0:00 Hey Y’all
1:04 Crockpot Chicken Noodle Soup
5:46 Crockpot Swiss Steak
12:11 Subbie Supper Intro
13:55 Ham and Navy Bean Soup
THIS WEEK’S RECIPES:
CROCKPOT CHICKEN NOODLE SOUP: https://bit.ly/3oJr1um
GRANDMOM’S CORNBREAD:
Preheat oven to 425 degrees F.
2.5 cups self-rising cornmeal
2 eggs
1/2 (half) cup Crisco shortening
2 tbsp Crisco (to grease skillet)
2 cups whole buttermilk
Heavily coat cast iron skillet with 2 tbsp of Crisco and set aside. In a large mixing bowl, mix together: cornmeal, eggs and 1/2 cup Crisco; using a pastry cutter in a downward circular motion, until mixture resembles coarse crumbs. Add buttermilk, mix with fork until well blended. Pour into the greased skillet. Place on bottom rack of the oven. Bake for 25-35 minutes or until bread is golden brown and the sides have pulled away from the pan. Remove from oven. Shimmy pan to make sure the bread is loose. While hot, flip bread onto plate. Slice and serve!
CROCKPOT SWISS STEAK: https://bit.ly/3IyZZOd
*SUBBIE SUPPER* Submitted by Lori
NAVY BEAN SOUP IN INSTANT POT
1 hambone or chopped up ham to your liking
16 ounces dry navy beans cleaned (not soaked)
10 cups water
3 large carrots sliced
4-5 (small-med) cubed potatoes
3-4stalks celery chopped
1 large onion chopped
Ham soup base seasoning to taste
Put raw beans in bottom of pot, add water and hambone. Then, remainder of ingredients.
Cook High pressure 35 minutes. Then, natural release for 15 Minutes. Then, quick release.
After pressure is released add ham soup base seasoning to taste. (I use Walnut Creek brand but any brand is fine)
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Want to submit a Subbie Supper recipe to be featured in an upcoming What’s for Dinner video? Email: mandyinthemaking2018@gmail.com
SUBJECT: Subbie Supper
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