Penny’s Pantry: Squash, soup pans and pork sirloin

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PENNY’S PANTRY
PENNY CASE

I never made or tasted squash soup until this fall. Not bad, if you like squash.

When I get a butternut squash, I cut off the ends and cut it in half. I take out the seeds and put both halves in a 9×13 pan with a little water. I add margarine and brown sugar in each half, then sprinkled black pepper over all. I put foil over the top and bake at 350 degrees for about 45 to 50 minutes.

Now is the time for soups and stews. I loaned my favorite soup pan out and never got it back — huge mistake on my part. I don’t like those stainless steel pans. Aluminum ones are so much better, because nothing sticks to them! But they’re hard to find.

If you want a quick meal, buy some pork sirloin chops and season them with salt and pepper. Fry them on both sides until brown and put them in a casserole dish, then pour the contents of a large can of cream of mushroom soup over the chops. Bake at 350 degrees for an hour.

Sometimes I put chopped onions in mine. You can serve the chops with mashed potatoes, rice, or noodles. It’s a delicious meal that can also be made in a slow-cooker. You can do the same with chicken breasts and cream of chicken soup, which is also very good.

Until next time, enjoy these recipes!

Beef and Vegetable Soup
2 lbs. roast beef, cut into 1-inch cubes
1 lb. ground beef
2 chopped onions
1 lb. carrots, cubed
6-8 stalks celery, diced
6-8 potatoes, cubed
2 cans cut green beans
1 can sweet peas
1 can corn
1/2 head cabbage, shredded
2 lg. cans chopped tomatoes
1 lg. can tomato sauce
2 lg. cans beef broth
Salt, pepper and garlic salt to taste
Cook the meat and onions in a large soup kettle in oil and margarine. Add 2 large cans of beef broth or water with beef bouillon cubes. Add all the vegetables and seasonings. Simmer on low heat until done. You may put more broth in, as this soup has a lot of veggies. I have also put turnips and broken up spaghetti in my soup.

Hamburger Tomato Soup
1 1/2 lbs. ground beef
1 small onion, chopped
3-4 cans tomato soup
3 cans sliced potatoes
Salt and pepper to taste
Water, to add to get the consistency you desire
Brown the ground beef and onions in a Dutch oven. Drain well when done. Put the tomato soup in and stir well; add water. Put the sliced potatoes in along with seasonings. Simmer. I got this recipe from Sarah Clem.

Mexican Bean Soup
1/2 lb. dry red or pinto beans
2 1/2 lbs. short ribs of beef
1 qt. hot water
2 cups tomatoes
2 cloves garlic, minced
1 cup finely chopped celery
3 tsp. salt
1 tsp. chili powder
1 tsp. sugar
2 medium onions, finely chopped
Wash beans, cover with warm water and allow to stand overnight or cover with cold water, bring to a boil for one minute, then remove from heat and allow to stand an hour. Drain. Brown short ribs in heavy kettle, cover with the hot water and add the beans. Cover and simmer gently for two hours. Add more water as needed to keep meat and beans well covered. Remove ribs from kettle and remove bones and layer of fat. Return meat to kettle and add remaining ingredients; continue to cook for another hour or two, adding water if necessary. Adjust seasonings.

Barbecue Hamburger
1 lb. hamburger
1 green pepper, chopped
1 large onion, chopped
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
2 tbsp. mustard
1 tbsp. brown sugar
3/4 bottle ketchup
Cook onion and green pepper with meat until brown. Add the rest of the ingredients and simmer for 30 minutes.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St., Wellington, OH 44090.