Jump to content

Nominations for Tractor of the Month
Garden Tractors and Parts on eBay



Photo
- - - - -

Cold weather is here soup time!


  • Please log in to reply
29 replies to this topic

#16 camdigger OFFLINE  

camdigger
  • Senior Member
  • Member No: 70250
  • 678 Thanks
  • 234 posts
  • Location: Central Alberta

Posted January 17, 2016 - 06:56 AM

Cream of mushroom, potato leek, chicken noodle, beef vegetable all home made at one time or another. With day old home baked bread biscuits, or corn bread.

Tried some home made veg stock not long ago.
  • oldedeeres and toomanytoys84 have said thanks

#17 KennyP ONLINE  

KennyP

    FORDoholic

  • Super Moderator
  • Staff
  • -GTt Supporter-
  • Contributor
  • Member No: 2253
  • 28,405 Thanks
  • 39,659 posts
  • Location: Collinsville, Oklahoma

Posted January 17, 2016 - 07:23 AM

soup sounds good. my wife makes buttermilk cornbread with soup good stuff. Any of you guys ever had buttermilk cornbread?

Got a recipe for that?


  • oldedeeres and toomanytoys84 have said thanks

#18 Jazz ONLINE  

Jazz
  • Senior Member
  • Member No: 62028
  • 1,438 Thanks
  • 949 posts
  • Location: Thunder Bay Ontario

Posted January 17, 2016 - 09:21 AM

Always homemade soups here. Wife makes gallons of soup and freezes in smaller containers. Soups a staple here. This am she made some 0 carb buns using almond flour. I don't care what she uses for ingredients. Tastes good!

It's -25 this am, just let wife know we are also getting low on sticky buns!

Attached Thumbnails

  • image.jpeg
  • image.jpeg

Edited by Jazz, January 17, 2016 - 09:49 AM.

  • Gtractor, jms180, KennyP and 2 others have said thanks

#19 propane1 ONLINE  

propane1
  • Senior Member
  • Member No: 54307
  • 6,105 Thanks
  • 3,197 posts
  • Location: Charlottetown, Prince Edward Island, Canada

Posted January 17, 2016 - 09:53 AM

Steak and kidney stew for this coming Saturday. Potatoes, carrots, turnip, celery, onions and
Biscuits.

Noel
  • jms180, oldedeeres and toomanytoys84 have said thanks

#20 jms180 ONLINE  

jms180

    Tractorholic

  • Senior Member
  • -GTt Supporter-
  • Contributor
  • Member No: 1266
  • 915 Thanks
  • 1,206 posts
  • Location: Harvest Alabama

Posted January 17, 2016 - 02:47 PM

Got a recipe for that?

my wife is fixing up batch cornbread today will post recipe later today
  • KennyP, oldedeeres and toomanytoys84 have said thanks

#21 Jazz ONLINE  

Jazz
  • Senior Member
  • Member No: 62028
  • 1,438 Thanks
  • 949 posts
  • Location: Thunder Bay Ontario

Posted January 17, 2016 - 04:11 PM

OUCH ,,,wife just came back with 2 bundles of celery! $10.00!  Our weak dollar really showing in price of any produce from US,,,,I told her "You can serve my Caesar without a celery stalk"  May have to get out the Stone Soup recipe.  


  • MFDAC and toomanytoys84 have said thanks

#22 toomanytoys84 ONLINE  

toomanytoys84

    Aaron

  • Senior Member
  • Member No: 45129
  • 8,237 Thanks
  • 5,074 posts
  • Location: Ohio

Posted January 17, 2016 - 04:20 PM

Soup is surprisingly expensive to make. I added it up last night. I had none of the ingredients on hand. $32.43 for a pot of soup!

I remember mom making this same soup when I was a kid because it was cheap and we would eat off of it for a week.

Most of the cost was meat.
  • MFDAC said thank you

#23 jms180 ONLINE  

jms180

    Tractorholic

  • Senior Member
  • -GTt Supporter-
  • Contributor
  • Member No: 1266
  • 915 Thanks
  • 1,206 posts
  • Location: Harvest Alabama

Posted January 17, 2016 - 04:40 PM

Attached File  Buttermilk Cornbread.docx   163.52KB   34 downloadsButtermilk Cornbread. (I will also attach a file with pictures).
What you need:
Canola Oil, Yellow Self Rising Cornmeal, large eggs, Buttermilk, Butter or margarine, Seasoned Cast Iron Skillet

Turn oven on to preheat to 425.
Pour enough oil in seasoned black iron skillet to coat the bottom.
Place skillet with oil in oven while oven preheats.
Put 1 ½ Cups yellow self rising corn meal in large bowl (will be pouring hot oil in bowl
later so use bowl that could stand the heat)
Break 2 large eggs in another bowl (large enough for buttermilk later)
Stir eggs
When oven reaches temperature, add 1 1/3 Cup buttermilk to eggs and stir.
Mix egg and buttermilk in with cornmeal until soupy. May need to add additional
buttermilk than what was in the bowl. Rule of thumb is when you think it has
enough buttermilk, add a little more. Stir all lumps from bottom of bowl.
Using double hot pads for protection, carefully add hot oil to cornmeal mix
and stir in quickly but carefully! It’s HOT.
Place hot iron skillet on a pad that will not burn.
Pour cornmeal mix into hot iron skillet, it will rise some so allow a little room at top.
Place skillet in preheated oven. Set timer for 15 minutes although it could take a
few more minutes to finish baking. Cornbread is done when the outside crust is browned.
For a beginner you may use a toothpick to test for doneness in the center. Also, if you
think it might rise over the edge, put a cookie sheet on the rack below to catch any overflow.
When done, turn pan upside down over a plate for cornbread to fall out.
Slice and butter while hot.
Ingredient amounts may vary depending on skillet size. The triangle shaped skillet
does great for evenly baking cornbread. Large round skillets require longer baking
times as the center takes longer.
  • KennyP, MFDAC, oldedeeres and 2 others have said thanks

#24 KennyP ONLINE  

KennyP

    FORDoholic

  • Super Moderator
  • Staff
  • -GTt Supporter-
  • Contributor
  • Member No: 2253
  • 28,405 Thanks
  • 39,659 posts
  • Location: Collinsville, Oklahoma

Posted January 17, 2016 - 04:49 PM

Sounds good! I like cornbread so I'll give this a shot.


  • jms180 and toomanytoys84 have said thanks

#25 jms180 ONLINE  

jms180

    Tractorholic

  • Senior Member
  • -GTt Supporter-
  • Contributor
  • Member No: 1266
  • 915 Thanks
  • 1,206 posts
  • Location: Harvest Alabama

Posted January 17, 2016 - 05:01 PM

Sounds good! I like cornbread so I'll give this a shot.

Hope it turns out good ours did I had 3 pieces.
  • KennyP and toomanytoys84 have said thanks

#26 toppop52 ONLINE  

toppop52
  • Senior Member
  • Member No: 54420
  • 3,453 Thanks
  • 3,362 posts
  • Location: Lower Eastern Shore of Maryland

Posted January 17, 2016 - 07:57 PM

I like yellow meal cornbread, but a lot of people not from the south like I am, think it's strong tasting, so I often mix some white corn meal with the yellow. But I'll eat any version of cornbread, even that pasty wet kind they make here and where I was raised in eastern NC. I also make a version of shortening bread, no real shortening for me though. I mix equal parts self rising white meal, but you can use yellow, I have before, and self rising flour, a pinch of salt and enough milk or water, I like milk, to get a thick pourable consistency, heat your iron skillet, (regular stainless will work too), with enough oil, shortening, lard, whatever your arteries will stand, to cover the bottom, pour in about a 4" circle and cook and flip until golden on both sides.
  • jms180, oldedeeres and toomanytoys84 have said thanks

#27 jms180 ONLINE  

jms180

    Tractorholic

  • Senior Member
  • -GTt Supporter-
  • Contributor
  • Member No: 1266
  • 915 Thanks
  • 1,206 posts
  • Location: Harvest Alabama

Posted January 17, 2016 - 08:05 PM

I like yellow meal cornbread, but a lot of people not from the south like I am, think it's strong tasting, so I often mix some white corn meal with the yellow. But I'll eat any version of cornbread, even that pasty wet kind they make here and where I was raised in eastern NC. I also make a version of shortening bread, no real shortening for me though. I mix equal parts self rising white meal, but you can use yellow, I have before, and self rising flour, a pinch of salt and enough milk or water, I like milk, to get a thick pourable consistency, heat your iron skillet, (regular stainless will work too), with enough oil, shortening, lard, whatever your arteries will stand, to cover the bottom, pour in about a 4" circle and cook and flip until golden on both sides.

that sounds good may need try it.
  • toomanytoys84 and toppop52 have said thanks

#28 toppop52 ONLINE  

toppop52
  • Senior Member
  • Member No: 54420
  • 3,453 Thanks
  • 3,362 posts
  • Location: Lower Eastern Shore of Maryland

Posted January 17, 2016 - 08:10 PM

There ain't no bad cornbread!
  • jms180, MFDAC, oldedeeres and 1 other said thanks

#29 propane1 ONLINE  

propane1
  • Senior Member
  • Member No: 54307
  • 6,105 Thanks
  • 3,197 posts
  • Location: Charlottetown, Prince Edward Island, Canada

Posted January 18, 2016 - 11:11 AM

After reading about the cost of celery, I may not put it in the steak and kidney stew, this week end. Kidney was free, so that's not so bad. Prices are going up up. If you went to a restaurant and got a special for lunch, for $5.95 a few years ago, that costs $10.95 now, and the cost to make the same thing home now is what is use to cost at the restaurant years ago.

Noel

#30 oldedeeres ONLINE  

oldedeeres
  • Senior Member
  • Member No: 14008
  • 5,840 Thanks
  • 3,190 posts
  • Location: Rivers End, Saskatchewan

Posted January 19, 2016 - 11:57 PM

I was fishing around for change at the store today and put a Loonie down. The cashier said "Oh, I see you have one of the new American quarters"!   Not funny, but almost true. And yes, celery has tripled in price since the beginning of the year.


  • propane1 said thank you




Top