by Judi Lynn
Season to taste with salt and pepper while cooking.
Then add:
3 c chopped leftover ham
1 (32 oz.) box of chicken stock
1 (13.5 oz.) can lite coconut milk (I can’t have milk) OR equal amount of milk
2 t. minced garlic
1 t. thyme
Splash of soy sauce
Season to taste with salt and pepper.
Bring to boil in a soup pot until vegetables are tender, then lower heat and cook for 20-25 minutes until potatoes are tender. If you want a thicker soup, add a little sprinkle of instant mashed potatoes, a little at a time, until desired consistency.
Sausage and Cabbage Soup
Spray bottom of soup pan or Dutch oven.
Cut up 4 long links of smoked sausage. Add and brown:
1 coarsely diced onion
2 t. minced garlic
6 new potatoes, quartered
3 carrots, chopped
Cook till tender
Add:
4 c. beef stock
3 c. chicken stock
6 peppercorns or a dash of coarse ground pepper
2 whole cloves
2 bay leaves
1 15 oz. can diced tomatoes
6 cups very coarsely chopped cabbage
Bring to boil, then simmer till cabbage is tender.
Remove whole peppercorns, cloves, & bay leaves.
My Dad’s Peanut Butter Fudge
Mix together in large saucepan:
2 c. sugar
2 T cocoa
Add to pan:
1/3 c. white Karo
2/3 c. milk
Mix and cook on low heat until candy thermometer reaches soft ball temperature (235 degrees).
Add 2 T. butter and remove from heat.
Add 1 c. of peanut butter (I use creamy) & stir until mixed. Don’t take too long or it will harden when you try to pour it.
Pour into a buttered or sprayed pie plate.
