BROCCOLI CHEESE SOUP

Photo: Ada and Larry Johnson, Roy and Suzy Reid, Linda and Wilbur Reid; Wilbur, Roy and Ada are the sons and daughter of my Dad's brother Wilbur. 

BROCCOLI CHEESE SOUP

From Linda Reid

1 package frozen chopped broccoli

2 cans chicken broth

1 medium onion, chopped

3/4 stick margarine

½ cup flour

1 tall can evaporated milk

2 cups milk

1 t. paprika

3/4 lb. Velveeta cheese, grated

Salt, pepper to taste

Cook broccoli in chicken broth 15 minutes. 

Saute onion in margarine until tender. 

Add flour; stir. Add evaporated milk and sweet milk and cook until thick.  

Add mixture to broccoli. 

Add paprika and cheese; stir until cheese melts.

Turn stove to lowest point and simmer 30 minutes. Stir often.

Note: To make a thicker soup, mix 2 T. cornstarch with 1 cup water and add to soup.

Recipe can be doubled if serving more people.

SPOON BREAD

Today's recipe for Spoon Bread is from my sister Lyn, shown above visiting New York City with her husband Don.

SPOON BREAD
From Lyn Sewell 

Mix together:

1 stick butter (melted)

2 eggs

8 oz. carton sour cream

8 oz. can whole kernel corn

8 oz. can creamed corn

8 oz. Jiffy cornbread mix

Bake in individual ramekins or large casserole* for 40 minutes at 350.  Will set firm and have brown edges.

* can also use cast iron - heat it up first so the edges will be golden brown

(I got this recipe from Myra Green.)

APPLE BUTTER

Photo: our family in the early 90s

Photo:  all grown up in 2007

This recipe for apple butter...a favorite in our family.

  

APPLE BUTTER 

From Judi Troyer   (from Eldona Conklin)  

1/4 t. mace

1/2 t. ground nutmeg

3 t. cinnamon

1 1/2 t. whole cloves

Tie spices in a double cheesecloth bag.

3 lbs. fresh apples, blanched, peeled and pureed

2 1/2 cups honey

1/4 cup lemon juice

3/4 cup fresh orange juice

Combine ingredients, add cheesecloth bag with spices and simmer until apples cook down to a thick sauce. (This takes several hours.)  Remove spices. Pour into hot sterilized jars and seal.

Can substitute apricots, plums, or peaches for fruit.

AMBROSIA

Today's fruit salad recipe was given to me several years ago from Grandma Holmes. This photo of Grandpa and Grandma Holmes was taken around 1962.

DOLE'S HOLIDAY AMBROSIA

From Grandma Holmes

1 20-oz. can Dole chunk pineapple, juice or syrup

1 11-oz. can Dole mandarin orange segments

1 1/2 cup seedless grapes

1 cup miniature marshmallows

1 cup flaked coconut

1/2 cup nuts

1 Tablespoon sugar

3/4 cup dairy sour cream or vanilla yogurt

Drain pineapple and oranges. Combine all ingredients and chill.

Makes 4-6 servings.

MIXED VEGETABLE SALAD

Today's recipe for Mixed Vegetable Salad is from my aunt, Barbara Thompson,  (my Mom's sister). 

MIXED VEGETABLE SALAD

from Barbara Thompson

l bunch fresh broccoli (1 pound)

1 small head cauliflower, broken into flowerets

2 medium carrots, cleaned and thinly sliced

1 medium purple onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1 15-oz. can garbanzo beans, drained

1 cup sliced ripe olives

1 8-oz. bottle Italian dressing

Trim broccoli. Wash and break into flowerets. Cut into bite-sized pieces. Reserve stalks for other use. 

Combine all ingredients, toss gently and cover.

Chill 2 hours.  8 servings

Mom, Damon, Barbara

MIXED VEGETABLE SALAD

Today's recipe for Mixed Vegetable Salad is from my aunt, Barbara Thompson,  (my Mom's sister). Photo: Mom (Billie), Damon (their brother), Barbara--born to James William and Pearl Holmes.

MIXED VEGETABLE SALAD

from Barbara Thompson

l bunch fresh broccoli (1 pound)

1 small head cauliflower, broken into flowerets

2 medium carrots, cleaned and thinly sliced

1 medium purple onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1 15-oz. can garbanzo beans, drained

1 cup sliced ripe olives

1 8-oz. bottle Italian dressing

Trim broccoli. Wash and break into flowerets. Cut into bite-sized pieces. Reserve stalks for other use. 

Combine all ingredients, toss gently and cover.

Chill 2 hours.  8 servings

MOM'S COLE SLAW

Today's recipe is Mom's coleslaw which is great! It's fresh, crunchy and sweet, and not soft, soggy or syrupy. It's great tasting coleslaw!

Photo: me, Lucy (my brother Damon's wife), Mom, Lyn (my sister), Angie (my brother Dan's wife)

Photo: Mom and Dad in 1948

MOM'S COLE SLAW

From Billie Reid

Grate cabbage so that you have about three cups.
  

Sprinkle 3 T.  sugar, then sprinkle 2 T. vinegar.
  

Stir well and taste to see if the proportions seem right.  If it tastes like it has too much vinegar, add a little more sugar to taste.

 If the taste is right, add 1/2 cup mayonnaise and stir again.

      

I notice that when I make coleslaw using the pre-grated cabbage from the grocery, the taste is not as good, and I think it is because the natural juices from the cabbage are missing.  It tastes better when you grate your own.