Earlier this year, I was thrilled to be asked to write a short essay for Southern Living. Each author was to write about someone who had influenced their cooking. I immediately thought of my father's sister, Juanita, whom we all called "Aunt Wan." So I wrote the essay about how she taught me to cook in the 1960s. You can find it here.
Looking forward to the holiday season, I decided to share one of my favorite recipes from Aunt Wan. When she visited us at Christmas, this old-fashioned boiled custard was a special treat she made for Christmas dinner. I hope sharing this dessert with your family makes as many good memories as it did for me.
Aunt Juanita's Fluffy Boiled Custard
6 eggs, separated
6 tablespoons sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Beat the egg yolks until they are thoroughly combined. Add the sugar and milk, and transfer the mixture to the top of a double boiler. Set the mixture over barely simmering water and cook, stirring occasionally, until the custard coats the spoon. Remove the custard from the heat, wipe the bottom of the pan dry, stir in the vanilla extract, and set aside. Beat the egg whites until they hold stiff peaks. Fold the whites into the custard, stirring until just combined. Chill at least three hours, or overnight, before serving.
Showing posts with label holiday food. Show all posts
Showing posts with label holiday food. Show all posts
Thursday, November 8, 2018
Thursday, December 14, 2017
Appalachian Christmas Past
People sometimes look at me in disbelief when I describe Christmas in the 1950s at my grandmother's house. My maternal grandparents were farmers, and nearly everything on our Christmas table was grown, cured and canned on their 50 acres. We did not have, for example, oranges or celery, two holiday staples that were scarce and expensive back then, at least in our little town.
Holiday decorations were primarily gathered from the woods and the garden. Holly for the mantelpiece, mistletoe for the door frame and an eastern red cedar Christmas tree seemed in bountiful supply to a small boy. My uncle, who was blind in one eye, nevertheless could aim a .22 rifle with sufficient accuracy to bring down a clump of mistletoe from the crown of a towering oak tree, typically with one shot. American holly, now somewhat rare, provided evergreen boughs and bright red berries.
We made popcorn strings for the tree, decked it out with blown glass ornaments--some once belonging to my great grandmother--suspended from the branches, and topped it with a star cut from plywood and painted by my grandfather.
Our holiday feast consisted of country ham, cornbread dressing, deviled eggs, baked sweet potatoes in their jackets, home canned green beans cooked with ham hock, turnip greens, canned Silver Queen corn, biscuits, red-eye gravy, and a plain yellow cake with my grandmother's caramel frosting. All the butter, eggs and milk came from our cows and chickens.
In these days of trendy, farm-to-table restaurants selling fried chicken for twenty dollars a plate, it is worth remembering that once all food was farm-to-table, and that time was not so long ago. No matter which holiday you celebrate at this time of year, recall for a moment how things used to be, and be humbled by the idea that our ancestors once depended upon their own hands for survival itself.
Holiday decorations were primarily gathered from the woods and the garden. Holly for the mantelpiece, mistletoe for the door frame and an eastern red cedar Christmas tree seemed in bountiful supply to a small boy. My uncle, who was blind in one eye, nevertheless could aim a .22 rifle with sufficient accuracy to bring down a clump of mistletoe from the crown of a towering oak tree, typically with one shot. American holly, now somewhat rare, provided evergreen boughs and bright red berries.
We made popcorn strings for the tree, decked it out with blown glass ornaments--some once belonging to my great grandmother--suspended from the branches, and topped it with a star cut from plywood and painted by my grandfather.
Our holiday feast consisted of country ham, cornbread dressing, deviled eggs, baked sweet potatoes in their jackets, home canned green beans cooked with ham hock, turnip greens, canned Silver Queen corn, biscuits, red-eye gravy, and a plain yellow cake with my grandmother's caramel frosting. All the butter, eggs and milk came from our cows and chickens.
In these days of trendy, farm-to-table restaurants selling fried chicken for twenty dollars a plate, it is worth remembering that once all food was farm-to-table, and that time was not so long ago. No matter which holiday you celebrate at this time of year, recall for a moment how things used to be, and be humbled by the idea that our ancestors once depended upon their own hands for survival itself.
Thursday, December 7, 2017
Native American Nuts
Amid the lush abundance of America's eastern forests are several species of nut trees that once formed an important part of the diet of both humans and wildlife. It may take some searching to find a commercial source for native nuts in your area, but if you can locate them, these "antique" foods will bring traditional flavor to your holiday table.
As a child, I would often help gather hickory nuts and black walnuts in late fall. Trekking to the woods was only part of the task, and arguably the most enjoyable. Once the nuts were gathered, separating them from their shells required a lot of labor. Black walnuts, in particular, have durable shells. Here is a list of North American nuts, with some suggestions as to what to do with them.
Black Walnut (Jugulans nigra) nuts are perhaps the most widely available native nut variety. They are sold in plastic bags, typically appearing in the produce departments of grocery stores in November. Black walnuts have a distinctive flavor wholly unlike the familiar English walnut. One of the best uses is to combine them with chocolate in fudge. Try them in savory dishes, as well. In Appalachian Cooking, you will find a recipe for black walnut pesto, for example.
Native Pecan (Carya illinoisensis) have been commercially available for a few years now. Look for them in the bulk section of well-stocked stores. Smaller than the hybrid pecans found everywhere, the natives taste much like hickory nuts to me, and are not as sweet as the hybrids. Use them in any recipe calling for pecans or hickory nuts.
Hickory Nut (Carya ovata, and others) Widely considered the most delicious of the several species of hickory nuts, the shagbark hickory is also a magnificent tree. The largest known specimen is in Savage Gulf Natural Area, in Tennessee. It is over 150 feet tall. Shagbark nuts are seldom seen in the grocery, but I had no trouble finding sources for them online. You can use hickory nuts in any recipe that calls for walnuts or pecans.
Oddballs (Various species) Beechnuts and chinquapins can sometimes be found in farmer's markets. Beechnuts have a unique flavor, while chinquapins taste a lot like chestnuts, to which they are related.
If you are game to try native American nuts and other foods, check out Wild Pantry, located in Tellico Plains, TN. They ship nuts and many other products listed on their web site.
As a child, I would often help gather hickory nuts and black walnuts in late fall. Trekking to the woods was only part of the task, and arguably the most enjoyable. Once the nuts were gathered, separating them from their shells required a lot of labor. Black walnuts, in particular, have durable shells. Here is a list of North American nuts, with some suggestions as to what to do with them.
Black Walnut (Jugulans nigra) nuts are perhaps the most widely available native nut variety. They are sold in plastic bags, typically appearing in the produce departments of grocery stores in November. Black walnuts have a distinctive flavor wholly unlike the familiar English walnut. One of the best uses is to combine them with chocolate in fudge. Try them in savory dishes, as well. In Appalachian Cooking, you will find a recipe for black walnut pesto, for example.
Native Pecan (Carya illinoisensis) have been commercially available for a few years now. Look for them in the bulk section of well-stocked stores. Smaller than the hybrid pecans found everywhere, the natives taste much like hickory nuts to me, and are not as sweet as the hybrids. Use them in any recipe calling for pecans or hickory nuts.
Hickory Nut (Carya ovata, and others) Widely considered the most delicious of the several species of hickory nuts, the shagbark hickory is also a magnificent tree. The largest known specimen is in Savage Gulf Natural Area, in Tennessee. It is over 150 feet tall. Shagbark nuts are seldom seen in the grocery, but I had no trouble finding sources for them online. You can use hickory nuts in any recipe that calls for walnuts or pecans.
Oddballs (Various species) Beechnuts and chinquapins can sometimes be found in farmer's markets. Beechnuts have a unique flavor, while chinquapins taste a lot like chestnuts, to which they are related.
If you are game to try native American nuts and other foods, check out Wild Pantry, located in Tellico Plains, TN. They ship nuts and many other products listed on their web site.
Wednesday, November 29, 2017
Food Gifts for the Holidays
'Tis the season once again. During the holidays, my thoughts typically turn to things I can make in the kitchen to share with friends and family. Here are some ideas that go beyond the usual cookies and other baked goods. Make no mistake, we love cookies and other sweets. These suggestions are intended to broaden the scope of your food-themed gift giving.
Jams, Jellies, Conserves and Preserves
Almost as popular as baked goods, canned fruit spreads and preserves make wonderful gifts. Missed the chance for perfect berries at the farmer's market last summer? No worries. Make pomegranate jelly with bottled juice, sugar and powdered fruit pectin. Use in-season citrus fruit to prepare citrus curd, then process it in small jars for giving. You can find recipes for many such items with a quick Google search.
Pickles
Another category of preserved foods that we don't often consider, pickles can be made from just about any vegetable that will not become mushy due to the heat of processing. If you did not make pickles last summer, consider using vegetables that are in season now, such as winter squash, carrots, and beets. If you can a batch in the next week or two, they will be ready to eat by New Year's Eve.
Dry Products
One of my favorite gifts to give when I was just learning to cook was a bean soup mix. Go to the nearest store with a bulk section and purchase small amounts of 2 or 3 legumes and one grain, such as barley or wild rice. Also buy some dehydrated onions and garlic, bay leaves, and sun-dried tomatoes. You can get creative with additional flavorings. Dried thyme, oregano, marjoram or basil, along with dehydrated vegetables such as carrots, can also be included. Use your imagination. Purchase decorative jars for your gifts, or use canning jars from the grocery store. Combine these ingredients in whatever amounts suit you, and then fill small jars with the mixture. Tip: Don't overdo it on the grain, or the soup may become too thick. A tablespoon of dry wild rice is plenty for a half pint of soup mix. Because the components are dehydrated, a half-pint of the soup mix will make 4 to 6 servings. Be sure to include the instructions: Soak the mixture in the refrigerator overnight in enough water to cover by one inch. The next day bring slowly to a boil, adjust the heat and simmer about an hour and a half, or until the largest beans are tender. Serve with crusty bread for a warming supper.
If you grow and dry your own herbs, make teas or seasoning mixes for gifting. Herbal product recipes abound.
Tinctures
Make homemade vanilla extract with purchased vanilla beans, vodka, and decorative bottles. You can find recipes for this and other tinctures online. Kick up the flavor with Tennessee whiskey or another liquor instead of vodka. Whatever you select, be sure it is 90 proof or above, for maximum preservative effect.
And one more idea...
Visit your favorite food purveyors. Look for products you'd love to try, but haven't yet. Buy two of everything. Make a gift basket for a special friend with one of each of the products. Keep the other as a holiday gift to yourself.
Jams, Jellies, Conserves and Preserves
Almost as popular as baked goods, canned fruit spreads and preserves make wonderful gifts. Missed the chance for perfect berries at the farmer's market last summer? No worries. Make pomegranate jelly with bottled juice, sugar and powdered fruit pectin. Use in-season citrus fruit to prepare citrus curd, then process it in small jars for giving. You can find recipes for many such items with a quick Google search.
Pickles
Another category of preserved foods that we don't often consider, pickles can be made from just about any vegetable that will not become mushy due to the heat of processing. If you did not make pickles last summer, consider using vegetables that are in season now, such as winter squash, carrots, and beets. If you can a batch in the next week or two, they will be ready to eat by New Year's Eve.
Dry Products
One of my favorite gifts to give when I was just learning to cook was a bean soup mix. Go to the nearest store with a bulk section and purchase small amounts of 2 or 3 legumes and one grain, such as barley or wild rice. Also buy some dehydrated onions and garlic, bay leaves, and sun-dried tomatoes. You can get creative with additional flavorings. Dried thyme, oregano, marjoram or basil, along with dehydrated vegetables such as carrots, can also be included. Use your imagination. Purchase decorative jars for your gifts, or use canning jars from the grocery store. Combine these ingredients in whatever amounts suit you, and then fill small jars with the mixture. Tip: Don't overdo it on the grain, or the soup may become too thick. A tablespoon of dry wild rice is plenty for a half pint of soup mix. Because the components are dehydrated, a half-pint of the soup mix will make 4 to 6 servings. Be sure to include the instructions: Soak the mixture in the refrigerator overnight in enough water to cover by one inch. The next day bring slowly to a boil, adjust the heat and simmer about an hour and a half, or until the largest beans are tender. Serve with crusty bread for a warming supper.
If you grow and dry your own herbs, make teas or seasoning mixes for gifting. Herbal product recipes abound.
Tinctures
Make homemade vanilla extract with purchased vanilla beans, vodka, and decorative bottles. You can find recipes for this and other tinctures online. Kick up the flavor with Tennessee whiskey or another liquor instead of vodka. Whatever you select, be sure it is 90 proof or above, for maximum preservative effect.
And one more idea...
Visit your favorite food purveyors. Look for products you'd love to try, but haven't yet. Buy two of everything. Make a gift basket for a special friend with one of each of the products. Keep the other as a holiday gift to yourself.
Thursday, November 16, 2017
Mushroom Season
The cool, damp weather of autumn typically brings on the appearance of numerous varieties of wild mushrooms in the southern Appalachians. One tree on the University of Tennessee campus, for example, provides a flush of oyster mushrooms in time for Christmas dinner, almost like clockwork. In the rich forests that cloak our mountains, numerous other wild varieties appear, including the apricot-scented chanterelles, and fat, shiny porcini, along with several lesser-know ones. One should never harvest or consume wild mushrooms without being absolutely certain of their identity. If you forage, do so in the company of an experienced forager. Or purchase foraged mushrooms at your farmer's market.
Grocers tend to stock more exotic mushrooms this time of year, not only because many wild species are in season, but also because consumers are more willing to splurge on food purchases during the holidays. Chanterelles, for example, can command $40 per pound, or more. Fortunately, you only need a small amount, 2 or 3 ounces, to create a stunning dish. Chanterelles go beautifully with seafood and cream. Porcini, "little pigs" in Italian, are marvelous in stews and rich, dark gravies.
If you want to lessen the strain on the budget, opt for cultivated mushrooms. If you search around a bit, you may be surprised at how many you can find. Besides white button, crimini and Portobello, all of which are actually the same species of fungus, you are likely to encounter oyster, shiitake, king oyster, beech, enoki, maitaki, and several others. The color of the mushroom can be a guide to using it in the kitchen. Brown mushrooms, such as crimini and shiitake, work well in rich dishes with red meats, while white ones, such as buttons, enoki and common oysters, go better with chicken, seafood and vegetable dishes.
Absent the availability of fresh mushrooms, go with dried ones. Many varieties are available, and they are all handled in the same way. Place the dried mushrooms in a heatproof bowl and cover them with an inch or so of boiling-hot water. Allow to stand at room temperature until the water cools to warm, then remove the mushrooms, squeezing any excess liquid back into the bowl, and cut off any tough, woody portions. Discard these, but keep the soaking water, after straining it through a fine sieve to remove any grit. Proceed with your recipe as if using fresh mushrooms, and use the soaking water in the sauce, as if it were stock.
Basic Mushroom Soup
Nothing in this recipe is set in stone. Feel free to make changes, based on the ingredients available to you. If using dried mushrooms, measure after soaking and chopping.
1 tablespoon vegetable oil
1/2 cup chopped onions (scallions, leeks, shallots, etc.)
1/2 cup chopped celery
1 cup chopped mushrooms, any variety or a mixture
3 cups vegetable or meat stock, including soaking water, if using
3 sprigs fresh thyme
1/4 cup heavy cream or whole milk
Salt and freshly ground black pepper
Chopped fresh parsley (or other herb), for garnish
Heat the vegetable oil in a soup pot and add the onions, celery and mushrooms. Cover, lower the heat and sweat the vegetables until the onions are translucent, about 3 minutes. Add the liquid(s) and thyme sprigs, adjusting the heat to maintain a slow simmer. Cook the soup for 30 minutes, then add the milk or cream. Do not allow the soup to boil, but keep it hot. Taste and correct the seasoning. Serve, garnished with a few sprinkles of parsley.
Grocers tend to stock more exotic mushrooms this time of year, not only because many wild species are in season, but also because consumers are more willing to splurge on food purchases during the holidays. Chanterelles, for example, can command $40 per pound, or more. Fortunately, you only need a small amount, 2 or 3 ounces, to create a stunning dish. Chanterelles go beautifully with seafood and cream. Porcini, "little pigs" in Italian, are marvelous in stews and rich, dark gravies.
If you want to lessen the strain on the budget, opt for cultivated mushrooms. If you search around a bit, you may be surprised at how many you can find. Besides white button, crimini and Portobello, all of which are actually the same species of fungus, you are likely to encounter oyster, shiitake, king oyster, beech, enoki, maitaki, and several others. The color of the mushroom can be a guide to using it in the kitchen. Brown mushrooms, such as crimini and shiitake, work well in rich dishes with red meats, while white ones, such as buttons, enoki and common oysters, go better with chicken, seafood and vegetable dishes.
Absent the availability of fresh mushrooms, go with dried ones. Many varieties are available, and they are all handled in the same way. Place the dried mushrooms in a heatproof bowl and cover them with an inch or so of boiling-hot water. Allow to stand at room temperature until the water cools to warm, then remove the mushrooms, squeezing any excess liquid back into the bowl, and cut off any tough, woody portions. Discard these, but keep the soaking water, after straining it through a fine sieve to remove any grit. Proceed with your recipe as if using fresh mushrooms, and use the soaking water in the sauce, as if it were stock.
Basic Mushroom Soup
Nothing in this recipe is set in stone. Feel free to make changes, based on the ingredients available to you. If using dried mushrooms, measure after soaking and chopping.
1 tablespoon vegetable oil
1/2 cup chopped onions (scallions, leeks, shallots, etc.)
1/2 cup chopped celery
1 cup chopped mushrooms, any variety or a mixture
3 cups vegetable or meat stock, including soaking water, if using
3 sprigs fresh thyme
1/4 cup heavy cream or whole milk
Salt and freshly ground black pepper
Chopped fresh parsley (or other herb), for garnish
Heat the vegetable oil in a soup pot and add the onions, celery and mushrooms. Cover, lower the heat and sweat the vegetables until the onions are translucent, about 3 minutes. Add the liquid(s) and thyme sprigs, adjusting the heat to maintain a slow simmer. Cook the soup for 30 minutes, then add the milk or cream. Do not allow the soup to boil, but keep it hot. Taste and correct the seasoning. Serve, garnished with a few sprinkles of parsley.
Saturday, December 14, 2013
Holiday Party Snacks
It started as an argument about, of all things, Chex™ Party
Mix, AKA “Nuts ‘n’ Bolts,” “Scramble,” and “TV Mix.” A friend claimed to be
using the “original recipe from the 1960s.” I found this claim to be suspect,
since Betty Crocker first published a snack mix recipe in 1950, and the Chex™
Party Mix recipe first appeared on the boxes of Chex™ in 1952. In 1955, the
wife of a Raulston Purina exec served the mix at a St. Louis holiday fete, and
the popularity of the mix has grown ever since.
I asked my friend about the source of his party mix recipe.
The recipe he uses appeared in a Better Homes and Gardens cookbook published in
1963, which my friend inherited from his mother. He was kind enough to lend me
the book, and I have thoroughly enjoyed perusing the 50-year-old recipes for
party snacks.
It has been almost as much fun to see the illustrations of
“hostess accessories” which are used to display the foods. Whether in "Danish modern" style or otherwise, all of them look
charmingly dated.
This week, therefore, I decided to shift gears a little and talk about food. It is one of my favorite topics, especially during the holiday season. Some of my fondest holiday memories are of family gatherings where the tablecloth was almost hidden under dishes of food. When a friend recently loaned me a cookbook published in 1963, I found recipes for several of my favorites from way back then. Just in time for your holiday entertaining, then, here are some holiday snack recipes from 50 years ago.
I have modified them slightly for modern tastes and reduced salt content.
Original Chex Snack
Mix
From the back of the box comes this classic recipe. Makes 12 cups.
3 cups EACH Corn, Wheat and Rice Chex cereals
1 cup mixed nuts
1 cup bite size pretzels
1 cup bagel chips, broken in 1-inch pieces
6 tablespoons butter
2 tablespoons Worchestershire sauce
½ teaspoon seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon celery seed
Preheat oven to 250 degrees. In a large roasting pan, melt
the butter in the oven. Stir in the seasonings Gently stir in the other ingredients,
stirring until well coated. Bake one hour, stirring every 15 minutes. Cool and
store in an airtight container.
Company Clam Dip
1 can minced clams (6.5-7.5 oz.)
2 tablespoons minced onion
2 tablespoons butter
1 tablespoon catsup
Few drops bottled hot pepper sauce
1 cup diced sharp American or Cheddar cheese
2 tablespoons chopped pitted ripe olives
1 teaspoon Worcestershire sauce
Drain clams, reserving the liquid. In a chafing dish,
electric skillet or fondue pot, sauté the onion in the butter until tender, but
not browned. Add the clams, 1 tablespoon of the reserved liquid (freeze the
rest to use later) and the remaining ingredients. Heat and stir gently until
the cheese melts and the mixture is hot. Makes 1 ¼ cups.
Serve with crackers and potato chips. [Or other vegetable
chips suitable for dipping.]
Olive Cheese Ball
8 oz. cream cheese, softened
8 oz. blue cheese, crumbled
¼ cup butter, softened
2/3 cup chopped pitted ripe olives (about 3 oz.)
1 tablespoon minced chives
Garnish:
1/3 cup chopped walnuts
2 tablespoons chopped fresh parsley
Combine the cheeses and butter in a large bowl. Stir in the
olives and chives until well combined. Chill for 20 minutes. Form into a
dome-shape on a serving dish. Cover with plastic wrap. Chill thoroughly. Can be
made several days ahead. To serve, sprinkle with nuts, pressing in gently.
Garnish with parsley.
Serve with crackers. Makes 3 cups.
Saturday, December 1, 2012
Homemade Holiday Gifts
The gift-giving season is upon us yet again. We have jars of
jam and jellies, along with dried peppers and various other foodstuffs that we made last summer and fall. I like to create food baskets for gift giving. For packaging, I save the little wooden crates
that clementines are shipped in, and re-purpose them as holiday baskets. Lined
with tissue paper or even clean, dry pine needles, they can hold an array of
goodies. Don't forget to include a copy of The New American Homestead for your gardening friends.
If you grow herbs, any cook on your list will appreciate a bundle of fresh cut rosemary or other fresh herb tucked into the gift basket. Tour your yard for other possible decorations, such as pine cones, evergreen boughs or hollyberries, rather than purchasing artificial items.
Market Bean Soup
All the dehydrated ingredients are available in well-stocked groceries. Mine come from the bulk department at Three Rivers Market. Don’t have a kitchen scale? No problem. Just use the scales at the market. The plastic bags come from there, also, and at no additional charge. As long as the total weight of the beans is one pound, the recipe will work. The bean mixture is separated into parts one and two because the legumes in part two do not need soaking and have a tendency to break down after long cooking. Preparing the soup in two stages avoids this. Nevertheless, you can just mix all the legumes together if you prefer. It will taste great and no nutrients will be lost. By the same token, feel free to use different combinations of dried legumes. As long as the ones that need soaking get it, they will be tender when the soup is finished.
Here’s a tip for going greener: Instead of wasting a disposable canning lid, purchase plastic re-usable lids for Ball™ canning jars. They are great for storing unused home-canned products in the refrigerator, and are typically available wherever canning supplies are sold. They are dishwasher and microwave safe, but don’t try to use them for canning.
Part One
To Prepare for Gift-Giving:
If you grow herbs, any cook on your list will appreciate a bundle of fresh cut rosemary or other fresh herb tucked into the gift basket. Tour your yard for other possible decorations, such as pine cones, evergreen boughs or hollyberries, rather than purchasing artificial items.
Didn’t put up any canned goods this summer? Not to worry.
You can create delicious, Earth-friendly homemade products with store-bought
ingredients. Consider this recipe with pineapple and pecans, both in season in
the markets now.
Pineapple Upside Down
Cake Jam-
3 ¼ cups chopped fresh pineapple (from one whole pineapple, trimmed, or about 2 lbs)
- 3 oz pecan pieces
- 1 box pectin
- ½ teaspoon unsalted butter
- 1 pound cane sugar
- ½ pound light brown sugar
- 1 teaspoon vanilla extract
Here’s another recipe for a great homemade food gift:
All the dehydrated ingredients are available in well-stocked groceries. Mine come from the bulk department at Three Rivers Market. Don’t have a kitchen scale? No problem. Just use the scales at the market. The plastic bags come from there, also, and at no additional charge. As long as the total weight of the beans is one pound, the recipe will work. The bean mixture is separated into parts one and two because the legumes in part two do not need soaking and have a tendency to break down after long cooking. Preparing the soup in two stages avoids this. Nevertheless, you can just mix all the legumes together if you prefer. It will taste great and no nutrients will be lost. By the same token, feel free to use different combinations of dried legumes. As long as the ones that need soaking get it, they will be tender when the soup is finished.
Here’s a tip for going greener: Instead of wasting a disposable canning lid, purchase plastic re-usable lids for Ball™ canning jars. They are great for storing unused home-canned products in the refrigerator, and are typically available wherever canning supplies are sold. They are dishwasher and microwave safe, but don’t try to use them for canning.
Soup Preparation
Instructions
- 1 Ib mixed beans (See below.)
- seasoning mixture (See below.)
- 1/2 pound ham or kielbasa, chopped (optional)
- salt and pepper to taste
- Parmagiano-Reggiano cheese or croutons (optional)
- soy sauce (optional)
2. Drain. Place soaked
beans, Part Two of bean mixture, and three quarts water into a large pot. Bring to a boil and simmer 1 hour. Add seasoning mixture. Simmer 1 hour. Add ham or kielbasa, if used. Simmer 1 hour longer. Taste and adjust seasoning. Serve topped with cheese or croutons, or
both. Pass soy sauce at the table, if desired.
Bean Mixture: Part One
-
3 3/4 ounces dry white baby lima beans
- 2 1/2 ounces dry red kidney beans
- 1 1/2 ounces dry great northern beans
- 1 1/2 ounces dry black turtle beans
-
2 1/2 ounces dry green lentils
- 2 ounces dry green split peas
- 1 3/4 ounces dry red lentils
- 1/2 ounces dry yellow split peas
-
1/2 ounces sun dried tomatoes, in small bits
- 1/2 ounces dehydrated chopped celery
- 1/2 ounces dehydrated chopped carrot
- 1/2 ounces dehydrated onion flakes
- 1 tablespoons dried basil leaves, crumbled
- 1/2 teaspoons dehydrated Worcestershire sauce*
- 1/2 teaspoons dried lemon zest
- 1/2 teaspoons ground black pepper
- 1/4 teaspoons dehydrated minced garlic
To Prepare for Gift-Giving:
Combine the seasoning ingredients and place in a small
plastic bag secured with a twist tie. Place Part Two of the bean mixture in a
second plastic bag. Place Part One of the bean mixture in the bottom of a large
jar, stuff the plastic bags inside and cap. This will keep for months in a cool
dark place.
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