"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

After Christmas Soup Recipe

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This recipe for After Christmas Soup, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Warns Hubbard Smith
Added: Monday, September 12, 2005


1 meaty turkey framse
1-1/2 C. chopped onion
6 cloves garlic, minced
1 can diced tomatoes
2 green or red sweet peppers, diced
4 C. chopped, cooked turkey
1# cooked ham cut into 1" cubes
6 medium red potatoes, quartered
1 C. chopped fresh parsley
1-1/2 C. sweet pickle slices
1 2-oz. jars pimiento, drained
1 3-oz. jar cocktail onions, drained
3/4 tsp. salt
1/2 tsp. pepper
1/4 C. peppercorns
1 T. whole cloves
4 bay leaves

In an 8-qt. Dutch oven combine water, turkey frame, onion, undrained tomatoes, sweet peppers, garlic and spice bag.
To make spice bag, put last three ingredients in a metal tea ball and drop into liquid.
Bring to boil and simmer 1 hour.
Remove and discard the turkey frame.
Stir in the chopped turkey, ham, potatoes and parsley. Simmer for 30 minutes more.
Using a potato masher, slightly mash the potatoes.
Stir in the pickles, pimiento and conctail onion, salt and pepper.
Simmer 15 minutes more.
Remove spice container and discard.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours total time
Personal Notes:
Personal Notes:
This freezes well.




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