This is one of my mother recipes and I was amazed at how easy it was to make. My husband laughed when I told him it was vegetable soup because it was so meaty. It is best to cook a day ahead so you can scrape off the fat. I know - Gross!
- 2 pounds lean short ribs
- 1 large can stewed tomatoes
- 1 large spanish onion (yellow) - chopped up
- 3-4 stalks of celery wth some leaves - chopped up
- Tabasco, Salt & Pepper to taste (I used red pepper because I didn't have Tabasco)
- 1 large package of frozen vegetables (it doesn't get easier that this)
- 2 small potatoes, cubed
Saute onion and celery in a little olive oil until soft. Add ribs and cover with water. Add tomatoes and bring all to a rapid boil. Reduce heat and simmer for a least 2 hours until the meat is falling from the bone. Add vegetables and potatoes and cook until potatoes are soft. You can add any other leftover vegetables you might have. Mom used to add pole beans (fat green beans). You can serve it now and it is great but the next day you are able to get the fat off.
Serve with a french baquette!
Note: This recipe was featured in the Cypress Gardens Cook Book which was a staple in every household in Winter Haven, Florida. It was created by the St Agnes Guild of St Paul's Episcopal Church in the 70's. It got national attention when one of the creators was at the "beauty parlor" browsing a magazine and found a competition for a regional cookbook contest. Ladies Home Journal arrived in Winter Haven and did an article on the cookbook! To read more, Donna Kelly with the Lakeland Ledger wrote an article on the history of the Cookbook
Saffie Leedy Farris |BubbleLife Media
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