Living 2 Eat |

Serve with cornbread for a tasty fall meal…

Rosie Higgins
Lawrenceville, Georgia

Hamburger Stew

1 pound ground beef
2 tablespoons olive oil
1 cup chopped onion
4 cups (1-inch thick) sliced carrots
5 cups (1-inch cubes) potatoes
4 cups water, divided
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons tomato paste

Brown ground beef and onion in olive oil in large skillet. Drain well and set aside.

Combine carrots with 2 cups water in large Dutch oven. Bring to a boil and cook for 5 minutes. Add potatoes and remaining 2 cups water. Boil until vegetables are fork tender. Add meat mixture and remaining ingredients. Cook over medium heat 15 minutes.

Yield: 12 servings.

This Lowcountry dish combines okra, rice and shrimp for a hearty one-pot meal. Legend has it that Limpin’ Susan was the wife of Hoppin’ John.

Chef Rick McDaniel

Chef Rick’s Southern Cooking

Limpin’ Susan

1/4 cup green bell pepper, diced
1/4 cup yellow onion, diced
2 cloves garlic, minced
1 pound okra, stems and tips removed, sliced 1/4 inch thick
1 pound shrimp, peeled
3 tablespoons vegetable oil
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon salt
Ground black pepper and cayenne pepper to taste

In a 12-inch cast iron skillet over medium heat, sauté the onion and pepper in the oil until soft, about 5 minutes. Add the garlic and sauté for 2 minutes, being careful not to burn it.

Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 3 to 4 minutes or until rice is opaque. Add the okra, stock, salt, and black and cayenne peppers and bring to a boil. Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.

Adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes. Transfer to a bowl and serve.

Makes 4 servings.

NOTE:  Chef Rick has a fantastic website, check it out!

The Famous Senate Restaurant Bean Soup Recipe

2 pounds dried navy beans

four quarts hot water

1 1/2 pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

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… from the heart and kitchen of Donna Engle Godfrey.  This soup recipe originated from my beloved grandmother in Lancaster, Pennsylvania.   I would make this soup often when my family and I lived in Immokalee (FL).

Grandma Shearer’s Chicken Corn Soup

1 large chicken

4 quarts of chicken broth

1 onion, chopped

½ cup chopped celery

3 cups corn (I use a bag of frozen corn & a roll of frozen creamed corn)

2 hard boiled eggs, chopped (optional)

Salt and pepper to taste

1/4 teaspoon saffron threads

Cook chicken until done in water. Remove and take meat off bones. Add stock to measure about 4 quarts. Add saffron to boiling broth and let for a minute. Add corn, celery, onions and season.  Reduce to simmer and cook 1/2 hour.

Serve with Saltines. I add parsley, fresh is best and a good dash of hot sauce

This does great in a crock pot!

… from the heart and kitchen of Denise Sparkman Plunkett

Hurricanes always make me think of soup or chili, so here is a good soup recipe.  This one will cause artery blockage just to read it.  Velveeta is one of the four food groups, right?  :-) 

Potato Cheese Soup

10-12 large red potatoes, diced

1 medium onion, chopped

4 oz. sour cream

1 lb. Velveeta cheese, grated

1 stick butter

4 c. water

6 T. flour

6 chicken bouillon cubes

2 c. Half & Half

Cook potatoes and onions until tender, then drain.  Place in a large pot and add water, sour cream, cheese and bouillon cubes.  Cook over low heat until cheese is melted and cubes are dissolved.  Stir often, as this mixture sticks easily.

In a different pan, melt butter.  Add flour and cook on med. heat until flour is all mixed in and cooked.  Add Half & Half and stir well.  Pour this into the cheese mixture and add potatoes/onions.  Simmer 15-20 minutes.

NOTE:  It is safe to assume this recipe will not endorsed by the American Heart Association!

This is the best chicken soup that I have ever eaten!  My parents would refer to this as “Chiquita’s Funeral Soup” because she always made this soup for grieving families or whenever someone was sick!   I can remember eating this soup as a child and it made a lasting impression.

Chiquita Whatley Goodnight (’Miss Chiquita’) is from Immokalee and has been a longtime family friend.  I attended school with her younger sisters and cousins.    I can remember being in the 4th grade and telling someone that Miss Chiquita was pregnant.   My father did not feel that it was appropriate for a 3rd grader to use the word, ‘pregnant’!  I think he told me to say that Miss Chiquita was ‘in the family way’.   At 3rd grade, I wasn’t really sure what any of it meant other than Miss Chiquita had a basketball stomach and was expecting a baby.

CHIQUITA’S CHICKEN SOUP

Boil 1 chicken — just cover with water, add some onion, celery, garlic, salt and peper.

When chick is done (tender), remove and cool (hold the stock), remove bones.

When cooled:

Cut up potatoes (3 or 4), carrots, and celery.  Add to stock.  Cook until tender.  Add chicken back in and simmer.

You can add some seasoned chick broth if needed.

Add 1 or 2 cans of Cream of Chicken or Cream of Mushroom soup.  Continue to simmer on low until all vegetables are tender.

Salt and pepper to taste.