Irene’s Vegetable Soup & Impossible Coconut Pie

Story

By Dale H.

 As a little girl, I grew up in outer Chicago area, not suburbs. Other than playing after school with good friends, I wasn’t in any other activities. Basically for financial reasons.  I’m the oldest of 4 girls – we lived on a tight budget.  My mom got a night job when I was 12 just to bring in some extra money.   That change made me the “lady of the house” until we moved to WI when I started high school.   I did everything my mom did when she was home except laundry.   I took care of my younger sisters, cooked dinner, cleaned the house every week (which meant washing the kitchen floor on your hands and knees) :), ironed the clothes and kept up with my school work.  My dad would get home about 5:30, mom left for work at 3:30 so I came right home from school to watch my sisters and start dinner.   Life was different back in the 50’s.  We didn’t do “fast food” or take out.   I don’t regret any of it.  Made me very independent and efficient.

NOTES:

  • Give yourself time on this recipe- it takes 2-3 hours to make, but so worth it!
  • Leftovers can be frozen for up to 3 months.
  • Taste as you go to determine if more salt or tomato paste is needed.
Questions for the Table
Sunday dinner should be a time for you and your family to enjoy each other’s company without distractions. We know how hard that is, which is why we introduced three questions at dinner to engage the whole family. This exercise will reveal stories and details about your loved ones that you never knew – stories you will cherish.
Try it yourself! Use the questions below at your next Sunday Supper!
  1. Whats the biggest snow storm you remeber being in?
  2. What was it like, what activities did you and your family do?
  3. If you could live in the cold or heat, which would you choose?

Irene’s Vegetable Soup

By: Dale H.

Ingredients:

  • 2 Medium beef soup bones
  • 46 oz tomato juice
  • 4 cups water
  • 1/4 cup salt
  • 24 whole allspice
  • 24 whole black peppercorns
  • 2 lg onions, sliced thin, skinny half-moon style
  • 28 oz can diced tomatoes
  • 1 1/2 cup small pearl barley
  • 3-4 stalks celery, chopped
  • 2 carrots, rinsed and chopped
  • 1 green pepper, chopped
  • Handful frozen green beans, broken in 1/2
  • 2- 6oz cans tomato paste
  • Optional (peas, lima beans)

Instructions:

  • In a large stockpot place the soup bones.
  • Add in tomato juice, 4 cups of water, salt, allspice, peppercorns, sliced onions and diced tomatoes.
  • Let all of this come to a boil, turn down and allow to simmer for 1 1/2-2 hours, unit meat is tender.
  • At this point, remove soup bones and meat, place on a cutting board and allow to cool slightly.
  • Cut small chunks of meat from bones and place in soup.
  • Add in barley and cook for 20 minutes.
  • Add in chopped veggies.
  • At this point if soup is very thick, add in additional water and tomato paste.
  • Note from Claire: I had to add in 5 cups of water and 1 can plus 2 tbsps of tomato paste.
  • Serve and enjoy!

Impossible Coconut Pie

By: Dale H.

Ingredients:

  • 4 eggs
  • 3/4 cups sugar
  • 1 tsp vanilla
  • 1 stick soft butter
  • 2 cups milk (coconut/almond milk can be used)
  • 1/2 cup Bisquick
  • 1 cup shredded coconut

 

Instructions: 

  • Grease a 10″ pie pan.
  • Preheat oven to 400 degrees.
  • Mix first 6 ingredients in blender for about 2-3 minutes.
  • When blended, add cup of coconut and stir in or do a quick, short burst of the blender. (Be sure not to chop coconut to much)
  • Pour mixture into greased pie dish.
  • Bake 30-35 minutes, or until knife comes out of center clean.
  • Enjoy!