The Shopper Kitchen: Thankful for handwritten recipes


By Angela McRae, Special to The Shopper

Can you recall the last time you used an old handwritten recipe to cook a meal? Do you still have any handwritten recipe cards at your house?

I’ve enjoyed looking through mine lately. Some, I had taped onto blank pages in a three-ring binder years ago, taping them along the left-hand side so I could flip them over to read the back. Others are filed in a pretty Longaberger recipe basket that was a wedding gift from my friend Elizabeth in Arkansas. There’s something so simple, so old school, about consulting a handwritten recipe, and even though I’ve gotten accustomed to searching for online recipes, I fear those days may be over.

Recently, I looked for a new soup recipe online but was accosted by so many video advertisements and pop-up boxes that I quit. On one site, I counted five interruptions before I ever got to the ingredients list. Defeated, I closed my browser and decided instead to consult a cookbook, where—so far, at least—no one can jump in front of me and hold up videos and bouncing ads. I like advertisements and enjoy learning about new businesses, products, and services, and I’ve realized I like them best in print, where ads behave politely and don’t interrupt my reading experience.

The happy result of that frustrating online recipe search was that I ended up looking through some old handwritten recipes and discovered one I hadn’t made in a while, and it’s now earned a spot in my fall soup rotation. Since it calls for smoked-turkey sausage, you could easily substitute some leftover turkey from your Thanksgiving meal, so this struck me as a good recipe to share in November.

I don’t know where I got the original recipe, because it lists only the ingredients and directions, but I should note that I long ago started substituting turkey and chicken for the fattier meats. (If a recipe is just as tasty when prepared with turkey and chicken, why not make it that way?)

Another reason that I like eating soup in November is that lighter meals at the beginning of the month will hopefully help to keep the pounds at bay if I happen to indulge a bit on Thanksgiving Day.

I hope you’ll enjoy making this turkey soup recipe, too, and Happy Thanksgiving, everyone!

Smoked-Turkey-Sausage Soup

2 tablespoons olive oil
1 (13-ounce) package of pre-cooked smoked-turkey sausage (I used Butterball), sliced into rounds
1 large onion, chopped
2 (14.5-ounce) cans diced tomatoes, undrained
3-1/2 cups hot wate
1 cup uncooked elbow macaroni
1 chicken bouillon cube
1 (15.5-ounce) can kidney beans, rinsed and drained
1/4 teaspoon smoked paprika

In a large soup pot, add olive oil, turkey, and onions and cook on medium-high heat for five minutes. Add tomatoes, water, macaroni, and bouillon cube and bring to a boil. Add beans. Lower heat, cover, and simmer for 15 minutes or until the macaroni has fully cooked. Season with smoked paprika. Yields 8-10 servings.

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