Soups and Scuffs

Beef and Cabbage Soup from Mother

1 lb. ground beef chuck or lean ground beef
2 - 15 oz. cans kidney beans, undrained
1 - 13  3/4 oz. can beef broth
1 cup canned, crushed tomatoes
2 cups shredded cabbage
(235 calories per cup)

Brown hamburger, mash kidney beans, add liquid.  Heat.

Cabbage Bean Soup

1 small onion, chopped, 1/4 cup
1 large celery rib, sliced thin, about 1/2 cup
3 medium potatoes, peeled & diced (2 1/2 cups)
2 tblsp oil
1 lb. cabbage shredded, 6 cups
3 cups chicken broth
1 clove garlic, crushed
1 Bay leaf
1/2 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
1 can (16 oz.) beans with pork & tomato sauce

Saute onion, garlic, celery & potatoes in oil five minutes or until onion is tender.  Cook cabbage 10 minutes or until tender.  Add ingredients except beans.  Cook about 20 minutes or until cabbage and potatoes are tender.  Add beans and heat.  Flavor to taste.
(345 calories per cup)

Staying thin was important to Mom and her girlfriends in the 1970s.  These are her "diet" recipes.  In 1976, she sewed a beautiful Centennial dress in yellow calico, full length with pretty lace on the sleeves.  It was a size 10.

In the days our family worked on the farm, dieting was unheard of.  Grandma always cooked dishes high in calories so that everyone had the energy they needed to throw 100 lb. hay bales, plant 1/2 acres of potatoes and hoe them, garden, do the wash (with a wringer washer) and hang it on the line to dry, take in the garden and can, etc., etc.  Do you recall when Wash Day was?  How about Baking Day?  Grandma made several loaves of bread on baking day and she put this dough recipe on the night before, so the whole house could wake up to freshly baking cinnamon-sugar "Scuff's".  There were never any leftovers.  Trust me, this is no diet food :-)

Scuff's

1 pkg. yeast
1/4 cup warm water
3 cups of flour
2 Tblspn sugar
1/2 tsp salt
1 cup butter
1/2 cup whole milk
2 eggs

Soak the package of yeast in 1/4 cup of warm water for 15 minutes.  Mix as you would for a pie crust the following ingredients:  flour, sugar, salt & butter.  Now add the milk, eggs and finally the yeast mixture.  Knead the dough until soft and put in a covered crock in the refrigerator over-night.  In the morning, divide the dough into four parts.
Roll the parts like a pie crust & sprinkle with 1 cup sugar mixed with 2 Tblspns of cinnamon.  Use this sugar & cinnamon mixture instead of flour to roll the dough out.  Cut the dough in triangles & roll from the wide end to the narrow end.
Bake 20 minutes in a 350 degree (Fahrenheit) oven.  Makes four dozen.

Recipe from Aunt Ruth Carlson (Grandma Maggie Block's sister)

...and one more oldie, but goodie....

Year unknown.

Toaster Tarts

Makes 12
Preheat oven to 400 degrees Fahrenheit
Combine in a bowl:
3 cups packaged biscuit mix
1 1/2 cups crushed cornflakes
1/2 cup sugar
Mix well.
Add:
1/2 cup shortening
Cut in with a pastry blender or 2 knives until mixture looks like coarse cornmeal.
Add:
3/4 cup hot water
Mix just until blended.  Divide dough in half.  Roll out each half to a square, 12x12 inches.  Cut each square into twelve 3x4 inch rectangles.  Place 12 (3x4" rectangles) on ungreased cookie sheets.
Place in center of each rectangle:
2 tsp strawberry preserves
Top with remaining 12 rectangles.
Moisten edges with water and seal securely.
Bake at 400 degrees Fahrenheit for 12-15 minutes, or until done.
To pack for lunch, cool and wrap in wax paper or plastic wrap, or serve warm at home with coffee.
Tarts may be reheated in toaster.
Note:  Try varying the preserve filling.  Apricot or peach preserves are good substitutes.

(And here I thought "Pop Tarts" were only available on a store shelf!)

Mary Ann & Mother @ RocknRecipes
Please also visit http://www.rocknquilts.blogspot.com
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