Beef / Vegetable Soup

Recipe from my Father-in-law Eddy Smith.

Beef / Vegetable Soup   2 lbs. cubed stew meat (chuck is the best tasting, or you can use beef tenderloin for a real treat)   6 cups water   2 cups tomato juice   1 small onion diced   1 tbsp. salt   pepper to taste   2 tsp. Worcestershire Sauce   1 tbsp.. chili powder   Place cubed beef in saucepan add water / tomato juice / onion / salt / pepper / Worcestershire sauce / chili powder. Cover pan and bring to a boil. As soon as boil is reached keep covered and simmer for two hours. When done transfer to soup pot and add:   1 cup diced celery   1 cup of shredded carrots   2 cups diced potatoes   1 can of white corn (drained)   1 can peas ( drained / Leseur brand if you can get them)   1 can French cut green beans (drained)   Cover soup pot / bring to a boil / when boiling is reached keep covered / lower the heat and simmer for one hour.   Note: If you think the soup needs more liquid add beef stock instead of water for a better taste. I always add more tomato juice and beef stock when I am warming it up to eat the next day(s).   Serve with crusty bread or soup crackers. Enjoy!!!

Oven Slow Cooked Ribs

1. Preheat oven to 225 degrees.
2. Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
3. Place ribs, meat side down, in baking dishes.
4. Cover the baking dishes with aluminum foil and place in the oven.
5. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
6. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
7. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
8. Remove from oven and serve them up with a side of potato salad and some baked beans.
   Source: http://www.food.com/recipe/low-slow-oven-baked-ribs-super-simple-303245

Buttermilk Bread

http://breadbaking.about.com/od/yeastbreads/r/bttrmlk.htm

The buttermilk in this bread recipe gives the bread a rich texture and buttery flavor. You can use either fresh buttermilk or buttermilk powder. The rich taste is the same for either type of buttermilk. If you can’t get a hold of buttermilk, mix one tablespoon of vinegar or lemon with one cup milk.

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

• 1 cup water
• 3 tbsp butter
• 1/2 cup warm water
• 1 package active dry yeast
• 1 cup buttermilk or 1 cup water and 4 tbsp buttermilk powder
• 2 tbsp honey
• 1 tbsp sugar
• 1 tbsp salt
• 1/2 tsp apple cider vinegar
• 6 cups bread flour

Preparation:

1. In small saucepan, heat 1 cup water and 3 tbsp butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.
2. In small bowl, add 1/2 cup warm water and the dry yeast. Stir yeast until it is dissolved. Set bowl aside and continue with the next step.
3. In large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warml to the touch, pour into large bowl. Add yeast water.
4. Begin adding bread flour one cup at a time. When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.
5. Knead in the remaining flour until the dough is firm and smooth. Put dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.
6. Punch down dough and turn out onto floured board. Knead bubbles out of dough. Divide dough into to equal halves.
7. Preheat oven 375 degrees F. Form dough into two loaves. Place in buttered bread pans. Cover and let rise until double in size, about 30 to 45 minutes.
8. Melt 1 tbsp of butter. Brush butter on to bread tops. Using a sharp knife, make three light slashes across the bread tops. Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.