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By MARY ALICE HOLT
Sheryl Warren and her family live on a farm in Hart County. Sheryl is a stay-at-home mom with eight children, and she loves to cook and bake — a good thing with a family of that size.
Sheryl says these recipes for Meatball Soup and Popovers are favorites of her family, and she usually serves them together.
These are really good recipes, and they’re simple. I don’t think I had ever made popovers before, but these are great.
The soup is basically a vegetable soup with a twist (the frozen meatballs). It’s super easy and very, very good. I always use cabbage in any vegetable soup I make, but I had never thought of using prepackaged cole slaw as Sheryl suggests as an option. I did it when I made this soup, and it was great. I will probably use the prepackaged slaw from now on when I make soups.
Mary Alice Holt can be reached at 505-1751 or at email@example.com.
1 16-ounce can tomatoes (stewed or crushed), undrained
1 15-ounce can garbanzo beans (chick peas); do not drain
1 10½-ounce can condensed beef broth (or use bouillon)
1 teaspoon Italian seasoning
1 pound frozen precooked meatballs
2 cups carrots, sliced
2½ cups coarsely chopped cabbage (or use prepackaged cole slaw mix)
2 cups water
1/8 teaspoon pepper
In saucepan combine tomatoes, chick peas, beef broth, Italian seasoning, water and pepper. Add frozen meatballs. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Add the carrots, cover and simmer 10 more minutes; add cabbage, cover and simmer 10 more minutes or until vegetables are tender.
Makes six servings.
1 cup milk
1 cup flour
½ teaspoon salt
½ cup shredded cheese (Cheddar works well)
Stir together, leaving lumps. Place in well-greased tin (I used muffin tins) and put in cold oven. Set temperature to 450 degrees and bake until golden, about 15-25 minutes. Remove quickly from pan and serve warm. Makes eight.