Jan Lee - Feb. 2017

Hello, loyal readers! It is so good to come to you via the newspaper, this week and every week! It gives me great pleasure to provide recipes, tips and a laugh or two on a weekly basis.

There are many sayings floating around out there. I would like to share a couple with you this week. Here is a for instance: “Sticks and stones may break my bones, but words can never harm me.”

The part about the sticks and stones is true. The last phrase is so false it astounds me. I could write a whole column about it. Words do bring harm to all of us.

I know our generation is one of a few periods in time to have this sort of behavior. That is why I urge parents to watch what they say to their children.

Friends can be as guilty, as a person’s enemies. I cringe about the very thoughts of all the cruel things that have been said to me, over the years.

Lord, help us all to be careful what we say to others. I will give you an example. I was in the youth choir back in the 70s. I asked a question. I won’t name the people involved. The next thing I know, she was telling I said so and so, which I did not do. The lady we were talking about approached me and wanted to know if I was telling the story that she was told I said about her.

I emphatically said a great big, “No!”

I told her if I had done thus and so, I would have discussed it with her. I would have proceeded to bring the person who told the lie, with me so I could put it to rest. It reminds me of the children’s song, Oh be careful little eyes what you see, then it goes to the ears what they hear. Tongue what they say, hands what they do and feet where they go.

You get the gist of it all and what I am trying to say. We all need to keep ourselves in check and always do what is right regardless.

I get so sick and tired of folks deliberately trying to tear others down. I have a hard enough time keeping my own backyard cleaned up and myself straight and all I know is to pray for those who spite me, use me and so on and so forth.

You’ve been there too haven’t you?

This last one really get’s my goat, so to speak. This is when somebody judges another person’s corn by another person’s half bushel. It irritates me.

If someone in the family or in your circle of friends does something bad. You should never judge the whole family or the rest of the people in the circle’s corn by the person that did wrong’s half bushel. There is enough truth to tell.

“And that’s the way I see it.”

God bless you and yours this coming week! You are loved! God please bless America again! Soup, soup and more soup! Let’s eat! Enjoy!

JAN’S VEGETABLE BEEF SOUP

2 lbs. ground chuck

2-3 cups water

1 large onion, diced

5-7 potatoes, peeled and diced

1 regular size can of Leisure peas

1 regular size can of baby lima beans

1-11 oz. can summer crisp corn

5-7 carrots, peeled and diced

1 regular size can of Hunts diced tomatoes

1 regular size can of petite, diced tomatoes

1 regular size can of tomato sauce

1 large bottle Campbell’s tomato juice

1-1 ½ sticks margarine

Salt and pepper to taste

In a large stockpot, brown ground chuck, don’t drain the grease off the meat. Add about 2-3 cups water. Drain canned vegetables and add to pot. Bring to a boil for about 20-25 minutes, until potatoes are part of the way done. Add tomatoes, sauce and juice to the mixture. Put, margarine into the pot. Add salt and pepper to taste. Simmer until raw vegetables are done.

IRISH POTATO SOUP

5-6 slices of cooked bacon

5-6 Irish potatoes, peeled and diced.

2 cans cream of mushroom soup

Whole milk (2 soup cans full)

Salt and pepper to taste

Fry 5-6 slices of bacon in a Dutch oven

Remove bacon once cooked and set aside.

Peel and dice potatoes and place them in the bacon grease. Barely cover the potatoes with water and cook them until tender. Don’t add too much water to potatoes and drain off if there is a lot of water left after cooking. Potatoes naturally have water in them. Add the 2 cans of Cream of Mushroom soup to the cooked potatoes and the 2 soup cans of whole milk. Simmer until warm. Add crumbled bacon to the top salt and pepper to taste. Note: I would probably add a little bit of shredded cheese to the top, oh! Who am I kidding if it didn’t take away from the taste, I would put a lot of cheese.

Note: Regarding last weeks nine bean soup the instructions weren’t clear. After soaking the beans overnight. Drain; add the next 5 ingredients. Cover; bring to a boil. Reduce heat; simmer 1 ½ hours or until beans are tender. Add the remaining ingredients; simmer 30 minutes, stirring occasionally. Makes 2 quarts. I hope this clears up the confusion.

TIP OF THE WEEK

The cause of dry biscuits is: baking in too slow an oven and handling too much. Never over knead your dough.