Hey Grandpa, What's for Supper? Part 2

[BBQJOE]

aw man Joe,seriously, How exactly do I get to your house?

Dog gone it. You spoiled my reply by editing your post.

I guess it starts with a flight to AZ.
I'll give you directions when you land.

 

[3goodeggs]

It was a seriously bad mistype.
It would have left too many people open to the temptation to comment.

 

[BBQJOE]

It was a seriously bad mistype.
It would have left too many people open to the temptation to comment.

Yes, but it might have been fun!

 

[donrae]

Last night was Italian sausages with onions, shrooms, peppers, tomatoes and zucchini.

Tonight will be......hunh. Guess I'd better go check the freezer and see what jumps out at me......

 

[Blooie]

Pepper Pot soup and hot rolls. A little ice cream for dessert. Simple but oh, boy, does it satisfy. Been nothing but drizzling, raining and cloudy for 2 days.....I'm more than ready for hot homemade soup!

 

[donrae]

Pepper Pot soup and hot rolls. A little ice cream for dessert. Simple but oh, boy, does it satisfy. Been nothing but drizzling, raining and cloudy for 2 days.....I'm more than ready for hot homemade soup!

Recipe?

 

[Blooie]

Sure, it's easy and you probably make it already but call it something else. I find that a lot with this recipe.

Cut stew beef (1+ pound pack) in to smaller pieces, if the chunks are bigger than soup size. Half at a time, sear the beef in a little vegetable oil with 1/2 yellow onion. When all is seared, add 2 good sized potatoes cut into 1/2 inch cubes, 2 carrots, cut into 1/2 rounds, 1 can Campbell's beef broth + 1 can water, 1 large can whole peeled tomatoes with the juice, (I smoosh the maters to make them smaller and to release the juice) 1 large bay leaf, 1/8 tsp garlic powder, salt to taste. Get that to cooking good and then either add 8- 10 peppercorns minced or use a pepper grinder set to coarse. Let that simmer until meat is getting tender and taters are soft. Taste the broth and adjust it to your taste with salt, more pepper, a little more water or whatever else you have on hand that you think would add something. About 30 minutes before serving, **add about 1/3 cup frozen beans, 1/3 cup frozen peas, and 1/3 cup frozen corn. That's it. Generally speaking I make this the day before, cool and refrigerate, then heat in a large pot and serve the next day. Flavors seem to develop more. It also freezes beautifully, and when I get it out to have one night I'll add a handful of egg noodles to it while it reheats.

**I admit that I cheat on the frozen veggies. Ken and I love them, and it seems like there's always a dab left in the bottom of the bag. So I pop that bit into a freezer container. I'll just keep adding the dabs left in the bottom of the bags until I have a nice container full of peas, corn, and green beans, then just dump the container in when I make soup or stew.

 

[donrae]

Thanks! yep, that's pretty much what we call beef stew, but since it's not thickened I guess it's actually beef and veggie soup. Is that the difference between soup and stew? Not sure.

anyway, we usually use ground beef, and not so much pepper. Might have to try that, though.

We used to host a Christmas party where we made gingerbread houses, invited all our friends. This was in our mid-late 20's. I fixed a huge pot of stew and a few loaves of French bread, folks raved about how good it was. Simple beef stew. All I can think is they were all the sorts that ate out most of the time and were veggie deprived.

 

[wyoDreamer]

DH and a friend were doing errands on Friday and he stayed the night. I made oven stew so they could eat whenever they were ready. He raved about the stew and had 2 bowls full. I thought everyone was done, so I put the leftovers away. I offered pie and he said he was debating having another 1/2 bowl of stew, I regretfully had to tell him that I put it away already and he was going to have to have warm apple pie with ice cream. He had leftover stew for lunch on Saturday.

 

[wyoDreamer]

Oh yeah, we had Chicken and Dumplings for supper tonight.