Zucchini Soup

2 lbs. fresh zucchini
3-4 beef bouillon cubes
water
2 large onions, chopped
1/2 - 1 lb. bacon

Thinly slice zucchini, leaving skin on. Add to a large pot with enough water to cover all the zucchini. Add the bouillon cubes and simmer for 30 to 45 minutes, or until the zucchini is very tender.

Chop up bacon and fry, set aside. Saute onions in the bacon grease until golden brown. Add the onions and bacon to the zucchini. Puree in blender or food processor. If you've got the time, throw it in a slow cooker or leave it on the stove real low for a few hours to enhance the flavor. Serve with garlic bread. Eat it all, or put half of it in a Ziploc bag and throw it in the freezer for a rainy day.

Naomi's Brunswick Stew

First the sauce:

In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter

Then add:
1 3/4 C ketchup
1/4 C mustard
1/4 C white vinegar

Blend until smooth, then add:

1/2 T chopped garlic
1 tsp black pepper
1 ounce Liquid Smoke
1 ounce worchestershire sauce
1/2 ounce Tabasco
1/2 T lemon juice

Blend until smooth, then add:

1/4 C dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.

Makes appx. 3 1/2 cups of sauce.


Then The Stew:

In a 2 gallon pot, melt 1/2 lb of butter and add:

3 C small diced potatoes
1 C small diced onion
2 14.5 oz cans of chicken broth
1 lb rotissierie chicken (white and dark)
1 lb smoked pork (boiled, then shredded)

Bring to a rolling boil, stirring until potatoes are near done, then add:

1 8.5 oz can early peas
2 14.5 cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
Prepared sauce
1/4 C Liquid Smoke
1 14.5 oz. can creamed corn

Slow simmer for 2 hours

Yields 1 gallon

Easy Stew

1 1/2 pounds london broil, cut into cubes
1 Tbsp olive oil
Small sweet onion, diced
2 Tbsp worcestershire sauce
5 to 6 redskins potatoes, peeled and cubed
5 to 6 carrots, peeled, cut into cubes
1 can peas or 1/2 bag frozen peas
1 bottle (46 oz) V-8 juice

Brown meat with olive oil in a large sauce pan. Drain; add onions and Worcestershire sauce, saute an additional 2 to 3 minutes. Add potatoes, carrots and V-8 juice to the meat and simmer approx 3 hours or until meat and vegetables are tender. Add peas and cook until warmed.

To make a crockpot meal, simply put everything into crockpot and cook on low for 8 hours!