Cherokee News - Week of January 28, 2007

[Sky]

There is not much news this week to send so everyone get busy and start making some news to write (and read) about!

 

The recent news on Byars Walters is that he is doing well.

Charles Perry was able to come home.  Kirk was going to get home as well. 

 

It looks like it will be getting cold again so everyone be sure to wrap those pipes and have some jugs of water on hand just in case!

 

If you have a favorite old family recipe you would like to share with everyone please send it to:  rec...@cherokeetexas.com  When there is not much news to write, I will include it.

 

This week I have a soup recipe that has been in my family for generations and I've never actually seen a recipe written down for exact ingredients so we vary it from time to time.  We call it 'Mom's Vegetable Soup'

 

2 lbs stew meat (substitute with hamburger or venison)

1 soup bone

salt to taste

pepper to taste

3 or 4 cans stewed tomatoes

1 fresh onion chopped

1 regular can creamed corn

1 bag frozen cut (but not battered) okra

1 to 1 1/2 cups elbow macaroni

 

 

Cut your stew meat into small bites and add to large soup pan of water along with the soup bone.  Add all of the other ingredients except for the macaroni.  Add salt and pepper to taste.  Cook on medium heat for one and one half hour or until the meat is cooked and the onions are tender. Add water to your soup mixture as needed.  Add the macaroni and cook for another 15 minutes or until macaroni is tender taking care that the macaroni doesn't stick to the bottom of the pan.  

Serve hot with saltines on the side.

This soup gets better everyday as leftovers often do.  It may also be frozen.