Fall is in the air, and there’s nothing like a cup of hot, homemade soup on a cool fall day. This recipe comes from Rosie’s Riveting Recipes, and it’s just as delicious today as it was in her time. It’s also incredibly simple, and a great way to use up any leftover vegetables that may be lurking in the fridge.
CREAM OF VEGETABLE SOUP
- 2 tablespoons fat
- 4 tablespoons flour
- ¾ teaspoon salt
- ½ teaspoon pepper
- 4 cups milk
- 1 cup cooked vegetable pulp*
Melt fat. Blend in flour, salt and pepper. Stir in milk. Add vegetable pulp. Cook 10 minutes. Makes 6 servings.
* Pureed cooked vegetables (of your choice)
Modern adaptation: Cooking oil or olive oil may be used instead of “fat.” If you don’t have a blender or food processor simply chop the vegetables into tiny pieces. Cook over medium heat, stirring frequently, to help keep the milk from scorching. Once soup begins to boil, reduce heat to simmer, stirring occasionally. Cook for 10 minutes, as directed. For more zing, try lemon pepper or season salt instead of salt and pepper.
Sugar was rationed during Rosie’s day, however this recipe came to me from a friend whose kids have food allergies, and it was something they could eat. The muffins are tasty, and the recipe uses all natural ingredients. Best of all, it’s easy to prepare, and something you may want to try if you want to avoid sugar or corn syrup.
SUGAR FREE BANANA MUFFINS
5 – 6 ripe bananas, mashed
1/4 cup olive oil
1/4 cup honey
1 tsp vanilla
2 1/4 cup whole-wheat flour
3/4 teaspoon ground nutmeg
1 1/4 teaspoon baking soda
Preheat oven to 350 degrees F. Lightly oil muffin pan, or use baking cups. Stir together bananas, oil, honey and vanilla in a medium sized bowl. Combine flour, nutmeg and baking soda in a large bowl. Stir in the wet ingredients and blend with a spoon. Drop mixture into muffin cups, filling to the rim. Bake for 20 to 25 minutes or until golden brown. If desired, chopped nuts may be added.
Chocolate may have been rationed during Rosie’s day, but it’s certainly not today. And there really is no such thing as too much chocolate. Not when you’re a chocolate lover like I am. And with the holidays approaching what better way to celebrate than to add a few touches to a classic recipe, and go for the chocolate. Inspired by the Nestle Toll House recipe.
CHOCOLATE CHOCOLATE CHIP COOKIES
- 2 sticks butter or margarine, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup cocoa
- 2 tablespoons coffee (if desired)
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 large (12 oz) package of chocolate chips
Preheat oven to 350° F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes. Note: If coffee is included it may be necessary to add 1 to 2 tablespoons of flour.
Here is another fabulous historic recipe courtesy of Rosie’s Riveting Recipes. This soup is easy to prepare, easy on your wallet, and best of all, it’s delicious. Enjoy.
CORN CHOWDER WITH BACON
4 strips bacon
2 cups cream style corn
2 cups evaporated milk, undiluted
1 onion, chopped
Seasoning of salt and pepper
Cut the potatoes in cubes and cook in 2 cups of boiling salted water until tender. Add the corn and milk. Cut the bacon in small pieces and fry until crisp with the onion. Add to the chowder, season to taste, and serve with crackers. 4 servings.
This is one of my all time favorite recipes. I created it with love, not to mention a lot of trial and error, as a tasty clam chowder alternative for those with milk allergies or lactose intolerance.
MEDITERRANEAN STYLE CLAM CHOWDER
- 1 medium onion, chopped
- 1 tablespoon minced garlic or 1 tablespoon garlic powder
- 1 tablespoon cooking oil or olive oil
- 2 cups water
- 2 to 3 small potatoes, peeled and diced into small cubes
- 1 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 1 can diced, peeled tomatoes
- 2 cans baby clams
- 1/2 teaspoon basil, bay leaves, rosemary and Italian seasoning
- 1 tablespoon Wondra flour or cornstarch
Chop onion and place in small stockpot with cooking oil. Add minced garlic, (if desired). Saute until the onions are soft and the garlic turns light brown. Add water, diced potatoes, salt (if desired), and pepper. Bring to boil, cover, reduce heat, and simmer on low for 10 minutes.
Add diced tomatoes. Strain clam juice into a small container and add clams to the soup mixture. Add Wondra flour or cornstarch to the clam juice and stir until all flour is dissolved and juice mixture is free of lumps. Add juice to soup mixture and stir thoroughly. Add garlic powder, (if not using minced garlic), basil, bay leaves, rosemary and Italian seasoning. Stir, and, if necessary, raise heat slightly until soup begins to boil. Reduce heat, cover, and simmer on low for an additional ten minutes. Serve.
Fall is in the air, and there’s nothing quite like a nice bowl of homemade soup to go with a crisp fall day. Here’s a nice, Italian style soup that can go as a side dish to an Italian recipe, or be a meal in itself.
SAUSAGE AND PASTA SOUP
- 1 pound Italian sausage, sweet or mild, casings removed
- 1/2 large onion, chopped
- 2 t0 3 tbsp chopped garlic (if desired)
- 1 jar tomato based meatless pasta sauce
- 1 can diced tomatoes (14.5 oz size)
- 1 package frozen carrots OR
- 1 or two fresh carrots, chopped
- 1 bell pepper, chopped
- 1 zucchini or yellow squash, chopped
- 4 cups water or chicken broth
- 2 tbsp basil
- 1 tbsp Italian seasoning
- 1 tbsp parsley
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup uncooked pasta, such as rotelli
Brown sausage, chopped onion and garlic in a skillet until the sausage is thoroughly cooled. Drain and place in a crockpot. Add the pasta sauce, diced tomatoes, vegetables, water, (or chicken broth), and seasonings. Cook on low for 6 to 8 hours, checking frequently, and add water (or chicken broth), if needed. Stir in the pasta, turn crockpot to high, and cook for an additional 20 minutes, or until the pasta is cooked to desired firmness. Serve with garlic bread.