Miel’s Vegetable Soup
This recipe originated with Miel’s Aunt Rose. Miel and her housekeeper Margaret perfected it, adding (of course) ketchup.  This version is transcribed from one she wrote for me in the 1970s. 
Ingredients
  • 3 lbs. Stew beef
  • 8 -10 Small marrow bones 

    • (or 3-4 big ones) 
  • 1 Medium cabbage
  • 5 Medium turnips (or 3 large rutabagas)
  • 5 Medium onions
  • 1 bunch Celery (including 

    • leafy tops) 
  • 1-2 lbs. Carrots
  • ½ lb. String beans
  • 1 box Frozen baby okra, sliced
  • 1 large can Tomato juice
  • 3  - #2 cans Stewed tomatoes 

    • (28 oz. cans) 
  • 1 large can Tomato paste (12 oz.)
  • 1 bottle Ketchup!  (24 or 28 oz.)
 Directions 
  1. Cover meat with cold salted water (1 tbsp. salt) to about 3" above meat.  Stew for several hours.  Slice and chop vegetables.
  2. When meat is very tender, take out bones and strain.  Refrigerate meat and marrow.  Freeze liquid or refrigerate overnight so fat will come to the top. Pick off fat.
  3. Return liquid to stove, add vegetables (ex okra). 
  4. Cook, cook, cook.
  5. Add liquids (ex ketchup).  Add back meat. 
  6. Cook a few hours more.
  7. Just before end, add ketchup and okra (stir often so it doesn't stick).
  8. Pack in mason jars; leave lids loose when freezing.
Key Lime Pie | Crab cakes | Custard | Vegetable soup | Adams page || Miel page
Miel’s Custard
Our family’s version of chicken soup.  No illness was too minor to deserve one of Miel’s delicious, soothing custards. 
Ingredients
  • 9 Eggs, well beaten
  • 1 quart Milk
  • 1½ cups  Sugar
  • 1 tbsp. Vanilla extract
  • "Lots" Ground nutmeg
 Directions
  1. Grease 2 pyrex casseroles with butter.  Preheat oven to 350. 
  2. Heat milk - but don't boil - add sugar 

    3. and stir to dissolve. 
  3. Pour into eggs, beating as you do. 
  4. Add vanilla. 
  5. Pour into dishes.  Sprinkle nutmeg 

    6. liberally on top. 
  6. Carefully set dishes in a large pan filled 

    7. with water.  Cook 30-35 minutes for 
    1 quart; 45-60 minutes for 1½ quart. 
Key Lime Pie | Crab cakes | Custard | Vegetable soup | Adams page || Miel page
Miel’s Crab Cakes
No words can describe... these are the genuine article from a lady who grew up on the Eastern Shore of Maryland
Ingredients
  • 8 Uneeda biscuits (saltines)
  • 3 tbsp. mayonnaise (Hellmann's), but not too level
  • 2 teasp. minced parsley
  • 2 teasp. minced onion
  • 1 lb. lump crab meat
  • 1/2 teasp. prepared mustard
  • 1/2 small jar capers
  • 1 egg
 Directions 
  1. Combine Uneeda biscuits, parsley and onions in Cuisinart. 
  2. Mix will all other ingredients. 
  3. Make into 3-ounce cakes, 
  4. Dip in flour and fry (or freeze). 
  5. Makes 7 cakes.
Key Lime Pie | Crab cakes | Custard | Vegetable soup | Adams page || Miel page
Miel’s Key Lime Pie
Wonderful treat from Miel's garden (and now courtesy of Don!) 
So easy, don't make it in front of anyone if you want to maintain your reputation as a kitchen genius.
  • 1 8-ounce container of Cool Whip (regular, light or fat free)
  • 1 14-ounce can of Eagle Brand sweetened condensed milk (regular or fat free)
  • 1/2 cup of key lime juice
  • 1 graham cracker crust (homemade is much better!)
 Directions 
  1. Mix the Cool Whip, condensed milk and lime juice in a bowl until fully blended.
  2. Place mixture in pie crust
  3. Chilll until firm and serve

    4.  
Key Lime Pie | Crab cakes | Custard | Vegetable soup | Adams page || Miel page