Cottage Vegetable Soup and Golden Cornbread
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Cast-Iron Cooking Recipes
and
great Soup, Stew, and
Chili Recipes. Cottage Vegetable Soup
1 pound ground beef In your cast-iron Dutch oven or a large soup pot over medium-high heat, brown ground beef and onions; remove from heat and drain. Place pot back on the heat and add onions, spaghetti sauce, potatoes, mixed vegetables, salt, pepper, garlic powder, Italian seasoning and onion power; add enough water to make it the consistency you want. Simmer over low heat until vegetables are tender. NOTE: You may have to add a little more water during the cooking time. My family REALLY likes this spaghetti sauce base - it's delicious - especially served with the Golden Cornbread.
Golden Cornbread Preheat oven to 425 degrees F. Place oven rack on the middle rack of your oven. Place butter into a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet) in the oven until the butter is melted. NOTE: Heating the butter in the skillet until it's hot and melted before adding the batter guarantees a desirable crispness on the outer edges of the bread. While pan is heating and the butter is melting, prepare your cornbread batter.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, buttermilk, egg, and
shortening until well-blended. Pour into the hot, buttery skillet
(batter will sizzle), return to the
oven, and bake for 20 to 25 minutes until golden brown and a
toothpick inserted into the center will come out clean.
Remove from oven and let cool on a wire rack for approximately 5
minutes. Invert cornbread onto a large plate and cut into wedges.
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