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February 2009 Archives

February 19, 2009

Farmhouse Smoked Sausage Soup

farmhouse-smk-sau-soup.jpg
Well this may not be exactly old-fashioned but it sure is a satisfying soup and serves as a little different than the norm.

1lb Smoked Sausage {I used Eckrich Smoked Sausage}
1 onion, diced
1 can dark red kidney beans
1 can fire roasted tomatoes
1 cup or so Beef Broth
abt 1 or 2 cups mixed frozen veggies
Half of a 7oz package of small pasta Shells
abt 1/8th teaspoon Italian Seasoning
abt 1/8th teaspoon Oregano
Few Shakes Worcestershire Sauce
Few Shakes Tabasco Sauce
salt and pepper to taste
1 tablespoon butter
water

First dice onion and saute well with butter in soup pot. You shouldn't have much if any excess butter, to this add the beef broth and mix around. Then add the can fire roasted tomatoes. Add a little water to take out the concentrated look of the tomatoes. Next add the kidney beans, smoked sausage {cut up in slices}, mixed veggies, seasonings, few shakes Worcestershire and Tabasco sauce. Salt and pepper to taste. Then finally add the shells and let cook on medium heat until shells are soft. Then turn down to low and simmer until desired taste.

Note: Sorry for a lack of exact measurements...when I cook on my own I don't always measure things out.

February 24, 2009

Sweet Potato Muffins

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Sweet potato muffin recipes are surprisingly hard to come by. I found only two on allrecipes, but they weren't quite what I was looking for. I thought for sure some old books on google's book search would produce plenty of recipes. I was wrong. It was tough but the few I found used yeast or were very bland sounding. But I did find one recipe that I could work with. It was from the "Tuskegee Normal and Industrial Institute, Alabama - Possibilities of the Sweet Potato in Macon County" published in 1915. I added several flavor enhancements such as brown sugar, molasses, and spices. But the basic recipe is virtually untouched.

1 20oz can yams or sweet potatoes, drained, hot and mashed
{or you could use 1 sweet potato weighing about 3/4th a pound thats been cooked and mashed}
1 tablespoon butter
dash of salt
1/2 cup brown sugar
2 eggs, well beaten
1/2 cup milk
2 cups flour
1 heaping teaspoon baking powder
1 tablespoon molassses
abt 1 teaspoon cinnamon
abt 1/8th teaspoon ginger
abt 1/8th teaspoon cloves
abt 1/8th teaspoon nutmeg

Whip butter into hot mashed sweet potatoes. Continue whipping until butter has been melted. Then add your dash of salt and brown sugar, stirring well. Next add milk and molasses, again stirring well. To this mixture stir in the beaten eggs. In a new bowl combine flour, baking powder, and spices. Add to the sweet potato mixture the flour, mixing well. If the mixture is a little on the dry side add a little more milk until the right consistency for spooning into greased muffin tins. Bake at 400 for about 15-20 minutes or until knife comes out nearly clean.

And here is the original recipe from 1915, very basic.
No. 26, Sweet Potato MuffinsBoil until thoroughly done a sweet potato weighing about 3-4 of a pound; mash very fine; pass through colander to free it from lumps; add to it a large tablespoonful of butter and a little salt: whip well; now add 1-2 cupful of milk and two well-beaten eggs, and flour enough to make a soft batter, which will be about two cupfuls. Before adding the flour sift into it one teaspoonful of baking powder. Bake in muffin or gem pans.

P.S. Why do I always want to spell potato - potatoe?

About February 2009

This page contains all entries posted to Hearth and Home in February 2009. They are listed from oldest to newest.

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