I normally don't follow the schedule for the "Daily Blogging Prompts", but I see where today is "Family Recipe Friday"....now that is pretty cool. I like that one a lot. My first thought was, what would recipes have to do with genealogy. Then in thinking about it for a bit, genealogy isn't just about dates & names, it is about our past, right? And how we try to tell the stories of what our ancestor's days were like, what their occupations were, who they were, etc.?
Among many things, my Mom was known for her cooking, I don't know of a person who didn't associated cooking with her. She just had a certain knack with it, so much so that she could take a can of veggies & make them taste like a dish you'd get in a 5 star restaurant. And really, she wasn't a fancy cook, just a down home cook from the South.
One of my favorite meals that she'd make was her homemade soup. It couldn't get any better than that in my book. Of course if we were sick, she'd make it then. But on that first cool crisp day you'd get in the Fall, we knew her homemade soup would be on the dining table ready for us to dig in. :-) Besides her homemade soup, we'd always ask her to make her dressing, peach cobbler, speghetti sauce -- well the list goes on & on. Thankfully before she passed away, I was able to learn how she made them all. Yes, I had to learn, cause you see, Mom didn't use recipes, it was a bit of this, some of that & a whole lot of love that she would put into every meal.
So yes, I can see where recipes can be part of our genealogy. When I think back to the days when families worked hard out in the fields, I'm sure they looked forward to a favorite recipe their loved one would spend time in making for them. Or those Sunday dinners that the family gathered around for. Yep, recipes are definitely part of our history, as those recipes have been handed down from one generation to the next generation.
Mom's Homemade Soup
Roast (be sure to get one with good marbling)
salt/pepper to taste
1 medium onion
2 regular cans (or 1 large) of tomatoes
1 regular can of corn
2 cloves of garlic
4 -5 medium potatoes
Handfull of dried broad flat noodles (optional)
1. Salt/pepper both sides of a large roast & then sear it in a bit of oil in a large heavy pot -- drain off the excess oil after searing
2. Add approximately 8 cups of water....or till the water level comes up to about an inch from the top of the pot
3. Boil roast (covered) on medium heat till done.....about an hour to an hour & a half - take it out & let the roast cool for a bit so you can shred the meat
4. Dice up a medium onion & add to the water you cooked the roast in
5. Cut your tomatoes into bite size pieces....add to the pot, along with the juices
6. Add the can of corn (w/juice) -- I like the white shoepeg corn best
7. While that is cooking, shred your roast -- add back into the pot
8. Peel & slice 2 cloves of garlic....add to the pot
9. Peel & dice into bit size pieces approximately 4 medium potatoes....add to the pot
10. Let the soup cook for approximately 5 to 10 minutes, then do a taste test, you will need to add salt to your taste
11. About 8 minutes before your potatoes are done (folk tender), add the dried broad flat noodles & cook till tender
FYI: I never was that crazy about the noodles, so I just leave them out.
If any of you do try Mom's homemade soup, I hope you enjoy it as much as we do. And psst? It is extra good with a pan of cornbread! :-)