“Ma had cooked an especially good supper because they had company.
There was stewed jack rabbit with white-flour dumplings and plenty of gravy.
There was a steaming-hot, thick cornbread flavored with bacon fat.
There was molasses to eat on the cornbread…”
-Little House on the Prairie
One thing I love to see lined up in my pantry are pre-made {homemade} mixes. If you frequent this blog, you will know that already as I have shared a few recipes for mixes over the past years. They just make creating a quick, healthy meal so much simpler.
Here is one that was added to the pantry this week …
Country Soup Mix :
Country Soup Mix in a Jar
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons celery salt
2 tablespoons homemade dried chicken stock
1 cup uncooked macaroni
Layer ingredients in a jar.
To prepare:
1 Jar Country Soup Mix
3 quarts of water
2 sliced carrots
1 cup of shredded cabbage (optional)
2 cups diced tomatoes
Combine all in soup pot, bring to a boil, reduce heat, cover & simmer an hour or so, until veggies are tender.
{Recipe adapted from here.}
To go with your simmering soup … why not some old fashioned cornbread biscuits?
Cornbread Mix:
4 cups all-purpose flour
1 tablespoon salt
1 cup sugar
4 tablespoons baking powder
1 cup shortening
4 cups yellow cornmeal
Blend all ingredients together and store in a glass jar.
To use the mix, combine 2 1/2 cups of cornbread mix with 1 lightly beaten egg and 1 1/4 cups milk. Mix until just blended. Pour into greased muffin pan and bake at 425F for about 15 minutes {longer if baked in a square dish}.
The dainty labels, which I think appreciate when looking through the pantry, can be found here.
by Gigi
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