Stoup...

September 22nd is the official first day of fall. Fall is also a time for nesting and baking, cooking foods that warm the tummy. Even though the weather today is more summer than fall I am excitedly looking forward to the cool, crisp, fresh air and cooking my favorite “rib sticking food”.

Rib sticking food is filling, nourishing, and comforting. In the fall and winter I love to cook a week’s worth of food on the weekends and oh how I love the wonderful smells that fill the house. One of my family’s favorite rib-sticking foods is “Stoup”. I have made this for my guys for years just as my mom and grandmother made for my sisters and I when we were young. Stoup is one of the easiest, tastiest, fill, versatile foods ever! One large pot is all you need!

Stoup:

Ingredients: Meat of your choice: my family loves beef in our Stup, ground, brisket, roast, chuck, stew meat etc. V-8 juice – 1 large can Can of stewed tomatoes – 1 large can Veggies: carrots, cabbage, whole green beans, celery, zucchini Onion – 2 large Garlic – 1 clove Chicken broth – enough to cover all ingredients feel free to use beef broth if you wish

Directions: *Use one pot

Brown meat with salt, pepper, onion and garlic in soup pot Rough chop all veggies Add all ingredients including cooked garlic and onions to pot **add cabbage in the last few minutes to avoid over cooking Cover pot and cook on low to medium heat for 2 hours

Grandpa King’s Corn Muffins:

Jiffy Corn Bread mix – 2 boxes Corn - 1 can drained Maple syrup – 2 tablespoons Milk and egg – follow directions on box

Serve and enjoy!!