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Family Favorites · Holidays · My Roots

Thanksgiving Leftovers…Yummy Turkey Vegetable Soup…

cathysmaha3 Comments

My Mother grew up in the depression and had a knack for making the most out of everything.  Every year, she would make a large pot of Turkey Vegetable Soup after the big day.  The aroma of the soup allowed us to relive Thanksgiving Day all over again.  I love to add caraway seed (if you are Czech…it’s a true passion).  Yum!

Turkey Vegetable Soup
Turkey Vegetable Soup

TURKEY VEGETABLE SOUP

1 Turkey Carcass (leftover from holiday meal)
Diced Potatoes
Pearl Barley
Corn
Green Beans
Green Peas
Diced Onion
Diced Celery
Diced Carrots
Diced Red or Green Peppers
Bits of leftover dressing
(Whatever you feel like throwing in the pot!)
Pinch of oregano, parley, thyme, dill, caraway seed
Salt & pepper to taste

  • Remove carcass/meat/skin from broth.  Strain broth.  Return bits of turkey to the broth.  Chill overnight.
  • Skim fat from broth.  Bring broth to slight boil.
  • Add vegetables, herbs, and seasoning.  Simmer until vegetables are tender.
Fresh Vegetables and Barley chopped and ready

The soup freezes so well and provides you with a taste of Thanksgiving long into the winter.

Do you have a favorite turkey soup that is tradition in your family?

Family Favorites · My Roots

Best Pumpkin Pie in the WORLD!

cathysmaha2 Comments
Pumpkin Pie Starts Here

How many GOOD pumpkin pies have you tasted in your life?  If you are like me, very few. Our family has the good-fortune of having the best pumpkin pie recipe in the history of the world…or so we think.  This recipe was handed down from my great-grandmother and, perhaps, even further back. They made their crust from scratch but I must confess, I like the Pillsbury refrigerated pie crust just fine.

Growing up, I loved all of the traditional Thanksgiving fare, but Pumpkin Pie with whipped cream was the highlight of the day.   My Mother would make multiple Pumpkin Pies because everyone wanted more than one piece.  It is fitting that today one of the pies was baked in my Mother’s pie pan.

Once you taste this pie, you will never go back to a commercially prepared pie.  It is so easy…so delicious.  Try it out this Thanksgiving and your family will sing your praises. I would love to hear feedback on your experience with our family recipe!

The Best Ever Pumpkin Pie

BEST PUMPKIN PIE

1 cup sugar
1 heaping teaspoon flour
1 teaspoon cinnamon
pinch ginger
pinch salt
1 cup pumpkin
2 eggs, beaten
1 cup milk
pie crust (I use refrigerated crusts)

  • Mix sugar, flour, cinnamon and ginger until well mixed.
  • Add pumpkin and beat well. Add 2 beaten eggs and beat until very smooth. Add milk and mix well.
  • Put prepared pie crust into pie pan.  Finish the edges.  In this case, I have used a fork to finish the edges.

 

 

 

 

 

 

 

  • Put prepared pie crust into pie pan.  Finish the edges.  In this case, I have used a fork to finish the edges.
  • Pour in unbaked pie shell. Bake at 350 degrees until knife inserted in center comes out clean (about 45 minutes to 1 hour).
Pumpkin Pie Ready for the Oven
  • Cool pie.  Slice and serve with whipped cream.  Refrigerate remaining slices of pie (if you have any).