Mother's Vegetable Soup Recipe

I have been doing more cooking.

I ask Amy and Alane for some recipes for the freezer—you know, make ahead, freeze, then just pull out, thaw and reheat, also for some new soup and stew recipes.

In discussing good soups and stews, my eldest sister, Amy, ask me if I had Mothers Vegetable soup recipe. My reaction was, “I didn’t even know mother HAD a recipe?!” I thought she always just ……made it. Amy said she had a recipe for Oxtail Soup that was the closest thing to Mothers vegetable soup recipe she had ever found and sent it to me.

I made it yesterday, tweaking it just a bit, as I didn’t use Oxtails or turnips, I didn’t even taste it through the process, but it smelled remarkably familiar.  This morning when I pulled it off the stove to cool, I did taste it, and was instantly transported back to childhood. It tastes EXACTLY like Mother’s vegetable soup.

I have written it and titled it Mother’s Homemade Vegetable Soup, because I have made the changes from the original Ox Tail Soup recipe that make it so……hope you will try it. 

Mother’s Vegetable Soup

2 ½ lb. beef back ribs

½ c. regular all-purpose flour

1 tsp. seasoned salt

3 Tsb. Shortening or salad oil

½ c. minced onion

1 Tsb. Salt

1/8 tsp. pepper

3 bay leaves

4-5 parsley sprigs       

1 1lb 13oz. can tomatoes

1 ½ qts. Cold water

12 3-in, diagonally-cut celery slices

½ c. diced celery

4-5 small to med. Potatoes cut in med chunks

½ c diced potatoes

12 3 in., diagonally cut carrot slices

½ c. diced carrots.

Few drops Tabasco

Day one:

1.In small bowl combine flour and seasoned salt; use to coat rib backs evenly.

2. In large Dutch kettle, in hot shortening or oil, brown meat pieces well, a few at a time; drain off excess oil, then brown onion.

3. Return meat to kettle with onion; add salt, pepper, bay leaves, parsley, tomatoes, and water. Simmer, covered, 2 hours until fork-tender. Cool; refrigerate overnight.

Day 2:

Skim any fat from the surface of the soup. Remove meat from bones, discarding bones. Bring remaining to boil; add celery, potatoes, and carrots. Simmer, covered, 45 minutes, or until large pieces of vegetables are fork-tender. Now add Tabasco.

The whole reason this is a two day process, is simply to let the fat rise to the top, cool, so you can skim it off. Otherwise you could do it in a day. But I also believe that letting it set overnight just enhances the flavors.

Also, don’t think that you don’t need the diced vegetables, because you do. They actually thicken the broth, adding more flavor.

I was afraid that 1 whole tablespoon of salt was going to be too much, but it actually could have used more salt; if I would have added home-canned tomatoes like Mama always used, I’m sure it would have been just right.

Now for the disclaimer……….as with most if not all the recipes that my mother ever made, this seemed to be a labor intensive recipe. Nothing my mom ever made seemed to go together quickly or easily, my mom struggled with taking shortcuts, in cooking especially, but it was always supreme in flavor; Anita said Mother “massaged the food”, which is why it always tasted so good. I know she was right. So if you have the time, I highly recommend it, and if you were ever fortunate enough to have had my Mother’s vegetable soup, you will know that it was worth every bit of time, effort and love she put into it.

If you choose to not actually make it, just consider it family history, like Grandma Wolf’s bread recipe, and the Meatloaf recipe.

A time to gather

As I am canning green beans, some thoughts surface in my mind.  I was reminded recently of something my mother said and most wives of farmers.  They said "It doesn't matter if harvest is early or late, the beans are always ready at harvest time".  I remember Mother driving the wheat truck for Daddy during harvest and then coming in and staying up late to can beans.  Our Grandma Horack (Millie) who stayed with us girls during harvest would have them picked and probably ready to can. 
Well, this year of 2012, wheat harvest began around this area in mid-May.  I checked the beans.  Sure enough, they were blooming.  By the time they were cutting our wheat, I was canning beans.  But I wasn't up half the night canning them. 
There were times that Mother canned beans even after harvest was over.  She would pick enough for a canner (7 quarts or 9 pints), wash, snap and pack them in jars.  Then she would get them in the pressure canner and get the pressure built up.  She would say "You watch the pressure gauge and if it gets over a certain number, you call me". Then she would go out to pick beans for the next canner.  Made me very nervous.  I watched that gauge like a hawk.  She always said you should but up 1 qt of whatever you were doing for each week of the year and some extra for company.  That was the canning rule.
 The year I really learned how to can beans, Aunt Doris and Uncle Harold were going to California to see Jean and John.  Aunt Doris said," Anita, the beans will be ready to can while we're gone.  You come out and can them".  Clinton was a baby.  But I went out.  He sat in his little seat.  I picked the beans and canned them for Aunt Doris.  Everything went fine.  Lots of memories of canning at Aunt Doris's. 
When you are used to home canned goods, nothing tastes the same.  We are very thankful for the produce and the knowledge to know how to preserve them.

The Orange Rolls

Holidays at our house mean lots of cooking, but perhaps the one thing that everyone looks forward to Mom making more than any other are the Orange Rolls we have for Christmas breakfast.

I received an e-mail this year from a friend requesting the Orange Roll recipe and thought I should post it here as well. There is a history in bread making for me. You see, when I took Home Economics in High School my teacher told us the first day of my freshman year:

“ If you can learn to make bread, any kind of bread, yeast bread, quick breads, muffins, biscuits, you can learn to make anything. There is a science in bread making, especially yeast breads—master those and you will be able to cook anything else you want.”

We spent our first 6 weeks of cooking class making breads, every shape, size and description. Some I have made ever since, others I never made again, but she was right, learning how to make bread gave me the confidence to cook other things.

When you make bread you have to be willing to get your hands in it, flour all over your apron, and maybe even on your face. But there is nothing that you will make that will bring smiles to the faces of the people you love like bread, any kind of bread, fresh from the oven.

Surveys have shown that one of the most comforting scents to most people is the smell of bread baking……..need I say more?

Merry Christmas!

Glazed Orange Rolls

4 ½ cups all-purpose flour

1 pkg active dry yeast

1 cup milk

½ cup sugar

3 T. butter or margarine

3 eggs

In a large mixing bowl combine 2 cups of the flour and the yeast. Heat milk, ½ cup suger, 3 T. butter, and ½ t. salt till warm (115-120o), stirring to melt butter. ( If you can dip your finger into the mixture and it feel really warm but not HOT, it is ready—too hot will kill your yeast). Add to dry mixture; add eggs. Beat at low speed with the mixer for ½ min., scraping bowl. Beat 3 min. at high speed. Stir in enough remaining flour to make a moderately soft dough. Knead on a floured surface till smooth (3-5 min). Place in an oiled bowl; turn once to coat. Cover; let rise till double (1-1 ½ hours). Punch down; divide in half. Cover; let rest 10 min.

While your dough is rising. Mix:

 6 Tablespoons butter, softened

½ cup granulated sugar

1 ½ tsp. shredded orange peel

Roll each half to 12X8-inch rectangle. Spread the butter mixture over dough. Roll up, staring with the long side; seal seams. Slice each into 12 rolls. (I use a piece of sewing thread to cut my rolls. Take the two ends, hold them apart, slide it up under the rolled up dough, and then cross the ends over, and it will cut the rolls without crushing them.) Place in greased 9x1 ½ in. round baking pans. Cover; let rise till double (about 1 ½ hrs.) Bake at 375 degrees for 15-20 min. Remove from pan immediately. Place right side up on plate or large piece of aluminum foil.

While rolls are baking, combine:

1 ½ cups sifted powdered sugar

2 to 3 tablespoons orange juice

While rolls are still warm, drizzle glaze over them. Make 24 rolls.

(I don't always remove mine from the pan. :)

Sand Plum Jelly Memories...

This is the time of year that I do more nesting--I'm not sure about resting.
Summer is over, the weather is cooler, and I'm inside more, and cooking more. I'm cleaning out flower beds and putting away lawn furniture, repotting plants to move inside for the winter, so I think about such things...... I was reminded of something the other day along the lines of cooking and I share it with you here.

My mother used to make sand plum jelly.


Sand plums grow along the banks of creeks and the river, she told me one time. She would manage to get her hands on them, cook them up and with enough sugar make a really tasty, pretty, jelly.

As she got older sand plum jelly was about the only kind of jelly she ever had; she never bought jelly, are you kidding. She gave it as gifts, and we girls always received a jar to take home with us, or she delivered it herself upon visits. Sometimes she would make grape/sand plum jelly, or strawberry/sand plum, occasionally there would be apple/sand plum, or if we were lucky raspberry/sand plum if she could find the raspberries on sale. Sand plums became her “go to” fruit for jelly, and she had it on hand all the time. I remember actually wishing one time upon a visit that she would keep something other than sand plum jelly in the house just once and awhile. Don’t get me wrong, it was good, and the pretty reddish color made it more than appetizing, but it was always sand plum.

I say all this to preface the fact that the other day when I had used up every other jar of jelly in the house on Sam and I’s morning toast, I was digging in the pantry looking for a jar of jam or jelly, and low and behold what did I find? You bet—a jar of Mother’s sand plum jelly. (my sisters are grinning, and wondering “just how old was that jar of jelly Andrea!!??) Well I don’t know how old it was, but if the seal was any indication, I knew it was good, cause I thought I was NEVER gonna get it open. (yep, sounds like Mother :)

I tasted it, yes, tasted good, I shook it, jiggled it, it was fine, and as I spooned it onto the toast it hit me—this was the last jar of my mother’s sand plum jelly I would ever have.

Yes, I started to cry—funny the realizations that will bring you to tears—but I did. I told Sam about his Great-Grandma and her love for sand plum jelly. I told him about how she loved to cook. How she loved us through her cooking, how she would have loved to sit and watch him eat, and I gave him his first bite of toast with sand plum jelly and waited……… He inhaled it; and the next bite, and the one after that.    Mother would have loved it.


 recipe available and photo of sand plums courteously of http://www.heritagerecipes.com/

The Tablecloth

Her things are always in my house; her coffee table and end table, dishes, pots, kitchen utensils. There is even a fleece jacket of hers that I wear almost every day during the winter, but I guess I’ve grown accustomed to having those things.

These are new. Tablecloths. I have a whole pile of them. Anita brought them up. Lace, linen, some Mother made, and many we bought her; one in particular stands out to me. She never used it much, said it didn’t fit the table for large groups, but I always loved it; the smoothness of the linen, the formality of it with just enough whimsy of fun in that trial of pale green shamrocks.

The things I was taught in the use of table clothes. Use the formal ones with the china, the bright printed ones with the Fiesta ware, for family dinners. There were others for Sunday after church dinners, parties with friends.

Much discussion always went into which one to use on which occasion. Did it hang right, was it the right color, and was it to short, too long? Dressing a table took forethought and preparation. It was a statement to your guests as they walked in your door.

“I’m ready for you!”
“I’m so glad you’re here!”
“I’ve planned something special just because you are coming.”

With the advent of Formica top tables, and polyurethane finishes, tables don’t need the protection of a table cloth or covering so much anymore. Placemats have also taken the place of table cloths. Shoot, people seldom drag out the china, and candle sticks anymore, if they entertain at all.

I didn’t realize that there was anything to doing it properly until I had Roger help me one time and he didn’t have a clue….he didn’t know the crease needs to run straight down the center of the table, the ends need to be even, to really do it correctly, you need a partner on the other end to get it centered just so. You don’t just “slap” a tablecloth on the table; you put something under it to protect the table. She went to far as taking old mattress pads and making table pads for her tables. She made special hangers to hang the cloths on in the closet after she had washed and ironed them so they would stay wrinkle free and ready to dress out the table at a moment’s notice.

As I went through the stack and looked at each one, I remembered them, and I remembered the times we used them, and I remembered her. I remember being taught to be particular about how you do things, pay attention to details--they matter, somethings go together, and somethings just don't, protect and take care of your things, they are worth it, be prepared for company, make people feel special, sometime it take more than two hands to do something right, and "yes, the crease being straight matters". As I look at that stack I miss my mother. I’m thankful for my Mother and all the simple life lessons that she taught me by simply teaching me the how’s and whys of using a table cloth.

Sweet Potato Biscuits

It is the time of year for hot soup and hot breads--together is possible.



This recipe was given to me by one of the beauticians who used to do mother's hair.
Sweet Potato Biscuits

2 c. flour
4 t. baking powder
1 t. salt
2/3 c. sugar
1/2 c. melted butter or margarine
2 c. mashed sweet potatoes
1/4 c. milk

Mix the dry ingrediants, work in the melted butter and sweet potatoes, turn out on a floured board, knead a few times, pat or roll out and cut into biscuits. Bake in a 450 degree oven for 12-15 min.

Note: I used canned sweet potatoes, and drain them WELL. This makes a wet dough, and you will have to work what may seem like a goodly amount of flour into it as you knead it, work only what you must to make it manageable. They will hit the spot, and as far as a perfect taste combination, you can't get any better than these with Cheesy Ham Chowder

By the handful......Grandma Wolf's homemade bread

I have written earlier on this blog about my Grandmother Wolf, the one that in her life time by feeding a family of 7 children and the hired hands that always helped with harvest, fed an entire army.

As she got older and she didn’t feel as good as she wanted and she would get an occasional vitamin B12 shot. That is when Dr’s did that sort of thing. It would help, and she would feel better…..for awhile.

Discussing it with Mother, and I’m sure the other Aunts and Uncles she decided she needed to start making her own bread again. “Bakers bread” just didn’t have what she needed as the quintessential source of the Vitamin B she obviously needed.

Grandma had made homemade bread all of my mother’s life, but she didn’t have a recipe. Something as common and everyday as bread was something you just……did. When asked about a recipe, Grandma would smile, and shrug her shoulders, she just made it. But when pressed, “HOW do you know Grandma?” She measured the flour and other dry ingredients by handfuls, liquids with a coffee cup, poured the salt into her hand………there was no written evidence of Grandma Wolfs homemade bread.

She began, once again, making her bread. Living by herself, she began giving that “extra loaf” away. Mother and I received a loaf every week. Warm and buttered it was…….beyond description……..and not even close to anything you could buy anywhere. This was back before the “artisan bread” craze and bread machines etc.

We relished it. Mother would freeze it, and get it out for company dinners and people would rave about the taste, the texture……..the memories it would conjure up for each and every one, of days when bread was the staff of life……….literally.

It was becoming obvious that a day of bread making, and “writing it down” was in someone’s future. I don’t remember exactly when it happened but I do know that Mother made a day when she went up to Grandma’s and as they made the bread, they took what was in the hand and the coffee cups, put it in measuring cups, writing it down and a recipe was born.

Mother then tried it, over and over; always saying “It isn’t as good as Mama’s”. I never saw or tasted any differences. It was good, always good. Full of texture, rich in flavor and melt in your mouth delicious.

My niece ask if I had the recipe the other day, and of all the things that SHOULD appear on this blog, this is one of them. Thank you DeLynne for reminding me of this, a staple of our family heritage.

Grandma Wolf’s Homemade Bread

1 pkg. of dry yeast
1/3 c. warm water
1 tsp. sugar
2 1/2 c. warm water
1/3 c. sugar
2 tsp. salt
1/3 stick margarine
5 c. white flour
1 c. whole wheat flour (for white bread use 6 c. white flour only)
1 c. wheat germ
Melted shorting for top

Mix water and sugar. Add yeast. Let stand 10 minutes. Add 2 ½ c. water, 1/3 c. sugar, salt and margarine. Mix well. Add white flour, wheat flour, and what germ. Mix and knead until springy, about 5 minutes. Brush top with shortening and let rise until double: work down and let rise again. Make into loaves, and let rise. Bake at 350 degrees for 1 hour. Makes 2 regular or 3 small loaves.