The late — but still esteemed Hubert H. Humphrey was a frequent visitor to King Turkey Day over the years and served as its featured speaker on several occasions. But even when he wasn’t speaking, HHH made a point of coming to Worthington’s celebration, which endeared him to local residents.
While I was doing the research for the KTD special section that came out in Monday’s Daily Globe, I noted that HHH was the speaker 50 years ago in 1959. It seems fitting to share a recipe for HHH’s favorite soup, obtained by DotMom from his wife, Muriel, in advance of a KTD visit, and printed in the “Mixing & Musing Cookbook.”
Muriel’s Beef Soup
In a heavy three-quart kettle, cover 1½ pounds stew beer or chuck and a soup bone with cole water. Add 1 teaspoon salt, ½ teaspoon pepper and 2 bay leaves. Let come to a bubbling stage while preparing vegetables.
Turn heat to low and add 4 or 5 medium carrots, sliced; ½ cup chopped onion; 1 cup chopped celery and 1 cup chopped cabbage. Simmer at least 2½ hours or until meat is very tender.
Remove bones and bay leaves and cut meat into bite-size pieces. Add one No. 2 can Italian-style tomatoes; 1 tablespoons Worcestershire sauce; 1 beef bouillon cube, a pinch of oregano and any other spices you might prefer. Simmer ½ hour longer, then serve.
Makes 6 hearty servings.