There’s nothing like a bowl of hot soup on a cold winter’s day. It warms the heart and the soul. This soup, courtesy of Rosie’s Riveting Recipes is easy to prepare and totally delicious.
HAMBURGER VEGETABLE SOUP
- 3/4 to 1 lb hamburger
- 1/3 cup chopped onion
- 2 cups canned or cooked tomatoes
- 2 cups potato cubes
- 2 medium-diced carrots
- 1/3 cup diced celery
- 2 teaspoons salt
- 1/4 cup rice
- 1/8 teaspoon pepper
Brown meat and onion lightly in 2 tablespoons fat or drippings, add all rest of ingredients in large kettle, add 1 1/2 quarts water and simmer slowly 3/4 to 1 hour. Serve with toast or crackers as the main dish for lunch or supper. Makes 4 servings.
Modern adaptation: To give the soup more zing use chicken stock instead of water, and add 1 teaspoon cumin. A 14.5 ounce can of tomatoes works nicely. Cooking oil can be used for fat or drippings if using lean group beef. Additional fat or oil may not be necessary if using regular ground beef.
There’s nothing like a bowl of hot soup on a crisp fall day, and Rosie has the recipe for a hot and tasty split pea soup that’s easy to make.
Some dishes never seem to go out of style, and this is one of them.
SPLIT PEA SOUP
- 8 oz. cooked cubed ham (about 1 1/4 cups)
- 1 ham bone
- 2 1/2 quarts ham stock
- 1 1/2 cups split green peas
- 2 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sliced onion
- 4 tablespoons butter
- 6 tablespoons flour
Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.
Modern adaptation: Ham hocks may be used in place of the ham bone. To make a ham stock boil the ham hocks or ham bones in water for approximately one to two hours. Chicken stock can be added to the ham stock or even used as a substitute for the ham stock. Cornstarch can also be used as a thickener instead of the flour.
The back rib. It’s the ugly cousin of the short rib, but with a little creativity you can make them delicious. I’ll admit this recipe seemed daunting at first, but then a friend told me you can attach the ribs together with wooden toothpicks or skewers instead of sewing them together. This made the dish much easier to prepare, and the results were positively yummy. This recipe is included in Rosie’s Riveting Recipes. Enjoy.
CROWN ROAST OF BACK RIBS
1½ lbs. back ribs
1 teaspoon salt
½ cup chopped onion
3 tablespoons butter
3 cups soft bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon poultry seasonings
Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350º F oven for 2-3 hours or until tender. Makes 4 servings.
Modern adaptation: Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three slices of bread, with crusts removed and cut into cubes, can be also be used to make the dressing. You can also add chopped celery, nuts, or mushrooms.
Sometimes good things can happen when we really don’t mean for them to happen, and where I come from, we call this a happy accident.
Back when I tested this historic recipe for Rosie’s Riveting Recipes, I of course started preparing it according to the original recipe. Tomatoes are an option, but I decided to use a canned of diced tomatoes instead of fresh. Popped open the can and dumped them in, only to discover that I’d added Italian style tomatoes instead of plain tomatoes. Well, no harm done. In fact, that extra flavor gave the recipe some added zing. So, even though it’s not listed as an “official” ingredient, try it with a can of Italian flavored tomatoes, or add a teaspoon of Italian seasoning. You’ll love it.
- 2 lbs beef chuck, neck or flank meat
- 2 tablespoons butter, margarine or drippings
- 1 cup chopped onion
- 1 cup water
- 1/8 teaspoon caraway seed (if desired)
- 1/2 teaspoon marjoram
- 1 1/2 teaspoon salt
- 1 clove garlic
Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2 1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.
Note: Beef or chicken broth can also be substituted for water.
I grew up eating homemade biscuits, but this historic biscuit recipe is unique and tasty. I would call it a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It goes well will bacon and eggs, and tastes great with butter and honey.
- 1½ cups enriched all purpose flour
- ½ teaspoon salt
- 2½ teaspoons baking powder
- ½ cups oats
- 1 tablespoon sugar
- 2 tablespoons margarine
- 3 tablespoons peanut butter
- 1 cup milk
Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans ½ full. Brush tops with milk. Bake at 450º F for 20-25 minutes. Yield: 12 biscuits.
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.
Another historic recipe from Rosie’s Riveting Recipes…
During the war years fats were tightly rationed and in very short supply. One technique for saving on fat was to render the leftover fats from cooking meats. Another technique was to melt the fat off food wrappers. Sometimes traditional recipes were modified to help conserve scarce ingredients, such as the recipe presented here. Today’s health conscious cooks may find this recipe useful for those who wish to curtail their fat intake. Enjoy.
- 1 1/2 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 egg, beaten
- 1/2 cup milk
- 1 tablespoon melted shortening or oil
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg, milk, and shortening. Stir only enough to dampen all flour. Bake in greased muffin pans, in hot oven (425 F) for about 22 minutes for large muffins, 15 minutes for medium muffins. Makes 8 to 12 muffins.
SPICE APPLE MUFFINS
Mix muffins as directed above, adding 1/2 cup chopped, sliced apples with the egg, milk and shortening. Mix and turn into greased muffin pans. Sprinkle top with mixture of 2 tablespoons sugar, 1/8 teaspoon cinnamon, and dash of nutmeg. Bake as above, allowing 20 to 25 minutes.