Recipes: Yesterday & Today

1 pound ground beef

1 onion, diced

2 cans kidney beans, drained

1 potato, peeled and cubed

1 cup tomato sauce + 2 cups water

1/2 cup tomato ketchup

2 Tablespoons vinegar

1 Tablespoon prepared mustard

1 Tablespoon chili powder

1 teaspoon garlic salt



Brown ground beef in large pot, breaking it up while cooking. Drain fat. Add onion, beans, potato, tomato sauce, ketchup, vinegar, mustard, and spices. Pour in 2 cups water. Allow to boil, then lower heat and let simmer for 30-40 minutes. A great soup for a fall evening. (The addition of a diced potato in the soup was Eloise's mother's idea.)

5 quarts popped popcorn

2 cups sugar

1 and 1/2 cups water

1 teaspoon vinegar

1 cup light corn syrup

1/2 teaspoon salt

1 teaspoon vanilla extract

In a heavy saucepan, combine the sugar, water, vinegar, corn syrup and salt. Stir ingredients and allow to boil over medium-high heat for about 8-9 minutes, stirring constantly. Remove from heat. Add vanilla. Pour over popped corn in a large bowl. Allow to cool slightly before forming into balls. A very old recipe.

                             -- Recipes by Eloise Midghall (1908-2004)