Missouri Favorite Foods (St. Louis, Warrensburg, Maplewood: move to, yard, corporate)

[kshe95girl]

I ordered a case of wine from Stone hill, and it showed up today! Am sipping a glass of Hermannsberger Red, catching up on what everyone is up to, just had to share that!

[Northwoods Voyager]

Now that sounds so good. We have some Hermannhoff White Lady chilled and ready. Another favorite of Missouri. Need to fine some more great recipes for us.

[kshe95girl]

Originally Posted by Northwoods Voyager

Now that sounds so good. We have some Hermannhoff White Lady chilled and ready. Another favorite of Missouri. Need to fine some more great recipes for us.

yes, indeed, more Mo recipes, gonna have to go email my mom and aunts, and some of my cousins, all fine cooks from Mo, and see what they can suggest!

[r8rfan]

I saw a show on the Travel Channel this afternoon about the top ten places to pig out in the U.S. #8 was a Pointers Pizza I think it was called in St. Louis and #1 was Lamberts in Sikeston. Once again Missouri never ceases to satisfy!!

[kshe95girl]

Originally Posted by r8rfan

I saw a show on the Travel Channel this afternoon about the top ten places to pig out in the U.S. #8 was a Pointers Pizza I think it was called in St. Louis and #1 was Lamberts in Sikeston. Once again Missouri never ceases to satisfy!!

Oh man, Lamberts. As soon as I cross the double bridges west of Paducah on US60, I am thinking about it! I stop there before I get to Sainte Genevieve, and we stop on the way home to Florida.... I lovelovelove Lamberts!

[mrsgenealogy]

Originally Posted by r8rfan

I saw a show on the Travel Channel this afternoon about the top ten places to pig out in the U.S. #8 was a Pointers Pizza I think it was called in St. Louis and #1 was Lamberts in Sikeston. Once again Missouri never ceases to satisfy!!

Right on, fan! Thanks for the info! I'm with kshe...it's just such a MO experience!

For the curious and uninitiated...there's a Lambert's in Ozark, between Springfield and Branson, too. Get ready to stand in line for awhile but you have to go at least once 'cause it's just such an experience! If you want to check out their website, go to Lambert's Cafe - The Only Home of Throwed Rolls and learn all about their down home cookin!

[kshe95girl]

We always meet an aunt there, who drives from Poplar Bluff, she always gets smacked in the head with a roll, and has since the '80's, I think she does it on purpose!

[mrsgenealogy]

Ohhhh, THAT'S FUNNEEE! I bet it's a funny sight, too! She sounds like a hoot! May I ask how old she is? I'm workin' on my own mental image of her! Hahahaaa!

[kshe95girl]

she is 75, had a little work done, ya know, and such a good sport!

[mrsgenealogy]

Originally Posted by kshe95girl

she is 75, had a little work done, ya know, and such a good sport!

Yep...I can tell...she's a hoot, alright!

Hey, I want to apologize for gettin' off topic, here. To make up for it, here's one of my favorite soups for this stormy day. It may not quite fit the topic of "Missouri Favorite Foods" but since I live in MO and it is one of MY favorites, I hope it qualifies since it's the best I can do to make amends.

Beef & Cabbage Soup

1 lb. ground beef
½ tsp. garlic salt
¼ tsp. garlic powder
2 cloves of garlic, grated or minced (optional)
2 celery stalks, chopped
½ onion, diced (optional)
1 can (28 oz) diced tomatoes, liquid included (Any canned tomatoes will do)
1 28 oz can of water
1 can (16 oz.) kidney or other beans, liquid included (All beans are optional...and don't add more than one can...btdt)
4 beef bouillon cubes (I use Better Than Bouillon, a beef base, instead...more beef, less salt flavor)
½ medium head of cabbage (You can use more...but be careful not to use a whole head or you won't have enough broth for it all)

In a dutch oven (large pot), brown beef, celery, onion, garlic and season with garlic salt and powder. When beef is browned, drain excess fat, if necessary. (I buy a low-fat hamburger and rarely have to do this.)

Add tomatoes and beans (including their liquid) and the extra can of water along with the bouillon. Cut up cabbage and add to mixture. Bring to a boil and then reduce to a simmer until cabbage is just slightly tender or to taste. (Do not overcook or the leftovers will be too soggy.) I can’t remember how long for sure but about 30 minutes is what I think it took this last time.

This soup freezes well and tastes great with cornbread. The woman who gave this recipe to me said they like to eat it with a fruit salad and have even served sweet potatoes as a southern type side dish. She used to freeze it in containers of one or two servings each, making a great, quick meal for those nights when cooking or dining out isn’t an option!

Oh! One more tip...DO NOT try to make a double batch unless you've got a MONDO-SIZED POT! I gave the recipe to my daughter and she emailed back to say she'd bought the ingredients and was going to make a double batch for her family. As soon as I read that, I called her back immediately to warn her not to do that! The cabbage takes a lot of room until it cooks down so it pretty much fills whatever pot it's in...at least, temporarily. My advice to her (she has a family of six) was to see how she liked the first batch and then modify the second batch to suit their taste.

I hope you try it...and like it! If I had seen the recipe before I tasted it, I probably wouldn't have tried it. I had no idea how good cabbage in a soup could be! Seriously! What a food wimp, huh? Hahahaaa!

MrsG