Sorry it has been a couple of weeks since you heard from me. When I’ve been home, I have spent time in my studio every spare minute. I had a big order from the Texas Quilt Museum that I finally finished yesterday.
I made 20 collage greeting cards,
thirteen Design Packets,
and twelve mug rugs or hot pads.
I loved every minute of the hours in my studio. There are only a few other places I would rather be.
Now let’s think about cooking. We are getting near the end of my family cookbook. Here is the fourth from the end.
In the middle 90’s, I went to Seattle to teach several of “That Patchwork Place” employees how to make the second five Jazz jackets. The jackets were pictured in my second book Jacket Jazz Encore. Marta Estes made this soup for our lunch one day. My husband loves this and will eat it for several days. Thank you, husband. I don’t feel guilty when I’d rather be creating in my studio than cooking in the kitchen. The soup is very easy.
1 ½ lbs. hamburger
16 oz. can diced tomatoes
15 oz. can kidney beans and juice
1 pkg. taco seasoning mix
15 oz. can chicken broth
1 can corn
1 chopped onion
1 small can rotel tomatoes (mild)
1 can hominy
Grated cheddar cheese
Sliced black olives
In large kettle sauté meat and onion, breaking up with a spatula as it cooks.
Add taco seasoning and stir. Add tomatoes, beans, corn, hominy and broth. Stir and simmer for at least ½ hour or up to a few hours.
Serve by mounding broken tortilla chips in the bottom of the bowl; add a dollop of sour cream, then the soup. Top with grated cheese, sliced olives, and chopped avocado and cilantro.
Ummm…I think I’ll make a pot this week. Those of you who are looking out your window at snow would love this hot, tasty soup.
Happy cooking and creating to you until we meet again, Judy