Prime Rib Soup

I made this recipe based on a soup that used to show up in our local diner on a Monday, presumable to use up the beef that didn't sell on Saturday night.

Beef broth. I use beef soup base, the paste type that comes in a jar from Sam's Club. My secret is to use about half of what they call for in the directions. Otherwise, in my opinion, it is too salty. I also chucked in a can or two of beef consomme, which adds nice flavor.

Beef - I used what was left of a rib roast. I think steak or London broil would work also. Just cut it into bite-sized pieces.

Vegetable: I roasted mushrooms and onions tossed in olive oil at 450 degrees for 20-25 minutes and then added them to the mixture.

That's it! Mix it all together and let it simmer on low or sit overnight in the fridge to blend the flavors. Enjoy!

My Secret Weapon

Pssst - wanna hear a great secret??? Roasting vegetables is the way to wonderful food! Several years ago, Wegman's (our local grocery store that has won national awards) did an in-store demo and companion hand-out on how to roast vegetables. Basically, you cut up vegetables, toss them in olive oil, and cook them at a high temperature until they are tender. Since then, every single time I have roasted vegetables, no matter what kind, they have come out FABULOUS!!! At first I used to add salt, pepper, minced garlic, and various herbs. Lately I've just done the veggies and oil. No matter what, they come out tasting fantastic. How can you not love something so easy that makes you look so good? Here's a list of various veggies and their times and temperatures:

carrots, onions, peppers, zucchini, summer squash, mushrooms, potatoes
cut into chunks of about the same size, any mixture of the above
450 degrees for 40-45 minutes

brussel spouts - whole - 400 degrees for 35-40 minutes, quartered - 350 degrees for 25-30 minutes

Mushrooms - 450 degrees for 20-25 minutes

Leeks - 400 degrees for 35-45 minutes

In each case, give them a stir about half-way through.

Any vegetable not mentioned above - just google it for approximate times or use the above as a guideline.

If you have leftover roast vegetables, they can be pureed with a little chicken or beef broth for a hearty soup. It's good as is or can be jazzed up with meat, etc.

Today's Tidbit

Today I created a new radio station on Pandora called "Dennis Jernigan". The resulting songs were wonderful! I would call them vintage worship songs - a lot of Heritage Singers, Maranatha Singers, and some quiet, contemplative songs from more contemporary artists.

Tribute to a Lovely Lady

A wonderful woman we've had the joy of knowing for the past 30 years or so passed away Sunday from pancreatic cancer. She will leave a huge hole in the hearts of her family and friends. She was always friendly, always upbeat, always ready with a smile and a warm greeting.

Along with my memories of time spent with her is this recipe for oatmeal cookies. One of my theories of cooking is that if you want to be a good cook, find a good recipe. This recipe is a keeper. I've used it for years and the results are always delicious.

Here is the original recipe:

Refrigerator Oatmeal Cookies

Cream together:

1 cup shortening
1 cup white sugar
1 cup brown sugar

Add:

2 eggs
1/2 tsp vanilla

Then add:

3 cups oatmeal
1 1/2 cups lfour
1 tsp baking soda
1/2 tsp salt

Shape into a roll and chill. The dough is very stiff. Bake on a greased cookie sheet for 10-12 minutes.

Last week, Clovis and Raquel's Father (aka Little Man's Father) used this recipe and made some variations:

Use 1/2 cup shortening and 1/2 cup butter
Use 2-3 tsps vanilla
Add 2-3 tsps cinnamon
Add about a cup of dried fruit - raisins, currants, craisins, dried apricots (chopped)
Add 1/2 to 1 cup chopped nuts.

All I can say is "WOW".

Monday I decided to try another variation:

Use 1/2 cup shortening and 1/2 cup butter
Use 2-3 tsps vanilla
Add a 12 oz bag of chocolate chips.

Again - WOW is the word!

So, farewell our friend, and thank you. You are alive in our memories.

Bigger 'n Bigger

What a difference. The first picture was taken on July 10. The other pictures were taken today, August 29.

WOW!!!

Clovis and Raquel are today's featured kittens on The Daily Kitten. (www.dailykitten.com) I only submitted them yesterday on a whim, and didn't expect to see them for months. How exciting! the first thing I did was call the vet and ask the receptionist to call up the site and show our vet that her patients hit the big time! Now it's time to tell our friends and family via email. We are just grinning ear to ear about this!!! What Fun!

See How They've Grown