My mother taught me how to do this. It takes a while, but the result is amazing.
You make this stock ahead of time and can or freeze it for future use. Or usually, for me, use it the day after for that large pot of beef vegetable soup.
JDY Beef vegetable soup
Day one: Bring to a boil together in a large pot
4 beef bouillon cubes
4 cups of water
1 to 2 pounds of ox tails
6 large bay leaves (I really like the flavor - use less for slightly milder taste)
4 small cloves garlic - pressed (optional - I don't use it unless I know the group I'm feeding likes it)
The peelings of four large red potatoes (use the potatoes for something else)
The tops of six large carrots (reserve the carrots)
The tops of one medium stalk of celery (reserve the celery stalk)
One large yellow onion, chopped fine
A very little salt after a taste test
Some pepper to taste
Boil until the meat is coming off the ox tail bones and then allow to cool
When cool enough to handle, strain the broth through cheese cloth into a container.
Refrigerate overnight (or a couple of days even)
Day two: Trim and cube a 2 to 3 pound premium beef roast
Sauté in a bit of butter until browned in the cooking pot you will be using
Add the broth and turn up the heat to bring to a boil
Peel four more large red potatoes and cut into small cubes (discard the peelings unless you are going to do another batch) and add to pot
Peel the six carrots and cube and add to pot
Peel and cube the celery and add to pot
Peel and cube another large sweet yellow onion and add to pot
Add 2 to 6 bay leaves, depending on size
Bring to a low boil, cover, and cook until meat is done
Add one can of Nibblets Whole kernel corn w/liquid
Add one can of Le Sueur tiny peas w/liquid
Cook another thirty minutes, taste and add any seasoning you might want. I like the taste of just a bit of salt and pepper myself, but if you like others, just season to taste. Serve.
JDY Tin Can Prepper Soup
2 ~16oz cans Hormel Canned Roast Beef with gravy (cut up into smaller chunks)
3 ~16oz cans plain diced tomatoes (not stewed – ewww!)
3 ~16oz cans diced potatoes
1 ~16oz can whole kernel corn
1 ~16oz can early sweet peas
1 ~16ox can diced carrots (or sliced if you cannot find diced)
¼ cup dried onion flakes (or 1 whole sweet onion, diced)
3 beef bouillon cubes
2 – 6 bay leaves
Combine ingredients in 6-quart pot, making sure to rinse gravy from beef cans
Bring to boil and then reduce heat to simmer
Simmer approximately one hour
Serve with saltines
JDY Crock Pot Chili
(for standard crockpot – can be halved for smaller crockpots, or increased by ½ for larger)
(people that do not like beans in their chili often like this)
2 pounds premium ground beef
2 cans Ranch Style brand beans
2 cans whole peeled tomatoes (not stewed!)
1 medium sweet onion, diced
Salt to taste
Pepper to taste
Mild to Medium chili powder to taste
Brown the ground beef with onion
Drain ground beef
Puree the beans and tomatoes (this is easiest using a blender or food processer by putting in one can of tomatoes first, add a can of the beans, and then process so the beans are no more than tiny pieces, if that. Then process the other two cans.)
Add the pureed beans and tomatoes to the crockpot
Turn the crockpot to high
Add an initial amount of salt, pepper, and chili powder to surface of puree
Add the ground beef and onion
Stir to mix and place lid into place
Check and stir occasionally
After 2 ½ hours stir and taste
Add any additional salt, pepper, and chili powder to taste
Cook another ½ hour
The chili will be thick and rich, without any sign of the beans, but with the additional flavor they add.
Serve with shredded cheese and saltines or cornbread
Mother’s French Honey Biscuit Spread
2 Tablespoons Butter
½ cup sugar
¼ cup white Karo syrup
¼ cup water
1 egg, well beaten
3 – 4 shakes of ground nutmeg (I like considerably more)
Melt butter in skillet
Mix together remaining ingredients
Pour into buttered skillet
Bring to a boil, stirring often
Reduce heat to bring to a hard simmer until the syrup is a deep transparent amber color and thickened to a coarse texture (will be the consistency of orange marmalade)
Let cool slightly (be very careful as this stuff will cling and burn deep if on the skin or tongue)
Serve on hot buttered biscuits
Serves 3
Peanut Culp’s Easy Peach Cobbler
1 stick butter or margarine
1 cup sugar
1 cup flour
1 pinch salt
1½ teaspoons baking powder
¾ cup milk
½ to 1 cup sugar & cinnamon mixture
1 14oz can sliced peaches
Preheat oven to 350°F
Melt butter in a 9” x 13” pan
Mix 1 cup sugar, flour, salt, baking powder, and milk together
Pour mixture into pan
Do Not Stir!
Layer the peaches onto the batter
Sprinkle the ½ cup to 1 cup of sugar cinnamon mixture on peaches
Pour the liquid from the peaches over all
Bake 30 to 40 minutes
Just my opinion.
7 Replies
819 Views