. . . . . . . Let's Make Cooking Easy & Fun

Even though this soup is similar to the Taco Soup recently published, there are some differences that really make it a unique taste of its own.

SANTA FE SOUP by Carol Tanner, class of  ‘79  

This is a favorite of my whole family and is my uncle’s favorite to make.

1 lb hamburger meat

1 medium onion, chopped
1 can rotel tomatoes
1 can diced tomatoes
2 cans pinto beans
1 can kidney beans
1 can corn
1 pkg taco seasoning
1 pkg ranch dressing mix
1/2 cup water

Brown the hamburger meat with the onions. In large pot combine hamburger/onion mixture and all other ingredients. Simmer for about 20 minutes.

Serve with grated cheese, sour cream and avocado slices, as desired

1lb. Hamburger (browned and drained)
1 small onion chopped (saute w/hamburger)
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
1 can Ro-tel
1 can Mexican stewed tomatoes.
1 can whole kernel corn
1 can black beans (drained)
enough liquid to make “soupy”

Simmer for 15-20 minutes. Serve with shredded cheese, avocado slices, and tortilla chips.

I love this soup because it’s a “no-brainer”. Just open the cans, dump it all in a pot and it’s ready in no time. It’s a belly warmer and full of spicy flavor.

by Cheryl Conner   Graduated 1981   Catoosa High

German Pancakes

by Lisa Davis Todd, Catoosa class of ‘79  

”As a little one, I have vivid memories of my mom and her friend, Mena (from Germany, hence the name) standing at our stove, each with an iron skillet and a tub of Crisco, frying up these thin pancakes.

Mena had 4 kids and Mom had 3, so I’m sure the plan was to stuff us and get us out of the house ’til dark. They continuously turned out these crepe-like things that, when poured into the middle of hot Crisco, feathered out in all kinds of beautiful patterns, getting brown and crispy on the edges.”

Here’s the recipe as I fix it now.

1 cup flour

¼ cup sugar

1 tsp salt

6 eggs (fewer eggs if you like them fluffy)

Milk to thin

Mix the above.  Add enough milk to make the batter the consistency of  a melted malt.

Now to cook.  I use a nonstick skillet and smart balance cooking oil (darn that heart health stuff).  Get the oil so hot that when you put a drop of batter in, it sizzles.

Pour about ½ cup batter in and let it flow to the edges of the skillet.  If it is too thick, you might have to give the skillet a little tilt to help it get to the edge. Add more milk to the batter if too thick. It will brown quickly so be prepared to flip it and watch closely. When the other side is lightly brown – usually in spots – flip it out on a plate.

The first one always turns out crappy – no matter what – so it is called “Mom’s pancake” at our house.

I recently found one of Mena’s sons on Facebook. Fritzi says he still makes them for his family just like I do. Although both he and I have dropped the Crisco, he goes even further, he has dropped the sugar, salt and uses only 2 eggs.

Now for the good part.  Slather, yes, I said slather, it with real butter and shake cinnamon and sugar on top.  Roll it up and let it sit for just a minute to let the sugar melt. It always manages to roll down your wrists and get on your clothes – and not wash out – but  ”them’s the breaks, right?” Oh what you sacrifice for a tasty treat.

Fritzi tops his with applesauce and maple syrup so you can see there are endless possibilities.”

Go try the recipe and let us know how you topped yours.

In case you didn’t know, I am a retired teacher and am lucky enough to have had hundreds of wonderful students through the years. None are more special than those from Catoosa High School where I taught for 19 years.

Since I taught nontraditional classes — Journalism, Newspaper, Yearbook, Photography and Graphic Arts (our name for Offset Printing) — very unusual relationships developed  quickly. If you were truly going to be dedicated to my classes, it took a lot of work both in class and after.

I have been “found” on Facebook by many of these students recently and decided to start a section on here for their favorite recipes. So keep your eyes out for those recipes from the best.