My Sister Bonnie and Three Winter Soup Recipes
Spotlight on My Sister
By Maxine Brown
I think you’ll enjoy this recent article about Bonnie and Brownie Ring, featured in The Arkansas River Valley publication, by Connie Las Schneider. Read Here.
We had the same mother and father but we were as different as daylight and dark. The only thing we had in common was, we both loved singing harmony with our brother, J.E. and we both liked to party. I have always maintained, “If you have never partied with Bonnie Brown, you have missed half your life”. She has always been the life of any party, the belle of the ball. The word “bell” has been associated with Bonnie for most of her entire life.
We went through some rough times together living at home with our parents as well as traveling all over the world entertaining. Some were good, some bad, and some indifferent. But we have always remained a close knit family and a never ending love for each other.
‘BELLS STILL RING FOR LOCAL LEGEND–THEN AND NOW” is a great story about Bonnie and her husband, Brownie. Bonnie Brown Ring will always be my fun loving sister, and truly THE BELLE OF DARDANELLE.
Reminder: The Brown’s CD’s, and Sugarcane County, make ideal stocking stuffers for your Christmas shopping. Just send me a note after you order, using the “Contact Us” link on the website, and mention the name of the person receiving your gift. I will write them a personal note. Maxine
1) BROCCOLI AND CHEESE SOUP
1 Cup Onion, diced
1 Cup Celery, diced
1 Carrott, slivered
3 1/2 Cups Water
4 Chicken Bouillon Cubes
1 Can Cream of Chicken Soup
2 Cups Potatoes, diced
1 Package chopped Broccoli, (microwave for about 7 minutes)
1 Pound Velvetta Cheese, diced
Bring water to boil. Add 4 bouillon cubes, celery, onion & carrots. Cook about 15 minutes or until tender. Mix in chicken soup and diced up cheese. Stir until smooth. Add Broccoli and heat until hot. Good served with crackers.
2) POTATO SOUP:
4 Irish Potatoes, average size, diced
1 Onion, medium size, diced
1 Pint Water
1 Teaspoon Salt
1/4 Cup Butter or Margarine
4 Heaping Tablespoons Flour
1 Quart Milk
1 Teaspoon Black Pepper
Cook Potatoes & Onion in one pint water until tender. Mash & set aside. Melt butter in large sauce pan. Stir in flour, stir until flour has dissolved. Add milk slowly, stir until smooth. Add the mashed potatoes, black pepper and salt if more is needed. Cook over very low heat until it comes to a boil, stirring frequently to keep from sticking. Serve with cornbread squares or muffins. This is better than any medicine. When any of my children started getting puny, I made them some POTATO SOUP.
3) TACO SOUP:
2 Pounds ground beef, or ground turkey (browned and drained)
1 Large Onion, chopped
1 Green Bell Pepper, chopped
1 Can Pinto Beans with liquid
1 Can Red Kidney Beans with liquid
1 Can Whole Kernel Corn, or Hominy with liquid
1 Can Ro-Tel
1 Small can green chilles
1 Can Stewed Tomatoes
1 Package dry Taco Seasoning
1 Package Ranch Dressing Mix
2 Cups Water (more if needed)
Chili Powder & Crushed Garlic to taste
Crushed Tortilla chips and shredded Cheddar Cheese for topping.
Brown beef, onion & bell pepper in a large pan. When done, drain off all fat. Put back in pan or large pot, add rest of the ingredients. Add Chili power and garlic if desired and simmer for about 45 minutes. You may wish to add some salt to this recipe. Serve with Tortilla chips or Cornbread.
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