little water and stir into mixture.
Serves 4-6
Willie M. Bates
Pumpkin Soup
1/2 cup finely chopped onions
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 cup margarine or butter
2 cups canned pumpkin
3 cups chicken broth
1 cup half-and-half
1/2 cup whipping cream
3/4 cup orange juice
1 cup dairy sour cream
2 teaspoons grated orange zest
3/4 teaspoon salt
Pepper to taste
Cook onions, celery and carrot in margarine over medium heat, stirring constantly, until softened, about 7 minutes. Stir in pumpkin and broth; simmer, uncovered, 10 minutes. Transfer to blender or food processor; puree until smooth. Return to saucepan. Stir in half-and-half, cream and orange juice. Heat to boiling. Reduce heat and simmer, uncovered 10 minutes. Meanwhile, combine sour cream and orange zest. Season soup with salt and pepper. Garnish with sour cream mixture.
Serves 6.
Willie M. Bates
Black Bean Soup
2 cups dried black beans
1 ham bone or ham hock
2 ribs of celery
1/2 teaspoon pepper
4 tablespoons butter or margarine
2 quarts of water
1 small onion chopped
2 teaspoon salt
Soak beans overnight and drain. Cook onion in butter, combine with beans, water and ham. Simmer 3-4 hours in covered pot until beans are soft.
Add salt and pepper.
Lou Limerick
Tomato Vegetable Soup
1 large package cubed beef
1 large onion chopped
1 quart frozen fresh butter beans
1/4 head cabbage- shredded finely
1 cup chopped okra
1 can whole kernel corn
2 large cans tomatoes
1 can cream of tomato soup ( 1 can water)
Brown beef and onion in tablespoons canola oil drain- add butter beans, cabbage and okra. Cover with water and cook until beans are tender. Add tomatoes, corn and tomato soup. Simmer for 20- 25 minutes. Salt and pepper to taste.
Noodles can be added if you like.
Lou Limerick