Missouri Recipes

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Old-Fashioned Vegetable Soup

3 - pounds stew beef

2 - quarts water

2 – tablespoons salt

2 - bay leaves

10 - peppercorns

¼ - teaspoon marjoram

¼ - teaspoon thyme

2 - cups potatoes, peeled and diced

1 - cup carrots, sliced

½ - cup celery, chopped

2 - cups green beans

1 - cup cabbage, shredded

1 - medium onion, chopped

2 - cups corn

2 - cups peas

1 - can tomatoes

In a large stockpot, cook beef in salted water until meat is tender.  Remove beef from broth.  Set meat aside.

Into the stockpot, add the bay leaves, peppercorns, marjoram, and thyme.  Then add in the potatoes, carrots, celery and cabbage.  Cook until potatoes and carrots are tender.  Add the onion, corn, peas, and tomatoes.  Cook until all vegetables are soft.  Add meat back into the soup and stir.  You want to cook the soup with the meat 5 to 7 minutes longer.  Finally, you can say soup’s up.

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VENISON & VEGETABLE KABOBS

  • 1/2 c. Red wine vinegar
  • 1 1/2 lbs. Boneless venison steak
  • 1/4 c. Honey
  • 8-12 cherry tomatoes
  • 1/4 c. Soy sauce
  • 8-12 fresh mushrooms
  • 2 tbs. Catsup (optional)
  • Dash Pepper
  • 1/2 medium green or sweet red pepper
  • Dash garlic powder
  • 1-2 small zucchini
  • 1 large onion
  • 8-12 small new potatoes (parboiled)

    • In plastic bag, combine vinegar, honey, soy sauce, catsup, pepper and garlic powder. Set aside 1/4 cup. Add meat to bag, shake to coat, close bag & refrigerate 4 hours.

    One hour before grilling, toss vegetables with 1/4 c. Marinade. Drain meat, reserving marinade. Thread meat & veggies alternately on skewers, brush w/ marinade & grill over medium-hot coals, turning and basting often, for 15-20 minutes. Remove from skewers and serve.

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    MISSOURI SMITHSON' S FAMOUS 0LD FASHIONED MINCEMEAT

    6 C finely chopped cooked meat*
    12 C grated tart apples
    1 lb raisins
    10 oz dried currants
    1 C molasses
    1 lb brown sugar
    2 C cider vinegar
    1 ¼ ground suet or butter
    4 C meat stock
    6 C apple cider or apple juice
    3 C grape juice
    2 t cinnamon
    1 t allspice
    1 t cloves
    1 t nutmeg
    1 T salt
    1 or 2 C brandy

    Combine all ingredients except brandy. Simmer gently until apples are cooked and ingredients are well blended. 1 to 2 hours. Add brandy and simmer a few minutes longer. Makes 7 or 8 quarts.

    If this doesn't taste just right to you adjust the seasonings like Mom used to. She would put a little in a cup and let it cool then after tasting it to see what it needed she would add that ingredient to the cup, tasting and adding until she got it just right. She might do this several times, maybe even letting it set over night and trying it again the next day until it was perfect. Then she would season the big batch proportionately.

    We (Betty and Brady) watched Mom make her delicious mincemeat years ago and wrote the recipe the best we could. She never measured anything and I don't think she ever wrote the recipe down. Anyway, we have made mincemeat every year that anyone got a deer and have tried to get the ingredients as close as possible. You may want to change a few things but Brady claims this tastes like his Mom's mincemeat.

    *Mom used venison or beef neck. Boil the meat in lightly salted water until very tender then chop (do not grind) the meat finely. Save the stock for use in the recipe.

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