Antiques Fair Soup & Sammie

This is a tried and true classic recipe! I think it started back in the 60’s when the Service League started doing their annual Antiques Fair. Of coures back then it was held at the Foundation Center, which is now a YMCA and the Antiques Fair has now been replaced by the Kitchens and more tour. Times they are a changing… But, this recipe is a great “old school” favorite of everyone in town. How can you bet the classic Vegetable Beef Soup and Chicken Salad Sandwich?

Antiques FairVegetable Beef Soup
Must make ahead! (Makes apx 1 gallon)

1lb lean stew beef
water
1 lb potatoes, peeled & cubed
1/2 lb onions, chopped
2 stalks celery, chopped
1 (20 oz) pkg frozen mixed veggies (whatever you like)
1 (28 oz) can tomatoes, chopped
1 (6 oz) can tomato paste
seasonings to taste
Brown meat, drain & rinse, cover with water and simmer until very tender. Add remaining ingredients
and simmer for several hours.

Cooking note: if you want to make this in the crockpot you easily could. You also may need to add beef bullion, broth, or V8 to thin soup.

Turkey Salad
5 cups cooked turkey, cubed (reserve 1/4 c stock) {you can use chicken}
2 cups celery, finely chopped
4 hard-boiled eggs, grated
1/8 cup lemon juice
salt and pepper to taste
mayonnaise to taste

Start with a cup or so of mayo, if the turkey  is moist you will not need all of this. Mix all ingredients EXCEPT mayo and including stock then add mayo a bit at a time until you get the perfect spreading consistency.

Both recipes are from one of my all time fav cookbooks Market to Market. Thanks to the Hickory Service League for the recipes!

Happy Cooking!!
xoxo, Mama Bird

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