Cream of Peanut Soup

With the fall chill in the air my thoughts have turned to warm and hearty soups. This recipe comes from one of my favorite books, full of comfort foods and traditional southern favorites. The book is The African American Heritage Cookbook by Carolyn Quick Tillery. If you love peanut butter this will be one of your favorite soups.

1/4 cup chopped celery
1 medium chopped onion
1/4 cup butter
2 teaspoons flour
2 quarts chicken broth
1 cup creamy peanut butter
1/4 teaspoon salt
1/8 teaspoon cayenne pepper, add more to taste
1 cup light cream
1/4 cup coarsely ground, unsalted peanuts, for garnish

In a large saucepan, over low heat, saute celery and onion in melted butter until onion is transparent. Add flour and blend until lump free. Slowly add chicken broth, continue to stir, and bring to a boil. Blend in the peanut butter. Add spices and simmer about 15 minutes. Just prior to serving, stir in cream and garnish with ground peanuts. Makes 4 to 6 servings.

Granny Vick's Cake with Mocha Frosting

This is another of my Granny's recipes. She lived in rural Eastern North Carolina. Our family visited her every 4 years or so as I was growing up in California. We drove across country in a big Plymouth sedan which was an experience in itself. North Carolina was such a different place and culture than I was used to, but I always loved it. I would still enjoy living there. Granny was a great cook, and always made fresh items out of her garden. When we visited, she would make desserts. This was one of our favorites.

2-1/4 cup sifted flour
2-1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or crisco shortening
1 cup sugar
2 eggs, well beaten
3/4 cup milk
1 teaspoon vanilla

Mix dry ingredients together. Cream butter and sugar. Add eggs to butter mixture and beat well. Combine both dry and creamed ingredients. Add milk and vanilla. Beat all ingredients together and bake at 350 degrees until a toothpick stuck in the center comes out clean, about 25 minutes. Adjust timing for different sizes of pans.

Frosting:

1/3 cup melted butter
1 lb. powdered sugar
3-1/2 Tablespoons cocoa
dash salt
1/3 cup strong hot coffee
1 teaspoon vanilla

Stir cocoa into sugar and salt. Add butter and coffee with vanilla. Stir until the right consistency. Spread on cooled cake.

My Favorite Kale

I love to cook Kale because it reminds me of the years I lived in East Tennessee. As a child I hated and despised any kind of leafy greens, which was something my parents ate on a regular basis. As I've grown older my tastes have changed along the way, and now I really love spinach dishes, and Kale is one of my favorites. It is very easy to make and doesn't wilt down as much as other greens, so it makes a good amount. For a purely vegetarian version, use a little olive oil to brown the onion, and leave out the bacon. Still a delicious and nutritious dish.

This is my method:

1 bunch of leaf Kale

2 strips of lean bacon chopped in small crosswise slices

(optional) 1/4 of an onion, chopped

1/4 teaspoon dry red pepper flakes

salt & pepper

A dash of vinegar

Rinse the leaves well by submerging in a large bowl of cold water. The curly leaves trap soil so rinse well. Using a very sharp knife, cut the stem out of each leaf. I fold them in half so there is just one easy cut and the stem is out. When all stems are removed, coarsely chop leaves in about 1-2 inch sections crosswise. In a very large pan over med-hi heat, brown the chopped bacon and (optional) onion for a minute or two. When they are starting to brown, add the chopped kale, salt & pepper, and pepper flakes. Stir, then turn heat down to medium. Add 2 cups water and cover. When it comes back to a boil, add a dash of vinegar to the greens and turn down to a simmer. Cook for 20 to 30 minutes, stirring occasionally until your choice of tenderness. Drain and serve with corn bread and beans. I always add red wine vinegar at the table.