My husband’s great aunt, Virginia Folds, used to make this for him in a pressure cooker. I’ve tweaked it a bit so I can make it in a crock-pot. Yes, there is sugar in the soup. It was Aunt Gin’s “secret ingredient.” She put it in everything. It just wouldn’t be her soup without it!
Aunt Gin’s Vegetable Soup
1 lb. stew meat, or chicken breast cut into cubes 2 potatoes; chopped 32 oz. canned diced tomatoes 1 can corn, with juice 1 can green beans, with juice 1 onion, chopped 2 cups chopped cabbage* 1/4 cup sugar 1/2 cup celery salt and pepper to taste
Combine in large crock-pot. Cook on low at least 8-10 hours. You can use home canned or store bought vegetables. I have found it best to freeze leftovers after 24 hours or the onion flavor really starts to get strong. If that doesn’t bother you, you can store it for several days in the refrigerator and reheat as needed. *I use bagged of coleslaw mix.
These rolls are perfect for when you want fresh bread but using a hand-kneaded recipe isn’t convenient. They are especially handy on Thanksgiving or any other time you are cooking a big meal. The bread machine does all the work and you still end up with warm fluffy, flavorful dinner rolls to serve. Originally from Quick Cooking Magazine.
Buttery Bread Machine Rolls
1 cup warm milk 1⁄2 cup butter, softened 1⁄4 cup sugar 2 eggs 1 1⁄2 teaspoons salt 4 cups bread flour 2 1⁄4 teaspoons active dry yeast
In bread machine pan, put all ingredients in order suggested by manufacturer. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 24 portions. Shape dough into balls. Place in 2 greased 8-9 inch round baking pans. Cover and let rise in a warm place for 30-45 minutes. Brush tops with melted butter, if desired. Bake at 350°F for 13-16 minutes or until golden brown.