Herb Frost’s Yummy Beef Soup
(Serves 20 people)
2 lbs. baby peeled carrots
3 large onions
6 large sticks celery
1 large purple top turnip
5 lbs. Maine potatoes (support local business)
2 14.5 oz cans diced tomatoes
2 15.25 oz cans whole kernel corn
½ head fresh garlic
1 qt. canned string beans
4 lbs. stew beef
Cut stew meat into 1/2” cubes, brown meat in a large heavy kettle with 1 cup olive oil.
Cut veggies into small pieces. Use juice from canned veggies plus 3 cups water. Add all to browned meat. For seasoning, add 3 tsp. salt, 4 bay leaves, 2 T parsley flakes, 1 T sweet basil, 2 T oregano, 1 T chives, 1 tsp celery seed, 2 tsp dill seeds,3 good shakes of Tabasco pepper sauce.
Add raw veggies first and then add canned veggies after pot has come to a boil. Turn heat down after boils again and then cook very slowly for two hours, stirring often. A large heavy stainless steel kettle works best. Love of cooking and love of the people you are cooking for helps to make the soup the best.
Cloverleaf Rolls From Jerry Stanhope
You can make the dough a day ahead, let it rise, and then form the rolls (steps 1-3). Cover with plastic wrap and refrigerate overnight. An hour or two before serving time, remove from the refrigerator, replace the plastic wrap with a cloth and let rise until double. Bake as directed.
1 (¼-oz) package active dry yeast
¼ C warm water
¾ C 2% reduced-fat milk
½ C shortening
½ C sugar
1 tsp salt
3 eggs, beaten
4½ C all-purpose flour, sifted
1. Dissolve yeast in warm water in a small bowl. Let stand 5 minutes. Scald milk by heating in a saucepan until bubbles begin to appear around the edge. Pour hot milk over shortening, sugar and salt and let cool to lukewarm. Add yeast mixture and mix well. Add eggs and flour, mixing to make a smooth, soft dough.
2. Turn out onto a lightly floured surface, knead gently about 5 minutes. Place in an oiled bowl, turning once to coat top. Cover with plastic wrap and let rise until doubled.
3. Punch down dough and turn out onto a lightly floured surface. Grease 2 muffin tins. Shape dough into 1-inch balls and arrange 3 to each cup.
4. Cover with a cloth and let rise until very light and puffy.
5. Preheat oven to 400°.
6. Bake rolls 15 minutes. Turn out onto a wire rack. Makes 24 rolls.
Carroll’s Birthday Squash From Aunt Viola Miller
Take 1 birthday squash that has been given to you by your grandmother. (She has to have picked it out months earlier and written your name on it with her hairpin.)
Cut squash in half. Do not cut through the name and, for heaven’s sake, do not peel it. Scoop out seeds. Save the seeds.
Stuff with meatloaf mixture and bake at 350° till done.
Don’t wreck it because there is only one.