This family recipe of mine has appeared in a couple of cookbooks and given space in our local paper.

It was called this, because my mother’s father, A.J. Tubaugh would make this soup for his family,

and she could remember the ashes from his pipe gently floating downward into the cauldron.

Throughout the years, this is the meal our family would enjoy on Christmas Eve.  A tradition.

The recipe is even better if made the day before, allowing all the flavors to come together.  It will thicken overnight,

but will thin out when heated. You want it to be rather thick, but  if it’s too thick, you can always add a little more chicken broth.

Before serving, taste and adjust seasonings accordingly.

Leftover soup (if there is any) makes a delicious clam chowder.  Just add 1 can minced clams including broth, for every cup of soup.

INGREDIENTS:

Approximately 5 lbs. red potatoes, peeled and diced.

4 C Chicken broth

1 onion, peeled, small dice

6 stalks celeery, strings off and diced

1 carrot, finely minced

6 slices bacon, diced and cooked

4 T bacon drippings

6 C Half and Half

1 stick unsalted butter (O.K.—YOU CAN BEGIN YOUR DIET TOMORROW!)

1  4 oz., jar pimientos, drained and minced

2 or 3 T fresh minced dill weed

Salt and freshly ground pepper.

1 lb. Longhorn/style cheese, grated

TECHNIQUE:

In a large pot, put the diced potatoes and broth, and cook until potatoes are just tender.

With a potato masher,partially mash the potatoes with the liquid, leaving some very small lumps, so it’s not completely smooth.

In a skillet, sweat the onions, carrots and celery in the butter until soft.

Add the bacon, pimientos and sweated vegetables to the potatoes and broth.

Stir in the half and half and season liberally with salt and pepper to taste.

Remember-anything with potatoes really needs a liberal amount of salt.

Add the dill weed, and heat through.

In warmed bowls, place a generous amount of the cheese in the bottom of each bowl.

Ladle in the potato soup and sprinkle with more dill over the top.

NOW, YOU CAN BEGIN THAT DIET!

This is a nice, comforting recipe for anyone who is down in bed with the flu.  Or, for that matter, anyone who is NOT in bed with the flu.  A little bit of an Asian influence here, so you might want to stick a couple of chop sticks in your hair just to get in the mood!

Ingredients:

1 Cup uncooked long grain white rice (part glutinous short-grained rice can be added also.)  Rinse two or three times and drain.

1 large can College Inn chicken broth, or an equivalent amount of home-made chicken broth.

small amount of salt

three or four chicken breasts, poached, cooled and shredded.

The drizzle sauce:

a combination of soy sauce, finely grated ginger, sherry, sesame oil and lots of chopped green onions. (No measurements needed here—use your own imagination!)

Technique:

Combine the drizzle sauce and set aside.

In a  large pot, bring the chicken broth to  a boil, add the rice, stir, reduce heat, cover and simmer  until the rice is tender.  If needed, add more broth to a thick soup consistency.

When ready, either add the shredded chicken to the congee (which is what I like to do) and heat, then ladle the congee into a warmed bowl, sprinkling the chicken over the top if you prefer it that way, and drizzle the sauce over all.

AAHHH SOOOOO GOOOOD!

 Some of my favorite memories are of my two granddaughters, Paige and Patty from the time they were very young .  There they were—hunkered up to the kitchen counter, spoons in hands, ‘testing’ the gazpacho as to whether it needed more of this or that.  This was an annual summer routine.

Over the years, they have both become quite proficient in helping me from start to finish.  This recipe is even better with home-made croutons, which can be found under the category ‘sandwiches and breads’.

Ingredients:

One 20 ounce can tomato Puree

1/3 cup extra virgin olive oil

1 bottle Clamato juice

3 or 4 large cucumbers , peeled, seeds removed, and chunked

1 large onion, large dice

2 green peppers, 1 red pepper seeded and cut into pieces

2 seeded and chopped jalopenas

2 or 3 cloves garlic, peeled and diced

1/2 cup fresh cilantro

1/2 cup cider vinegar

1 tsp. cayenne pepper

1 T ground cumin

2 carrots, chunked

1 C fresh or frozen corn

Salt and pepper to taste

Technique

In a large bowl, pour in the tomatoe puree, and then slowly whisk in the olive oil, seasonings and Clamato juice.  Stir in the corn.

In a food processor, with the motor running, zap the garlic, then the carrots, followed by the jalopenas and cilantro.  Remove to the bowl and stir in with the tomato mixture.

Take about a third of the veggies and zap them in the processor until to the ‘chunkiness’ you like for eating.  Add to bowl.  Do this with the remaining veggies.  When all the ingredients are well stirred,  adjust the seasonings and refrigerate.  Will keep for three or four days.  (If it lasts that long!)