Soup season and sleepwalking stories

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

This is the season for stews and soups. There’s nothing better than a bowl of your favorite soup with crackers or some kind of sandwich.

I can eat soup all year. I put everything in my beef and vegetable soup. I’ll put the way I make mine in this column for you to try. I don’t use a recipe — I watched my mom make hers.

Here’s a family story for you: My youngest sister Julia for almost 10 years had a habit of sleepwalking. She would wake up feeling quite tired not knowing why, discovering her dishes were washed and her house cleaned.

One time she baked a chocolate cake. When she got up the next morning complaining of a severe tummy ache, she noticed the cake was almost gone.

I could just see her eating all that cake herself.

My sister Phyllis used to sleepwalk also. One cold winter night I heard someone at my door. It was after midnight and very windy and I know it was in the teens. When I opened the door, there was my grandson Shon standing barefoot and in his pajamas, muttering that someone was after him. I put my coat on him and walked him back to his house down the street. My sister had to put locks at the top of her doors after that.

Until next time, enjoy these recipes.

Penny’s Beef and Hamburger Vegetable Soup

Put one pound of beef stew meat (or beef roast cut up in cubes) in a large soup kettle with a couple of tablespoons of vegetable oil. Fry over medium heat until browned. Put in a pound of hamburger and cook until done. Place one large, chopped onion in along with salt, pepper, and garlic salt and cook for 30 minutes with put water in halfway up. I put six to eight beef bouillon cubes in, cooking it for at least an hour. Then I put one large or two small cans (15 oz.) chopped tomatoes in. When it comes to a boil, I then put chopped cabbage in mine — about half a head. Then I add two bags of frozen mixed vegetables with okra. I then put in diced carrots, celery, and diced potatoes, then two cans of tomato sauce. After raising it to a boil, let simmer. I also put in some spaghetti torn in one-inch pieces, with salt and pepper to taste. I put some butter in also. I let it simmer for a few hours. I also put a little sugar in, which cuts down on the acid. I like a lot of veggies in mine.

Oyster Stew

• 1/2 cup margarine or butter

• 1 pint shucked oysters, undrained

• 2 cups milk

• 1/2 cup half and half

• 1/2 tsp. salt

• Dash of pepper

Melt margarine in 1 1/2 quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally just until edges curl. Heat milk and half and half in two-quart saucepan over medium low heat until hot. Stir in salt and pepper and oyster mixture; heat until hot.

Makes four servings.

Cream of Mushroom Soup

• 1 pound mushrooms

• 1/4 cup margarine or butter

• 3 tbsp. flour

• 1/2 tsp. salt

• 1 cup heavy whipping cream

• 1 can (14.5 oz.) ready-to-serve chicken broth

• 1 tbsp. dry sherry

• Freshly ground pepper

Slice enough mushrooms to measure one cup and chop remaining mushrooms. Melt margarine in three-quart saucepan over medium heat. Cook all the mushrooms in margarine about 10 minutes, stirring occasionally, until mushroom are golden brown. Sprinkle with flour and salt. Cook, stirring constantly until thickened. Gradually stir in whipping cream and broth heat until hot. Stir in sherry. Sprinkle with pepper.

Makes four servings.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at

Penny’s Pantry Penny Case’s Pantry Penny Case