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Ruple Soup Recipe

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Ruple Soup image
Bobby Ray Hollenshead cutting up peaches for breakfast at the 2001 Hollenshead summer reunion at Lake, Tyler, Texas

 

This recipe for Ruple Soup, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobby Ray Hollenshead
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. onion, chopped
1 ( 46-oz.) can tomato juice
1 c. uncooked rice, do not use instant
2 c. milk
1 c. water
1 stick margarine
salt and pepper, to taste

Directions:
Directions:
In a lg. pot combine 1 c. water and onion; boil covered about 10 min. Add tomato juice, rice salt and pepper. Stir and cook over low heat about 5 min. Add 3 c. water; cook on slow heat for 1 hr. Stir often. Add butter and milk. Taste to see if more salt is needed. Stir well and do not boil after you add milk. Great when served with cornbread. This is even better the second day.

Personal Notes:
Personal Notes:
Bobby Ray is the husband of Geneva (Andrews) Hollenshead, and the son of the late Chester "Jake" and Velma (Beavers) Hollenshead. This recipe was taken from The Ruple Community and Ruple School Reunion booklet dated October 3, 1992. Mrs. Maude Brown, the home economics teacher at Ruple School, began serving hot lunches around 1928. Until that time the students brought their lunches from home. The lunches were only served during the winter time. The cost of the lunches was fifteen cents. However, some of the students paid for their lunches by supplying necessary ingredients for the meal. At the beginning of the school year each child was required to bring a soup bowl, cup and spoon for their daily meal. The menu for hot lunches was Ruple soup, crackers and hot chocolate.

 

 

 

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