Happy National Pepper Pot Day. In honor, here’s Mom’s copycat recipe for “Pepper Pot Soup, Like Ichabod Crane’s”; as seen in her self-published newsletter, Gloria Pitzer’s Monthly Cookbook of Secret Recipes (Secret RecipesTM, St. Clair, MI; July 1981, p. 3). As always, I’m asking only for proper credit if you care to re-share it.
PEPPER POT SOUP, Like Ichabod Crane’s
By Gloria Pitzer, as seen in… Gloria Pitzer’s Monthly Cookbook (Secret RecipesTM, St. Clair, MI; July 1981, p. 3).
THREE CORNERED COLONIAL hats, puffed-sleeved blouses, and laced vests in authentic costumes of early America creates a climate in this truly unique restaurant that delighted and impressed us. The Bill of Fare was very traditional of American cookery and the prices reasonable…
The style of this particular dish at Ichabod Crane’s was unique and flavorful – but with simplicity of ingredients. At home, to duplicate it, this is my version of their secret.
INGREDIENTS:
4 cups water
½ tsp salt
½ cup barley
10½-oz can cream of celery soup [condensed]
10½-oz can Franco American beef gravy
1 tsp coarse ground pepper
1 TB dry minced onions
¼ tsp paprika
3 or 4 drops hot pepper sauce [or to taste]
1½ to 2 cups finely chopped, cooked leftover pot roast or boiled beef.
INSTRUCTIONS:
Bring water and salt to a brisk boil. Stir in barley. Simmer… until tender (about 30 minutes). Reserve 1½ cups of the barley liquid and all of the barley, placing it in a 3-qt saucepan on medium heat.
Stir in [condensed] soup, gravy, pepper, onions, paprika, hot pepper sauce and leftover beef. Heat gently but thoroughly and serve to 4 – maybe 6 – enthusiastic people.
See also…
Mondays & Memories of My Mom – Resolutions: New Year, New You
